THE CAGE BAR & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line downstairs, raw shell eggs stored over shredded cheese. Operator reorganized storing raw shell eggs to the lower shelf of flip top. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed of ice machine outside back door of restaurant interior dirty. Operator cleaned during the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flip top next to stove , bowl with no handle used to dispense cooked corn . Operator discarded during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On low boy cooler opposite cook line cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line downstairs, knives in standing water at 112F. Operator placed on stove top to 149F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cook line soiled with food debris. Operator cleaned during the inspection. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled chopped lettuce with bare hands while making salad plate. Reviewed proper procedures with employee; employee discarded lettuce, washed hands and put on gloves to remake salad. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sanitizer sink reading less than 150ppm quaternary. Employee added tablets to correct to 200ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket and cook line reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ice scoop handle in contact with ice. Ice scoop handle in intact with ice at first ice bin behind bar. Employee stored scoop properly. Corrected On-Site

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. Employee put up clean dishes from machine directly after rinsing and loaded dirty dishes without washing hands first. Reviewed proper procedures with manager and employee and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, bag of raw ground pork in same container as wrapped deli meats. Manager removed pork. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of individual raw lobster tails above opened piece of deli ham. Manager rearranged for proper separation. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded bibs with attached hoses at exterior mop sink missing vacuum breakers.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 500ppm quaternary. Employee remade to proper 200ppm. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer on side fliptop unit at entrance to kitchen reading 97F. All foods in unit at proper temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar and side bar soda gun nozzles have mold like build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table st make line. Employee dumped water from container. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked when each bag finished. Warning - From follow-up inspection 2024-11-19: Observed at callback inspection same. Clam tags not date marked. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; American cheese (60F - Cold Holding) held less than 4 hours ago. Observed American cheese on sheet pan on top other containers. Operator moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense fresh garlic inside reach in cooler in cook line. Operator discarded Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in storage room. Operator secured Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation in cook line.

Basic - Equipment in poor repair. Gasket torn or in disrepair in reach in cooler in ware washing area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 85F in cook line. Operator discarded water Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef on cook line touched pants and continue to work on customer order without washing hands, manager instructed Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC- cooked yellow rice, prep yesterday morning, Employee dated Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups Inside container of pico de gallo. Employee removed 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. WIC- mahi-mahi fish , started thawing .Employee cut all bags Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards in cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. RIC- Apple ,cheese, Employee placed on separate container and labeled. Corrected On-Site

Basic - Equipment in poor repair back kitchen , chest freezer cover, rusty and torn. Next to entrance door in rear kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw eggs above bottled sauces and buckets of pickles. Reviewed proper separation with manager to have employee correct when able. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw scallops and fish below container of prepared burgers and packed raw beef. Employee moved fish to higher shelf for correct separation. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags do not have used by date. Reviewed date marking procedures with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle holder in service area has mold like buildup. Employee cleaned nozzle holder during inspection. Repeat Violation Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In separate storage area in side building, CO tanks not secured. Employee replaced straps to secure. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Employee removed tongs to wash. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on prep table opposite cook line. Employee dumped water and replaced with clean utensils in no water. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Hard clams, employee started to organize in chronological order Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle - bar area. Employee cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a blender wire connected across . Employee removed blender Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Secondary kitchen, next to prep sink. Employee fixed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in a protected area. Employee cleaned and sanitized Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish in plastic wrapped cambro stored next to RTE deli meats. Deli meat moved to higher shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Stocked by manager. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar. Stocked by manager. Corrected On-Site

Intermediate - Spray bottle containing a purple toxic substance not labeled. Identified as sanitizer and labeled by employee. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board at cook line. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation