TAVERN BREWERY AND IRISH PUB D/B/A MARION STREET DELI & PUB LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler: shell eggs (51F - Cold Holding); pork (50F - Cold Holding); oysters (50F - Cold Holding); chicken (49F - Cold Holding); sausage (48F - Cold Holding). Cooling unit blowing at 40F. Manager stated delivery driver had left the door standing open during delivery earlier that day. Manager iced foods. Corrective Action Taken Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Kitchen handwashing sink and faucet covered with trash bag. Manager stated drain leaks and that he's submitted a work order for repair. Corrective Action Taken Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured carbon dioxide tank being used to prop open back door. Manager moved to rack. Corrected On-Site

Basic - Equipment in poor repair. Ice buildup in reach-in freezers. Kitchen reach-in freezer gaskets torn. Repeat Violation

Basic - Food stored on floor. Oil jugs on kitchen floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer and reach-in cooler gaskets soiled with food debris. Backsplash around soda machine nozzles soiled with mold-like substances. Walk-in cooler fan guards soiled with dust accumulation. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket not hanging to dry. Manager moved to rack. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths on kitchen table and cutting board. Manager moved to sani-buckets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour in kitchen with no label. Manager labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line: stuffed jalepenos (46F - Cold Holding) all other items in cooler were cold, this item is right next to an oven. Employee placed item on ice. Small reach in cooler on cooks line: ribs (50F - Cold Holding); butter (49F - Cold Holding); chicken (51F - Cold Holding) employee stated ribs and butter had been out of cooler for prep, chicken had been in cooler overnight see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-15: Ribs 53, butter 49, spinach dip 50, chicken 51. See stop sale. Items have been in small reach in cooler on front cook line. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided sign. Warning - From follow-up inspection 2022-07-15: Time Extended

High Priority - Container of medicine improperly stored. Container of pills on shelf above prep sink. Employee discarded medicine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies flying in dish area and landed on bulk sugar bin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on pan above potato saladed and cooked noodles in 2nd walk in cooler. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 droppings in dry storage room with cooking oil and single service items, next to exposed rodent bait. Warning

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. 2 green cubes on floor in dry storage room with cooking oil and single service items.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (51F - Cold Holding) chicken had been in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line: stuffed jalepenos (46F - Cold Holding) all other items in cooler were cold, this item is right next to an oven. Employee placed item on ice. Small reach in cooler on cooks line: ribs (50F - Cold Holding); butter (49F - Cold Holding); chicken (51F - Cold Holding) employee stated ribs and butter had been out of cooler for prep, chicken had been in cooler overnight see stop sale. Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Cutting boards in prep area for storage stained. Inside bottom of reach in cooler with raw meat juices leaking from container. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in prep blocked by sheet pan, sink on cooks line blocked by plastic container. Employees moved items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink behind bar at tavern.

Intermediate - No soap provided at handwash sink. Sink behind bar in tavern.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided sign. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf next to dish machine.

Basic - Bowl or other container with no handle used to dispense food. Small black portion cup in spice container. Repeat Violation

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. Fish in container in reach in cooler on cooks line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup above reach in cooler on cooks line, cup above sauces on cooks line. Employee discarded drinks. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at dish area above Three compartment sink.

Basic - Equipment in poor repair. Cutting boards in prep storage area with deep cut marks. Plastic container with cracks holding corn salsa on cooks line. Shelves in walk in cooler with rust that pitted the surface. Ice build up in white stand up reach in freezer. Repeat Violation

Basic - Floor area(s) covered with standing water. In front of ice machine. Floor soiled under back storage tables in prep area. Repeat Violation

Basic - Food stored outside in hallway outside of walk in coolers. Bags of uncooked noodles, bottles of sauce, bags of marshmallows.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cooks line. Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer bucket on cooks line.

Basic - In-use wet wiping cloth/towel used under cutting board. In prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Both walk in cooler fan guards. Soda gun holsters behind bar in tavern. Repeat Violation

Basic - Single-service articles improperly stored. Black cotton napkins on floor behind front counter. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef in prep sink thawing not submerged in cold water small cold water drip in items. Beef in Three compartment sink thawing in submerged water not cold water drip. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee place raw fish and shrimp on flat top, changed gloves, then proceeded to plate ready to eat foods. Warning

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 touch hat with gloved hands then continued working with food. Warning

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. Observed employee grab baguette out of walk in cooler and hand to another employee who did have a glove on, the first employee did not. Warning

High Priority - Employee washed hands with cold water. Observed server at Handwash sink by ice machine wash hands in cold water then proceeded to grab plated food in window to deliver to customers. Warning

High Priority - Employee washed hands with no soap. Employee working on the cooks line just rinsing hands water after touching raw foods then put on gloves no soap at sink. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs over sliced cheese and cooked pork in meat walk in cooler. Raw bacon stored on top of a package of green onions in reach in cooler across from ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (49°F - Cold Holding) operator placed half of the tomatoes in separate container and in bottom of reach in cooler. butter (46°F - Cold Holding); chicken (46°F - Cold Holding); chicken (46°F - Cold Holding) operator stated items come from walk in cooler then placed in reach in cooler, operator took lids off of items. cheesecake (44°F - Cold Holding); chicken salad (44°F - Cold Holding); Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (97°F - Hot Holding); French onion soup (98°F - Hot Holding) operator stated items were cooked fresh this morning some placed on cooks line steam table and these were backups placed in hot holding box. Operator turned heat up in box. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. 2 chemical spray bottles hanging on shelf holding seasonings and canned food items. Repeat Violation Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area. Cutting boards on prep table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in sink on cooks line. Whisk in sink at prep area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in tavern bar. Handwash sink by ice machine.

Intermediate - No soap provided at handwash sink. Handwash sink at tavern. Handwash sink on cooks line. Handwash sink at prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk in cooler. Cheesecake in reach in cooler. Cooked chicken in small cooler on front line.

Basic - Bowl or other container with no handle used to dispense food. Small black cup in container of seasoning on shelf in the walkway to cooks line. Small black cup in salt container in tavern kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank behind bar in Marion. Helium tank in outside storage alley.

Basic - Clean utensils stored between equipment and wall. At prep area in back between wall and silver pipe.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tea urn under Handwash sink next to ice machine.

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. Salmon filets.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf above reach in cooler on cooks line. Beverage on shelf above condiments at server hot window. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse hanging on shelf holding seasonings and canned foods.

Basic - Equipment in poor repair. Plastic container holding cooked chicken wings in reach in cooler on cooks line. Repeat Violation

Basic - Floor area(s) covered with standing water. Under ice machine.

Basic - Ice bucket/shovel stored on floor between uses. I've bucket on floor behind bar at tavern.

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on oven doors. 1 pair on garbage can on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in coolers on front cooks line. In cheesecake reach in cooler.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves above salad make reach in cooler not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat Walk in cooler fan guards. Exterior top of ice machine. Salad prep reach in cooler gaskets soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Metal and plastic containers on shelves for storage in prep/dish area.

Basic - Single-service articles improperly stored. Togo utensils and small cups on floor in the side storage room and in walkway into the kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes at side server station in middle dining room. Togo boxes behind bar in tavern.

Basic - Standing water in bottom of reach-in-cooler. 2 coolers behind Marion bar. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water on prep table across from Three compartment sink.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line: shrimp (53°F - Cold Holding); chicken (64°F - Cold Holding) butter cubes with broccoli (70°F - Cold Holding) cooked garlic (48°F - Cold Holding); chicken salad (45°F - Cold Holding spinach dip (47°F - Cold Holding); crab dip (45-47°F - Cold Holding) wagyu ribs (73°F - Cold Holding) Reach in cooler at prep area: butter (61°F - Cold Holding) wall in cooler: French onion soup (54°F - Cold Holding); prime ribs (46°F - Cold Holding); rice (49°F - Cold Holding); ribs (45-47°F - Cold Holding) meatloaf (53°F - Cold Holding) Operator placed some items in different coolers or freezers to reach temperature. Some items were put on stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2021-09-09: Walk in cooler: potatoes cooked 42°F salmon 38°F fried rice 40°F Small reach in cooler on cooks line: chicken salad 44°F rice 44°F ginger sauce 54°F Alfredo 44°F Mac n cheese sauce 49°F chicken salad 42°F rice 42°F lettuce 42°F cut cabbage 42°F observed ice build up on back wall of cooler items next to ice were cold holding, items not next to ice were in temperature danger zone. Items in cooler overnight see stop sale. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice and quinoa in reach in cooler dated 8/25/2021 and 8/31/2021. See stop sale.

High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches on back wall in corner of outside room with meat smokers. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 droppings in side room with soda boxes hook up. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line: shrimp (53°F - Cold Holding); chicken (64°F - Cold Holding) butter cubes with broccoli (70°F - Cold Holding) cooked garlic (48°F - Cold Holding); chicken salad (45°F - Cold Holding spinach dip (47°F - Cold Holding); crab dip (45-47°F - Cold Holding) wagyu ribs (73°F - Cold Holding) Reach in cooler at prep area: butter (61°F - Cold Holding) wall in cooler: French onion soup (54°F - Cold Holding); prime ribs (46°F - Cold Holding); rice (49°F - Cold Holding); ribs (45-47°F - Cold Holding) meatloaf (53°F - Cold Holding) Operator placed some items in different coolers or freezers to reach temperature. Some items were put on stop sale. Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Portioned butter and cinnamon butter at server alley garlic butter and herb butter on cooks line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sous vide chicken (145°F - Reheating) for more than 4 hours. melted butter (118°F - Hot Holding); Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed urn cleaner packets stored above Togo boxes in storage room.

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

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. Cream and half and half at tavern bar no date mark. Repeat Violation

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/ Kevin John J Speight expired 2/4/2021.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Exterior of bulk bins dry goods and ice bucket.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in sink at tavern bar. Wiping buckets in Handwash sink by dish machine. Plastic container in sink on cooks line. Operator removed items. 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/ only manager on duty is expired therefore no current certified manager present.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided and operator posted. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees expired.

Basic - Duct tape used to repair nonfood-contact surface. Lid to sous vide machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table across from dish machine, drink on top of ice machine, drink on shelf above Splenda packs on server alley. Observed a subway sandwich on top of steamer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf next to hot sauce. Operator moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked before air drying.

Basic - Equipment in poor repair. Cutting boards on cooks line with cut marks. Plastic containers on shelf above dish area. Sous vide machine lid cracked. Gasket to reach in cooler at prep area in disrepair.

Basic - In-use oyster shuckers stored in cracks between pieces of equipment. At prep area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood plank under prep table in prep area. Wooden shelves in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Exterior of ice machine. Attached shelves in dry storage area dusty. White fan attached to wall in front of employee bathroom.

Basic - Old labels stuck to food containers after cleaning. Plastic containers on shelf at dish area.

Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls at server alley.

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler behind bar holding kegs. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At server alley.