| 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/bin.
Large machine **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Cup used to scoop sugar and flour **Corrected On-Site** **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Pantry area
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **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.
Blue cut board by microwave
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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. **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair.
Gaskets single door freezer
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10-14-5
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Basic - Ice bucket/shovel stored not inverted
Bar ice machine on 2 nd floor
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Single glass door cooler **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 sandwich cooler and 2 door freezer and small freezer **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Beer cooler at upstairs bar
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler 2nd floor
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Educated employee **Corrective Action Taken**
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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.
Salmon 51f cold holding. Walk in cooler
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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.
Raw salmon 51f cold holding. Thawed last night over 4 hours. Operator discarded
Creamers 68f cold holding. Butter pads 70f cold holding. Left out door was open suggest rapid chill
Rechecked before end of inspection. Butter 43f cold holding. Creamers 42f cold holding **Corrective Action Taken**
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Quaternary 400 ppm. Corrected to 200 ppm **Corrected On-Site**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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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.
Milk and creamer in walk in cooler **Repeat Violation**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager showed up **Corrected On-Site** **Repeat Violation**
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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.
Change in management will retrain employees **Warning**
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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.
Inspector sent copy of consumer advisory **Corrected On-Site** **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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