CRACKINGS

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. Observed mechanical dishwasher machine with 0ppm chlorine reading. Operator properly set up triple sink with chlorine sanitizer readining 50ppm. Corrective Action Taken Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with accumulation of grease.

Basic - Working containers of food removed from original container not identified by common name- large containers of flour and sugar at rear of kitchen.

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. Observed dish machine chlorine sanitizer with 0ppm reading. Operator primed sanitizer properly with final rinse chlorine reading of 100ppm during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store between 2 make tables. Operator removed to warewash area during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall and ceiling above oven with accumulation of dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper in low boy drawer temp at 47F for 1 hour per operator. Operator placed in ice during inspection. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of grease/food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on shelves in walk-in cooler.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back of kitchen has accumulation of black mold-like substance. Ice bin at wait station has accumulation of black mold-like substance around lid.

Basic - Clean linens stored in improper location. Clean linens stored on shelf outside not enclosed. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Food stored on floor. 2 cases of grease stored on floor at rear of kitchen.

Basic - No Heimlich maneuver/choking sign posted. Operator printed and properly posted during inspection. Corrected On-Site

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single serve items stored on shelf outside not enclosed. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust, above oven. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. On can opener attached to prep table.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen above ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas in front and back kitchen.

Basic - Clean linens stored in improper location. On shelf outside not enclosed.

Basic - Cloth used as a food-contact surface. On main make bar cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with food over pancake make bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf near food.

Basic - Exterior kitchen door propped open that opens to the outside.

Basic - Grease receptacle lid open, broken, or missing.

Basic - Hole in or other damage to wall. In back kitchen near oven. And hole plugged with a towel between faucet handles near back door.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back kitchen near oven.

Basic - Food being prepared outside. Observed employee prepping food outside with no cover over prep area. Employee moved inside. Corrected On-Site

Basic - Food stored on floor. Observed case of lemon juice in walk in floor. Employee put on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in pitcher of standing water not at 135°F. Employee dumped water and removed scoop. Corrected On-Site