CON MURPHY'S

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed two slices of bread inside mix batter with raw shell eggs, using gloved hands, then grabbed ready to eat bacon. After instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

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. Employee touched cell phone, then went inside walk in cooler to star working without washing hands. After manager instructed, employee washed hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar area-Metallic drainer inside, employee removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table in cook line, employee removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Outside of walk in cooler.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Repeat Violation Warning - From follow-up inspection 2025-06-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed multiple ceiling tiles missing in front of walk in cooler, in kitchen. Warning - From follow-up inspection 2025-05-17: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Warning - From follow-up inspection 2025-05-17: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, pooled eggs stored above ready to eat pulled pork. Operator reversed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen, ceiling tiles missing and on disrepair. Operator stated air conditioner leaking and on process of being repaired.

Basic - Floor area(s) covered with standing water. By ice machine in kitchen, standing water on floor behind machine. Operator had employee remove standing water during inspection. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - tray of cooked chicken with date marked manually with 10/25/24. As per operator it was a typo. Operator corrected date to 10/15/24 Corrected On-Site

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. Observed 4 employees on duty with proof of food handlers training.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaged in food preparation. Employee removed items. Corrected On-Site

Basic - Stored food not covered. Observed container of spices stored with no cover. Operator covered item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with food debris at bar. Operator cleaned during inspection. 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 - 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. Observed thawed, raw salmon stored in packaging indicating removal upon thawing, stored in flip top cooler at cookline. Operator cut open packaging to allow oxygen flow. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Ref. Number: 238633928Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (112°F - Hot Holding) at steam table on cook line. Per operator, food prepared approx 4 hrs prior to inspection. Operator removed to reheat to 165°F or above. Corrective Action Taken

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. Observed fish, commercially packaged, thawed in walk in cooler; Operator removed fish from packaging to allow oxygen flow. Corrected On-Site

Basic - Food stored on floor. Observed frying oil cartons stored on floor next to cook line. Operator properly stored. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor under hand wash sink at server station. Operator properly stored. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between coolers at cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sautee cooler, container of raw shell eggs above bottled sauces. Manager inverted for proper separation. 2) In walk in cooler, container of raw fish above bucket of pickles and boxed food items. Manager moved fish. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets on cook line at 400ppm quaternary. Employee remade to proper 200ppm. Corrected On-Site

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. Bulletin provided to manager to be posted. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine temperature not reaching minimum 160F after several attempts. Manager began setting up 3 compartment sink for sanitizing dish ware. Corrective Action Taken

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. Reporting agreement provided to manager for employees. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles at hostess stand and back prep area. Manager labeled bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. All tanks by ice machine.

Basic - Ceiling tile missing. Around dish machine area and above walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse hanging by clean dish ware in dish area. Manager removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knife between coolers. Manager removed to be cleaned. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge not moving at all during rinse cycle to indicate if working.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in reach in freezer by cook line. Manager placed in segregated container and to bottom of freezer. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021. Operator renewed on line, confirmation # 19433918. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station ; shrimps (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding); pasta (46F - Cold Holding). Per operator food held less than 4 hours. All TCS food moved to a working cooler unit, and iced added for a quick chill. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer, door is not closing properly

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter- left side of cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. RIC by cook line, energizer drink. Employee removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of chicken breast on standing water. Employee removed and placed on cold running water Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - fish (46-49°F); potato salad (46-49°F); pico (46-49°F); drawers - fish (49-55°F); beef burgers (49-55°F); cheese (49-55°F). Per operator all items were placed in units approximately two hours ago. Advised operator to remove all TCS items from units and refrain from using units until such time all TCS foods are maintained at 41F or below. Operator moved items to downstairs freezer to quick chill. Upstairs walk in - cooked wings (43F-45°F); cheese (44°F); cream (43-44°F). Per operator items were held in unit overnight. Advised operator to remove all TCS items from unit and refrain from using unit until such time all TCS foods are maintained at 41F or below. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-07-09: Cookline - left flip top - pico 39F, cut tomatoes 38F, fish 35F. Complied. Drawers - no TCS items in unit. Operator having repairs made to unit. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below. Time extended. Upstairs walk in - raw beef burgers 39F, cut tomatoes 40F, cheese 41F. Complied. 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. Downstairs walk in cooler - cheese 43F, milk 43F - observed block of ice on condensing coil. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F or below. Warning - From follow-up inspection 2021-07-09: Downstairs walk in cooler - meat gravy 39F, raw beef burgers 39F. Observed light layer of ice on condensing coils. Time Extended