3'S Company Improves its Sanitary Rating

Intermediate - - From inspection on 2016-10-28: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-10-29: Need employee certificates. **Time Extended** - From follow-up inspection on 2016-11-03: Employee certificates not observed. **Time Extended** - From follow-up inspection on 2016-12-28: Certificates not done. **Admin Complaint**

Basic - - From inspection on 2016-10-28: Basic - Equipment in poor repair. Flip top insulation falling down, cook line. - From follow-up inspection on 2016-10-29: Fliptop top at cooling falling down. **Time Extended** - From follow-up inspection on 2016-11-03: Fliptop insulation falling down, cook line. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Plumbing system improperly installed or repaired. Drain line from coffee machine draining into bucket. 2) ice chest with hose draining on drain. - From follow-up inspection on 2016-10-29: Still not done. **Time Extended** - From follow-up inspection on 2016-11-03: Drain line from coffee machine not plumbed correctly. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Walk-in cooler/walk-in freezer floor rusty. - From follow-up inspection on 2016-10-29: Floor rusty. **Time Extended** - From follow-up inspection on 2016-11-03: Rusty Walkin freezer floor **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Wood food-contact surface not properly sealed. Wine shelf over prep table. - From follow-up inspection on 2016-10-29: Wood not sealed. **Time Extended** - From follow-up inspection on 2016-11-03: Wine shelf not sealed. **Time Extended**

Intermediate - - From inspection on 2016-10-28: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-10-29: No Test strips observed. **Time Extended** - From follow-up inspection on 2016-11-03: Still needs Chlorine test kits. **Time Extended**

Intermediate - - From inspection on 2016-10-28: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-10-29: Need employee certificates. **Time Extended** - From follow-up inspection on 2016-11-03: Employee certificates not observed. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Equipment in poor repair. Flip top insulation falling down, cook line. - From follow-up inspection on 2016-10-29: Fliptop top at cooling falling down. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Equipment or utensils not designed or constructed in a durable manner. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait refrigerator. Stop sale - From follow-up inspection on 2016-10-29: Not in use. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Plumbing system improperly installed or repaired. Drain line from coffee machine draining into bucket. 2) ice chest with hose draining on drain. - From follow-up inspection on 2016-10-29: Still not done. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Walk-in cooler/walk-in freezer floor rusty. - From follow-up inspection on 2016-10-29: Floor rusty. **Time Extended**

Basic - - From inspection on 2016-10-28: Basic - Wood food-contact surface not properly sealed. Wine shelf over prep table. - From follow-up inspection on 2016-10-29: Wood not sealed. **Time Extended**

High Priority - - From inspection on 2016-10-28: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait. Stop sale - From follow-up inspection on 2016-10-29: Refrigerator not being used. New refrigerator being delivered on Tuesday. **Time Extended**

High Priority - - From inspection on 2016-10-28: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait refrigerator 2) Cut lettuce 46°, Taramisu 46°walkin cooler Cut lettuce 46°, Taramisu 46° - From follow-up inspection on 2016-10-29: No stop sale today. **Time Extended**

Intermediate - - From inspection on 2016-10-28: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2016-10-29: No Test strips observed. **Time Extended**

Intermediate - - From inspection on 2016-10-28: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-10-29: Need employee certificates. **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. Side of oven and floor.

Basic - Equipment in poor repair. Flip top insulation falling down, cook line.

Basic - Equipment or utensils not designed or constructed in a durable manner. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait refrigerator. Stop sale

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, behind cook line equipment.

Basic - Plumbing system improperly installed or repaired. Drain line from coffee machine draining into bucket. 2) ice chest with hose draining on drain.

Basic - Single-service articles improperly stored. Aluminum take out contain still, in storage. Inverted, **Corrected On-Site**

Basic - Walk-in cooler/walk-in freezer floor rusty.

