| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises.
In kitchen approximately 4 dead roaches behind reach in freezer.
In kitchen approximately 1 dead roach under hand washing sink.
In kitchen approximately 1 dead roach at door way on floor next to door jam, discussed with operator to clean and sanitize areas. **Warning**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Cup with handle stored inside of egg wash with handle fully submerged, discussed with chef who removed cup. **Corrected On-Site** **Warning**
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25-22-4
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Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.
At front coffee counter single service lids and cups stored under paper towels at hand washing sink exposed to splash, discussed with chef who removed products. **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
In kitchen multiple squeeze bottles with cooking oil and sauces not labeled, discussed with operator to label bottles. **Warning**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face and without washing hands employee handed clean and sanitized utensils, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee removed card board from floor and without washing hands employee used spatula to remove food from flat top stove, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw bacon stored above sliced cheese, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Approximately 2 live roaches on seasoning shelf crawling on containers of seasoning.
In kitchen approximately 1 live roach under hand washing sink on floor next to walk in cooler door.
In kitchen approximately 3 live roaches behind reach in freezer on wall, discussed with operator to kill all roaches and clean and sanitize all areas. **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In kitchen on shelf above flat top stove butter (84F - Hot Holding) per operator product prepared this morning approximately 1 hour ago and hot held until served, discussed with operator who placed product on stove to reheat to 165F+.
In kitchen on top of flip top cooler house made hollandaise sauce (79F - Hot Holding) per operator product prepared approximately 2 hours ago and held at room temperature until served, discussed with operator who moved product to time is a public health control and time marked product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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11-07-5
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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.
Reviewed with chef and email copy of big 6. **Warning**
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11-27-4
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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.
Reviewed with chef and emailed clean up poster. **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen on shelf in front of cook line cut tomatoes (72F - Cooling) at 10:00 since 8:30 to 72F at 10:20, at this current rate of cooling product will not reach 40F within 4 hours, discussed with operator who moved product to reach in cooler.
**Corrective Action Taken** **Warning**
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu multiple eggs Benedict's and smoked Scottish dish containing raw ingredients not identified on menu, discussed with operator. **Warning**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No certified food manager on duty with more than 4 employees working, discussed with chef. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At front counter wine bar no paper towels provided, discussed with chef who provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At front counter wine bar no soap provided, discussed with chef who provided soap. **Corrected On-Site** **Warning**
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