Parrot (The) Improves its Sanitary Rating

Basic - Stored veggie Burgers, mozzarella sticks and breaded chicken not covered in reach in freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm. Owner called for service and will use triple sink in the mean time. Service on the way. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to ice bags stored in the sink. Cook removed ice bags **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cod fish 45°F and wings 48°F.cook stated for less than 2 hours, unit was opened during busy lunch hour, he added ice and cooled both items down to 41°F.**Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Beef over fish. Cook reversed items. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) meat balls thawed at room temperature. Meatballs were placed in walk in cooler. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce 122°F on grill .turned heat up to 165°F for hot holding at 135°F. **Corrected On-Site**

Basic - Case of bread stored on floor in walk-in freezer. Placed on shelf. **Corrected On-Site**

Basic - Exterior door to the south has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. In ladies room at north side. Placed sign on the door **Corrected On-Site**

Basic - Stored chicken and shrimp not covered in reach-in freezer in dish area. Covered items. **Corrected On-Site**

Intermediate - Spray bottle containing degreaser not labeled in dish area. Labeled bottle **Corrected On-Site**

No Violations Were Observed

Basic - Case/container of french fries stored on floor in walk-in freezer. Placed French fries on a shelf **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw unpasteurized shell eggs over cleaned and cut celery.placed eggs on bottom shelf **Corrected On-Site** **Warning**

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. Chef with license left, manager test is scheduled for January 12th 2015. . **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**

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.soda on prep table

High Priority - Cheese products cold held at greater than 41 degrees Fahrenheit.cheese stacked to high and paper on the bottom preventing it to get cold. Removed some cheese and took paper away. Corrective action taken. Top of the cheese was 49°f.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef in flip top cooler 51°F for less than one hour. Placed ice on top and cooled beef down to 41°F **Corrected On-Site**

Basic - Floor area(s) covered with standing water.behind bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50°F stacked to high in flip top cooler. **Corrected On-Site**

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw fish next to Bacon. **Corrected On-Site**

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

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. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice.bsoda cup. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef Patties 52F sliced cheese 53F.Stacked to high. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Over 200 ppm .

High Priority - Small flying insects in bar area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Critical - Observed raw animal food stored over cooked food.Raw shelleggs over cooked chicken in walk in cooler . Corrected On Site.Moved eggs on lower shelf .

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

Observed leaking pipe at plumbing fixture under 3 compartment sink at bar .

Critical - Vacuum breaker mising at hose bibb under Handsink in kitchen .

Critical - Observed handwash sink used for purposes other than handwashing discarding drinks .

No Heimlich maneuver sign posted.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers at 52 degrees at cookline cooler. Corrected On Site. placed in walkin cooler and temperature lowered to 41 degrees.

Critical - Observed raw animal food stored over cooked food. beef over cooked chicken wings at walkin cooler.

Critical - Observed food stored on floor. onions at walkin cooler. Corrected On Site.

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

Observed equipment in poor repair. rusted shelving at cookline flip-top cooler.

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

Observed residue build-up on nonfood-contact surface. side of flip top cooler at cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. air curtain at walkin cooler.

Observed gaskets with slimy/mold-like build-up. cookline coolers .

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

Critical - Observed small flying insects in bar area.

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

Critical - No conspicuously located thermometer in holding unit.---in fish-holding reachin cooler

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

Observed equipment in poor repair. rusted shelving at cookline cooler, walkin cooler.

Observed a nonfood-grade basting brush used in food.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces on top of cutting board.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of soiled material on racks in the walk-in cooler.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline coolers.

Observed residue build-up on nonfood-contact surface. ice build up inside walkin freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler and walkin freezer doors.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of prep cooler by handwash sink.

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

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

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

Observed gaskets with slimy/mold-like build-up. cookline coolers.

Critical - Observed handwash sink used for purposes other than handwashing. side bar.

Critical - Hand wash sink lacking proper hand drying provisions.---men's bathroom

Critical - Handwashing cleanser lacking at handwashing lavatory. main bar

Critical - Observed small flying insects in bar area.

Floors not maintained smooth and durable. by cookline , water pooling on depressions.

Observed food debris accumulated on storage room floor by side bar.

Observed food debris accumulated on kitchen floor.---walkin beer cooler

Observed wall soiled with accumulated food debris. walkin cooler walls.

Observed hole in ceiling of outdoor ice bin

Critical - Observed unlabeled spray bottle. by spray sink and in side bar area.

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. storage room by side bar. For reporting purposes only.

Critical - Observed food stored on floor. chicken wings at walkin freezer . Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. at 3 compartment sink at side bar.

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

Critical - Observed small flying insects in restroom area.

Critical - Observed food stored in ice used for drinks. soda. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods. raw hamburgers over raw fish at walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area.fish and eggs at walkin cooler.

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

Critical - Lack of use of chemical test kit when using chemical sanitizer at sanitizer buckets .

Observed old food stuck to clean dishware/utensils.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline . Repeat Violation.

Observed build-up of debris, dust or dirt on nonfood-contact surface. shelving by dishwashing area.Repeat Violation.

Observed build-up of debris, dust or dirt on nonfood-contact surface. exterior of BEVERAGE AIR FREEZER dusty .

Observed gaskets with slimy/mold-like build-up. cookline cooler.

Observed gaskets with slimy/mold-like build-up. BEVERAGE AIR FREEZER .

Observed single-service articles improperly stored. containers not inverted in dry storage area.

Critical - Observed objectionable odors in bathroom. men's restroom .

Observed food debris accumulated on walkin freezer floor.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. cooler near bar area

Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.

No mop/service sink installed/available at establishment.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while touching buns in steamerCorrected On Site.

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

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

Critical - Observed dead roaches on premises. 1 dead roach in men's bathroom

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Observed gaskets with slimy/mold-like build-up. cookline coolers

Observed nonfood-contact equipment in poor repair, rusted shelving at cookline flip top cooler

Critical - Observed small flying insects in kitchen and bar area.

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

Observed wall soiled with accumulated food debris. kitchen

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site-advised operator to sanitize in 2 compartment sink until dishwasher is repaired.

Observed dishwasher sanitizing mechanism not functioning.

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

Critical - Observed raw animal foods not properly separated from rte food in holding ric flip top. Corrected On Site-cook created barrier.

Critical - Observed soiled reach-in cooler flip top gaskets.

Critical - Observed soiled reach-in cooler flip top gaskets.

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

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

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

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