BALLYHOO GRILL

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training available. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-09: No change. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered dish area after using restroom and began handling clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands before handling anymore clean dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from office: grouper (48F - Cold Holding). Employee stated grouper placed in cooler one hour prior to temperature being taken. Employee placed bags of ice on grouper to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in wait station warmer: fries (128F - Hot Holding). Employee stated fries placed in warmer 20 minutes prior to temperature being taken. Fries were used during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line hand washing sink. Bins for ice machines in back area. Cutting boards stored in dish area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in dish area hand washing sink. Employee removed hose during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ten employees working with no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training available. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Soap and hand towels missing at bar area hand washing sink. Repeat Violation

Basic - Dead roaches on premises. Observed two dead roaches underneath front counter next to front door. Manager discarded roaches during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line fryers. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons hanging on can rack.

Basic - Equipment in poor repair. Gasket of reach-in cooler next to cook line hand washing sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing across from office. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall beneath three compartment sink across from walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line hand washing sink.

Basic - Missing drain plug at dumpster. Dumpster on side of building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Can rack across from walk-in freezer. Fan covers in walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish shelf in room next to dish area. Repeat Violation

Basic - Open dumpster lid. Dumpster on side of building.

Basic - Shelves with rust that has pitted the surface. Shelves in dish area.

Basic - Stored food not covered. Crab legs in walk-in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line reach-in cooler. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor underneath cook line hand washing sink. Manager placed sanitizer bucket on shelf next to hand washing sink. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper thawing in walk-in cooler. - From follow-up inspection 2025-01-31: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: blue cheese (48F - Cold Holding); pico (49F - Cold Holding); slaw (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-01-31: Reach-in cooler: coleslaw 49F, tomatoes 48F, blue cheese 48F, sour cream 48F. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling pans of food in walk-in cooler without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tortillas in walk-in cooler. Manager moved eggs to bottom shelf during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new plate. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper thawing in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: blue cheese (48F - Cold Holding); pico (49F - Cold Holding); slaw (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on cook line stove top: brussel sprouts (93F - Hot Holding). Employee stated brussel sprouts were reheated 30 minutes prior to temperature being taken. Manager voluntarily discarded brussel sprouts. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags hanging on caulk board not dated.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bags of oysters stored in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available for establishment. Inspector provided establishment with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on prep prep table across from walk-in freezer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in dish area hand washing sink. Employee removed hose during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty with 12 employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels, soap or hand washing sign for bar area hand washing sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.

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. Proof of training for one employee. Establishment employees twenty employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut potatoes stored in walk-in cooler. Manager stated potatoes were cut the previous morning. Employee added proper date mark to container of cut potatoes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle underneath hand washing sink across from back door.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in bar area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper thawing in walk-in cooler.

Basic - Dead roaches on premises. Observed one dead roach on floor in front storage area. Manager discarded dead roach during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sodas stored in reach-in cooler across from office. Manager removed sodas during inspection. Corrected On-Site

Basic - Equipment in poor repair. Gasket for reach-in cooler in wait station. Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shingles used to cook fish. Establishment unable to provide proof of shingles being food grade.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing in dish area.

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine across from mop sink. Hood vents above cook line. Fan covers in walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area. Repeat Violation

Basic - Open dumpster lid. Dumpster on side of building.

Basic - Soda gun handle in contact with ice. Bar area soda gun stored in bin of ice. Manager removed soda gun during inspection. Corrected On-Site

Basic - Stored food not covered. Grits stored in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from office. Manager placed towel in sanitizer bucket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ham in reach-in cooler across from office. Shell eggs stored over tortillas in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from cook line across: coleslaw (48F - Cold Holding); tomatoes (49F - Cold Holding); sour cream (48F - Cold Holding); melon (47F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink outside of back door. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bins for kitchen ice machines. Cutting board on prep table across from walk-in cooler. Repeat Violation

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hand washing sink outside of office, 78F.

Intermediate - No soap provided at handwash sink. Hand washing sink across from back door. Manager provided hand soap at hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles stored in walk-in cooler. Manager stated noodles were prepared the previous morning. Manager placed proper date mark on item. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Dead roaches on premises. One dead roach on floor in front of beer cooler. Manager discarded dead roach. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in storage room next to dish area. Repeat Violation

Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line grill. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets stored on floor in front of walk-in freezer. Manager placed buckets on hooks. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster behind the building. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in storage room next to dish area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in storage room next to dish area. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Ice cream crepes stored in walk-in freezer. Cheese sauce stored in walk-in cooler. Manager placed cover on both items. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in ware washing area, 0 ppm. Employee primed machine, 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw fish, changed gloves without washing hands, and proceeded to handle raw spinach. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans dated 2/1 and grits dated 1/27. Employee stated items placed in cooler two days prior and old labels were not removed. Employee placed proper date on items. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from office.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to hand washing sink across from walk-in freezer. Left side faucet in mop sink behind back door.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packing cold food items. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of microwave on cook line. Bin of ice machine. Blade of can opener on prep table across from walk-in freezer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hat stored in bar area hand washing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.

