- Basic - Cutting board has cut marks and is no longer cleanable.Fourth floor kitchen deli style reach in at cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.employee in the kitchen preparing garnish. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless containers on clean storage rack at dish area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between chopping blocks.
- Basic - No handwashing sign provided at a hand sink used by food employees.Hand wash signs missing in sink at first floor and fourth floor kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Utensils in poor condition.Rubber spatula in dish area with clean utensils.
- 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.Employee in main kitchen preparing garnish. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs above produceeggs also above milk in reach in cooler **Repeat Violation**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.Observed food equipment in hand sink at dish area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Pre cooked wings in reach in drawer on the fourth floor kitchen.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine with no protection.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.crab cake mix in reach in cooler on line.
- Basic - No handwashing sign provided at a hand sink used by food employees.Ball room public bathrooms also used by employees.Hand washing sink at the ball room bar.Hand wash sink at the grill line ballroom floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Turkey breast in sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.Fry Saut area
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.Parsley being trimmed for garnish and use in receipts. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over yellow beans in WIC
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw swordfish and salmon in same drawer with raw chicken all uncovered **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice machine at top bar area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in lobby bar
- Intermediate - No soap provided at handwash sink.Lobby bar
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law.reach in cooler in main kitchen on cook line. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Main kitchen on clean dish shelves in warewashing area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.Ctean equipment storage in both kitchens. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under the cutting board and equipment top. **Warning**
- Basic - In-use tongs stored on oven door handle.Storage on the rail in the main kitchen cook line unprotected from cross contamination. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Throughout both kitchens and roof top lounge **Warning**
- Basic - Soda gun holster with accumulated slime/debris.banquet room bar. **Warning**
- High Priority - Small flying insects in bar area.Upstairs banquet room bar. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Roof top lounge and the upstairs kitchen ice machines. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.three cheese mariner sauce at 114° with lid on in the walk in cooler.Cook time exactly one hour previous to taking the temp.lid removed and chill stick placed into sauce. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food.Baby back ribs in the walk in cooler. **Warning**
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. In kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. HWS per blue prints at plan removed on cooks line. 2 handsinks available. Conversation with Jason and Robert handsink to be reinstalled on cooks line beside dry storage.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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