- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.for salmon offered on the menu.
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11/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Clean knives stored in crevices between equipment.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade bags used in direct contact with food. To store raw fish
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza station.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Parasite destruction provided by SOUTHPACIFIC SPECIALTIES. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.for salmon offered on the menu.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter 64 f, raw shrimp 48 f( operator transferred products to reach in freezer for rapid cooling), raw salmon 48 f, tuna salad 50-53 f(operator transferred products. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 130 f,
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw beef over cooked chicken On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over rte lemons **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. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance inside the ice chute of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.bar hand washing sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. By soda machibe
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving. Dry storage area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. By soda machibe
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of walk in freezer.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Smoked salmon 52 f(voluntarily discarded )
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm- quaternary sanitizer bottle was empty, employee placed a new container of sanitizer. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.raw pork over rte asparagus **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing. Ph and sink by pizza station used as a dump sink -ice inside, thawing out sauces **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. The ones available is chlorine and establishment is using quaternary hand sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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2/4/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. At at area
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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8/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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