CULHANE'S IRISH PUB

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Warning - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed 2 live flying insects at bar soda nozzle Warning - From follow-up inspection 2026-02-19: Observed 1 live flying insect at bar. Manager having employee to clean area Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Warning

High Priority - Live, small flying insects found Observed 2 live flying insects at bar soda nozzle Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on outside spigot near kitchen back door on wall. Manager installed back flow preventer Corrected On-Site Repeat Violation Admin Complaint

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded

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. Some food handler employees hired over 60 days with no proof of training

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent with dust build up on cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cook line and wait station not inverted

Basic - Insect control device installed over food preparation area. Bug light device stored on wall over cases of fry jug oils near bulk ice machine in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of alto shaam on cook line with food debris build up. Interior of microwave at prep area with food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers with soiled gaskets Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink Corrective Action Taken Warning - From follow-up inspection 2025-12-15: Dish machine sanitizing at 10ppm. Operator ran machine several times and recently serviced. Operator set up three compartment sink Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink Corrective Action Taken Warning - From follow-up inspection 2025-12-15: Dish machine sanitizing at 10ppm. Operator ran machine several times and recently serviced. Operator set up three compartment sink Time Extended Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at multiple spigots with thread on wall at prep area near dough mixer. Missing back flow preventer at bib near dish machine with attached water hose Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on clean slicer in back prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored near food prep on cook line. Employee removed. Employee Bluetooth speaker stored stored on top of microwave area Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook employee with bracelet on wrist preparing food. Employee removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Salad reach in cooler door with torn gasket on cook line Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven on cook line with black build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up Salad reach in cooler door with soiled gasket on cook line

High Priority - - From initial inspection : 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. Dish machine not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly Corrected On-Site Warning - From follow-up inspection 2024-11-01: At Callback : Not observed. Dish machine not set up Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection Corrective Action Taken Warning - From follow-up inspection 2024-11-01: All TCS foods in main walk in cooler at 46-48F with prep dates from yesterday and previous days. No additional preparation conducted today. Walk in cooler ambient temperature at 47F. Calibrated inspector thermometer with cook employee validated at 32F. Stop sale issued to all items below and manager discarding. 6qts homemade blue cheese date 10-31-24 4qts homemade ranch date 10-31-24 2qts pico date 10-25 6 pans beer cheese date 10-29-24 6 pans fish pie date 10-29-24 2 pans coleslaw date 10-29-24 1 pan cooked sausage rolls date 10-29-24 1 pan raw lamb date 10-29-24 2 pans corn beef 4qts cooked potatoes 8 pans shepherd pie In 3rd make table reach in cooler area: (Ice build up inside cooler area and standing water inside unit) 1 pan cut arugula 1 pan cut tomatoes 1 pan cut lettuce 1 pan shredded cheese 1 pan mac and cheese 1 pan cooked wings Admin Complaint

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. Dish machine not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Ice scoop handle in contact with ice. In bar ice bin

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 118F standing water on steam table on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line next to walk in cooler has faucet in disrepair

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing food remove hat on head and touching hair and clothing and put on gloves and continue preparing food with out hand wash. Reviewed with manager Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table next to food. Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food. Employee removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist in kitchen area

Basic - Floor soiled/has accumulation of debris. Under make table reach in cooler on cook line

