1986 STEAK HOUSE

Food stored in ice used for drinks. See stop sale.

High Priority - Food stored in ice used for drinks. See stop sale. Observed wine bottle and mint container stored in ice at bar. Operator discarded. ice. **Corrected On-Site** **Warning**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler and freezer raw chicken and beef items stored over raw filets of fish and lobster tails. Operator removed and stored correctly. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam bin mash potatoes (109F - Hot Holding). As per operator less than 2 hours. Operator increased heat to begin reheating. **Corrective Action Taken** **Warning**

High Priority

Dented/rusted cans present. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. Observed at dry storage area 1 dented can of coconut milk. Operator serrated to discard. **Corrective Action Taken** **Warning**

High Priority

Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags. **Warning**

Intermediate

Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment reduce oxygen packing raw beef medallions with an approved HACCP. **Warning**

Intermediate

Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed in Cesar dressing made with raw shelled eggs, served in Cesar salad not identified. **Warning**

Intermediate

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 7 employee present engaged in food prep with no certified manager present. **Warning**

Intermediate

Ice scoop handle in contact with ice.

Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed. **Corrected On-Site** **Warning**

Basic

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 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. Observed no training available for any employee. **Warning**

Intermediate

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on fire pit hatch door handle. Operator removed. **Corrected On-Site** **Warning**

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed unserved prep are cutting board. Operator removed. **Corrected On-Site** **Warning**

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed at several reach in cooler units in kitchen area and cook line. **Warning**

Basic