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

Observed two individually wrapped ROP raw tuna slices in walk in cooler completely thawed but not removed from packaging or cut to allow oxygen. Person in charge discarded food items. Corrective Action Taken

Basic – Employee with no beard guard/restraint while engaging in food preparation

Observed employee with long beard preparing food at cook station without beard guard.

Basic – Equipment and utensils not properly air-dried – wet nesting

Observed water dripping from stacked plastic containers on drying rack.

Basic – Equipment in poor repair

Prep tables beneath steam and cutting tables located next to triple sink are rusted on bottom shelves

Walk in cooler next to drying rack has torn gasket seals. nWalk in freezer next to drying rack has torn gaskets.

Basic – Floor soiled/has accumulation of debris

Floors beneath double oven and grilling station are soiled with debris.

Basic – Floor tiles missing and/or in disrepair

Floor tiles beneath steam table next to prep table are cracked.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed ice buildup in walk in freezer next to speed rack.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of double oven next to cooking station had soil and debris on the bottom and sides of oven .

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

Observed sliced; individually wrapped slices of banana bread displayed for grab and go service at front counter that did not have minimum labeling.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in freezer next to cook station has soiled gaskets. nWalk in cooler and walk in freezer next to drying rack are soiled .

Basic – Open dumpster lid

Observed lid open on shared dumpster.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed three separate instances of employees touching cracking raw shell eggs with bare hands and then handling clean plate with ready to eat food without hand wash. Warning

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed one employee touch eyeglasses on face then handle container with meat without hand wash

Observed employee touch face then handle clean dishware from dish machine without washing hands. Warning

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 use bare hands to place ready to eat food into take out container, at prep station across from grilling station. nEstablishment operating with unapproved AOP.

High Priority – Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale

Observed prepackaged honey for sale from Patrick Bees, person in charge unable to provide invoice or license of supplier. Admin Complaint

High Priority – Raw animal food stored over or with unwashed produce

Observed raw ham over unwashed vegetables in walk in cooler.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Observed the following time/temperature contol for safety items exceeding seven days:nCooked mushroom 1/10; yellow rice 1/6; tomatoes/okra 12/28; bread pudding 1/11. Person in charge discarded food items. nObserved container of spaghetti prepared over 24 hours prior with no date mark and person in charge unable to determine exact date opened. Person in charge discarded food item. n Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Observed two individually wrapped ROP raw tuna slices in walk in cooler completely thawed but not removed from packaging or cut to allow oxygen. Person in charge discarded food items

Ultra pasteurized creamer (Non-UHT) in single service packets (59F – Cold Holding); atop tables in dining room. Left on tables between guests-then returned to cooler and reserved. Corrective Action Taken

High Priority – Stop Sale issued due to food originating from an unapproved source

Observed prepackaged honey for sale from Patrick Bees, person in charge unable to provide invoice or license of supplier.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

mashed potatoes, northern beans, field peas and okra tomatoes mix reheating for longer than 2 hours at (129 – 150F- Reheating), located on steam table next to prep area.

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

pasteurized creamer single service packets (59F – Cold Holding); atop tables in dining room. nsliced cheese (48F – Cold Holding); located at reach in cooler next to grill station.

High Priority – Time/temperature control for safety food re-served to customers

Ultra pasteurized creamer (Non-UHT) in single service packets (59F – Cold Holding); atop tables in dining room. Left on tables between guests-then returned to cooler and reserved.

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

mashed potatoes, northern beans, field peas and okra tomatoes mix reheating for longer than 2 hours at (129 – 150F- Reheating); located on steam table next to prep area. Warning

High Priority – Wastewater on ground

Observed exterior mop sink with leaking pipes draining mop water unto ground . Warning

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nSome managers had expired certificates but still worked at establishments.

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

Beverage station near double reach in cooler in behind service counter is soiled in area around nozzle.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Corn beef hash held on time per person in charge but not listed on TPHC. Inspectors provide new TPHC form.

Intermediate – Packaged food not labeled as specified by law

Observed sliced; individually wrapped slices browniesndisplayed for grab and go service at front counter that did not have minimum labeling.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed container of spaghetti prepared over 24 hours prior with no date mark and person in charge unable to determine exact date opened. Person in charge discarded food item. Also, sweet potatoes cooked more than 24 hours ago with no date marking.

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

Observed expired employee training for some employees while others were active .