HOOK AND EAGLE TAVERN

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. Establishment inform inspector that the dish washer machine wasn't properly sanitizing. Dish washer machine maintenance personnel had arrived while inspector conducting routine inspection. Talk to maintenance personnel for dish washer machine and he stated that dish washer machine needs a new pump and he has to go retrieve it from another location 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. Observed employee bring back dirty dishes to the dish area. Then go past the hand wash sink. Back to the front and to serve customer without properly washing dishes hands. Manager had reeducate the employee to wash hands before going back to serve customer without properly there foods. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connected to a black hose needs a vacuum breaker installed

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water in the hand wash sink

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. Inspector emailed the manager a copy of employee agreement. Manager printed out the paper and had employees signed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Drain cover(s) missing. Underneath 3 compartment sink

Basic - Floor soiled/has accumulation of debris. Underneath ice bin floor is soiled with black like substance bar area

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer Observed box of all tcs foods are frozen food not stored 6 inches off the floor. Manager the box stored 6 inches off the floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface. Sandwich station reach in cooler door gasket and 2 door under-counter door gasket is soiled with black like substance Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding) Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by 3 compartment sink . Operator refilled paper towel dispenser Corrected On-Site

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. cold bar burger side flip top slice cheese ; (46F - Cold Holding); cooked crawfish (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding)

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.

Intermediate - - From initial inspection : 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. Opened milk, not known day opened on front line. - From follow-up inspection 2023-09-15: Time Extended

Intermediate - - From initial inspection : 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. Cook Lamar no food safety training or Jaime . - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : 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 unit currently maintaining at 50-52 ambient air from over night, see stop sale for items held over night. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Fees are current but new license not posted. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid cup employee beverage stored over prep table. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of golf clubs stored in dry stock room with food items, corrected Corrected On-Site - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Debris and trash under equipment on front line, wall soiled thru location. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line in need or labeling, clear liquid(water). - From follow-up inspection 2023-09-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw ground beef and only change gloves, corrected and re-educated, same cooks touched face with disposable paper towels after hand washing, returned to hand wash sink to rewash hands , re-educated and corrected action taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 2 on grill side of cooks line SEE STOP SALE. Cold holding from over night Cooked corned beef/ approx 10# / 51° cold holding Cooked rice / approx 2# / 53° cold holding Cooked grits / approx 5# / 53° cold holding Cooked sausage / approx 5# / 51° cold holding Raw ground beef / approx 7# / 53° cold holding Cooked tomato base / approx 4# / 51° cold holding Fully cooked hot dogs/ approx 8# / 51-53° cold holding Cooked mushrooms / approx 1# / 51° cold holding Cooked corned beef and cheese/ approx 1.5 #/ 53° cold holding Sauerkraut / approx 2#/ 52° cold holding Rehydrated onions / approx 1#/ 52° cold holding Cooked red potatoes /approx 2#/ 52° cold holding Can. Bacon/ approx .5 #/ 53° cold holding Butter / 1#/ 53° cold holding Warning

High Priority - Toxic substance/chemical improperly stored. Stereo cans stored with food items in dry stock room.

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. Opened milk, not known day opened on front line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on front line at bar no paper towels.

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. Lamarr without food safety training or signed employee agreement Warning

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. Cook Lamar no food safety training or Jaime .

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle not labeled, corrected

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line bar area, no hot water from hot faucet side.

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 unit currently maintaining at 50-52° ambient air from over night, see stop sale for items held over night.

Basic - Current Hotel and Restaurant license not displayed. Fees are current but new license not posted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid cup employee beverage stored over prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of golf clubs stored in dry stock room with food items, corrected Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Debris and trash under equipment on front line, wall soiled thru location.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 3 reach in cooler / reach in freezer units stored outside in unsecured location without locks to secure.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line in need or labeling, clear liquid(water).