Tryst

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

27 dead flies trapped in light control device in kitchen. Employee removed. Corrected On-Site

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice buckets in rear dish washing area not inverted for protection.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage on prep table in kitchen. Employee removed. Corrected On-Site

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

Cook preparing food in kitchen with no beard guard.

Basic – No copy of latest inspection report available.

Basic – Open dumpster lid.

High Priority – Copper or copper alloys in contact with foods with a pH below 6

Copper lined mugs behind the bar are used to serve Moscow mules with a ph level below 6.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee touched heated bread to be served with bare hands. Employee washed hands put in gloves and heated bread to 169 F. Corrective Action Taken

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw unpasteurized eggs or fresh mussels in walk in cooler.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Can opener just outside kitchen area has built up food debris.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink by dishwasher is blocked by ice buckets. Employee removed ice buckets. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in kitchen used to rinse off cooking equipment.

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – Mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate – Mussel tags not marked with last date served.

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.