Chillbar Improves its Sanitary Rating

No Violations Were Observed

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Light shield damaged/in disrepair.

Basic - Shelf under preparation table soiled with food debris.

High Priority - High - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and changed gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 56 f, mushrooms 49 f, cooked onions 47 f, operator placed food on ice. **Corrective Action Taken**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Reach-in cooler shelves soiled with food debris.

No Violations Were Observed

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse department contained chlorine. Operator set up fresh (water only ) solution. **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Operator placed container on a shelf **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Portioned butter 49°F. In stainless behind bar. Added ice to cool butter **Corrective Action Taken** **Warning**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Operator returned eggs into refrigerator. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Filling water containers. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

No Violations Were Observed

Basic - Abrasives and detergents not removed during the rinse process.no rinse set up. Dish washer set up a rinse **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense salsa replaced bowel with a scoop . **Corrected On-Site**

Basic - Build-up of soil/debris on the floor under shelving and prep tables in kitchen.

Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink containers in food prep area. Containers were discarded. **Corrected On-Site**

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash , sanitize, sanitize . Dish washer set up a rinse in between. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Ice scoop handle in contact with ice. Took scoop out. **Corrected On-Site**

Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.

Basic - No conspicuously located ambient air temperature thermometer in white holding unit in prep area.

Basic - No handwashing sign provided at all hand sinks used by food employees.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in food prep area. Recommended setting up a wiping cloth container.

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. Bar tender preparing drinks by cutting and decorating herbs and fruits , without gloves. Spoke with bar tender about wearing gloves and washing hands. She started cutting all items with gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52°F on front counter. Liquid egg 55°F on prep table, sauce Hollandaise 80°F, salsa 70°F, for less than one hour according to the cook. Put all items in refrigerator recommended using TPHC for sauce Hollandaise and Butter as an alternative solution.**Corrective Action Taken** **Corrective Action Taken**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, in stainless 6 door refrigerator in kitchen.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Intermediate - No soap provided at handwash sink. In dish area. Operator put soap on sink. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) polenta left at room temperature to cool 95°F, cook said for less than one hour and put polenta in refrigerator to cool.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Raw unpasteurized she'll eggs stored over ready-to-eat milk. Eggs. We're placed on bottom shelf.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs were placed in refrigerator.

No Violations Were Observed

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen. **Warning**

Basic - Equipment in poor repair. White refrigerator in kitchen at an ambient temperature of 50°F. Do not use for potential time / temperature controlled foods , until repaired. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese sauce , frog legs and shrimp all above 50°F over night.see stop sale. **Warning**

Intermediate - Cutting board(s) stained/soiled. At bar **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen **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**

No Violations Were Observed

Intermediate - 2 Spray bottles containing toxic substance not labeled at bar. **Corrected On-Site** **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in the back **Warning**

Intermediate - No soap provided at handwash sink. At sink in the back **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At the bottom of white refrigerator .

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.spoons forks

Basic - Single-service articles improperly stored.pots in mop sink **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.cups **Corrected On-Site**

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

Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**

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

Observed single-service articles improperly stored.monkey dishes Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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

Observed utensils stored in crevices between equipment-knives.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-reachin-kitchen

Critical - License expired within 30 days after expiration date--paid last week. Corrected On Site.