28 North

Basic – Accumulation of black mold-like substance in the interior of the ice bin.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Accumulation of lime scale on the inside of the dishmachine.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle cook line coils froze up

Basic – Hood moderately soiled.

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

Basic – No handwashing sign provided at a hand sink used by food employees. Bar

High Priority – 6 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

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

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

nRaw fish and raw pork chops over pasteurized eggs. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. ROP of fish

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

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nMiddle cooler on cook line ; sliced cheese (45 to 48F – Cold Holding); date cream (51F – Cold Holding); poblano (42F – Cold Holding); cooked taco meat (46F – Cold Holding); cooked egg whites nnSauté cooler heavy cream 50F

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 variance from the Division of Hotels and Restaurants.

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 hire

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Taco steak no date