The Helm

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. Warning

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches in rear storage room on sticky traps employee discarded traps. Corrected On-Site Warning

Basic – Carbon dioxide/helium tanks not adequately secured. Tanks not secured at time of inspection. Warning

Basic – Covered waste receptacle not provided in women's bathroom. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink. Corrected On-Site Warning

Basic – Employee with ineffective hair restraint while engaging in food preparation. Employee long hair in hair tie not sufficient. Employee put hair up. Corrected On-Site Warning

Basic – Employee with no beard guard/restraint while engaging in food preparation. Employee preparing foods no beard guard. Warning

Basic – Equipment in poor repair. Cutting boards have cut marks on reach in cooler. Warning

Basic – Floor soiled/has accumulation of debris. Floors soiled in rear storage area. Warning

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching bread at front counter. Warning

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in front counter area soiled with food debris. Warning

Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in any reach in cooler. Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on front counter soiled. Soda gun holster in bar area soiled. Warning

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of reach in cooler. Warning

Basic – Single-service articles not stored inverted or protected from contamination.coffee filters not covered in dish area. Warning

Basic – Working containers of food removed from original container not identified by common name. Multiple foods not labeled in reach in coolers Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in kitchen quiche (56F – Cooling) cooked 9/26/2023 2pm did not reach 41F. Repeat Violation Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hard boiled Eggs and quiche made 9/26 did not make cooling parameters of 41F in 6 hours. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen landing on wall. Warning

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 9-27 no date mark. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler : cooked shrimp (44F – Cold Holding); raw mahi (45F – Cold Holding); raw salmon (45F – Cold Holding); cream pie (46F – Cold Holding); Cole slaw (45F – Cold Holding). Employee put ice on foods to cool. Reach in cooler in kitchen shredded cheddar cheese (57F – Cold Holding) retemped cooked shrimp (46F – Cold Holding); raw mahi (41F – Cold Holding); raw salmon (43F – Cold Holding); cream pie (46F – Cold Holding); Cole slaw (48F – Cold Holding) shredded cheddar cheese (58F – Cold Holding) employee moved all foods to reach in coolers that are working with ice on top. If coolers are not working and holding 41F then do not have foods in them. Warning

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Eggs and quiche not cooled to 41F. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris last used 9-26, cutting boards stained. Warning

Intermediate – Handwash sink not accessible for employee use at all times. Wiping cloth in hand sink in kitchen. Employee removed. Warning

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified on the menu in drinks. Employee marked menus to disclose raw oysters. Corrected On-Site 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 any training for employees. Warning