Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Mold like substance on interior of reach in cooler

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Plates and bowls stored on shelf near dish machine Repeat Violation

Basic – Equipment in poor repair

Torn gasket on reach in cooler on cooks line

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils stored in standing 73F on cooks line Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Standing water Corrected On-Site

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection

nEstablishment vacuum seal cooked beef short ribs Repeat Violation Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No proof of employee training provided at inspection, per employee the folder was misplaced. Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. nEstablishment is currently vacuum sealing all raw steaks and cooked beef short ribs Repeat Violation Warning