The_Ark Improves its Sanitary Rating

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

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

Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hot water not provided/shut off at employee hand wash sink.

Observed attached equipment soiled with accumulated grease.

Lights missing the proper shield, sleeve coatings or covers.

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ONION RINGS, WINGS, SALAD DRESSING CREAM BASED, SHRIMPS, CHOPPED EGGS, CUT VEGGIES.

Critical - Observed food with mold-like growth. REACHIN COOLER IN THE KITCHEN PREP AREA Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. CREAM IN THE KITCHEN,PREP AREA, WAIT STATIONS.

Critical - Working containers of food removed from original container not identified by common name. WALKIN COOLER IN THE PREP AREA Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMPS, WINGS, CREAM BASED SALAD DRESSING,CHOPPED EGGS, Repeat Violation.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. WHOLE ROASTED TURKEY AT 87 DEGREE Repeat Violation.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CORN BEEF Repeat Violation.

Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Repeat Violation.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. TURKEY Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FLIP TOP COOLER IN THE KITCHEN DISHMACHINE AREA

Critical - Observed potentially hazardous food thawed in an improper manner. CLAMS IN STANDING WATER. KITCHEN SINK

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. WET FLOORS DRY STORAGE, PREP AREA, SERVICE AREA Repeat Violation.

Critical - Observed food stored on floor. WALKIN FREEZER Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area.WALKIN COOLER, WALKIN FREEZER Repeat Violation.

Critical - Damaged/spoiled/recalled food not properly segregated. SPOILED FOOD IN THE REACHIN COOLER IN THE KITCHEN PREP AREA

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.

Observed ice scoop with handle laying on the ground in dirty water. ICE MACHINES AREA

Critical - Observed employee improperly washing hands. KITCHEN PREP AREA. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. WALKIN COOLER, REACHIN COOLER IN THE KITCHEN, SEAFOOD COOLER,

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. WALKIN COOLER DOOR

Fixed nonfood-contact equipment not installed to allow cleaning access. FLOOR MIXER

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DRY STORAGE ROOM Repeat Violation.

Critical - Observed accumulation of debris in three-compartment sink.

Critical - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.

Observed wet wiping cloth used to wipe tableware or carry-out containers.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP AREA Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. ALL COOLER IN THE KITCHEN AND PREP AREA Repeat Violation.

Critical - Observed soil residue in storage containers. Repeat Violation.

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine. 4 ice machines rear Repeat Violation.

Critical - Observed soil buildup inside ice bin. 4 ICE MACHINES IN THE REAR Repeat Violation.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Observed buildup of soiled material on mixer head. PREP AREA Repeat Violation.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation. MOLD BUILD UP. WALKIN COOLER

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. MEAT SLICER Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. BAKING PANS

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

Observed build-up of mold-like substance on surface of nonfood-contact surface. WALLS

Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES IN THE DRY STORAGE ROOM Repeat Violation.

Observed gaskets with slimy/mold-like build-up.REACHIN COOLER IN THE KITCHEN PREP AREA, WALKIN COOLER, WALKIN FREEZER Repeat Violation.

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

Equipment and utensils not properly air-dried.

Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.

Critical - Observed liquid waste leakage from dumpster onto ground/dumpster pad.

Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. Repeat Violation.

Observed water draining onto floor surface. KITCHEN

Observed leaking pipe at plumbing fixture. KITCHEN

Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. REAR KITCHEN DOOR Repeat Violation.

Observed grease accumulated under cooking equipment. KITCHEN PREP AREA Repeat Violation.

Observed food debris accumulated on kitchen floor. KITCHEN PREP AREA, KITCHEN DISHMACHINE AREA Repeat Violation.

Observed floor area(s) covered with standing water. THROUGHOUT KITCHEN Repeat Violation.

Observed wall in disrepair.KITCHEN PREP COOKLINE

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Observed wall soiled with accumulated food debris. THROUGHOUT KITCHEN PREP AREA Repeat Violation.

Critical - Observed toxic item stored by food. BLACK FLAG BUG SPRAY ON THE SHELF IN THE DRY STORAGE ROOM

Wet mop not hung to dry. Repeat Violation.

