Frequency Restaurant & Lounge

Basic – Carbon dioxide/helium tanks not adequately secured

Tank by bag in box soda rack in kitchen.

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

Two employee drinks (one open container) on cook line next to clean dishes. Drinks moved and stored correctly. Corrected On-Site

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized

Dishwasher only washing off pans with water. Manager coached employee on proper hand washing procedures. Corrective Action Taken

Basic – Floor tiles missing and/or in disrepair

Tile missing by reach in cooler for buffet in kitchen.

Basic – Hole in or other damage to wall

Wall in back prep area.

Basic – No copy of latest inspection report available

Last inspection could not be provided.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Shelves in mop sink area show rust.

Basic – Open food items provided for self-service not properly protected

Bread and pastries on buffet line. Items removed from buffet. Corrected On-Site

Basic – Standing water in bottom of reach-in-cooler

Reach in cooler on cook line.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Concrete floor under cooking equipment on cook line.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk in cooler on black utility cart, pulled pork, cooked tomatoes, rice, potatoes, and french onion soup 57F stored overnight pulled from steam well last night. Items discarded.

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

On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. nOn buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool. Corrective Action Taken Warning

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

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Sandwich press on cook line. nSlicer in prep area in kitchen. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Strainer stored inside hand washing sink at bar. Repeat Violation

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/nFive employees working without any of those working certified food manager.

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

Hand washing sink near dish machine.

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions

Water filter in prep area near slicer needed to be changed 06/09/2021.

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided

Apples on buffet line. Apples removed from buffet. Corrected On-Site