- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of styrofoam to go containers stored on ground in dry storage closet. Chef moved box off of ground. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on rack near main kitchen prep area.
- Basic - Equipment in poor repair. Cooler drawers at make table across from stove on front cook line are not shutting all the way.
- Basic - Ice scoop handle in contact with ice. At bar area ice bin. Chef moved scoop out of ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make table across from stoves at front cook line. Also in display cooler in Currents bar area. Also in tall reach in cooler in dry storage area of Currents Bar.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand sink at end of cook line in Trellises is draining slowly.
- High Priority - Live, small flying insects in food preparation area. Small flying insects in Currents Bar area. Also small flying insects in kitchen dish wash area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw frozen turkey burgers stored over raw frozen fish in Trellises WIF #01. Chef moved turkey burgers to bottom chef. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Beef stock dated 10/27 and 10/24 in WIC08. Chef voluntarily discarded items.
- Intermediate - Employee used handwash sink as a dump sink. Beverage station hand sink near bar area used to dump ice.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Ice chute soiled with black mold like build up at Trellises beverage area. Also at soda fountain ice chute in bar area beverage station.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only photocopies of Safestaff certificate available.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher 109 in recharge mode.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop without a handle used to dispense hash browns at cook line. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxes of single serve cups stored on ground in server area. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of water on table in hot banquet line area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in dish wash area.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in hot banquet line and near restaurant cook line. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler in room service area reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 4: roast beef 45°, hot dog 45°, and pork 44°. Cook line: Alfredo 45°, blue cheese 48°, ham 52°, sausage 55°, spinach 52°, shrimp 44°, crab 46°. Corrective action: maintenance called to look at coolers. Items put on ice or moved to other coolers.
- 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. Red pepper sauce in walk in cooler #5 at 69° and 58° after cooling over night. Operator voluntarily discarded.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In sports bar area, build up of black mold like substance in back interior corner of ice bin.
- Intermediate - Encrusted material on can opener blade. In banquet prep area of kitchen. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table cooler on cook line holding foods from 44° to 55°: ham 52°, sausage 55°, spinach 52° crab 46°, shrimp 44°. Corrective action: maintenance called for cooler and items put on ice.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher near hot banquet line in recharge mode.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
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