NORWOODS RESTAURANT

High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 kitchen 1 in main/1946 bar Approximately 15 in treehouse bar around bag in the box soda/togo storage area Warning - From follow-up inspection 2026-05-01: Approximately 10 in the treehouse, 1 in main bar Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Orange substance Warning - From follow-up inspection 2026-05-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen doors Warning - From follow-up inspection 2026-05-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In the walk in freezer Warning - From follow-up inspection 2026-05-01: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main/1946 bar 0 ppm cl Treehouse bar 0 ppm cl Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employed cutting strawberries for drink Warning

High Priority - Live, small flying insects found 3 kitchen 1 in main/1946 bar Approximately 15 in treehouse bar around bag in the box soda/togo storage area Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. She crab 4/20 Alfredo 4/23 at 9:53 am Fish dip 4/20 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze removed from refrigeration and left at room temperature on the line 61F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter 90F and 95F Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. - Employee party leftovers of cooked Braised beef , cooked corn, hot dogs over 48 hours, vacuum sealed cold per operator - pork chops vacuum sealed cooked, cold, 4/27. See stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior smoker Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - vacuum sealing raw frozen fish and holding over 48 hours frozen - vacuum sealing raw chicken and steak and holding over 48 hours Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. - Etouffee marked with frozen date pulled yesterday or today per operator; Chipotle butter Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Orange substance Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen doors Warning

Basic - Food stored on floor. In the walk in freezer Warning

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of visibly soiled surface on exterior ice machine Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 in the pantry area 1 in the indoor bar area Warning - From follow-up inspection 2025-08-29: 1 in bar, 1 in pantry Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Slicer blade guard Warning - From follow-up inspection 2025-08-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the tiki bar. Handsink next to the dish machine. Sink previously used as a dump sink perpendicular to dish machine labeled as handsink with soap and paper towels temporarily until handsink is reinstalled per manager. Warning - From follow-up inspection 2025-08-29: Time Extended

High Priority - Live, small flying insects found 3 in the pantry area 1 in the indoor bar area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Burgers over spinach ricotta dumplings Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - In the main bar, milk 47F, bottom of glass door cooler. - watermelon juice 44-45F in the beer walk in cooler - tiki bar cooler overnight: watermelon juice 50F, ice cream mix 50F see stop sale - spring mixes on the line with no time marking and no written procedures for using time as a public health control 64F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Slicer blade guard Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the tiki bar. Handsink next to the dish machine. Sink previously used as a dump sink perpendicular to dish machine labeled as handsink with soap and paper towels temporarily until handsink is reinstalled per manager. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chipotle butter Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom shelf below prep table outside walk in cooler - interior cooler shelving on cookline, above reach in freezer - dish machine hood area Warning

Basic - Standing water in bottom of reach-in-cooler. Double expo cooler Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Indoor bar 0 ppm Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation - From follow-up inspection 2025-04-28: Approximately 10 Time Extended - From follow-up inspection 2025-05-01: Approximately 6 in the bar Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: Time Extended - From follow-up inspection 2025-05-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: Time Extended - From follow-up inspection 2025-05-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel - From follow-up inspection 2025-04-28: Time Extended - From follow-up inspection 2025-05-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel Time Extended - From follow-up inspection 2025-05-01: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date Time Extended - From follow-up inspection 2025-05-01: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation - From follow-up inspection 2025-04-28: Approximately 10 Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17 - From follow-up inspection 2025-04-28: French onion 4/12, 4/20, pimento 4/21, goat cheese 4/19, Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc - From follow-up inspection 2025-04-28: Burre blanc 109F Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu - From follow-up inspection 2025-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel - From follow-up inspection 2025-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar - From follow-up inspection 2025-04-28: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date Time Extended

High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc

High Priority - Toxic substance/chemical improperly stored. Spray bottles over cutting boards Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bartenders on duty no food handler training available

Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in three compartment sink area over clean pans

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of mixer Gaskets and surrounding area stained in waitstation area of 1946 bar

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Main dish 0 ppm cl - 1946 lounge 0 ppm cl Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over product Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pumpkin purée in the bar labeled 12/21 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced tomatoes 11/14, 11/18 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46F overnight in bar cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard, light debris Warning

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. Rebecca and Tim Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Food stored on floor. Bus tubs under walk in freezer shelving Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head - shelf below ansul Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In several coolers Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris Warning - From follow-up inspection 2024-04-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. Warning - From follow-up inspection 2024-04-08: plans completed but not submitted Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Under shelving in walk in freezer Warning - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers Warning - From follow-up inspection 2024-04-08: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions Warning - From follow-up inspection 2024-04-08: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo up to 49F in the middle. Potatoes 48F. Both cooling overnight. See stop sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster stock 1/22, etouffee 1/29 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork from Sunday in pantry station Warning

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide tree house bar Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline shelving Corrected On-Site Warning

Basic - Food stored on floor. Under shelving in walk in freezer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above fryers Warning

Basic - Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle. Operator discarded Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes prior to cutting Warning

Basic - Single-service articles stored in a soiled container. Loose food debris in containers holding temperature markers Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area Warning - From follow-up inspection 2023-09-22: - 1 small fly in corner of prep room, near mixer Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02; Warning - From follow-up inspection 2023-09-22: - chicken cooked 09/18, dated for discard on 10/02; Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon Warning - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours Warning - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards Warning - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training Warning - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler Warning - From follow-up inspection 2023-09-22: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi and salmon available around 130F upon request Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02; Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - butter, 09/13; etouffee, 09/11; Alfredo 09/11; whipped butter, 09/13; whipped goat cheese, 09/11; housemade mayonnaise, 09/14; Warning

High Priority - Roach excrement and/or droppings present. - green storage shed Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced cheese 45-46; less than 1 hour, double panned in server salad cooler - dairy product, 50F, tree house bar. Manager discarded product Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion soup, 128-134F Warning

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and beurre blanc not on time plan Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus marked with frozen date 9/11 in reach in cooler Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - near hot holding bins - server area, over wrapped silverware Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board at cookline Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area Warning

Basic - Floor soiled/has accumulation of debris. - below fryers Warning

Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. Warning

Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. - green onions Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm treehouse bar Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Roots bar Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Seafood connection salmon Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - In bustub in the walk in cooler, bag of dried apricots with raw shell eggs - raw breaded grouper over cooked rice, True cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline 2nd cooler Scallops 46F, crab 50F, med sauce 47-50F, gumbo 45-55F. In cooler approximately 4 hours. - Right cooler on cookline goat cheese 46F, provolone44F - salad cooler yellow cheese 45F, filled above fill line - watermelon juice in squeeze bottles indoor bar 61F approximately 4 hours Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked onions 125F in the steam table. - demi glaze in a squeeze bottle 77F Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle over dry storage Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. In the walk in cooler Warning

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide Corrected On-Site Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine in main kitchen. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. - Scoops in soiled container, dish area - spoons not inverted, soup area (corrected on site) Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Various Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Tshirt in dry storage Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic 16 oz containers Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler fan covers - wic gaskets Warning

Basic - Old labels stuck to food containers after cleaning. Plastic containers Warning

Basic - Single-service articles not stored inverted or protected from contamination. --unwrapped hinged to-go containers not stored inverted in tree house bar area Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -operator thawing watermelon at room temperature, returned to refrigeration Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0-100 ppm quat. Corrected on site to 400 ppm Corrected On-Site Repeat Violation Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp cooked in oven set to heat to internal temperature of 140F for shrimp cocktail. Chef stated he will change setting to 145F and re-cook Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl treehouse bar dish machine. Chemical container empty. Operator changed out gallon and 100 ppm cl was reached Corrected On-Site Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Bags of thawed raw fish vacuum sealed in house Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over seafood. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Duck fat mashed potatoes 3/7. Alfredo 3/7, soup 3/4. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the 1946 lounge, milk 48F, ice cream mix 45F in small countertop cooler overnight. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Spray windex and cleaner on prep table/can storage Corrected On-Site Warning

Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. FDA seafood list shows Callinectes sapidus as blue crab. Portunis pelagicus is served. Boss and Heron Point brand Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked medi sauce in walk in cooler Warning

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide spray cleaner in several areas Corrected On-Site Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep area near expo Corrected On-Site Warning

Basic - Food stored on floor. Cases in the walk in freezer Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Heads of Romaine. Discussed with employee. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat Warning

High Priority - Items manually washed at three compartment sink using quaternary ammonium sanitizer not reaching minimum contact time with sanitizer. Do not use equipment/utensils not properly sanitized. Employee partially dipped in sanitizer and removed to air dry sheet pans. Operator corrected employee and re-sanitized pans Corrected On-Site Repeat Violation Warning

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Butter blend made in house 7/26 Warning

High Priority - Time or temperature control for safety food rate of cooling not sufficient to cool from 135F to 70F within 2 hours or 135F to 41F within a total of 6 hours with observed methods of cooling as evidenced by temperature measurements during course of inspection. Cooling hot pickled okra 115-120F. @ 3:20, okra 106-111F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Top of right cookline cooler across from conveyer oven and next to steam table, sliced cheese 41-52F, raw scallop 44f, noodles 47F, shredded cheese 46F, raw fish 45F. - triple salad cooler holding sliced cheese, cut tomatoes, Cole slaw, cooked noodles 46F - keg cooler holding melon juice made in house 44F - melon juice in squeeze bottles in treehouse bar 61+, in melted ice Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Outside back door - front seating area Warning

Intermediate - Handwash sink used for purposes other than handwashing. - In the indoor bar, used to hold sanitizer bucket - tree house bar used as dump sink Warning

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Partially cooked Sous vide chicken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Treehouse bar and expo area Warning

Basic - Bowl or other container with no handle used to dispense food. In tarter sauce and pretzels Corrected On-Site Warning

Basic - Cold holding equipment and gaskets not maintained in good repair. Cookline double cooler Warning

Basic - Employee plate of food on top of dish machine. Open employee drink and bottle of water over food to be served to the public Corrected On-Site Warning

Basic - Food stored on floor. In the walk in cooler, bags of ice under shelving Warning

Basic - Garbage/boxes on the ground and/or pad around dumpster. Warning

Basic - In-use utensil not properly stored. - knife In pantry area stored in sanitizer between uses (corrected on site) - ice scoop handle in the ice, main bar, treehouse bar Warning