Basic - Wood food-contact surface not properly sealed. Wine shelf over prep table.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46°, Taramisu 46° stop sale, going to use cooler for vegetables only.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait. Stop sale

High Priority - Raw animal food stored over ready-to-eat food. Raw veal over onions, in fliptop, inverted, raw pork over pepperoni, inverted, **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 45° prochutto, butter 49° seafood stuffing 53°, fresh mozzarella, Georgia Strait refrigerator 2) Cut lettuce 46°, Taramisu 46°walkin cooler Cut lettuce 46°, Taramisu 46°

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Back room.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soda gun soiled. Bar.

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cut lettuce 46°, Taramisu 46°, going to use for whole vegetables only.

Basic - Carbon dioxide/helium tanks not adequately secured. In bar area

Basic - Duct tape used to repair nonfood-contact surface. In lids of flip top reach in coolers in cook line

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line grease build up Food debris in bar area

Basic - No handwashing sign provided at a hand sink used by food employees. In bar area and in cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface. And bottom of reach in cooler in 2 doors reach in cooler next to ice machine

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner in bar area

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Carbon dioxide/helium tanks not adequately secured.bar

Basic - Floor soiled/has accumulation of debris.grease near deep fryer

Basic - Food stored in holding unit not covered.soup freezer/ covered **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipmentnear fryer

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.flip top line

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.lid of reach in has tape on it

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.moved can **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce walk in / dated **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** Must provide by next announced routine inspection

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Dead roaches on premises. Observed 5 dead roaches under fryers in cook line **Warning**

Basic - Floor drains/drain covers heavily soiled. In kitchen **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Floors under cooking equipment in cook line with food debris **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . Hood filters in cook line **Warning**

Basic - Shelf under preparation table soiled with food debris. In kitchen **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Exterior of fryers and burners side panels in cook line **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches under cook line equipment in cook line **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Utensils/tongs from last night left with accumulation of food debris **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 flip top reach in coolers between lid and interior of reach in cooler **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Inside walk in cooler Cooked pasta ,marinara sauce homemade,cooked meatballs **Warning**

Intermediate - Slicer blade guard soiled with old food debris.**Warning**

Basic - Attached equipment soiled with accumulated grease. Exterior sides if fryers in cook line

Basic - Dead roaches on premises. 2 dead roaches under 3 compartment sink 1 dead roach under fryer in kitchen

Basic - Duct tape used to repair nonfood-contact surface. Lid of 3 doors flip top reach in cooler in cook line

Basic - Equipment in poor repair. 3 doors flip top reach in cooler in cook line found in 60°f . Do not use until able to maintain 41°f or below

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. An ashtray with cigarets inside in dish area. Immediately cleaned area

Basic - Floor area(s) covered with standing water. In kitchen

Basic - Floor tiles missing. In cook line

Basic - Hood soiled with accumulated grease. Hood filters in cook line

Basic - Interior of microwave soiled with encrusted food debris. In kitchen

Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink And under hand sink in kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish area

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Exposed area around walk in cooler and walk in freezer

Basic - Wall soiled with accumulated black debris in dishwashing area. Under 3 compartment sink

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked marinara sauce over 24 hours found in 65°f see stop sale

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Found in walk in cooler 2 deep containers with homemade marinara sauce covered in 65°f . Educate owner with proper cooling, ice bath chill sticks adding ice water to recipe r small portions and monitor temperature

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in dish area **Corrected On-Site**

Basic - Cloth used as a food-contact surface. In walk in cooler used to cover cooked pasta

Basic - Hood soiled with accumulated grease. In cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On top of dish area

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in cooler soups ,gravy ,cooked spinach .

