COPPER TAP GRILLE

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. Dishmachine testing 0ppm after several runs. Repeat Violation Warning

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 fillets and tuna steaks thawed in vacuum sealed packaging.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar area. Operator placed paper towels at the time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sinks in the bar area and next to the cooking line. Operator placed soap in both handwashing sinks at the time of inspection. Corrected On-Site

Basic - Bar reach-in cooler interior in the bar area with buildup. Operator cleaned area at the time of inspection. Corrected On-Site

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 fillets and tuna steaks thawed in vacuum sealed packaging. See stop sale.

Basic - Interior of microwave has accumulation of food debris in the cooking line.

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. Tested at 0ppm chlorine. New chlorine connected to machine and primed. Tested at 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 55F in make table at 2:45pm. Per employee item place here at approximately 9:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 55F in make table at 2:45pm. Per employee item place here at approximately 9:00am. See stop sale.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of fry breading station make table area soiled.

Basic - Standing water in bottom of breading station reach-in-cooler. Employee cleaned water out of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill area cooler: raw shrimp 48F, mozzarella/provolone mix 50F, grouper 48F, per employee less than 4 hours. Placed in freezer for rapid chilling at time of inspection. New temps mozzarella/provolone mix 43F, grouper 45F, shrimp 45F, Corrective Action Taken Warning

Intermediate - Observed working faucet at three compartment sink at open air bar. Observed glass cleaning brush inside sink. Per plan review packet proviso The 3-compartment sink must have the plumbing disconnected and faucet/spout removed at the open air bar. No ware washing is permitted at the open-air bar unless a commercial grade dishwasher is installed. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Grease/residue build up on handle area of upright glass door cooler by cook line.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers. Warning - From follow-up inspection 2023-12-19: Observed remodel plan submitted 11-16-23. Deficiency letter sent on 12-14-23 giving the operator 30 days to correct. Time Extended - From follow-up inspection 2024-02-21: Plans submitted and approved. Provisos state establishment must disconnect three compartment sink plumbing and faucet. Per manager, operator working to get plumbing disconnected and dish machine installed. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers. Warning - From follow-up inspection 2023-12-19: Observed remodel plan submitted 11-16-23. Deficiency letter sent on 12-14-23 giving the operator 30 days to correct. 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. Machine Tested at 0ppm. Employee primed machine, retested at 50ppm. Bar three compartment sink tested at 0ppm, employee made new chlorine solution, retested at 50ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station: raw calamari 50F, raw shrimp 52F, moved to freezer for cooling. 2 door cookline reachin: raw ribeye 46F, raw grouper 45F, less than 4 hours, moved to walk-in cooler. New temps: raw calamari 43F, raw shrimp 40F, raw ribeye 43F, raw grouper 42F, Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes 97F, less than 4 hours per manager. Reheated at time of inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers. Warning

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. Observed 3 food handling employees employed over 60 days. Warning - From follow-up inspection 2022-04-28: Observed no employee training. Time Extended

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 3 food handling employees employed over 60 days. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo in walk-in cooler, no date, made 2-19-22 per cook. Labeled at time of inspection. Corrected On-Site

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

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Scoop stored on top of outdoor ice machine. Scoops brought inside and washed during inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork 50F, cooked mushrooms 50F, cooked onion and pepper mix 51F, no change in temperature after 1 hour. Per employee, prepared today, unknown time. Walk-in cooler temps: Meat balls 52F dated 9/25, mashed potatoes 54F dated 9/25, cheese stick 53F dated 9/24, diced ham 51F, cooked pasta 51F, sour cream 49F, milk 52F, per employee, unknown amount of time. Warning - From follow-up inspection 2021-09-29: Stop sale issued on: Diced ham 46F, shredded white cheese 46F/47F, cheese sticks 47F/48F, chicken noodle soup 49F, sour cream 44F, crab cakes 44F, milk 45F, house salsa 44F, crepe fraiche 44F, grits 47F, crab soup 45F, mashed potato's 47F, waffle mix 48F, house tartar 44F, creme brûlée 45F, in cooler over night per employee. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler temps: Meat balls 52F dated 9/25, mashed potatoes 54F dated 9/25, cheese stick 53F dated 9/24, diced ham 51F, cooked pasta 51F, sour cream 49F, milk 52F, per employee, unknown amount of time. See stop sale Warning - From follow-up inspection 2021-09-29: Walk-in cooler temps: Diced ham 46F, shredded white cheese 46F/47F, cheese sticks 47F/48F, chicken noodle soup 49F, sour cream 44F, crab cakes 44F, milk 45F, house salsa 44F, crepe fraiche 44F, grits 47F, crab soup 45F, mashed potato's 47F, waffle mix 48F, house tartar 44F, creme brûlée 45F, per employee, in cooler over night, see stop sale. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler: pulled pork 50F, cooked mushrooms 50F, cooked onion and pepper mix 51F, no change in temperature after 1.5 hours. Per employee, prepared today, unknown time. see stop sale. Warning

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. Tested at 0ppm. three compartment sink setup at time of inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies observed around cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork 50F, cooked mushrooms 50F, cooked onion and pepper mix 51F, no change in temperature after 1 hour. Per employee, prepared today, unknown time. Walk-in cooler temps: Meat balls 52F dated 9/25, mashed potatoes 54F dated 9/25, cheese stick 53F dated 9/24, diced ham 51F, cooked pasta 51F, sour cream 49F, milk 52F, per employee, unknown amount of time. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler temps: Meat balls 52F dated 9/25, mashed potatoes 54F dated 9/25, cheese stick 53F dated 9/24, diced ham 51F, cooked pasta 51F, sour cream 49F, milk 52F, per employee, unknown amount of time. See stop sale Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager does not know which chemical is sanitizer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of Back door to kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease accumulation in bread toaster

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris/residue on kitchen aid mixer head. Soiled gaskets on cookline reach coolers.

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in on cook line.

Basic - Unprotected ice machine in a customer/nonsecure area. Out door ice machine, no lock on machine. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on Wall around dish area. Grease build up on wall and floor behind cookline equipment.