Intermediate - - From initial inspection : 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. Operator has 3 bartenders food handler employees hired over 60 days with no proof of employee training - From follow-up inspection 2022-09-27: Still the same Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach on sheet pan on top of 1st make table flip top reach in cooler on cook line. Manager removed Corrected On-Site Warning - From follow-up inspection 2022-09-27: Observed multiple dead and live roaches on floor in restaurant area at call back inspection in following locations: 50 total dead roaches on floor under all cook line equipments, make table reach in coolers, back prep area prep table and rolling dry seasoning bin, at front line wait station Observed 8 live roaches in following areas: Two live roaches on floor under 1st and 2nd make table reach in cooler Three live roaches on floor behind white dry seasoning rolling container in back prep area One live roach in back prep area at far wall side on floor One live roach at front line wait station behind prep table One live roach in dining room area on floor Manager stated just had pest control to spray this morning Admin Complaint Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potato (47-50F - Cooling); cooked brisket (50-53F - Cooling); chili (45-56F - Cooling); stew (45-52F - Cooling). All items stored in walk in cooler that has beer kegs stored inside. All foods prepared yesterday and stored overnight as per manager. Observed foods stored with lids and or film wrapped and present with condensation under lids. Food has not left walk in cooler since last night. Stop sale issued. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager unable to provide proof of parasite destruction letter or invoice for under raw salmon served/offered on menu. Mana in process of getting information from supplier. Operator found letter. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw shell eggs stored over cooked food on storage rack in walk in cooler near back door area. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potato (47-50F - Cooling); cooked brisket (50-53F - Cooling); chili (45-56F - Cooling); stew (45-52F - Cooling). All items stored in walk in cooler that has beer kegs stored inside. All foods prepared yesterday and stored overnight as per manager. Observed foods stored with lids and or film wrapped and present with condensation under lids. Food has not left walk in cooler since last night. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on top of chicken breading container in back prep area in kitchen. Moved by manager. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water hose on left side of dish washing machine on wall area Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potato (47-50F - Cooling); cooked brisket (50-53F - Cooling); chili (45-56F - Cooling); stew (45-52F - Cooling). All items stored in walk in cooler that has beer kegs stored inside. All foods prepared yesterday and stored overnight as per manager. Observed foods stored with lids and or film wrapped and present with condensation under lids. Food has not left walk in cooler since last night. Stop sale issued. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to wait station in back dining area block with beer reach in cooler 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. Operator has 3 bartenders food handler employees hired over 60 days with no proof of employee training

Intermediate - Spray bottle containing toxic substance not labeled. Green spray bottle on shelf at ware washing area not label. Manager stated it's bleach Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Single tank stored near back walk in cooler area not secured

Basic - Dead roaches on premises. Observed 1 dead roach on sheet pan on top of 1st make table flip top reach in cooler on cook line. Manager removed Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored on top of 1st make table reach in cooler on cook line. Moved by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled with grease build up 2. Fan on wall with dust build up on near cook line above microwave area Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris behind 1st make table flip top lid reach in cooler

Basic - Utensils in poor condition. Red handle spatula with white tip in disrepair. Manager discarded Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. fish sauce (53F - Cooling). In walk in cooler stored overnight on shelf uncovered in deep container. Prep date validated by manager for 3-24-22. Stop sale issued. 2. potato soup (45-46F - Cooling). In walk in cooler stored overnight on shelf uncovered in deep container. Prep dat validated by manager for 3-23-22. Stop sale issued. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in back prep area near steamer Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of prep raw cod stored over uncovered stew beef on shelf. Moved by manager. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade Prep crab cake with date prep label 3-18-22. Validated with manager and its correct prep date. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Homemade Prep crab cake with date prep label 3-18-22. Validated with manager and its correct prep date. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. fish sauce (53F - Cooling). In walk in cooler stored overnight on shelf uncovered in deep container. Prep date validated by manager for 3-24-22. Stop sale issued. 2. potato soup (45-46F - Cooling). In walk in cooler stored overnight on shelf uncovered in deep container. Prep dat validated by manager for 3-23-22. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 1. Outside mop sink next to back door is missing back flow preventer with attach water hose 2. Missing back flow preventer on bib with attached water hose on wall next to dish washer machine Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hose stored at hand wash sink in ware washing area. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. At wait station 2. Paper towel not dispense at cook line Hans wash sink Manager corrected Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook brisket stored in reach in cook drawers on cook line not date marked. Manager stated prep cook Tuesday Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled with yellow solution stored at ware washing area, bar area and wait station. Moved by manager. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave under handle above prep table with soiled handle

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee keys and phone stored on third make table on cook line. Moved by manager. 2. Employee Bluetooth speaker stored on back prep table across from liquor cooler

Basic - Equipment in poor repair. First make table and third make table reach in cooler with torn gasket Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris behind cooking equipments on cook line

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair at back door entrance

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of fryer soiled with grease build up 2. First make table and third make table reach in cooler with soiled gasket Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with solution stored on back prep next to clean knives. Moved by manager. Corrected On-Site

Basic - Stored food not covered. Beef stew in walk in cooler not covered. Manager covered Corrected On-Site