Violation
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Observation
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Bottle of water **Corrected On-Site**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Walking cooker # 20 internal temperature reached 50°F
Walk in cooler # 21 internal temperature reached 50°F
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36-22-4
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Basic - Floor area(s) covered with standing water.
Under reach in cooler **Corrected On-Site*pantry and cook line **Corrected On-Site**
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14-70-4
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Basic - Ice buildup in walk-in cooler from the AC units
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Water reached 89°F **Corrected On-Site**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on
dishmachine.
Bar area
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Beverage room and new dishes storage
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
Beverage area by the ice machine
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Seafood
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14-67-4
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Basic - Reach-in freezer ( ice cream) gasket torn/in disrepair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Chlorine 0 ppm bar area
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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.
In walk in cooler # 20. See stop sale for details
In walk in cooler # 21. See stop sale for details
Raw salmon,raw mahi mahi ,operator added ice and changed to another working unit
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
3 trays with cooked shrimps at 79°F
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Observed food overnight out of temperature in walk in cooler # 20 and 21
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed
Quaternary in prep station buckets over 500 ppm **Corrected On-Site**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Mussels and oyster
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
Different areas
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Bar area **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Beverage station by the ice machine
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
New room service menu for fish ceviche and oyster
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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 area and beverage station ( coffee)
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51-16-5
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
Observed a new room full of dishes and equipments
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
New Room service menu serving raw oyster.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Temperature reached final rinse was 103°F
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