CHANS WINE WORLD/CRAFT BAR

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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up in grooves on soda nozzle.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine uses hot water sanitizer.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on chemical shelf. Per employee, substances unknown, possibly sanitizer. Chemicals dumped and bottles cleaned during inspection. Corrected On-Site

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

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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.

Basic - Floor area(s) covered with standing water. Near three compartment sink. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; over bar.

Basic - Floor tiles missing and/or in disrepair in kitchen.

Basic - Ice buildup in reach-in cooler. Cook line middle cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of 1 door grill reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussel sprout topping made with cooked apples and onions 53F, per manager topping in location above make table for approximately 2 hours. Moved to walk-in cooler at time of inspection. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed serve safe certificate for Max Morrison expired 2-12-25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of potato material on French fry cutter. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine has a high temperature rinse, no irreversible thermometer or temperature strips available.

Intermediate - Spray bottle containing toxic substance not labeled. Per manager bottle contains sanitizer. Manager labeled bottle at time of inspection. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen and back door to dining area.

Basic - Floor area(s) covered with standing water. Near three compartment sink area.

Basic - Floor tiles missing and/or in disrepair. Throughout cook line and dish area. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of chest freezer lid rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on exterior of flour bins

Basic - Stored food not covered. Fries on speed rack uncovered. Per chef, fries cooked previous day.

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 0ppm chlorine on low temp dish machine. Manager primed machine and retested at 100 ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 47F and burgers 47F. Also had tuna in ROP pack with no way for contained air to release.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 47F and burgers 47F. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed glas cleaner and degreaser stored on rack with bar supplies. Manager moved both bottles. 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.

Intermediate - Food manager certification expired. 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 Manager on duty Scott Plumbley's certificate expired in June.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine and soda nozzles at bar with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area with knife and scrubbing pads in it. Also both hand wash sinks at bar used as dump sink. Repeat Violation

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. This violation is being handles on previous callback as warning.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in seasoning. Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on wall next to dish rack and over kitchen line. 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. Observed tuna in ROP package with no way for air to escape. Manager threw tuna away. Corrective Action Taken Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from coffee cup in expo area of kitchen. Also left on counter. Employee threw tea out. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed tiles broken or missing throughout kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives stored in between equipment and wall. Employee removed and took to 3 compartment sink to be washed. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line. Manager removed items that was blocking employee hand sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean utensils knife's stored between equipment on the cook line. Cook remove the knives and store them correctly. Corrected On-Site

Basic - Ice scoop handle in contact with ice in the kitchen area drink ice bin. Ice scooping was removed and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the flour,pantomime,sugar container need cleaning.

Basic - Old labels stuck to food containers after cleaning on the rack by the cook line.

Basic - Stored food not covered. Observed tea containers not protected from possible contamination. Manager placed lid on the tea containers. Corrected On-Site

Basic - Water leaking from pipe at the employee hand sink on the cook line.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2022-09-07: No proof of manager certification at this time. Time Extended - From follow-up inspection 2022-11-15: Observed no manager trained at this time. Class is scheduled for November 23 for all managers. Time Extended - From follow-up inspection 2023-01-18: Observed no manager certification at this time for Jason Brown or anyone else on duty at this time. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice machine. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. This violation is being addressed on prior callback: due January 14.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen with dust and debris.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils stored in dirty container in kitchen.

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.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Manger removed. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket of sanitizer stored next to food items on kitchen line. Manager removed and put on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs in walk in over raw chicken. Manager moved eggs. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed broken tiles in kitchen floor.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky tape over prep area. Manger removed. Corrected On-Site