WAXY O'CONNORS

High Priority - Container of medicine improperly stored. First Aid Kit stored on shelf above flip top cooler. Manager moved First Aid Kit to other location. Corrected On-Site 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. Dish machine chlorine reading 0 ppm after 3 attempts. Advised manager to discontinue use of dish machine and use 3 compartment sink. 3 compartment sink was set up. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over beer batter sauce in bottom of reach in cooler on cook line. Employee moved shrimp to 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. 1).In low drawers, Raw Ground Beef Patties (53F - Cold Holding). Per operator, foods placed not prepped or portioned today, food stored in cooler overnight. Employee discarded food. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).In low drawers, Raw Ground Beef Patties (53F - Cold Holding). Per operator, foods placed not prepped or portioned today, food stored in cooler overnight. Employee discarded food. See Stop Sale. 2). In low drawers, Sliced Cheese (52F - Cold Holding); per operator, foods placed not prepped or portioned today. Food stored in walk in cooler, and moved to low drawers on cook line and held for approximately 3 hours. Food was moved back to walk in cooler to chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Mashed Potatoes (122F - Hot Holding); Green Peas (120F - Hot Holding), foods placed in steam table approximately 1.5 hours ago. Advised employee to reheat food for proper hot holding. Food was taken out of steam table to reheat. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager. Warning

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. Raw salmon thawing in Reduced Oxygen Packaging in low drawers on cook line. Employee removed packaging from fish. Fish stored at 40 F. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Manager provided Business License during inspection. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on proper hair restraint. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager. Warning

Basic - Reach-in cooler interior have accumulation of soil residues. Interior of reach in low boy cooler on cook line soiled with food debris and grease. Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in Atosta cooler. Warning

High Priority - Metal stem-type thermometer soiled with grease and dust build up. Operator cleaned and sanitized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two drawer cooler// raw burger patty (45F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (88F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour; food holding off direct heat. Cook voluntarily discarded chicken. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brisket (46F - Cooling) inside walk in cooler. Brisket was stored inside deep container, covered, overnight. Brisket never reached 41F for cold holding. Stop sale.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer at salad station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Half case of raw shell eggs above case of half and half in walk in cooler. Manager inverted for proper separation. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mark Rohleder 12/13/2021 Proof provided of scheduled class for next month. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at entrance to bar has mold build up. Employee removed and cleaned. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not marked to indicate as raw item. Warning

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. Some employees more than 60 days without proof of training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles unknown substance at bar. Employee labeled. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour by salad station. Manager removed bowl. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Container of flour by salad station not labeled. Manager added label. Corrected On-Site Warning