Lona

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight in walk in cooler. Not prepped or portioned today. See stop sale **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight. Not prepped or portioned today. **Warning**

Basic - Ceiling tile missing. On cook line and expo line, ceiling tiles missing. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line and prep areas, ceiling tiles and vents soiled. **Warning**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-11-07: Walk in cooler #1 - Cooked pasta prepared yesterday 42F, crab mix prepared yesterday 42F. Walk in cooler #1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 quarts Habernaro 54-60F per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic container. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-11-07: Walk in cooler #1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 quarts Habernaro 54-60F per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic container. See stop sale. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-07: Observed same. **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards. **Warning** - From follow-up inspection 2024-11-07: Observed same. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in. **Warning** - From follow-up inspection 2024-11-07: Observed same. **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By blast chiller and portable A/C. **Warning** - From follow-up inspection 2024-11-07: Observed same. Also standing water under Cookline flip tops and entire Cookline area. **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. By seafood walk in. **Warning** - From follow-up inspection 2024-11-07: Observed same. **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. **Warning**

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - créme brûlée date marked 10-22. See stop sale. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline left flip top - raw beef stored over ready to eat vegetables. Salad prep - raw shell eggs stored over ready to eat pico. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - right flip top - pico (47F). Per operator item placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - tall unit - cut tomatoes ambient cooling 1 hour at 10:40am (47F) at 11:10am 50F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Prep kitchen area hand sink. Operator replaced. **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator and operator filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards. **Warning**

Basic - Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in. **Warning**

Basic - Floor area(s) covered with standing water. By blast chiller and portable A/C. **Warning**

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - 2 large containers of pork lard stored on floor. Operator stored properly. **Corrected On-Site** **Warning**

Basic - Food stored under dripping water line. Dry storage room - unopened containers of ketchup and soft drinks stored under dripping water line. Salad prep - right True reach in - trays of pico stored under dripping condenser line. Operator moved all items. **Corrected On-Site** **Warning**

Basic - Hole in or other damage to wall. By seafood walk in. **Warning**

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

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase. **Warning** - From follow-up inspection 2024-03-28: Observed same. **Time Extended** - From follow-up inspection 2024-04-03: 7 day extension, per DDM LT. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-03-28: Observed same. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase. **Warning** - From follow-up inspection 2024-03-28: Observed same. **Time Extended**

Employee Health Policies Present

Hands Clean and Properly Washed

Plumbing Maintained; Sewage Disposal

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-08-10: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - smoked salmon (45F); drawers - cooked pork (50-52F); cheese (50-52F); cooked crab (45-48F). Per operator items were placed in units approximately 3 hours ago. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items to blast chiller to quick cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout for operator. **Corrected On-Site** **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 expo employees - operator had each fill out Food Employee Reporting Agreement during inspection. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Carbon dioxide tanks not adequately secured. Operator secured. **Corrected On-Site** **Warning**

Basic - Standing water in bottom of reach-in-cooler. Main bar - wine refrigerator. **Warning**

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. Dishwasher - bar (Chlorine 0ppm). Operator added sanitizing solution and primed unit. Chlorine 100ppm. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored in same container as ready-to-eat food. Walk in cooler - Packages of Raw fish stored with ready to eat mushroom empanadas. Operator removed and voluntarily discarded empanadas. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cut ham (49-50F); turkey (49-50F); cheese (49-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately 3 hours ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator voluntarily discarded items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - 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. Expo butter. Operator properly time marked. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink with wiping cloths in hand sink. Expo hand sink with container in sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Ice scoop handle in contact with ice. Bar - Operator stored properly. **Corrected On-Site** **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Raw avocado not washed prior to cutting. Reviewed proper procedures and operator properly washed produce. **Corrected On-Site** **Warning**

Basic - Reach-in cooler interior/drawers have accumulation of soil residues. Pantry flip top. **Warning**

Basic - Stored food not covered. Empanadas and ice cream in glass top freezer. Operator covered. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. Entrance to kitchen by ice machine. **Warning**

High Priority - Raw hamburger stored over ready to eat carton eggs in True cook line reach in. Raw tuna stored over ready to eat pico in prep area flip top drawer. Reviewed the proper refrigerator storage procedures with operator. Operator stored all foods properly. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Tall True - liquid carton eggs (45F - Cold Holding) , per operator holding for 3 hours. Operator moved item to walk-in to quick chill. Left flip-top cook line- raw beef (47F - Cold Holding); in unit for 3 hours. observed bottom right door not closing tightly. Operator moved item to walk-in to quick chill. Right flip top cooler- Canadian bacon (49F); chopped tomato (49F); shredded cheese (48F); in unit for 3 hours. Operator voluntary discarded items. Advised operator to refrain from using the above units until all TCS foods are maintained at 41°F or below. **Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox bagel. Reviewed proper menu with operator.Operator updated menu during inspection. **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board. **Warning**

Intermediate - Handwash sink used for purposes other than hand washing. Utensils in cook line hand sink. Operator removed **Corrected On-Site** **Warning**

Basic - 2 cooks in prep area with no beard guard/restraint while engaging in food preparation. **Warning**

Basic - Carbon dioxide tanks not adequately secured by exterior door. Operator secured property. **Corrected On-Site** **Warning**

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in bar area **Warning**

Basic - Employee beverage container on the shelf with clean dishes. Operator removed **Corrected On-Site** **Warning**

Basic - Employee eating in a food preparation area. Employee removed food and ate in the appropriate area. **Corrected On-Site** **Warning**

Basic - In-use ice scoop stored on soiled surface between uses.ice scoop stored on beer keg between uses. Operator removed **Corrected On-Site** **Warning**

Basic - Plastic bottles of water stored on store room floor. Operator removed **Corrected On-Site** **Warning**

Basic - Stored food not covered. Empanadas in glass top freezer. Ice cream in 2 door freezer. Operator covered. **Corrected On-Site** **Warning**

Basic - Water leaking from faucet-handle expo hand sink **Warning**

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. Dishwasher - bar (Chlorine 0ppm) **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw smoked salmon in walk in cooler. Operator stored all items properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked lobster (50F); raw fish (48F). Per operator items were placed in unit approximately 2 hours ago. Observed gaskets on right door loose and damaged. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Repeat Violation**

Intermediate - Equipment drain line draining into handwash sink. Expo area coffee station.

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

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cooked lobster (50F); raw fish (48F). Per operator items were placed in unit approximately 2 hours ago. Observed gaskets on right door loose and damaged. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to freezer to quick chill.

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks on cookline without hair restraint. Both put on hats. **Corrected On-Site** **Repeat Violation**

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