HIDDEN TREASURE TIKI BAR & GRILL

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelving next to hot dog buns Corrected On-Site

Basic - Equipment in poor repair. -rusted wire racks -worn area around interior splash guard/fasteners inside ice machine -keg lines inside keg walk in cooler

Basic - Floor soiled/has accumulation of debris. -some food debris on floor inside kitchen

Basic - Floor tiles missing and/or in disrepair. -cookline area in front of fryers

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit in back wall

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above buttermilk inside walk in cooler Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -commercial. vacuum sealed fish

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -danielle

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna, mahi. See stop sale

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

Basic - Equipment in poor repair. -squeeze bottles on rack

Basic - Floor tiles missing and/or in disrepair.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks -keg lines inside walk in cooler

Basic - Old labels stuck to food containers after cleaning.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked vegetables

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked vegetables marked 7/27

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 44F, less than 1 hour from line check at 41F per manager. Added more ice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -used to fill sanitizer bucket

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server station

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. -brian

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Floor area(s) covered with standing water. -near back door

Basic - Floor soiled/has accumulation of debris. -behind cookline

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles not stored inverted or protected from contamination.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp, resting above manufacturer recommended fill line at lowboy on cookline cooked shrimp (53F - Cold holding)

Intermediate - Handwash sink used for purposes other than handwashing. -bartender dumped beverage into hand sink

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -over top of lowboy cooler Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing. -back storage area, warewashinf area

Basic - Floor soiled/has accumulation of debris. -storage area

Basic - Hole in or other damage to wall. -back storage area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in back storage area -hood filters -beer cooler door interior -beer cooler keg lines

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles improperly stored. -case of drink cups on floor near bar/office

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water draining onto floor surface in bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked crabmeat inside drawer above Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -egg wash on batter station

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ ppm quat, manager corrected to 400ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese

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 - Dead roaches on premises. -2 dead roaches behind ice machine -1 dead roach on floor in womens restroom -manager cleaned up on site

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk seasoning

Basic - Old labels stuck to food containers after cleaning.

Basic - Screening is not adequately covering exposure at threshold at back door when opened for ventilation

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. - From follow-up inspection 2023-03-29: 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. -provided form Corrective Action Taken - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings on line - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -room adjacent to office - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -keg cooler lines - From follow-up inspection 2023-03-29: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -collards

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above cooked potatoes/corn inside cooler across from grill Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collars marked 12/1 inside walk in. Manager stated may have been misdated, discarded during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -butter hot held at edge of warmer lamp behind cook line 109-120F. Employee stated less than 2 hours, reheated to 165F Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -floor tiles in front if beer cooler out front -baseboards

Basic - Food not stored at least 6 inches off of the floor. -bottom rack of walk in cooler

Basic - Ice buildup walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fry station

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards, dark colored stain - From follow-up inspection 2022-03-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -inside boat bar next to hand sink - From follow-up inspection 2022-03-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - From follow-up inspection 2022-03-24: 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. -manager called service technician- using 3 compartment sink until corrected

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk wash on batter station at cook line, 60F. Less than 2 hours stated manager. Advised to use time as public health control

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dip, chili, clam chowder 115-120F, manager reheated to 165 for holding Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine requires chlorine test strips

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cove molding at floor/wall juncture broken/missing. -near back service entrance

Basic - Dead roaches on premises. 1 dead roach near back entrance on floor 1 dead roach underneath ice machine 1 dead roach behind black cabinet -manager cleaned up on site

Basic - Floor soiled/has accumulation of debris. -under cook line

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -bar area, dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surfaces of dry goods containers on cook line -surface of electrical outlets -fire extinguisher -racks

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -warewashing area, cracked tile beneath table Warning - From follow-up inspection 2021-07-22: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Unit on wall in south dock server station - From follow-up inspection 2021-07-22: Operator called service provider Complied** Time Extended