| 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. At bar co2 tanks not secured. Corrected **Corrected On-Site**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wiling vents in dining room heavily soiled.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Upstairs bar cleaned glasses in reach in cooler stored on wiping cloth.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
reach in cooler on cooks line, unit is currently not maintaining at 41° or below cold holding, service call has been schedule and time plan was given to operator
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. Fees current only expired license posted.
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12B-02-4
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Basic - Employee beverage in a food preparation or other restricted area. Stored on to ice machine, corrected.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers stacked wet
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment floors, walls and speckling need cleaned.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between box and table. And tongs stored between uses on door handle of the pizza oven, both corrected **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer in bar soiled.
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Over the hood and the exterior of the hood in need of cleaning due to dust.
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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 with clear liquid (water) not labeled. Corrected **Corrected On-Site**
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12A-13-4
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High Priority - Employee 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. Observed 2 different servers go from handling soiled client dishes to return to dining room without hand washing. Stopped, re-educated and corrected.
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08A-16-5
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High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw ground beef patties stored over ready to eat food items sliced tomatoes in make table . **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground turkey stored over raw shrimp and fish, turkey and shrimp repackaged
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
make table 2 ; cooked on site pasta, in unit since 10-1030 am today per the operator (57° cold holding) 3#. raw beef in unit since 10-1030 am today per operator see stop sale. (50-51, cold holding) 3#
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in the reach in cooler make table for 10-1030 today s prepared on site cooked pastas 57° cold holding, raw beef 50-51° cold holding , see stop sale
Raw shrimp thawed and prepped today in unit at 44°, placed in the reach in freezer to rapid reach ill to 37°. **Repeat Violation** **Admin Complaint**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened previous day in am not date labeled, and at bat opened half and half , both corrected **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the beverage wait station being used as a dump sink, holding strainer with straws and ice debris.
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danny Paul.60 days employed
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator wished to use time plan for items stop sale in reach in cooler unit, but no written plan was in place to use the procedure, time plan given to operator to use in future see stop sale and 3-A for additional information.
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