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. Operator is vacuum sealing cold food. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle underneath prep table across from walk-in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from office.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in prep area in front of walk-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored next to three compartment sink in ware washing area.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Planks for cooking salmon, no proof of being a hard wood.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of walk-in freezer. Employee placed bucket on hook. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer at end of cook line.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Doors of reach-in cooler across from cook line grill.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Non food contact surfaces on slicer on prep table across from walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves in room next to ware washing area.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Stored food not covered. Apple pie filling in walk-in freezer. Employee wrapped pan with plastic. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor outside of office.

High Priority - Container of medicine improperly stored. Container of Tylenol stored on top of bar area reach-in cooler. Manager removed bottle from bar area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 10 ppm. Employee primed machine and rewashed dishes, 75 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean dishes on cook line without washing hands. Inspector had employee wash hands. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle fish without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ham in reach-in cooler outside of office. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed crab bisque stored in walk-in cooler dated 11/20. Manager stated item was prepared on 11/24. Manager placed proper date mark on item. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits stored in walk-in cooler dated 11/18.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings on floor outside of office across from beer cooler. Observed one rodent dropping on bottom shelf of prep table outside of office at end of cook line. Observed two rodent droppings in bar area hand washing sink. Manager cleaned and disposed of rodent droppings. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: slaw (47F.46F - Cold Holding). Manager stated item placed in reach-in cooler at 11 am. Manager placed item in walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee placed potatoes in oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained. Interior of ice bin for ice machine. Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. Establishment has no hot water. Owner called plumber to repair hot water. Corrective Action Taken Warning

Intermediate - No paper towels and soap or mechanical hand drying device provided at handwash sink. No hand towels and soap at bar area hand washing sink. Manager provided hand towels and soap at hand washing sink. Corrected On-Site Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pumpkin cheesecake in reach-in cooler across from salad prep area. Manager stated item prepared on 11/24. Manager placed proper date on item. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Two employee certifications not completed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish machine.

Basic - Dead roaches on premises. Observed 15 dead roaches in control panel of dish machine in dish room. Manager had employee clean and dispose of dead roaches. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from salad prep area. Manager removed drinks from prep table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in room next to dish area.

Basic - Floor area(s) covered with standing water. Standing water on floor in walk-in cooler. Standing water on floor on cook line.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in area across from office.

Basic - Food storage container/container lid cracked or broken. Container for flour on cook line.

Basic - Food stored on floor. Mayonnaise stored on floor in walk-in cooler. Lemonade stored on floor in beer walk-in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of storage area ice machine. Manager returned ice scoop to dish area. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from cook line grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from cook line grill. Bottom shelf of prep table across from cook line grill. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.

Basic - Stored food not covered. Crab legs stored in walk-in freezer. Employee placed cover on crab legs. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beans and potatoes stored in walk-in cooler.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Crab bisque and grits stored in walk-in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach-in cooler across from cook line grill.

Basic - Working containers of food removed from original container not identified by common name. Container of pepper on bottom shelf of prep table across from walk-in cooler.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Warning - From follow-up inspection 2023-09-12: Dish machine not sanitizing properly, 0 ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum seals food on site. Repeat Violation - From follow-up inspection 2023-09-12: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from office. Nozzles of tea dispensers in wait station Repeat Violation - From follow-up inspection 2023-09-12: No change. Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in walk-in cooler. - From follow-up inspection 2023-09-12: No change. Time Extended

Basic - - From initial inspection : Basic - Ice bucket not inverted between uses. Ice buckets stored in front of walk-in freezer. - From follow-up inspection 2023-09-12: No change. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to dump sink in bar area. Hood vents above grill on cook line. Repeat Violation - From follow-up inspection 2023-09-12: No c. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area. - From follow-up inspection 2023-09-12: No change. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum seals items and doesn't use them within 48 hours. Repeat Violation - From follow-up inspection 2023-09-12: No change. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on can rack across from walk-in freezer. Observed two rodent droppings on floor alongside wall off office across from beer walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of cook line closest to dish area: fish (49F - Cold Holding); shrimp (48F - Cold Holding); sour cream (51F - Cold Holding); blue cheese (45F - Cold Holding); shrimp (46F - Cold Holding); ham (45F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager placed ice bags on top of items to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment vacuum seals food on site. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from office. Nozzles of tea dispensers in wait station Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of cleaner in hand washing sink in bar area. Manager removed spray bottle. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in bar area. Manager provided soap to hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned spaghetti stored in walk-in cooler. Manager stated item was prepared on 9/9. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in walk-in cooler.

Basic - Food stored on floor. Case of potatoes stored on floor in walk-in freezer.

Basic - Ice bucket not inverted between uses. Ice buckets stored in front of walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to dump sink in bar area. Hood vents above grill on cook line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum seals items and doesn't use them within 48 hours. Repeat Violation

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 15 rodent droppings on floor alongside wall behind office and across from beer walk-in cooler. Observed 7 rodent droppings on floor underneath can rack across from walk-in freezer. Warning - From follow-up inspection 2023-06-27: Observed three rodent droppings in hand washing sink in to go area on side of office. Observed two rodent droppings on floor across from hand washing sink in to go area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to grill behind pass through window: hamburger (44F - Cold Holding); chicken (45F - Cold Holding); beef (51F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-06-27: Reach-in cooler: steak 48F, chicken 49F, beef 48F. Manager stated cooler became unplugged during cleaning earlier in the morning. Manager moved items to walk-in freezer. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag with oysters in walk-in cooler. - From follow-up inspection 2023-06-27: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Potatoes and soups stored in walk-in cooler. - From follow-up inspection 2023-06-27: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink in front of office to dump water. Repeat Violation - From follow-up inspection 2023-06-27: Curtain stored in to go area hand washing sink on side of office. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated some employee training missing. - From follow-up inspection 2023-06-27: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on table outside of guest restrooms. - From follow-up inspection 2023-06-27: No change. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Fan covers in walk-in cooler. Flaps entering walk-in cooler. Repeat Violation - From follow-up inspection 2023-06-27: No change Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Pans stored in dish area. Repeat Violation - From follow-up inspection 2023-06-27: No change. Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored outside underneath overhang across from dumpsters. Repeat Violation - From follow-up inspection 2023-06-27: No change. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Mashed potatoes and soups in walk-in cooler. - From follow-up inspection 2023-06-27: No change. Time Extended

High Priority - Dented/rusted cans present. See stop sale. One dented can on can rack.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle beef in walk-in cooler. Employee moved ground beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on floor next to oven across from walk-in cooler. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 15 rodent droppings on floor alongside wall behind office and across from beer walk-in cooler. Observed 7 rodent droppings on floor underneath can rack across from walk-in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to grill behind pass through window: hamburger (44F - Cold Holding); chicken (45F - Cold Holding); beef (51F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to hand washing sink behind can rack.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag with oysters in walk-in cooler.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Potatoes and soups stored in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from walk-in freezer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink in front of office to dump water. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced tomatoes in walk-in cooler. Employee stated tomatoes were sliced the previous day. Employee placed proper date mark on item. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated some employee training missing.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on table outside of guest restrooms.

Basic - Dead roaches on premises. Observed 4 dead roaches on floor behind office and across from beer walk-in cooler. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in bar area. Repeat Violation

Basic - Food stored on floor. Onions on floor in front of walk-in cooler. Employee placed onions on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Fan covers in walk-in cooler. Flaps entering walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pans stored in dish area. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored outside underneath overhang across from dumpsters. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in bar area. Reach-in cooler on cook line next. To grill.

Basic - Stored food not covered. Crab legs in walk-in freezer.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Mashed potatoes and soups in walk-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: ribs (45F - Cooling); roast beef (45F - Cooling). Owner stated items prepared the previous day. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler: ribs (45F - Cooling); roast beef (45F - Cooling). Owner stated items prepared the previous day. Repeat Violation Admin Complaint

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands in cook line hand washing sink, hot water 75F. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tortilla shells in walk-in cooler. Owner moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to grill: fish (45F - Cold Holding), cheese (47F,45F - Cold Holding). Manager stated item placed in grill 2 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags on board next to office. Repeat Violation

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. Cheesecake in dessert reach-in cooler on cook line. Operator stated cheesecake opened the previous day at noon. Operator placed proper date mark on item. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice in wait station hand washing sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on reach-in cooler next to office. Manager discarded drinks. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in storage room. Repeat Violation

Basic - Food stored on floor. Mayonnaise and barbecue sauce on floor in walk-in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk-in freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of reach-in cooler across from grill. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Pipes underneath sinks in bar area. Door frame of reach-in cooler across from grill. Fan covers in walk-in cooler. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in storage room. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Owner closed lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on top of microwave next to dessert reach-in cooler. Manager had employee turn containers over. Corrected On-Site

