Violation
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Observation
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21-05-4
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Basic - Cloth used as a food-contact surface over watermelon in outside bar **Warning**
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08B-44-4
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Basic - Containers of red sauce stored on floor in kitchen. **Corrected On-Site** **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice in bar **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Between containers in reach in cooler top **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler in front of flat grill, container with water and utensils at 83F **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. In front of walk in cooler **Corrected On-Site** **Warning**
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21-06-4
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Basic - Paper towel used as liner for food plates in walk in cooler **Warning**
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. In bar **Warning**
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29-11-4
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Basic - Water leaking from pipe under 3 bay sink **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor in kitchen cookline **Corrected On-Site** **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 in outside bar chlorine dishmachine **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and corvina **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.
In reach in cooler under flat grill had ribs (43-45°F - Cold Holding); cooked chicken (43-44°F - Cold Holding); steak (43-46°F - Cold Holding); placed ice toward the front of trays to cool temperature
watermelon (55°F - Cold Holding) in bar. Less than 4 hours per manager, placed in reach in cooler for temperature recovery
**Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
In stand up reach in cooler , shredded chicken (45-47°F) and babocoa (45-47F) made 10/17 did not fully cool. Condensation found on lids.
Rice in walk in cooler made 10/17, 6 trays were all between 44-47F. All discarded. **Warning**
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08A-05-4
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High Priority - Raw chicken container stored over ready-to-eat food rice trays and other ready to eat foods in walk in cooler. **Corrected On-Site** **Warning**
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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. Cooling issues in reach in cooler and walk in cooler **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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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. Ceviche/ burgers/ steak/ salmon **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. Near stand up reach in cooler at end of cookline **Corrected On-Site** **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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22-01-4
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Intermediate - Soda gun soiled in bar **Corrected On-Site** **Warning**
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