Basic - Stored food not covered in walk-in cooler. Pre made salads

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Paid via phone at time of inspection Confirmation number :137036507 **Corrected On-Site**

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. Server cutting lemons with bare hands Server prepping garlic bread

Basic - Carbon dioxide/helium tanks not adequately secured. In bar

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. In walk in coolers area

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with water in walk in cooler

Basic - Plumbing system in disrepair. Blocked in lady's bathroom .correct on site

Basic - Stored food not covered in walk-in cooler. Cut romaine lettuce

High Priority - 3 Dead roaches on premises. Under prep table

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout walk in cooler : pasta,lasagna ,meatballs ,sauce ,seafood ,sausage ,poultry

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw pork sausage over raw seafood **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. All seafood in walk in cooler

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table in dry storage

Intermediate - Accumulation of food debris/grease on food-contact surface. Burners in kitchen

Basic - Soil residue build-up on nonfood-contact surface. Between burners and prep table in kitchen

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood system fire nozzle

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage area

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean forks not inverted and protected from contamination

Basic - No handwashing sign provided at a hand sink used by food employees. By hand wash sink in kitchen In front bar

Basic - Unnecessary items on the premise. Broken ice machine in storage area

Basic - Grease accumulated under cooking equipment.

Basic - Food debris accumulated on kitchen floor. Under cooking equipment

Basic - Carbon dioxide/helium tanks not adequately secured. In front bar

Basic - No Heimlich maneuver/choking sign posted.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 45 degress ,beef at 45 degress moved to walk in cooler to bring temperature control to 41 degress or below . Corrected On Site.

Observed equipment in poor repair. rusted/broken door walk in cooler.

Critical - Observed soiled reach-in freezer gaskets.

Critical - Observed soiled reach-in cooler gaskets throughout restaurant .

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen.

Critical - Observed1 dead roacheon premises.in dish area.

Observed grease accumulated on kitchen floor.in kitchen.

Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.in dish area.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. next to coofee station.

Carbon dioxide/helium tanks not adequately secured. inbar..

Critical - Working containers of food removed from original container not identified by common name. flour container. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. chicken in storage room. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafoods/shrimp/mussels in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. sheet pan with cut & cooked potatoes on cookline floor. Corrected On Site.

Observed nonfood-contact equipment in poor repair. walk-in cooler door not able to properly close. cookline reach-in cooler door in disrepair / falling off.

Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs and exterior of cookline equipment.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. several utensils stored in cookline handwash sink. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. dishwash area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats , sauces , pasta, rice in walk in cooler

Critical - No conspicuously located thermometer in holding unit. in all cooler

Critical - Observed uncovered food in holding unit/dry storage area; dairyproduct in reach in cooler

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil buildup inside ice bin.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda dispensing nozzles. in bar

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed residue build-up on nonfood-contact surface of cutting board

Observed soda gun holster with accumulated slime/debris.

Critical - Hand wash sink lacking proper hand drying provisions. in bar

Observed unnecessary items on the premise. broken ice machine

Carbon dioxide/helium tanks not adequately secured. in bar

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , meats , plantfoods in walk in cooler

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink in bar

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed employee with ineffective hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed soil buildup inside ice bin.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - No handwashing sign provided at a handsink used by food employees. in bar and males restroom

Critical - Hand wash sink lacking proper hand drying provisions. in bar

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Observed grease accumulated on kitchen floor. in walk-in-cooler

Observed attached equipment soiled with accumulated grease. throughout kitchen

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). seafood 49 degrees F

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats , sauces , pasta, in wic

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 46 degree, sauces 45 degrees, meats 44 degrees Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles. throughout bar

Observed soda gun holster with accumulated slime/debris. throughout bar

Critical - Handwash sink not accessible for employee use at all times. in bar

Critical - No handwashing sign provided at a handsink used by food employees. in bar

Critical - Hand wash sink lacking proper hand drying provisions. in bar

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Observed grease accumulated on wic floor.

Observed wall soiled with accumulated food debris. throughout kitchen

Carbon dioxide/helium tanks not adequately secured. in bar

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed attached equipment soiled with accumulated dust.lights

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed raw animal food stored over ready-to-eat food.

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed ceiling soiled with accumulated dust.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint. Corrected On Site.

Observed food debris accumulated on kitchen floor.walkin

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.white cooler

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed soil residue in storage containers.

Observed wall soiled with accumulated food debris.cookline

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed build-up of grease on nonfood-contact surface.broiler

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris.