Secrets Hideaway

Basic – Equipment in poor repair. Cookline gaskets Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter 74 degree water Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic – Waste line missing at soda gun holster. Club bar all three at corner bar.

High Priority – Food stored in ice used for drinks. See stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over precooked bacon. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cole slaw made 8/8 today is 8/16.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cole slaw from 8/8

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

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 47f cheddar 58f sliced tomatoes 47f cooked onions 51f grated mozzarella 47f cut lettuce 57f roasted tomatoes 50f corn/bean salsa 49f diced ham 50f Guac 47f, diced tomatoes 48f slaw 48f shredded cheese 48f house cut fries 52f shredded mozzarella 53f shredded cheddar 50f spring mix 51f cut romaine 51f cold holding

Intermediate – Handwash sink not accessible for employee use at all times. Outside bar, ashtray in it. Corrected On-Site

Intermediate – No plan review submitted and approved – bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nnClub bar added bar in corner pouring drinks, no hand wash sink.

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. Provided copy by email.

Intermediate – No soap or paper towels provided at handwash sink. Outdoor bar.

Intermediate – Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServSafe not an accepted provider by itself. John B.

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Expo area