Bbs

Basic – Bowl or other container with no handle used to dispense food

On panko, employee removed it Corrected On-Site

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Plates on stove shelf by dish machine, employee inverted them Corrected On-Site Repeat Violation

Basic – Clean linens stored on floor. nBy back prep area, employee placed it on shelf Corrected On-Site

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

On slicer, cook line area, employee moved them 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

Backpack hanging above onions, back prep area, employee moved it Corrected On-Site Repeat Violation

Basic – Employee with no beard guard/restraint while engaging in food preparation

Cutting raw meat Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking,he got a hat Corrected On-Site

Basic – Equipment in poor repair

One torn fryer basket Repeat Violation

Basic – Food storage container/container lid cracked or broken

Container for cut tomatoes is cracked

Basic – Hood filter missing from automatic fire suppression/exhaust system

One missing Repeat Violation

Basic – Ice scoop handle in contact with ice

Ice bin at bar, employee removed it Corrected On-Site

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

70f water for utensils, employee placed it on grill Corrective Action Taken

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Long prep cooler, mgr placed one Corrected On-Site

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

Hand sink by oven and hand sink at bar Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nShelf by walk in cooler

Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil

By prep area, employee got new solution Corrected On-Site

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Prep area, employee placed it in sanitizer Corrected On-Site

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

0 ppm, prep area, mgr changed solution, 200 ppm quat Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Bulk container in back prep area, white powder, employee placed name on Corrected On-Site Repeat Violation

High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds

Salmon 113f, cook said it was ready, customer didn't requested undercooked p, placed back on grill, 145f Corrected On-Site Warning

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

Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Grabbed raw chicken, washed hands for 6 seconds then grabbed cooked chicken, explained to her and she washed hands properly Corrected On-Site Repeat Violation Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Cutting cilantro for garnish and putting tomatoes on sandwiches, explained to them and they washed hands Corrected On-Site Warning

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

Raw fish on shelf above cooked potatoes, drawer unit, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.n Repeat Violation Admin Complaint

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

Emailed one Corrected On-Site Repeat Violation

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

Plans on file show a hand sink next to cook line and it's not there, mgr here fir 17 years doesn't remember one hand sink in that location, a hands sink must be placed back in the same place or plan review will need to be submitted with a new drawing not showing this hand sink Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink in back prep area, employee placed some Corrected On-Site

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

For a couple of new employees and one old employee without employee training Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink in server area Repeat Violation

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

One employee here for almost a year, John