BULKHEAD TAPHOUSE AND GRILL

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over french fries in standing reach in freezer on cook line, employee rearranged all items during inspection. Corrected On-Site - From follow-up inspection 2021-08-02: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw shrimp, both removed from original packaging, in standing reach in freezer on cook line, employee rearranged during inspection. Corrected On-Site - From follow-up inspection 2021-08-02: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five head of romaine in beer walk in cooler are slimy and discolored. - From follow-up inspection 2021-08-02: mushrooms (49°F - Cold Holding); Cole slaw (50°F - Cold Holding); cheese sauce (49°F - Cold Holding) in reach in cooler across from stove top, per manager all items h Ave been in cooler since last night. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mushrooms (56°F - Cold Holding); Cole slaw (53°F - Cold Holding); cheese sauce (57°F - Cold Holding); sour cream sauce (55°F - Cold Holding); shredded cheese (49°F - Cold Holding); pork ribs (52°F - Cold Holding); chicken wings (52°F - Cold Holding) per employee breaker to standing reach in coolers on cook line went out approximately two hours ago, all items placed in beer walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2021-08-02: mushrooms (49°F - Cold Holding); Cole slaw (50°F - Cold Holding); cheese sauce (49°F - Cold Holding); raw beef (49°F - Cold Holding), in reach in cooler across from stove top, per manager all items h Ave been in cooler since last night. shredded cheese (41°F - Cold Holding); pork ribs (49°F - Cooling); butter (41°F - Cold Holding) in standing reach in cooler across from fryers. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on non working reach in cooler in back of kitchen. - From follow-up inspection 2021-08-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Drain line from beer taps inside hand wash station at bar area. - From follow-up inspection 2021-08-02: Time Extended

Intermediate - - From initial inspection : 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. Per operator they do not have any employee training for any employees hired over 60 days. Warning - From follow-up inspection 2021-08-02: 60 day callback for employee training Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks by back door to kitchen. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Expired license displayed by door to kitchen area. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen has a gap when closed. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near beer walk in cooler, coming form beer walk in cooler. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Two tongs on stove handle on cook line. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. Unused, unprotected plates on tables in dining area left on tables while customers where seated at table and not removed or cleaned after customer left. - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Several wood sections around bar area are not sealed. - From follow-up inspection 2021-08-02: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over french fries in standing reach in freezer on cook line, employee rearranged all items during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw shrimp, both removed from original packaging, in standing reach in freezer on cook line, employee rearranged during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five head of romaine in beer walk in cooler are slimy and discolored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mushrooms (56°F - Cold Holding); Cole slaw (53°F - Cold Holding); cheese sauce (57°F - Cold Holding); sour cream sauce (55°F - Cold Holding); shredded cheese (49°F - Cold Holding); pork ribs (52°F - Cold Holding); chicken wings (52°F - Cold Holding) per employee breaker to standing reach in coolers on cook line went out approximately two hours ago, all items placed in beer walk in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on non working reach in cooler in back of kitchen.

Intermediate - Handwash sink not easily accessible for employee use at all times. The only hand wash station in back of the kitchen is blocked by several non working reach in coolers, forcing the employees to walk all the way around the kitchen in order to wash hands. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Drain line from beer taps inside hand wash station at bar area.

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. Per operator they do not have any employee training for any employees hired over 60 days. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks by back door to kitchen.

Basic - Current Hotel and Restaurant license not displayed. Expired license displayed by door to kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen has a gap when closed.

Basic - Floor area(s) covered with standing water. Near beer walk in cooler, coming form beer walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Two tongs on stove handle on cook line.

Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. Unused, unprotected plates on tables in dining area left on tables while customers where seated at table and not removed or cleaned after customer left.

Basic - Wood food-contact surface not properly sealed. Several wood sections around bar area are not sealed.