Bouzy

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

nRaw beef sitting in sink with no water thawing at room temperature. Chef placed beef under running water. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nnButter held on time as public health control has no time stamp. Chef added proper time stamp to butter. Corrected On-Site

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

nRobert sauce hot holding at 124F

Champagne sauce hot holding at 118F

Chef heated items to 167F. Corrected On-Site

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

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.

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

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

nNo chlorine test strips at time of inspection.

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

nNo paper towels at hand washing sink in bar area. Employee placed paper towels at hand washing sink. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.