POOLSIDE BAR AND GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs, cooked shrimp 44-47F inside top of cooler, person in charge stated lid likely left open, closed lid.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -storage area in back

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dry goods shelving/racks with rust that has pitted the surface.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Can opener blade with rust that has pitted the surface

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Hole in or other damage to wall. -back area next to ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Observed electrical line inside kitchen in disrepair. For reporting purposes only. -next to ice machine