PAPA WILLIE'S BAR AND GRILL

High Priority - Dishwasher handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated staff regarding proper procedures for hand washing. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated staff regarding proper procedures regarding proper hand washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 11:15 pizza beef crumbles (49°F - Cold Holding); meatballs (50°F); pizza sauce (50°F - Cold Holding); shredded cheese (50°F - Cold Holding) food eas moved to cooler for quick cool down 12:20 beef crumbles (40°F - Cold Holding); meatballs (40°F); pizza sauce (400F - Cold Holding); shredded cheese (40°F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 11:10am, tomatoes sauce (96°F - Hot Holding); Mac and cheese (119°F) Operator he heated food to hot holding temp tomatoes sauce 12:15 (181°F - Hot Holding); Mac and cheese (190°F) Warning

High Priority - Toxic substance/chemical improperly stored. Can of insecticide on top of cook line with food. Operator moved insecticide from cooks line. Corrected On-Site Warning

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy, soup, pasta cooked chicken wings Warning

Intermediate - mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - mussel/oyster tags not marked with last date served. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and hoodies stored with food across from ice machine and by pizza ovens. Repeat Violation Warning

Basic - Equipment in poor repair. Lid on ice machine by back door Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Under grill , fryer and broiler on cooks line Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In hallway by dry stockroom. Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Cooking oil on floor in dry stockroom Warning

Basic - Food stored on floor. Walk in cooler case of mozzarella cheese, pickles, in the freezer case of greens. Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cooks line, grill, fryers, broiler. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In pizza reach in cooler and in the walk in cooler Repeat Violation Warning

Basic - Stored food not covered. In walk in cooler, chicken wings, gravy, soups, pasta. Warning

Basic - Uncleanable knife block in use to store knives. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line. Repeat Violation Warning

High Priority - Container of medicine improperly stored.

High Priority - Dented/rusted cans present. See stop sale. Whole tomatoes on can rack.

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

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. Five of the 10 employees have trailing.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged dented cans of whole tomatoes food not properly segregated.

Basic - Employee beverage container over food preparation table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone. Employees jacket.

Basic - Equipment in poor repair. Lid to the ice machine by back doors.

Basic - Floor tiles in disrepair. Dry stockroom.

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Top of cooks line * ticket printer

Basic - Uncleanable knife block in use to store knives.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.