Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Backpack above prosciutto, mgr rearranged Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Workin with open food

Basic – Food storage container/container lid cracked or broken

Cracked lid for prosciutto

Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away

Cook line, mgr turned it faster Corrected On-Site

High Priority – Employee dried hands on clothes/apron/soiled towel after washing

Employee loading dirty dishes then got clean dishes, explained to him and he washed hands Corrected On-Site

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

Raw oysters in bucket on shelf above cooked lobster in walk in cooler, mgr rearranged Corrected On-Site

High Priority – Spray hose at dish sink lower than flood rim of sink

At prep sink

High Priority – Toxic substance/chemical improperly stored

Block of soap on top of ice machine, employee moved it Corrected On-Site

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nIan stated it's expired but could find certificate

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. nNone i

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink at bar, employee brought some Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Yellow substance at bar, mgr discarded it Corrected On-Site