Basic - Stored food not covered. Crab legs stored in walk-in freezer. Owner placed lid on container. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Owner changed sanitizer water, 200. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employees washing hands at hand washing sink across from back door with no hot water, water 75F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Manager placed chicken on bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and then proceeded to handle a clean plate without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line grill: shrimp (51F - Cold Holding); oysters (49F - Cold Holding); Gator (48F - Cold Holding); sour cream (47F - Cold Holding). Manager stated items placed in cooler at 11 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line oven: pico (48F - Cold Holding); sour cream (46F - Cold Holding); shrimp (48F - Cold Holding). Employee stated items placed in cooler at 2 pm. Manager placed items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line grill: shrimp (51F - Cold Holding); oysters (49F - Cold Holding); Gator (48F - Cold Holding); sour cream (47F - Cold Holding). Manager stated items placed in cooler at 11 am. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on cook line grill: Brussels sprouts (86F - Hot Holding); broccoli (89F - Hot Holding). Employee stated items prepared 30 minutes prior to temperature being taken. Employee voluntarily discarded items. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Saved tags on board not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from walk-in cooler. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from back door, 75F. Hand washing sink in bar area no hot water.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop mayonnaise in reach-in cooler next to cook line grill.

Basic - Dead roaches on premises. Observed three dead roaches on floor in front of beer walk-in cooler. Manager discarded dead roaches. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on reach-in cooler next to office. Employee removed drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in dish area.

Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill on cook line greasy. Floor in bar area.

Basic - Food stored on floor. Case of crab legs on floor in walk-in freezer. Manager placed item on shelf. Corrected On-Site

Basic - Hood filter for automatic fire suppression/exhaust system in disrepair. Hood filter above cook line grill and oven missing pieces.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of reach-in cooler across from cook line grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler used for salad prep. Hood filters above cook line grill greasy. Hand washing sink in bar area.

Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink across from back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach-in cooler across from office. Manager placed towel in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor outside of office. Manager placed bucket on shelf. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, flip top reach-in coolers, salsa 48F, Cole slaw 46F, cut tomato 51F, cut melon 47F, cut tomato 55F, shrimp 52F. Ice bags were added to the out of temperature time/temperature control for safety foods. Shrimp 52-47 in 9 minutes. On the server line, pico 58F. Pico was turned and pressed into the ice bath below. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed bleach and dish soap stored on a prep table with bulk oil below.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed vacuum packed fish not cut open prior to thawing, as observed on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line. ALSO, the bar soda gun is soiled. ALSO, the can opener blade is soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 staff with food, no Certified Food Manager present.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof. Warning

Basic - Food stored on floor. Observed boxes and bags of soda on the floor in dry storage.

Basic - Water leaking from pipe and/or faucet/handle. Observed on the server line, a food pan catching drips from the AC overhead.

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor behind the oven by the office has grease spatter. ALSO, the floor along the baseboards in the bar have an accumulation of debris. ALSO, the the baseboards and the floor on the cook line have and accumulation of soil and debris. ALSO, the beer cooler floor has an accumulation of spills.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish 53F in a flip top reach-in cooler, holding other items at 41F and below. The fish was iced down. ALSO, on the cook line, scallops, 49, shrimp 47, cut tomato 51F. Items iced down. Thaw items were placed in the units less than 90 minutes ago. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not bearing the required End use date mark.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed 1 bag no tag. A tag that coincided with the others bags was found and reattached. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed only an oyster advisory posted. The new menu lacks a consumer advisory. The inspector will supply a copy, which Bill will then make multiple copies and post. One was posted at entrance server station, and at the outside seating area. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed the curb that leads to dry storage is missing tiles.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the fans guards in the walk-in freezer, and by the door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood has an accumulation of grease and dust.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed the dish wash machine area has standing water from wall to wall.

Basic - Worn, torn and/or soiled floors/carpeting. Observed a spatula and discarded paper under tables on the back line. ALSO, the cook line has an accumulation of grease and debris under the cook line equipment, the oven by the office, under bar equipment and dry storage.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0 ppm for chlorine. A full jug was added to the system. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings in the back storage room behind the dish wash machine area. ALSO, 14 rodent droppings by the office, in the corner by the walk-in. ALSO, 2 behind the ovens. These areas were being swept as they were found. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp on the cook line in a reach-in cooler, 47,46° F. Ice bags were called for. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed dish soap on a table next to capers by the walk-in cooler. These were relocated. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of a test kit Available for quaternary amonia.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in a reach-in cooler next to the steam kettle.

Basic - Floor soiled/has accumulation of debris. Observed the floor under the cooking equipment has accumulation of grease and debris, on the cook line and prep line. Some areas were being swept during the inspection. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed bulk pickles on the floor in the walk-in cooler. These were placed on a shelf. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a case of lids on the floor in the room next to the dish wash machine area.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in the dish area and the room next to it. This area was being mopped during the inspection. Corrective Action Taken