Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back with oysters. **Corrected On-Site**

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. Heavy cream and half and half in reach in cooler at entrance to kitchen, operator labeled with date. **Corrected On-Site**

Intermediate – Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment makes pickles with vinegar that lasts 14 days. **Warning**

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ E.Chambers kitchen manager for longer than 30 days no manager certificate.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven in prep room. **Repeat Violation**

Intermediate – Handwash sink not accessible for employee use at all times. In server station located in dining area the Handwash sink is blocked by boxes and plant inside sink, operator moved items. **Corrected On-Site**

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, employee placed paper towels inside bathroom. **Corrected On-Site**

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The time paperwork was missing the items being held on time, operator finished filling out paperwork. **Corrected On-Site**

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. Establishment making pickles with vinegar that lasts 14 days. **Warning**

Intermediate – Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Operator has raw oysters for catered events did not know about oyster advisory, inspector provided copy. **Corrected On-Site**

Intermediate – Spray bottle containing toxic substance not labeled. Bottle hanging on shelf by Three compartment sink no label, operator labeled as bleach water. **Corrected On-Site**