LEGENDS TAVERN & GRILLE

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container stored on top of dishwasher with no overhead protection, not inverted. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, observed a build up of ice behind fan unit. Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle in walk in cooler #2 not clearly segregated from other ingredients. Operator removed Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef picked up lettuce with bare hands to dress a burger.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (41F-53F - Cold Holding); diced tomatoes. As per operator food not portioned or prepared today, in unit less than 4hrs. Observed food over fill line. Operator readjusted Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle no label. Operator placed label on spray bottle Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water, inside ice scoop holder next to ice machine (72F). Operator dumped Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, located directly above wing flip top cooler Repeat Violation

Basic - Stored food not covered. Items stored under wing flip top cooler not stored covered. Operator covered Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee replaced glove after using phone without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, open case of raw philly steak meat above open case of mahi. Employee rearranged for proper separation. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Jonathan Simonelli ServSafe Person In Charge - Daniel Kucine

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter hand sink. Employee marked as cleaner. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above reach in freezer at make line has dust buildup.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top microwave at cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In server station black 2 door reach in cooler.

Basic - Waste line missing at soda gun holster. At soda gun holster in main bar.

Basic - Working containers of food removed from original container not identified by common name. Bottle of water by cookline not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) WIC#1; pork belly, cooked (44F - Cold Holding); white rice (44F - Cold Holding). Per operator foods in unit less than 4hrs not portioned or prepared today. Operator moved foods to walk in cooler #2, for quick chill. Observed walk in cooler left slightly open on arrival Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave next to reach in cooler soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen flip top (right) cutting board grooved

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in triple sink area next to knife holder, stored in between crevice/wall. Operator removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above kitchen flip top (right side) build up of debris

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef over fish fillets. Operator moved ground beef to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced Swiss (50F - Cold Holding); sliced American (50F - Cold Holding) stored in over stacked container. Per operator held less than three hours. Operator removed excess cheese and placed in walk-in cooler. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of small flip top cooler.

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. Dishmachine at bar reading 0ppm chlorine. Sanitizer expired. Manager replaced sanitizer, primed, and machine reading 100ppm. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on shelf above bottled sauces on prep table and beside to go containers and container of chips.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in back walk in / beer cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Two squeeze bottles of water on cook line not labeled.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed above 200 ppm stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator corrected to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves no longer cleanable.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator corrected on site labeled products Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator turned machine off and started cleaning machine Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at cook line and bar area Operator removed discarded beverage Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-12-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken wings cold held at 44 degrees Fahrenheit in flip top cooler. Advice operator to place ice pack on item for quick chill.

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 marked on cooked chicken wings stored in walk-in cooler. Per operator, wings were cooked on 03/16/2022.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of reach in freezer on cookline soiled with old food residue.

Basic - Stored food not covered. Observed a uncovered container with sautéed mushrooms stored in walk in cooler. Operator covered Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm CORRECTED TO 100ppm). Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the front line- employee cup on table where breads are stored. Operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Kitchen floor- frying oil- removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site