Oasis By The Sea Improves its Sanitary Rating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, on front counter, inverted, **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Door under back exit next to restroom.

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

Basic - Single-service articles not stored inverted or protected from contamination. Forks, spoons on front counter. **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Where True freezer is located.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Remade, chlorine 50 ppm, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot hold on stove, Potatoes 61°, reheated to 188°, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 61°, reheated to 188°, **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw burgers over vegetables, inverted, **Corrected On-Site** **Repeat Violation**

Basic - Open dumpster lid.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza station 54° shredded cheese, 54° red sauce stop sale. Accidentally unplugged overnight.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pizza station 54° shredded cheese, 54° red sauce stop sale

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen.

Basic - - From inspection on 2015-11-09: Basic - Ceiling tile missing. Outside room. - From follow-up inspection on 2016-02-26: Tile still missing, working on electric problem in ceiling. **Time Extended**

Basic - - From inspection on 2015-11-09: Basic - Cutting board has cut marks and is no longer cleanable, cookline. - From follow-up inspection on 2016-02-26: Cutting boards cleaned but needs to be sanded. **Time Extended**

Basic - Ceiling tile missing. Outside room.

Basic - Cutting board has cut marks and is no longer cleanable, cookline.

Basic - Food contaminated by unsanitized equipment. Placing soiled dishes on shelf with seasonings above 3 compartment sink. Moved souled dishes. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pizza station. Put in thermometer. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. To go plastic forks, knives, spoons face up, needs to be inverted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, wait station, diluted 100 ppm. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. Above 3 compartment sink shelves and prep room shelves.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 ppm, 50 ppm chlorine 3 compartment sink, wipe bucket, chlorine 50 ppm.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza station cheese 45°, pepperoni, 47°, 47° pineapple, spinach 52°. Moved to working cooler. Has other coolers. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food.braw chicken wings over dressings in 3 door. Inverted, **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside front counter.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Inside front counter. Cleaned, **Corrected On-Site**

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. Ali.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - Reach-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.Pizza station cheese 45°, pepperoni, 47°, 47° pineapple, spinach 52°.

No Violations Were Observed

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Marked exit/path to marked exit blocked. Tables boxes and chairs along exit hall. For reporting purposes only. **Warning**

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

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Raw animal food stored over ready-to-eat food.eggs over dough walk in **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.plus has tape on door **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **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.pasta walk in cheese salad **Warning**

Marked exit/path to marked exit blocked. Tables boxes and chairs along exit hall. For reporting purposes only. **Warning**

No Violations Were Observed

Basic - Food stored in holding unit not covered. Open containers of salt and pepper, cookline, covered, corrective action taken.

Basic - Food stored in undrained ice, shrimp in drawer in melted ice, placed a drainer under shrimp, corrective action taken.

Basic - Spoons not stored inverted or in a protected manner, soda area. Inverted, corrective action taken. **Repeat Violation**

High Priority - Food stored in ice used for drinks. Guacamole, lemons, removed, corrective action taken. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Burgers over fish in True freezer. Moved to correct location, corrective action taken.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, roast beef, corn beef 40°, date all cold cuts, corrective action taken.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Viniculture Olmeda 12/9/08 expired.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front counter. Replaced towels, corrective action taken.

Intermediate - No soap provided at handwash sink, front counter. Replaced, corrective action taken. **Repeat Violation**

No Violations Were Observed

No Violations Were Observed

Basic - Build-up of soil/debris on the floor under shelving, dry storage shelves

Basic - Equipment in poor repair,brushy oven and rusty small freezer at cookline.

Basic - Wall soiled with accumulated grease, next to fryer.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware on counter where customer contamination can occur. Covered, **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks on counter face up. And paper plates in wait station not inverted. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza log.

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

Intermediate - Food manager certification expired. Ali Kaldirimiglu, expired 12/2/13.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza log.

