RAW AND JUICY

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar - quaternary sanitizer 0 ppm. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing at patio bar. Fork and spoon stored in sink. Employee removed utensils from sink.. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink by coffee/Tea maker. Employee placed a bottle of soap at sink. Corrected On-Site Repeat Violation

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

Basic - Cloth used as a food-contact surface under pulled eggs at flat top. Employee removed cloth from under eggs. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at make bar. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 92F. Employee placed scoop in dry pan. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Open bag of coffee stored in hand wash sink next to coffee machines. Cup with lettuce stored in hand sink in prep hall way. Items were removed from sinks. Corrected On-Site Repeat Violation

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

Basic - Ceiling tile missing in dry storage location.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of bacon for employee stored on top of food in walk in cooler. Employee placed food in bin with label. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food shelf next to pumpkin seeds. Repeat Violation

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

Basic - Food stored in a location that is exposed to splash/dust. Ice bin open next to hand wash sink with out a splash guard.

Basic - Soiled dry wiping cloths in use at barista bar. Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink and sanitizer bucket quaternary solution 0 PPM. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cord hanging down into bottom of hand wash sink next to coffee machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary solution test strips. Inspector provided establishment with test strips. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer in Chlorine dish machine. Inspector provided a color concentration chart to manager. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to coffee machine.

Intermediate - No soap provided at handwash sink next to coffee machine.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer at 3 compartment sink.

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

Basic - Cutting board has cut marks and is no longer cleanable in prep area. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler next to milk at front counter drink station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on food contact surface next to capers above reach in freezer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing a watch engaged in food preparations. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees by coffee machine. Inspector provided hand wash handout sign to establishment.

Basic - Soiled dry wiping cloth in use. And stored on cook tucked and hanging from apron. Repeat Violation

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

Basic - Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make bar and make bar lid.

Basic - Multiple Cloths used as a food-contact surface at front counter. Employee removed cloths. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ceiling tiles have stains and vents are rusted in kitchen. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation on cook line. Repeat Violation

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

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths in use on cook line and stored on multiple food contact surfaces through out establishment. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored at barista machine at front counter.

Basic - 3 Soiled dry wiping cloths in use and stored inside reach in coolers on cook line. Manager removed soiled cloths and sent them to laundry. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Sagging ceiling tiles in multiple areas in kitchen and ware washing area. Manager has a technician working on ac and tiles will be replaced afterwards. Corrective Action Taken

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

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

Basic - Working containers of food removed from original container not identified by common name. House aioli not labeled in walk in cooler. Chef placed label on food items. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop setting in standing water 74 F. Manager removed container of dirty water. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice,bar area ice bin. Manager removed ice scoop and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over employee food. Operator moved eggs to the bottom of the shelf. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In bottom of reach in cooler at end of the line.