PLAYER'S SPORTSBAR

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. Trauslen reach in cooler at cook line - cooked onions (52F - Cold Holding); cooked peppers (49F - Cold Holding). Per operator items weee not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Trauslen reach in cooler at cook line - cooked onions (52F - Cold Holding); cooked peppers (49F - Cold Holding). Per operator items weee not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns at bar soiled with food debris, mold-like substance or slime. Operator cleaned during the inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. 1. Hand wash sink at cook line. 2.Hand wash sink at bar. 3. Hand wash sink in dry storage area . Operator provided during the inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back storage area ice machine interior has Accumulation of black/green mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cutting board opposite cook line.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in ice machine area.

Basic - In-use wet wiping cloth/towel used under cutting board. Underneath green cutting board at cook line. Operator removed during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. At kitchen cook line, cooked peppers and onions (57F - Cold Holding); raw chicken (56F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, cooked peppers and onions (57F - Cold Holding); raw chicken (56F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since previous day. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen near fryers, no paper towels at designated hand sink. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance on interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of ice machine where scoops are stored is soiled with dust.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic sanitizer substance not labeled at the bar.

Basic - Bowl or other container with no handle used to dispense flour. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee dicing tomatoes with no hair restraint

Basic - Hole in or other damage to wall. Observed missing wall tiles under electrical panel in kitchen. Hole in wall by hand sink in rear of the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/ holder soiled with grease, food debris, dirt, slime or dust.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Bernadette Skozen Warning

Intermediate - No soap provided at handwash sink. Rear kitchen. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior right,left back top top side Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. In flour and salt containers. Warning

Basic - Commercially processed mahi 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. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023 Warning

Basic - Hole in or other damage to wall. Wall tiles missing below electrical panel Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on avantco reach in freezer Warning

Basic - Standing water in bottom of reach-in-cooler. Make table on cook line. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm at the bar Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At the bar Warning

High Priority - Dented/rusted cans present. See stop sale. Observed two #10 cans of nachos sauce dented on storage shelf.

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

Intermediate - No soap provided at handwash sink at rear of kitchen and bar . Operator provided Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Repeat Violation

Basic - Observed in reach in cooler on cook line.Commercially processed reduced oxygen packaged fish mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee opened package Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack store on cans of cheese sauce in storage area. Employee removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 82F on stove . Employee moved to reheat water. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Located at the bar. Operator provided Corrected On-Site

Basic - Smoking or vaping in an enclosed indoor workplace. Customer smoking at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed two small buckets stored on hand washing sink. Operator removed. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink in rear of kitchen. Observed no paper towels at the hand washing sink next to the Avantco reach in freezer on cook line. Operator supplied. Corrected On-Site

Intermediate - No soap provided at handwash sink.operator replaced Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked open packaging. Corrected On-Site

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 counter next to slicer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 129F on flat top griddle . Coked turned up heat. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler on cook line.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using chlorine sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on 9 tubs of wings.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-04-21: Observed at callback inspection same. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-04-21: Observed at callback inspection same. Gap along left side of door. Time Extended

Basic - In-use tongs stored on equipment door handle between uses. Mail kitchen cook line- observed tongs on oven door handles. Operator removed tongs Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line- observed service utensils being stored inside container of water at 86°F. Operator removed service utensils. Corrected On-Site

Intermediate - - From initial inspection : 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/ 04/03/2081. - From follow-up inspection 2021-11-09: Time Extended

Intermediate - - From initial inspection : 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. 06/20/2021 - From follow-up inspection 2021-11-09: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed at Main kitchen walk in cooler. - From follow-up inspection 2021-11-09: Time Extended