H Restaurant Improves its Sanitary Rating

Critical - Violation: 31-08-1Hand sink missing in food preparation room or area. BAR

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. PLEASE VISIT WWW.MYFLORIDALICENSE.COM OR CALL 850-487-1395 FOR LICENSE COMPLIANCE. This violation must be corrected by : 6/25/12.

Critical - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Food may not be served. This violation must be corrected by : 6/25/12.

Critical - Establishment not maintaining shellstock tags for 90 days.

Critical - Observed potentially hazardous food thawed in an improper manner. GARLIC BUTTER Corrected On Site.

Critical - Observed food stored in a prohibited area. BY DISHMACHINE Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. SALAD BOWLS Corrected On Site.

Observed a nonfood-grade basting brush used in food. Corrected On Site.

Observed nonfood-contact equipment in poor repair WALK_IN COOLER HANDLE BROKEN

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

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

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Hand sink missing in food preparation room or area. BAR

Ceiling tile missing.

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.

Critical - Observed toxic item stored by food. WINDEX NEXT TO FOOD IN BAR

Critical - Establishment operating without a current Hotel and Restaurant license. PLEASE VISIT WWW.MYFLORIDALICENSE.COM OR CALL 850-487-1395 FOR LICENSE COMPLIANCE. This violation must be corrected by : 6/25/12.

1. 50-08: Establishment opetating without a current Hotels & Restaurant license.

2. 25-06: Observed single service articles stored without protection from contamination.

3. 32-16: Handwash sink lacking proper hand drying provisions.

4. 06-04: Observed potentially hazardous food thawed at room temperature.

5. 22-21: Observed soil build up inside ice bin.

6. 38-07: Lights missing the proper shield, sleeves coating, or cover.

7. 08A-26: Observed raw animals food stored over ready-to-eat foods.

8. 08A-28: Observed food stored on floor.

9. 31-12: Observed handwash sink used for purposes other than handwashing.

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

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

Critical - Observed food stored on floor. Freezer

Critical - Observed soil buildup inside ice bin.

Observed single-service articles stored without protection from contamination.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Observed soil buildup inside ice bin.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Observed clean equipment stored on floor.

Critical - Outer openings (bottom of kitchen exit door) of establishment cannot be properly sealed when not in operation.

Observed food debris accumulated on kitchen floor-underneath storage shelves.

No Violations Were Observed

Critical - Observed ready-to-eat, potentially hazardous food (tomato sauce) marked with a date that exceeds 7 days after opening/preparation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed food being cooled by nonapproved method-warm containers sealed with plastic. Repeat Violation. Repeat Violation.

Critical - Cold holding equipment (clear door cooler in rear kitchen, 55F) incapable of maintaining potentially hazardous food at proper temperatures. Door detected open. This violation must be corrected by : 1-12-11.

Critical - Probe-type thermometer not used to ensure proper food temperatures.

Critical - Observed raw animal food stored over cooked food (duck).

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation. Repeat Violation.

Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Critical - Certified Food Manager unable to answer basic Food Code questions-cold holding temperature, cooling procedures. Repeat Violation. Repeat Violation.

Critical - Employees not informed of acceptable sanitary practices. Repeat Violation. Repeat Violation.

Critical - Required consumer advisory for raw/undercooked animal food not provided-dinner menu. Repeat Violation.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food being cooled by nonapproved method.

Critical - Stem type thermometer not within the intended measuring range of use.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed employee with no hair restraint. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable-small, bar area cutting board.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Certified Food Manager unable to answer basic Food Code questions-cold holding temperature, identifying potentially hazardous foods, thermometer calibration. Repeat Violation.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.

Critical - Employees not informed of acceptable sanitary practices.