BILLY'S TAVERN

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge holder hanging off of the faucet in the back handwashing sink. Operator stored properly. Corrected On-Site

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat cooked peppers and mushrooms. Operator stored properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee handle his cellphone and continued to engage in food preparation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked chicken tenders cold held at 45F in reach in cooler. Per operator, chicken transfer to unit 1.5 hours prior to the inspection. Operator removed chicken to reach in freezer for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Observed food slicer surface soiled with food debris, mold-like substance or slime

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. Two new employees less than 60 days. Emailed operator form

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior right side and back with accumulation of black/green mold-like substance.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf with rolls on cool line

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Plastic bucket celery sticks on the floor in walk-in cooler. Observed plastic container of cooking oil on the floor in back kitchen. Observed soda syrup on the floor in storage area.

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying clean dishes with side towel.

Basic - Soiled dry wiping cloth in use. On cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cell phone than engaged in food preparation without washing hands

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle of true freezer in storage area

Basic - Working containers of food sugar removed from original container not identified by common name. Operator labeled Corrected On-Site

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. Chlorine 0 Ppm . Operator primed machine rechecked 100 Ppm Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep kitchen. Operator provided. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Observed dry soiled wiping cloths on cook line. Operator removed. Corrected On-Site Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Operator remade solution rechecked 400 Ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (46F - Cold Holding) in over stacked container. Per operator less than 4 hours. Operator removed over stacked tomatoes and placed in separate container. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and holder soiled with food debris, mold-like substance or slime. Operator removed to clean. Corrected On-Site

Intermediate - Spray bottle containing degreaser and bleach toxic substance not labeled. Operator labeled. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pots and pans not inverted. Operator inverted. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying clean dishes with side towel.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator dumped bucket and filled with fresh solution retesting at 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of flour container soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of ice bin soiled. Employee cleaned the interior panel. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Did not observe label on flour container. Operator placed labels on container. Corrected On-Site

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. Observed open container of ricotta cheese without date marking.

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. Observed chlorine at 0 ppm. Operator advised to sanitize at three compartment sink.

High Priority - Toxic substance/chemical improperly stored. Observed hand wash soap stored on a shelf with pizza trays at pizza station. Operator stored properly. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler next to three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator placed label on the container. Corrected On-Site