HISTORIC DOCKERS RESTAURANT & PUB

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. 00 ppm Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021 Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken breast over roast beef. Employee placed chicken on bottom shelf Corrected On-Site Warning

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. -Grill station- flip top-heavy cream (60°F - Cold Holding) per operator food held more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad station flip top ; feta cheese (46°F - Cold Holding); cut tomatoes (45°F - Cold Holding) -Salad station low boy cooler; cooked pasta (47°F - Cold Holding); ravioli (46°F - Cold Holding); pork (45°F - Cold Holding). Per operator food held less than 4 hours, iced added for a quick chill. -Grill station-flip top -American cheese (49°F - Cold Holding); butter (48°F - Cold Holding) -Grill station-low boy cooler; chicken breast (48°F - Cold Holding); white fish (45°F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved to walk in cooler. -Grill station- flip top-heavy cream (60°F - Cold Holding) per operator food held more than 4 hours, see stop sale Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook line HWS used as a dump sink, employee removed food drainer, food debris. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Brianne Staugh Warning

Intermediate - Packaged food not labeled as specified by law. Container of flour, employee labeled Corrected On-Site Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line Warning

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

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. Observed Grill station flip top- broken cover, no hinges attached. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer at 00ppm Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided to cook line employee Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Box of hot sauce, employee placed on shelf Warning

Basic - In-use ice scoop stored on soiled surface between uses. Employee leaned and sanitized bucket Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Salad station cold holding unit -Grill station cold holding unit Warning

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee back pack on top of food cans, by drain storage area. Employee removed Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Salad station low boy cooler -grill station low boy cooler Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Salad station low boy cooler Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -salad station prep table -storage prep table Employee placed on sanitizer bucket Corrected On-Site Repeat Violation 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. 00 ppm. Operator contacted technician Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad station-flip top- cut lettuce (48°F - Cold Holding); diced tomatoes (52°F - Cold Holding); feta cheese (50°F - Cold Holding); hard boiled eggs (51°F - Cold Holding); mozzarella cheese (48°F - Cold Holding). -Salad station -low boy cooler ; turkey (49°F - Cold Holding); cooked pasta (50°F - Cold Holding); shrimps (51°F - Cold Holding), per operator food held less than 4 hours, all TCS foods moved to a working cooling unit Corrective Action Taken Warning

Intermediate - Packaged food not labeled as specified by law. Container of flour. Employee labeled Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two ice machines, Bar area- soda dispenser connectors in direct contact with ice. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Salad station Warning

Basic - Employee with no hair restraint while engaging in food preparation. Grill station employee, operator provided a hair net Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven needs to be clean Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Grill station-low boy cooler Warning