BREWFISH BAR AND GRILL

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Clean ice cream scoop stored in water at 80 F on flip top. Manager discarded water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at 61 F on prep table. Per operator, food not prepped or portioned today, food held in cooler, and moved to counter and held for approximately 2 hours. Employee placed butter in cooler to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels. 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. No proof of food handler certification for 1 employee. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder prepared 2 days ago, not dated in flip top cooler. Employee dated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of croutons on flip top cooler. Employee removed bowl from croutons. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler soiled with food debris. Employee started cleaning door handles. 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. Packages of Mahi Mahi fish thawing in flip top cooler with packages stating to remove packaging before thawing. Educated employee on proper thawing methods for fish. Fish was removed from packaging. Fish held at 42 F. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board Wet wiping cloth stored under cutting board on table. Employee removed cloth from under cutting board.. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler , opposite fryers, soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board in kitchen. Employee removed wiping cloths from cutting board. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Aleve stored on shelf with dry food items. Employee removed medicine from shelf. 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. Provided poster to manager and displayed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray nozzles at inside bar, left side and at outside bar left side soiled. Manager cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large plastic bucket stored in handwashing sink near to dish machine. Employee removed bucket. 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. No proof of training for two employees; two cooks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on cutting board on prep table in kitchen.Employee removed cup from prep area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet in kitchen. Educated employee about jewelry in prep areas. Employee removed jewelry. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sink at inside bar and at handwashing sink at coffee station.

Basic - Working containers of food removed from original container not identified by common name. No labels on container containing powdered sugar on dry storage shelf and white flour in bin under dry storage shelf in dishwashing area. Employee labeled flour and sugar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In waiter station at soda machine, ice well soiled with mold like substance. Operator melted ice and cleaned. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. At bar, glass cups stored on dirty shelf. Discussed with operator to clean more frequently undear clan cups.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in cooler interior solid with food debris

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler, shelves rusted.

Basic - Stored food not covered. On cook line in reach in freezer, stored food held over night not stored covered.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. I'm reach in cooler in kitchen, potato salad date marked 4/20. Operator discarded product. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In dish area, handwashing sink blocked with fryer basket. Employee removed item. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen and bar, spray bottles not labeled with common name. Employee labeled bottles. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In dish machine area, standing water on floor.

Basic - In-use tongs stored on equipment door handle between uses. In kitchen, tongs stored on over door handles. Employee removed tongs and put them to be washed. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen, three busiest of sanitizer stored directly on floor. Employee moved buckets to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over cooked chicken. Operator reversed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Han wash sink by three compartment sink blocked by steel scrub and hand soap.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter on cook line held for 4 hours, no time mark and no plan. Operator put time on butter. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front bar, spray bottle containing sanitizer not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back bar area, ice machine had black/green mold like substance on inside of lid. Operator cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In front of cook line, handwashing sink has no handwashing sink only sign.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, sanitizer bucket stored on cutting board on flip to cooler. Operator moved to lower shelf Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Monitored dispensing of sanitizer. Sanitizer is not dispensing proper amount to meet proper ppm

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked, hand wash sink in ware washing area has items stored in it, operator made accessible Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk in cooler not date marked

Basic - Bathroom facility in disrepair. Employee restroom in disrepair Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on cook line

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

Intermediate - Handwash sink not accessible for employee use at all times. By a table with dough, chef moved Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front bar Corrected On-Site

Basic - Bathroom facility in disrepair. Employee restroom not useable due to clutter and damaged areas in restroom

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Insect control device installed over food preparation area. Bug zapper dishwasher area, chef removed and put it outside. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish, raw ham burger above sauté onion in reach in cooler at kitchen. Employee properly stored food Corrected On-Site Warning - From follow-up inspection 2022-02-14: Not complied; see inspection 2/14/2022.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 47, milk 47 in reach in cooler at server station...butter with honey 84 expo line at kitchen, food being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken Warning - From follow-up inspection 2022-02-14: Not complied; See inspection 2/14/2022.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times...blocked by mop bucket, duster pan , garbage can at dishwashing area. Employee moved. Corrected On-Site Warning - From follow-up inspection 2022-02-14: Not complied; see inspection 2/14/2022.

Basic - - From initial inspection : Basic - Food stored on floor...bread in walk in cooler floor. Warning - From follow-up inspection 2022-02-14: Not complied; see inspection 2/14/2022.