ROOM 1701 RESTAURANT & LOUNGE Inspection – April 17, 2024

High Priority 2

#7High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

Admin Complaint

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45 F. Cut leafy greens 47 F. Suggested larger and deeper pan of ice. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed operator rinsing containers out at front kitchen hand sink

#10Intermediate53B-13-5

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.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt container.

#4Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed frozen beef and frozen chicken sitting out at room temperature. Operator placing in walk-in-cooler

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch