| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tank at tiki bar not adequately secured. **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling shows damage or is in disrepair directly above hooded reach in cooler on cooksline. **Warning**
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23-07-4
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Basic - Gaskets with mold-like build-up at deep freezer at exterior storage room. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. (Two 2x4" holes at wall at dry storage area at kitchen, four golf ball sized holes behind single door reach in freezer at dry storage area **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. (No cold water provided at Handwashing sink at bar) **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. (Discarded ice machine) **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. (Flour at kitchen) **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
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12A-13-4
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High Priority - Employee (cook) 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. Cook washed dishes then put on gloves and began preparing food without washing hands. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Observed Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mozzarella cheese at glass front reach in cooler at exterior storage room dated 10/25/16 with blue mold like substance. **Repeat Violation** **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At wait station: Whipped butter (no temperature control); Dairy (80°F) **Repeat Violation** **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On cooks line: Broccoli and cheddar chowder; (130°F - Reheating) (186°F - Reheating) **Corrected On-Site** **Warning**
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01B-17-4
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High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Roasted pork at exterior storage area at double door reach in cooler. **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mozzarella cheese at glass front reach in cooler at exterior storage room dated 10/25/16 with blue mold like substance, yellow rice at silver double door reach in cooler at exterior storage room dated 12/13/16. **Warning**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Yellow rice at silver double door reach in cooler at exterior storage room dated 12/13/16. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at dry storage area at kitchen proximal to white single door reach in freezer and at faucet at exterior of out door dry storage area, proximal to ice machine at exterior of restaurant facing tiki bar. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink at tiki bar. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-01-5
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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. **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. (Various soups and pasta and white single door reach in freezer proximal to kitchen) **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (String beans and roasted pork at exterior storage room at silver double door reach in cooler) **Warning**
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45-02-4
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Portable fire extinguisher at tiki bar gauge in red zone. For reporting purposes only.
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