Basic – Accumulation of lime scale on the inside of the dishmachine.

Basic – Clean utensils or equipment stored on shelving with a rusted surface in the dish area.

Basic – In-use ice scoop for ice machine located outside not stored in a protected manner between uses

Observed the ice scoop for the outside ice machine stored unprotected on top of the machine

The operator removed the scoop for sanitization. Corrected On-Site

Basic – Standing water in bottom of reach-in-keg cooler behind the inside bar.

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

Observed cooked gyro meat (50F – Cold Holding); cooked pasta (56F – Cold Holding) in the two drawer cooler on the cook line

The operator stated the above food items have been held for approximately 2 hours

The operator placed the items in another cold holding unit. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Observed a chemical spray bottle stored hanging above liquor bottles behind the inside bar

The operator properly stored the spray bottle. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at the end of the cook line

The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.