| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at bar area.
The ice drop and interior of the door are soiled with mold like substance.
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16-21-4
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Basic - Accumulation of debris on exterior top of warewashing machine.
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22-16-4
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Basic - Beer cooler interior have accumulation of soil residues.
Reach in cooler white shelving is soiled.
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24-06-4
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Basic - Clean silverware is stored in dirty and cracked tray next to menus at bar area.
Clean glass at the bar are stored in dirty and stained dish rack.
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24-07-4
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Basic - Cleaned and sanitized pots and pans are stored on the floor of dish room inside dry storage closet.
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14-11-5
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Basic - Equipment in poor repair, at the bar Reach in beer cooler in disrepair and dirty. Unit is not working, ice is being used in the unit to keep beverages cold.
Dish wash spray nozzle is broken off at dish machine rinse board.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed :
Soiled and stained dish racks for dish machine .
Soiled gaskets on chest freezer.
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16-03-4
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Basic - Observed black stained mold like substance on walls and sprayer bar inside warewashing machine.
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14-12-4
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Basic - Utensils in poor condition 2 water pitchers are cracked and soiled on the inside of pitchers.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food in chest freezer .
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed in chest freezer multiple raw items , mussels, sausage , pork chops not commercially packaged and stack on top of each other in chest freezer, all in disarray. **Repeat Violation**
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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.
Observed lamb (46*F - Cold Holding); Beef (44*F - Cold on Holding speed rack , stacked tightly with cooked items above and underneath.
The cook separated items on the speed rack to give space to cool down. **Corrective Action Taken**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (120*F - Hot Holding); butter (89*F - Hot Holding) the cook began to reheat butter and potatoes to 165F during the inspection. **Corrective Action Taken**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed 2 water pitcher stored next to ice machine that are soiled on the inside of pitchers.
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on the menu is mot identified as raw or undercooked.
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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.
Robert Kofler employed approximately 1 month.
Jonathan Payne employed for more than 1 year
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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. Cook found a consumer Advisory behind decorations on bar. It is faded and needs replaced. **Corrected On-Site**
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02B-02-5
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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.
Consumer Advisory is not on the menu and not located in a conspicuous place for customers to see.
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