- Basic - Case/container/bag of food stored on floor in walk-in freezer. .....French fry . **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash by espresso machin......clean plant . **Corrected On-Site**
- Basic - Equipment in poor repair......reach in cooler ambient temperature 50° in dishwashing room. Must not have stored any time temperature control food until maintain temperature 41° or below.
- Basic - Food stored on floor.......flour in fry station. **Corrected On-Site**
- Basic - In-use ice cream scoop stored in standing water between uses.....in fry station. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash......sliced lemon near to handwashing sink by espresso machin. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.....fry station .
- Basic - Working containers of food removed from original container not identified by common name......flour, oil spray bottle in fry station.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....00 ppm. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator rewash and sanitize utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....milk 53° in reach in cooler in dishwashing room . Milk being held more than 4 hours stop sale issue. Corrective action taken ,operator discarded it.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......tomato sauces, garlic cream sauce , lobster bisque 100° to 120° in hot holding steam table , food being held 1 hour . Reheated food 165°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers......raw sea food above spinach deep in reach in drawer cross from grill in kitchen . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food......raw sea food above ready to eat sauces in reach in cooler by expo station . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.....see stop sale report.
- Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink......by espresso machine .
- Intermediate - Employee rinsed vets in handwash sink.. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.....ice dumped in handwashing in server station. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
- 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/hr/food-lodging/managercertification.html.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen, prep.line , dining area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw tuna above ready to eat crab meat at salad station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw mussels above ready to eat chicken stock, fish stock . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use at all times.......thawing crab meat in handwashing sink by espresso machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by big container in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.....stored cup, dumped lemon slice in handwashing sink at server station .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......fish stock in walk in cooler.
- Intermediate - Soiled build up in ice machine.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing......dishwashing area and by the exit door.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
- Basic - Clean equipment stored on floor.......ice bucket by ice machine.
- Basic - Equipment in poor repair. Flip top reach in cooler , front line. No food in it during inspection . Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Floor area(s) covered with standing water....open front kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. By the soda dispenser.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....... Sea food stock 53°/57° in walk in cooler. Operator discarded food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sea food above ready to eat sea food stock. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw steak above sea food . **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered.......sea food stock in walk in cooler.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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