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

Basic - Food stored in holding unit not covered.mushrooms **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair.interior of ice bin door has tape on it

Basic - Stored food not covered in walk-in cooler.hash browns **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times.blocked by dish cart **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Marked exit/path to marked exit blocked. Chairs lining hall and bag with cans in it blockeng doorFor reporting purposes only.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, salad dressings, WIC, COS

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Portable fire extinguisher gauge in red zone. For reporting purposes only. **Repeat Violation**

K, Portable fire extinguisher tag out-of-date. For reporting purposes only.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chease, sausage, reach in cooler, cook''s line, pizza station, see 4. COS, FOOD TRANSFERRED TO WI cooler.

K, Portable fire extinguisher tag out-of-date. For reporting purposes only.

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

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza, COS

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chease, sausage, reach in cooler, cook's line, pizza station, see 4. COS, FOOD TRANSFERRED TO WI cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Pizza RIC, see 3a.

Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over chease, Wi cooler, row beef over veggies, Wi cooler, COS.

Critical - Observed cloth used as a food-contact surface.wi cooler, pasta, COS

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. **Corrected On-Site**

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cook, COS

Observed employee with no hair restraint.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

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

Critical - Observed buildup of soiled material on mixer head.

Critical - Covered waste receptacle not provided in women's bathroom.

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

Critical - Hand wash sink lacking proper hand drying provisions.kitchen, COS.

Lights missing the proper shield, sleeve coatings or covers.reach in coolers and prep area.

Critical - K, Portable fire extinguisher tag out-of-date. For reporting purposes only.

Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.spinach pie walk in Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.eggs/peppers /reach in lineCorrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.bacon reach in Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.2nd one Corrected On Site.

Observed single-service articles improperly stored.not inverted Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.bar Corrected On Site.

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

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.tables,bucket and various items along exit hall

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

Critical - Observed raw animal food stored over ready-to-eat food.chicken/cold cuts Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.cut onions/walk in Corrected On Site.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.2nd one Corrected On Site.

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

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

Observed single-service articles improperly stored.plates not inverted Corrected On Site.

Critical - Hand sink missing in bar.if handwash violations are observed operator may be required to put a handwash sink at bar area

Critical - Handwash sink not accessible for employee use at all times.trash can blocking Corrected On Site.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. gave to operator Corrected On Site.

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

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

Critical - Observed raw animal food stored over ready-to-eat food.beef/cheese walk in

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

Observed employee with no hair restraint.

Observed equipment in poor repair.ice machine door

Food-contact surface not smooth and easily cleanable.foil inside ice machine door. pic says new door on order.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.boards nailed to top of handwash sink/kitchen

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.2nd one

Critical - Hand sink missing in food preparation room or area.bar has 3 compartment sink. if handwash violations are observed owner may be required to add/designate handwash sink.

Critical - Handwash sink not accessible for employee use at all times.blocked by trash can Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

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

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

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

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

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

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

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs/chicken ric

Critical - Observed food stored on floor.chicken wic

Critical - Observed food stored on floor.potatoes wic

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

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

Food-contact surface not smooth and easily cleanable.int ice machine door

Nonfood-contact equipment not designed and constructed in a durable manner.wood holding hw sink in place

Critical - Observed soil buildup inside ice bin.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Ceiling not smooth and easily cleanable.wires across it

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed person in charge allowing entry of unauthorized persons in kitchen. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.bar

Critical - Covered waste receptacle not provided in women's bathroom.

Floors not constructed easily cleanable.card board on wic floor

Food-contact surface not smooth and easily cleanable.rust on chest freezer

Food-contact surface not smooth and easily cleanable.tow l covering cut veggies wic

Critical - Handwash sink not accessible for employee use at all times.blocked/trash can

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily handle ric has tapecleanable.

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

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.taboule

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair.interrior ice machine door

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.bar area

Critical - Observed food stored on floor.buckets wic

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

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

Critical - Observed soiled reach-in cooler gaskets.

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

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

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k class

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.interrior door

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

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

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

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

Wet wiping cloth not stored in sanitizing solution between uses.bar

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Handwash sink not accessible for employee use at all times.trash can in front

Nonfood-contact equipment not designed and constructed in a durable manner.rust on chest freezer

Critical - Observed food stored on floor.buckets wic

Critical - Observed food stored on floor.flour dry storage

Critical - Observed food stored on floor.potatoes wic

Observed nonfood-contact equipment in poor repair tape on handles of rif

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

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

Critical - Observed soiled reach-in cooler gaskets.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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