Basic – . Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging Warning

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed and employee cooking in back kitchen handle personal cellphone, then don gloves t return to work. Spoke with manager and employee about proper handwashing techniques, employee washed hands prop before putting on gloves to return to work. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar entrance, approximately 12 live small flying insects observed under ice bin. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging Warning

Intermediate – Handwash sink not accessible for employee use at all times. At bar, handwash sink partially blocked by liquor bottles. Operator cleared the sink for use. By dishwashing area, handwash sink partially blocked with large bottles of chemicals. Corrective Action Taken Warning

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not indicated as raw, per operator served raw. Operator began updating menus at time of inspection. Corrective Action Taken Warning

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/ 3 server bartenders and 4 cooks no certified food manager present. Certified food manager arrived at time of inspection. Corrected On-Site Warning

Intermediate – No soap provided at handwash sink at dishwashing area. Operator replaced soap. Corrected On-Site Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in walk-in cooler prepared yesterday with no date marking system in place. Provided operator with date marking handout. Warning