Oasis By The Sea

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

Mold like substance on inside walls of ice machine. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food

Plastic cup in bulk container of salt on shelf above hand sink in kitchen.

Basic – Carbon dioxide/helium tanks not adequately secured

Two small tanks by front beer cooler not secured.

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

Employee on cook line and dishwasher not wearing hair restraints.

Basic – Food stored on floor

Buckets of pizza sauce on floor in walk in cooler.

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

At kitchen hand sink.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Multiple open and unopened employee beverages in reach in freezer opposite pizza station. Manager discarded all beverages. Corrected On-Site

Basic – Soiled dry wiping cloth in use

Soiled dry cloth on fliptop cutting board at start of inspection. Employee discarded cloth. Corrected On-Site

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

Employee on cook line failed to wash hands after cracking raw shell eggs. Reviewed hand wash procedures and employee washed hands and put on new gloves. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In Frigidaire freezer, boxes of raw calamari and raw shrimp and portioned raw steaks above bags of french fries. Employee rearranged freezer for proper separation. Corrected On-Site Repeat Violation Admin Complaint

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

In fliptop lower cooler, tray of portioned raw rings above bottles of condiments. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined

Container of butter at cook line (68-71F) missing time mark. Indicated on form as being on time control. Repeat Violation Admin Complaint

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

Norovirus bulletin provided you've posted.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nPIC maryi CastanedannPIC

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

Health reporting agreement provided for any new employees.

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Battery in probe thermometer dead.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Two buckets house pizza sauce missing date mark for when prepared. Per employee at least one day old. Repeat Violation