BEEF O' BRADY'S

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed unable to dispense paper towels at prep area handwash sink. Operator repaired the dispenser to allow paper towels to be dispensed. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale in the interior of Dish Machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed went multiple containers stacked at dish shelf. Operator corrected by unstacking to allow airflow. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handle at cookline. Operator removed the tongs and placed above shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation at hood filter above Flat Grill. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 102F in Hot Holding Unit @prep area. Operator reheated to a minimum of 165F @microwave. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths due to current test strips wet at Dish Machine.

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/ Manager: Amador Rincones.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed residue buildup in the interior of the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at Reach in Freezer across Deep Fryers.

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner on top of Dish Machine. Operator relocated the item to the chemical shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep table. Operator cleaned the blade at Dish Machine. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone and wallet on top of Reach in Cooler table across Deep Fryers. Operator removed the items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at dish shelf due to multiple containers stacked not allowing airflow. Operator placed the containers on the side to allow airflow. Corrected On-Site

Basic - Food stored on floor. Observed multiple pickle buckets on floor at Walk in Cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slider blade with food residue buildup. Operator cleaned and sanitized the slicer blade. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint at cookline. Employee placed hair restraint over their hair/head. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler and Freezer on the floor. Operator removed the food items off the floor. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed multiple utensils in quaternary sanitizer container at prep table across from Deep Fryers. Operator removed the utensils into an empty container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at prep table. Operator placed the wet wiping cloth in sanitizer solution. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish over raw ground beef at Reach in Drawers. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at back exterior hose bibb of establishment by entrance door.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at wait station Make Table. Operator date marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dispenser of ware washing area handwash sink. Operator replaced the paper towels. Corrected On-Site

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/

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Amadore Rincones, 11/14/2019. Operator able to provide by the end of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the equipment. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator able to provide by the end of inspection. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler and Freezer. Operator removed the food items off the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on multiple containers at dish shelf. Operator removed by cleaning and sanitizing the containers. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter cups at wait staff counter window for cooks line at 78F. Operator stated they had been out for more then 4 hours. Observed operator voluntarily dispose of butter cups. Spoke with operator and emailed time as a control sheet for better food safety control.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at wait staff counter window for cooks line at 78F. Operator stated they had been out for more then 4 hours. Observed operator voluntarily dispose of butter cups. Spoke with operator and emailed time as a control sheet for better food safety control. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical sanitizer buckets on work counters at cooks line and bar. Observed operator remove sanitizer buckets. 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. Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment does not have approved written procedures for non- continuous cook used for chicken wings. Email operator paperwork for non- continuous cooking. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed front of the house manager Kelsey Platt employee as manager over 30 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at back prep table with buildup of food debris. Observed operator remove and wash can opener. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 12-17-23

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator employee health agreement Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Insect control device in food preparation area. Observed bug salt gun hanging on self over prep table in kitchen. Observed operator remove salt gun. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. Observed operator close lids. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated employee to compliance by washing hands. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sausage at cookline. Operator time marked the food item. Corrected On-Site

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives at cookline between the wall and Make Table. Operator removed the knives to be washed, rinsed, and sanitized. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages at 102°F at flat grill. Operator reheated to a minimum of 165°F. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine next to the entrance door in the bar area. Operator cleaned and sanitized the equipment. Corrected On-Site

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. Observed at cookline Reach in Drawers. Operator removed from the package. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives between 2-Make Tables. Operator cleaned and sanitized the knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle. Operator removed the tongs. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp at cookline Make Table. Operator switched the food items. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at 78°F ambient temperature. Operator time marked the food item as it will be using Time as a Public Health Control.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time. Observed raw shell eggs at cookline. Operator time marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the form.

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at prep table above Reach in Freezer. Operator removed the beverage to a safe location. Corrected On-Site

Basic - Food stored on floor. Observed multiple cases of food items at Walk in Freezer. Operator removed the food items off the floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation