| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Mid Bar (down the stairs).
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36-36-4
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Basic - Ceiling tile missing. Over Dish-machine at main kitchen.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cook line.
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.Head cook .
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop placed over ice machine, no container or underliner plate for scoop.
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32-04-4
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Basic - Lounge restroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. (Glass doors).
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32-05-4
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Basic - Men's room facility door lock in disrepair. (Lobby area).
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35B-04-4
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Basic - Outer openings (back kitchen door) of establishment held open when operating. Trash room next to it.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing at 3 compartment sink in standing water, must run small line of cold water over thawing product.
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32-02-4
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Basic - Restroom door left open other than during cleaning or maintenance. Mid bar area, Employee restroom inside kitchen.
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09-01-4
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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. Staff member cutting butter , touching pieces bare handed. **Corrected On-Site**
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01D-03-4
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High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
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35A-07-4
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High Priority - Small flying insects in bar area. Bar next to pool area.
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11-07-4
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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.
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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53A-05-5
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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/hr/food-lodging/managercertification.html.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar areas.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar areas.
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53B-13-5
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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. Head Cook (Liz Midler) .
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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. Burger , Steak , Poached Eggs on Menu. **Corrected On-Site**
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 Red fire extinguishers missing from their location at mid bar (Down the stairs).
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