THE GROCERY KITCHEN AND TAPROOM

High Priority - Cooked time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In triple door reach in cooler: cooked bow tie pasta 45F, cooked angel hair pasta 44F. Items cooked and placed in the cooler since the day before. See stop sale.

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. Cooked time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In triple door reach in cooler: cooked bow tie pasta 45F, cooked angel hair pasta 44F. Items cooked and placed in the cooler since the day before. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. Plastic ramekins in blackened spice contained in the kitchen.

High Priority - Toxic substance/chemical improperly stored. Scale remover containers store on ice machine. Employee removed them at the time of inspection and appropriately stored them. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 70F on handwashing sink in expo line area, next to drink machine.

Basic - Ice bucket not stored inverted or in a protected manner. Employee inverted it appropriately at the time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service baskets in expo line and cooking line not inverted. Employee inverted the baskets at the time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Lowboy in expo line area and lowboy in cooking line area.

Basic - Unwashed strawberries stored above cheesecake. Employee appropriately reorganized the items at the time of inspection. Corrected On-Site

High Priority - Food stored in ice used for drinks. Pourers used for drinks in ice inside bar ice bin. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Pourers used for drinks in ice inside bar ice bin. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area and cook line. Paper towels restocked at time of inspection. Corrected On-Site

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. 2 cooks with no food handler training.

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

Basic - Floor soiled/has accumulation of grease/residues inside back door.

Basic - Time/temperature control for safety food thawed in an improper manner. Brisket thawing under heat lamp. Employee moved brisket to cooler at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over beer and salad dressing in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in steam table hot holding at 126F, per operator, gravy on steam table for approximately 3 hours. Reheated to 167F at time of inspection. Corrected On-Site

Basic - Observed used grease absorbing trays for fried food on cook line. Per employee, absorbent trays have been in use since yesterday. Discussed 4 hour time limit with employee. Employee discarded trays at time of inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Holes in brick wall.

Basic - No Heimlich maneuver/choking sign posted. Provided flyer to operator during inspection.