Basic – Clean pots and pans not stored inverted or in a protected manner.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn.

Basic – Food stored on floor

Observed various cases of food on floor in kitchen area and various sodas on floor in dry storage area.

Basic – Ice buildup in walk-in freezer.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Single-service articles improperly stored

Observed various cases takeout containers being stored on floor in dry storage area.

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

Basic – Stored food not covered

Observed raw beef stored uncovered in walk in cooler.

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter.

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

Observed employee in bar area cutting fruit with barehands. Advised manager and he instructed employee to wash hands and put on gloves. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

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/nObserved 10+ employees present and engaging in food preparation with no certified food manager present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Manager added.

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. Discussed and emailed form to operator. Corrective Action Taken