Improper storage in meter room. REAR

Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. corned beef Corrected On Site by reheating.

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs above Bread pudding in a walkin cooler.

Critical - Observed raw animal food stored over ready-to-eat food. cooked salmon under raw ground beef in frankie's walkin cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked salmon in frankie's walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked salmon in frankie's walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nuts in service area. Corrected On Site.

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.

Observed gaskets/seals on cold holding unit in poor repair. Waiting cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST HAND WASH, RINSE & SANTIZE ALL WARES UNTIL THE DISHMACHINE IS OPERATING PROPERLY.

Critical - Observed encrusted, soiled material on slicer.

Observed ceiling soiled with accumulated water in walkin cooler

Critical - Observed unlabeled spray bottle. windex at bar. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crumbled cheese on the buffet line. Corrected On Site. ice bath.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flan, pudding, cut melons on the buffet line. less than 4h out of temperature according to PIC. Explained time control procedure.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. outdoor oven in a screened area.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching walk in cooler floor and then clean utensils with out changing gloves. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice at the cook line.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. butter scoop in a walk in cooler.

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

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touching garbage can then engage in food preparation with out washing hands. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.

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

Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. outdoor oven.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside flour container.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses. cook line

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hood filters

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

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Critical - Observed live flies in kitchen.

Floors not maintained smooth and durable.

Wall not smooth and easily cleanable. no solid walls up to 4 feet, on the outdoor screened enclosure.

Ceiling not smooth and easily cleanable. screen ceiling on the outdoor oven screened enclosure.

Critical - Observed unlabeled spray bottle.

No plan review submitted and renovations in progress. observed an outdoor screened enclosure with an oven used fot cooking turkey.

Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. pork, turkey, chicken. Corrected On Site.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Critical - Observed liquid waste leakage from mop sink. Back of restroom

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

Observed floor area(s) covered with standing water. in kitchen

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable-across 3-compartment sink-.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink--ladies/mens room-86 degrees.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation-back door.-10/29/10 not sealed properly

Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served--oysters sell by date expired 8/24/10.--5 cases and hold remaining cases untill DOH findings.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--51-55 degrees-cheese-(3 pounds), butter at buffet (6 pounds)-stop sale.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods-musels in the same ice next to oysters.

Critical - Observed uncovered food in holding walkin-xhrimp, crab legs.

Observed cutting board grooved/pitted and no longer cleanable-across 3-compartment sink-.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-across from 3-compartment sink.

Observed build-up of grease on nonfood-contact surface-under and sides of fryer.

Critical - Hot water not provided/shut off at employee hand wash sink--ladies/mens room-86 degrees.

Critical - Hand wash sink lacking proper hand drying provisions-at 2 handsinks-kitchen .Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

Observed hole in wall under plastic cover next to 3-compartment sink.

Observed wall soiled with accumulated food debris-behind fan in prep room.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation-3-FM took test on 8/13/10-waiting results.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.--wait staff-60 days for certification

Floors not constructed easily cleanable.

Lights missing the proper shield, sleeve coatings or covers. endcap in wic

Critical - Observed live flies in kitchen.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Faucet/handle missing at plumbing fixture. at handwash sink in bakery

Floors not maintained smooth and durable. in kitchen

Critical - Hand sink missing in food preparation room or area. removed : in kitchen next to valcan oven

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in bar

Lights missing the proper shield, sleeve coatings or covers. in coffee room

Lights missing the proper shield, sleeve coatings or covers. in wic

Observed attached equipment soiled with accumulated dust. AC vents in kitchen

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

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

Observed floor area(s) covered with standing water. in kitchen

Critical - Observed live flies in kitchen.

Plumbing system in disrepair. at handwash sink in kitchen

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

Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Lights missing the proper shield, sleeve coatings or covers.endcap in wic

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

Critical - Observed live flies in kitchen.

Critical - Observed no backflow preventer at a hose bibb, outside rear door. Repeat Violation.