- Basic - Ceiling in disrepair. Above prep area **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooking equipments at cook line, shatterproof bulbs are acceptable **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. Cook touch cheese put on food **Warning**
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Ceiling in disrepair. Above prep area **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Salad make cutting board in walk in cooler **Warning**
- Basic - Drain cover(s) missing. Under 3 compartment sink **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. Cases of oil **Warning**
- Basic - Grease accumulated under cooking equipment. Fryer **Warning**
- Basic - Inaccurate/damaged pressure gauge on dishmachine. Rinse temperature gauge is not indicating the water temperature **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cooking equipments at cook line, shatterproof bulbs are acceptable **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. The round tin foil containers and lids **Warning**
- 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. 0ppm **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. Cook touch cheese put on food **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At cook line temp at 64°, less than 4 hours. Advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grill chicken at 48°, cut leafy green at 49°, egg wash at 49°,, less than 4 hours. Advised **Warning**
- High Priority - Raw animal food stored over/next toready-to-eat food. In walk in cooler raw shell eggs over seafood and next to ready to eat foods **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. "Soft Soap" in dry foods storage **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Salad make cutting board in walk in cooler **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At wait service station, the hand sink used as dump sink, evidence by food stain on the surface of hand sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. At cook line, the bottom one, ambient temperature at 50°. Advised **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Bread crumbs **Warning**
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6/6/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially at back room, dish area **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Restaurant license not display **Warning**
- Basic - Floors not maintained smooth and durable. Raw wood used as step on bar floor **Warning**
- Basic - Light not functioning. At dish area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At hood system **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait service station, at cook line , at dish area **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Oppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At cook line, temp at 56, less than 4 hours. Advised **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Evidence by tea/coffee stain on the surface of hand sink, at wait service station, and at cook line-evidence of food debris in sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Fresh clam **Warning**
- Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Fresh clam mixed together with frozen mussels in walk in cooler **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Special K Class fie extinguisher stored inside stone times locked fry food storage room **Warning**
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2/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Dust build up on ice machine vent **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Especially at back room, dish area **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread stored on the floor in walk in freezer **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Restaurant license not display **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet **Warning**
- Basic - Floors not maintained smooth and durable. Raw wood used as step on bar floor **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. At cook line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. At cook line **Warning**
- Basic - Light not functioning. At dish area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At hood system **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait service station, at cook line , at dish area **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Lasagna **Warning**
- Basic - Soiled reach-in cooler gaskets. At cook line **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Oppm **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At wait service station **Warning**
- 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. 0 ppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food container stored in ice used for drinks. 1 containers of lemons, I container of coffee creamer **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At cook line, temp at 56°, less than 4 hours. Advised **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
- High Priority - Raw animal food stored next to ready-to-eat food in walk-in cooler. Raw shell eggs next to vegetable **Warning**
- 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. **Repeat Violation** **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. A can of W-40 on the same shelf with cleaned utensils **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Evidence by tea/coffee stain on the surface of hand sink, at wait service station, and at cook line-evidence of food debris in sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. At wait service station, the hand sink blocked by a shelf and soda dispenser **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel wool pad in hand sink of cook line **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. At bar, the hand sink has bar items inside **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Fresh clam **Warning**
- Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Fresh clam mixed together with frozen mussels in walk in cooler **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, soups, **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Special K Class fie extinguisher stored inside stone times locked fry food storage room **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line, at dish area
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs next to lemon in walk in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
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11/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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