| 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. **Warning**
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condensation actively dripping. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Food stored on top of soda boxes at front bar. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Beer cooler, outside bar. **Repeat Violation** **Warning**
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Outdoor bar, walk in cooler at back bar. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Kitchen coolers. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. Grease dripping around edge of hood system. **Repeat Violation** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. **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. Squeeze bottles at service station. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta made 4/26/2018 cooled and temped at 12:30pm 4/27/2018 at 49 °F, Chicken wings made 4/26/2018 cooled and temped at 12:30pm 4/27/2018 at 49 °F. **Warning**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken temped at 150 °F, item fully cooked to at least 165 °F, temped at 171 °F. **Warning**
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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. 0 ppm, sanitizer line in degreaser. No sanitizer for dish machine onsite. Back bar dish machine 0ppm. Front bar dish machine 0ppm, hose knocked out of sanitizer bottle. **Repeat Violation** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg and then continuing handling food without properly washing hands. Discussed with employee and employee washed hands. **Corrective Action Taken** **Warning**
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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. Bar tender used bare hands to place straw berry and cucumber in drink. Discussed with operator and employee. **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. Buttermilk wash 61 °F, raw burger patty 47 °F - item relocated to cooler that can cold hold food at 41 °F or less. Walk in cooler down, items cooling, delivered at 9 am and produce relocated. **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. Carton of egg whites. **Warning**
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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. Portabella mushrooms 76 °F, mushrooms cooked 30 mins ago - moved to sheet rack to cool. **Corrective Action Taken** **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw shell eggs stored over beef patties and tuna steaks in reach in cooler. **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked pasta, chicken wings. **Warning**
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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. Ice and straws. **Corrected On-Site** **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. **Repeat Violation** **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. **Corrected On-Site** **Repeat Violation** **Warning**
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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. **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. Egg white. **Repeat Violation** **Warning**
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