Basic – Ceiling tile missing

Ceiling tile missing above microwave on shelf above prep table across from cook line grill.

Basic – Food stored on floor

Shrimp stored on floor in walk-in freezer

Cooked peas and lamb stored on floor in walk-in cooler. nManager placed items on shelf. Corrected On-Site

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

Grease receptacles sitting on wooden pallet behind restaurant.

Basic – Ice bucket/shovel stored on floor between uses

Ice bucket stored on floor in bar area. nEmployee moved bucket to kitchen shelf. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

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

Spoons stored on cook line in container of water, 58F

Manager placed container on stove and turned on heat. Corrective Action Taken

Basic – Old labels stuck to food containers after cleaning

Pan stored on clean dish rack across from back door.

Basic – Single-service articles not stored inverted or protected from contamination

To go containers on shelf across from cook line. nManager turned containers over. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth on prep table next to cook line grill

Manager placed cloth in sanitizer bucket. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Container of spice stored in dry storage area.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine next to three compartment sink,0 ppm

Manager primed dish machine, 50 ppm. Corrected On-Site

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Mixer head of floor mixer across from three compartment sink

Soda gun in bar area.

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

No proof employees are informed of reporting responsibility.

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Cooked chicken in reach-in cooler across from cook line grill. Manager stated item is cooked then stored frozen and thawed.

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

Establishment has proof of training for one employee, five employees working during inspection.