- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Dessert area. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Potato cakes, calamari, shrimps, pork and poultry at 62-65°f in the Randell two drawer cooler. Discarded Shrimps, fish, scallops, cut tomato, arugula, butter, whipped cream and cheese at 52-68°f in the TRUE flip top cookline reach in cooler next to stove. Corrective action taken, Cooked food discarded, seafood and vegetables moved to a freezer. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- 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. Fruits and garnish for drinks at the bar. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw as salmon tartare. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and coleslaw in the open part of the salad reach in cooler, iced down to 41°f. Spinach dressing in an ice bath at the prep area at 50°f, re- iced to 41°f. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes and lamb at 92-125°f in a holding cabinet. Discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Outside bar. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Henry Penny holding cabinet **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to walk in cooler. **Warning** **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - 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. Provided advisory. **Corrected On-Site** **Warning**
- 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. True flip top cookline reach in cooler next to stove. Randell two drawers cooler. Salad flip top reach in cooler top area. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris/black debris/ debris on walls in kitchen / prep rooms, on A/C vents and on walk in cooler walls/ceiling. Also observed walls in disrepair (holes,miles missing) in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen backdoor.
- Basic - Waste line missing at soda gun holster. Bar.
- Basic - Water draining onto floor from prep sink and running to floor drain across floor in prep room.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pasta in covered deep container at 80°f and when retested after 30 minutes was still at 78°f. Pasta was covered with ice to rapidly cool to 41°f within allowed timeframe. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Pasta in deep container and covered tightly in walk in cooler. **Corrected On-Site**
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7/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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