Maemi On 17th

Basic – Ceiling tile missing

3 ceiling tiles missing in the back area of the kitchen.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

8 ceiling tiles in the dinning area showing water damage. Repeat Violation

Basic – Floors not maintained smooth and durable

Several areas in the kitchen have peeled flooring.

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

Stand up reach in freezer in the back area of the kitchen. Repeat Violation

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

Oven on the cook line. Repeat Violation

Basic – No drainboards or equivalent provided for soiled items and/or air drying cleaned items.n Repeat Violation

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

Raw fish stored over cooked shrimp in the stand up reach in cooler next to the cook line

Employee placed the fish below the shrimp. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee handled raw fish then clean equipment without washing their hands

Employee washed their hands, changed gloves and sanitized equipment

Employee handled raw beef and washed their hands with the gloves still on. nEmployee was informed then washed their hands and changed gloves. Corrected On-Site

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

Cut lettuce (55F – Cold Holding); shell eggs (57F – Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been in the reach in cooler for approximately 1 hours

Employee emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed handouts to the operator.

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

Emailed handouts to the operator.

Intermediate – No probe thermometer provided to measure temperature of food products. Repeat Violation

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

Emailed handouts to the operator. Warning

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

All employees food handlers training expired on 8/3/23. Warning