Closure Date: 06-16-2022
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling ready to eat food/clean dishes without washing hands. Discussed with operator, employee then washed hands and changed
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gloves. **Corrective Action Taken**
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. At kitchen overhead salad cooler; employee used bare hand to touch cut leafy greens. Discussed with operator.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying insects at service station under sink. Observed hovering at dripping water line. Approximately 10 live small flying insects at bar first ice bin drain. Observed hovering and landing on non food contact surfaces
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sauté flip top; raw shell eggs stored over ready to eat refried beans. Operator moved eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Rodent activity present as evidenced by rodent droppings found. At service station; Under POS approximately 10 rodent droppings observed in wires inside on vanity. Under ice bin approximately 20 rodent droppings. Behind bar dish machine; approximately 5 rodent droppings. All located at front bar area
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad Lift top drawer and reach in; cooked shrimp (48°F - Cold Holding); raw tuna (48°F - Cold Holding); housemade Caesar (50°F - Cold Holding). Operator stated being held overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Salad overhead; cut leafy greens (69°F - Cold Holding). Operator stated being held less than 4 hours, moved to walk-in cooler. At Salad Lift top drawer and reach in; cooked shrimp (48°F - Cold Holding); raw tuna (48°F - Cold Holding); housemade Caesar (50°F - Cold Holding). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Source: Florida Department of Health
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