Allelo

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverages stored above a prep table with the espresso machines near the ice machines. Manager relocated employee drinks away from prep table. Corrected On-Site

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

Tongs stored on oven handles on cook line. Chef stored correctly. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Oven on cook line has built up food debris.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer bucket stored on food prep table near kitchen door entrance. Manager stored properly. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Dish washer went from dirty dishes to clean dishes with no hand wash sink in between.

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

1 live in bar area not landing on food or food contact surfaces

1 live fly in kitchen not landing on food or food contact surfaces. Repeat Violation

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

On prep table by kitchen door entrance: garlic butter (71F – Cold Holding)nInspector discussed and emailed Tine as a Public Health Control paperwork.

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied

Fresh clams removed from original container and stored on cook line with no tag.

Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information

Reduced oxygen packaging of cooked beef, pork chops and poultry lacking date marking and description in walk in cooler. Repeat Violation

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.