Tidbits

Basic – Carbon dioxide/helium tanks not adequately secured

One by upright freezer, employee secured it Corrected On-Site

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Kitchen Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. nBy dish washing and pre area Repeat Violation

Basic – Outer openings not protected with self-closing doors

Rear door

Basic – Raw fruits/vegetables not washed prior to preparation

Cutting whole lettuce, explaining to him and he washed the others Corrective Action Taken

Basic – Reuse of single-service or single-use articles

Clean tomatoes in box that they came dirty in walk in cooler, employee placed them in another container Corrected On-Site

Basic – Single-service articles improperly stored

Box with to go container, front counter, mgr placed it on shelf Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed coconut and tomatoes above bread and commercially cooked eggs, mgr rearranged walk in cooler Corrected On-Site

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom

Paint peeling off in storage area by shelves

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

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

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized

Employee left it only 4 seconds, just did 4 dips, explained to him and he placed it back in for 1 minute Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One by trash can, prep area

High Priority – Spray hose at dish sink lower than flood rim of sink. nAt triple sink Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 45f cut melon at 7am, it is 11:30, employee placed it in freezer to rapidly cool, got to 41f Corrected On-Site Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Hot dogs opened on Friday, employee placed day dot Corrected On-Site Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Cut melon above rim

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

For 5 people here that don't have employee training yet Repeat Violation

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. nFor cut melon

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

Two employees here for 6 months