American Tapas Bar

Basic – Food stored on floor

Large plastic containers of rice and flour stored on floor in dry storage area. Operator stored properly. Corrected On-Site

Basic – Ice scoop handle in contact with ice

Bar – operator stored properly. Corrected On-Site

Basic – In-use ice scoop stored on soiled surface between uses

Operator stored properly. Corrected On-Site

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

Cookline. Operator removed. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Cookline – utensil in water 73F. Operator increased heat. Corrective Action Taken

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

Prep area hand sink. Operator posted. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Beef burgers thawing in standing water. Operator turned on cold water and continued thawing properly. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored behind cheese and commercial produced salad dressing in upper section of prep area flip top. nCookline – AdvantEdge unit – raw beef stored over cooked potatoes. nOperator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Cookline – mashed potatoes (95F – Hot Holding). Per operator holding for an hour. Advised operator to immediately reheat to at least 165F and hot hold at 135F or higher. Operator increased heat to reheat. Corrective Action Taken

Intermediate – Clam/mussel/oyster tags not marked with last date served.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided handout to operator. Corrected On-Site

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

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/nCFM arrived during inspection. Corrected On-Site

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.