Rendez-Vous

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer - raw chicken stored over raw beef. Operator began reorganizing unit during Inspection.
  • Basic: Food not stored at least 6 inches off of the floor. Fresh mussels in walk in cooler stored in container on floor under shelving.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack by triple sink with clean knives attached - rack visibly soiled.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • Intermediate: Some mussel tags not marked with last date served. Reviewed proper date marking.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Fish at Cookline thawing at room temperature. Reviewed proper thawing. Operator moved item to walk in to continue thawing.
• Food protection and cross-contamination
  • High priority: Walk in cooler - Raw smoked salmon stored over or with unwashed vegetables. Operator stored all items properly.
• Handwashing and hygienic practices
  • High priority: Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
• Clean clothes, hair restraints, jewelry
  • Basic: Cook with no hair restraint while engaging in food preparation. Cook put on hat.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface. Observed same.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter - milk - per operator opened at least 2 days ago. Operator voluntarily discarded.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Front counter- flip top - cheese (50-52°F). Per operator items placed in unit approximately 2 hours ago. Observed items stored in upper section on top of food pans. Operator moved items to walk in to quick chill.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Containers of glaze stored on floor in dry storage.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach next to front counter ice machine. 1 dead roach under dish machine. 3 dead under dry storage shelving. Operator removed dead roaches.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 4 rodent droppings on dry storage shelf next to dry pancake mix. 1 rodent droppings on top of box of pancake mix. Operator removed rodent droppings.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach under dry storage shelving. Operator exterminated and removed.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. By triple sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. 1. Under dry storage shelving. 2. Under triple sink and dish machine. 3. Behind booths along front windows.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.