LIKI TIKI VILLAGE / SHIPWRECK SALLY’S TIKI BAR Inspection – June 3, 2024

High Priority 1

#7High Priority35A-02-6

High Priority – One Live, small flying insect in kitchen.

Intermediate 2

#8Intermediate02C-03-5

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.Pasteurized eggs in reach in cooler. **Corrected On-Site**

Corrected On-Site

#9Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked chicken.

Basic 6

#1Basic22-20-5

Basic – Accumulation of black mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic14-09-4

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

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table. **Corrected On-Site**

Corrected On-Site

#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.

#5Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer bucket stored on top of prep table. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Florida Food Watch