Ravish

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw wahoo ceviche. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw ground beef over fully cooked rice. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Watermelon gazpacho made 2/14, pickled onions (hot brine) made 3/3. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork shoulder, beef ragu in reduced oxygen packaging conducted at sister restaurant. No HACCP plan submitted and or approved. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from grill station: shredded cabbage (66F - Cold Holding); shredded lettuce (62F - Cold Holding); sliced tomatoes (68F - Cold Holding); cheese (69F - Cold Holding); pesto(garlic and oil); caramelized onions; herb butter; mozzarella; beef stock (67F - Cold Holding); flip top across from fryer: cooked pork belly; cooked beets; cooked sweet potatoes; diced tomatoes; pickled onions (hot brine); meringue (55-61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in coolers overnight. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from grill station: shredded cabbage (66F - Cold Holding); shredded lettuce (62F - Cold Holding); sliced tomatoes (68F - Cold Holding); cheese (69F - Cold Holding); pesto(garlic and oil); caramelized onions; herb butter; mozzarella; beef stock (67F - Cold Holding); flip top across from fryer: cooked pork belly; cooked beets; cooked sweet potatoes; diced tomatoes; pickled onions (hot brine); meringue (55-61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in coolers overnight. See stop sale. **Warning**

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair and decorative pieces by dish machine. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink as dump sink at bar. **Corrected On-Site** **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Repeat Violation** **Admin Complaint**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork shoulder, beef ragu in reduced oxygen packaging conducted at sister restaurant. No HACCP plan submitted and or approved. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. **Warning**