BRU'S ROOM SPORTS GRILL

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense tomato sauce in pizza flip top cooler in cook line. Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. 1. Reach in freezer door soiled in cook line. Operator cleaned and sanitized during inspection. * corrected on site* 2. Glass front cooler door soiled in prep area.

Basic - Cutting board has cut marks and is no longer cleanable. 1.Green cutting in prep room. 2.Blue cutting board in ware washing area.

Basic - Equipment in poor repair. Salad and pizza flip top door not attached to unit. Door falling off when opened.

Basic - Floor soiled/has accumulation of debris. Behind oven in prep room. Floor inside walk in cooler.

Basic - Floor tiles missing and/or in disrepair in front grill in cook line. Observed standing water where tile is missing.

Basic - Ice buildup on floor and shelves in walk-in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning in ware washing room.

Basic - Reach-in cooler shelves with rust that has pitted the surface. 1. Glass front cooler in expo line. 2.Walk in cooler.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Right side of dish Machine 2. Behind 3 compartment sink.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling inside liquor room. Warning - From follow-up inspection 2023-09-01: Time Extended

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. Dishwasher (Chlorine 00ppm); after employee prime sanitizer , chlorine sanitizer at 100 ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Expo station-Wet cloth on prep table, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo: homemade ranch (45-47°F); no add blue cheese (46-48°F). Observed items in container past fill line, not completely submerged in ice. Item out less than 1 hr, manager put more ice in trough. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine p, scoop removed cleaned and sanitized Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at end of cookline and dish washing area. Signs provided and posted Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler, salad cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust, at dishwashing area by dish machine.

Basic - Cooling unit in chicken walk in cooler leaking.

Basic - Floor area covered with standing water in chicken walk in cooler. Water mopped up by employee. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Ice cleared by employee. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Provided to and posted by manager. Corrected On-Site