LEGENDS TAVERN & GRILLE

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled chef labeled Corrected On-Site

Basic - Food stored on floor. Box of food on the floor in walk-in freezer chef picked up Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (156°F - Cooking) temperature taken immediately after being removed from flat top, operator placed back on grill and cooked to 169°F. Provided hot tips on temps Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22. License renewed at time of inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler, operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (56°F - Cold Holding) in cook line flip top cooler. Item stacked high above fill line. Employee states item has been on line for 30 minutes. Employee removed to under fill line and placed in walk in freezer to quick chill Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vent above wait station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at floor drain at ware washing area

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. By the dish washer

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,at 0 ppm, chef filled and primed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top on cook line at cheese, mozzarella, lettuce, ham, (55-59F - Cold Holding), chef removed items to working cooler and called for service

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink. Chef filled Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe at reach in freezer at cook line raw beef above hash brown fries. Operator placed raw beef on lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at Flip top refrigerator ; fish dip ,diced tomato,sliced tomato,mozzarella cheese (45-50F - Cold Holding) due to missing inserts and food at refrigerator less then 2 hours. Operator placed plastic inserts in refrigerator. 2) observe at Lowboy refrigerator at entrance of kitchen ; hamburger burger (45F - Cold Holding) overnight. Operator removed to walk-in refrigerator. Corrective Action Taken Repeat Violation

Intermediate - Ice machine soiled with mold-like substance or slime.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observe with chicken wings Operator will cook to 165°F or above.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided for dish machine. No quaternary test strips provided for triple sink or sanitizer buckets. Operator stated distributor was out of test strips and have been ordered awaiting delivery. Warning - From follow-up inspection 2021-12-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, blue cheese dressing (44-47°F - Cold Holding). Item stored double panned. Item moved to lower cooler to chill and cold hold. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At bar hand wash sink at end near entrance. Soap provided Corrected On-Site

Basic - Clean utensils stored between equipment. At cookline, knife between flip top cooler and prep table. Knife removed Corrected On-Site