Hoptinger 5 Points

Basic – Carbon dioxide/helium tanks not adequately secured

Co2 tank not secured upstairs near walk in cooler. Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vent is dusty in ware washing area, manager cleaned vent during inspection Corrected On-Site Repeat Violation

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

Employee beverage stored on top of flip top cooler, employee moved beverage Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Employee preparing food items with out hair restraints

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

Wet clean dishes stacked on shelves in ware washing area

Basic – No handwashing sign provided at a hand sink used by food employees

In server area at end of bar

Basic – Wiping cloth sanitizing solution stored on the floor

Wiping cloth solution stored on floor in downstairs bar area, employee properly stored sanitizing solution Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 0ppm) do not use dish machine to sanitize dishes until repairs are made. Use the triple sink until dish machine is working properly

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 flying insects in downstairs bar area

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shrimp stored over cheese, manager properly stored food items Corrected On-Site

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

nheavy whipping cream (51F – Cold Holding) stored in cooler in bar area on second floor from previous day Repeat Violation Admin Complaint

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

nheavy whipping cream (51F – Cold Holding) stored in cooler in bar area on second floor from previous day.

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 procedures provided, emailed manager vomiting and diarrheal clean up procedures

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

Cutting board stained on chicken prep cooler on cooks line Repeat Violation

Intermediate – Non-pitting surface rust on food-contact equipment

Shelves in the walk in cooler

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

Several employee training certificates are expired