PUB AMERICANA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken over raw ground beef. Minimum cooking full temp for chicken is 165F and minimum cooking full temp for raw ground beef is 155F. The highest the cooking temp should be be store on the bottom. Operator Corrected On-Site

Intermediate - Observed in main kitchen cutting board in use are soiled

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. Observed two employees that have expired food handler certification Tarred Wood 5/7/24 Timothy Dickson 5/7/24 Warning

Basic - Equipment in poor repair. Observed sauté station. Reach in cooler door gasket in poor repair. Gasket is torn

Basic - Food stored on floor. Observed in walk in cooler cases of water stored directly on the floor. Operator Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in sauté station and grill station reach in cooler drawers.

Basic - Stored food not covered. Observed in walk in cooler made in-house marinara sauce dated 8-11 not covered but temp at 41F cold holding. Operator put a cover on it Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insects at downstairs bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line goat cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); cooked pork (47F - Cold Holding) Warning

Basic - Covered waste receptacle not provided in women's bathroom. Upstairs unisex restroom

Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Stained trail of some type on pavers and walkway between establishment and trash area. Distance, surface textures for available routes between establishment and disposal area are causing a higher likelihood of spillage between points.

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Plastic water bottles and honey mustard stored on sheet pan beneath shelves. Operator moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside flip top reach in cooler nearest rear exit of kitchen cook line. In bottom of reach in cooler cooler behind downstairs bar

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusting

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. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pan seared salmon on menu. having server fix menus at time of inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site Warning

Basic - Bucket of pickles stored on floor in the walk in cooler. Corrected On-Site Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Drain cover(s) missing. On drain line outside kitchens back door. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack with can goods Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Red cups at server station Repeat Violation Warning

Basic - Floor area(s) covered with standing water. By ice bin on the south end server side. Warning

Basic - Gasket on the cook line cooler in disrepair. AC vents above freezer and fryer peeling paint. Warning

Basic - Standing water in bottom of reach-in-cooler on cook line and beer cooler at the bar. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged . Raw beef over cooked chicken wings in the walk in cooler. 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. Buff Mac 7-14

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Buff Mac 7-14

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry cooler; shrimp, sheeted cheese and cooked vegetables (51F to 52 - Cold Holding) Repeat Violation

Intermediate - Can opener heavily soiled. Ice machine interior deflector panel. Repeat violation

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink

Intermediate - Manager or person in charge lacking proof of food manager certification. Gregory.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean linens stored in pocket of jeans. Cook on line.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Fry cooler not maintaining 41F or below.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Cutting lemons.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line

Basic - No copy of latest inspection report available.

Basic - Standing water or very slow draining water in handwash sink. Cook line Drain under dish machine clogged.

Basic - Unclean building components, attachments or fixtures. Kitchen

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated cook Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bison (51F - Cold Holding); crab cakes (50F - Cold Holding); gator meat (46F - Cold Holding); Alfredo sauce (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bison (51F - Cold Holding); crab cakes (50F - Cold Holding); gator meat (46F - Cold Holding); Alfredo sauce (48F - Cold Holding) Repeat Violation Admin Complaint

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/ Manager Patrick came in. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in cornmeal Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom. Shared restroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers on prep table

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to ice machine missing sign

Basic - Outer openings not protected with self-closing doors.

Basic - Working containers of food removed from original container not identified by common name. Bins of flour not labeled

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. Observed 2 different servers go from handling soiled client dishes to return to dining room without hand washing. Stopped, re-educated and corrected.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw ground beef patties stored over ready to eat food items sliced tomatoes in make table . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground turkey stored over raw shrimp and fish, turkey and shrimp repackaged

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table 2 ; cooked on site pasta, in unit since 10-1030 am today per the operator (57° cold holding) 3#. raw beef in unit since 10-1030 am today per operator see stop sale. (50-51, cold holding) 3#

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in the reach in cooler make table for 10-1030 today s prepared on site cooked pastas 57° cold holding, raw beef 50-51° cold holding , see stop sale Raw shrimp thawed and prepped today in unit at 44°, placed in the reach in freezer to rapid reach ill to 37°. Repeat Violation Admin Complaint

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. Heavy cream opened previous day in am not date labeled, and at bat opened half and half , both corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the beverage wait station being used as a dump sink, holding strainer with straws and ice debris.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danny Paul.60 days employed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator wished to use time plan for items stop sale in reach in cooler unit, but no written plan was in place to use the procedure, time plan given to operator to use in future see stop sale and 3-A for additional information.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar co2 tanks not secured. Corrected Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wiling vents in dining room heavily soiled.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Upstairs bar cleaned glasses in reach in cooler stored on wiping cloth.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. reach in cooler on cooks line, unit is currently not maintaining at 41° or below cold holding, service call has been schedule and time plan was given to operator

Basic - Current Hotel and Restaurant license not displayed. Fees current only expired license posted.

Basic - Employee beverage in a food preparation or other restricted area. Stored on to ice machine, corrected.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers stacked wet

Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment floors, walls and speckling need cleaned.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between box and table. And tongs stored between uses on door handle of the pizza oven, both corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer in bar soiled.

Basic - Unclean building components, attachments or fixtures. Over the hood and the exterior of the hood in need of cleaning due to dust.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with clear liquid (water) not labeled. Corrected Corrected On-Site