HOULIGAN'S SPIRITED SPORTS GRILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw burgers over cooked chicken. Person in charge moved burgers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; chicken 47Fburgers, chicken, beef, ham, cheese 47F, salmon 52F; ( - Cold Holding). Time could not be determined. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers; chicken 47Fburgers, chicken, beef, ham, cheese 47F, salmon 52F; ( - Cold Holding). Time could not be determined. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on back corner hose. Also on wrong spot at mop sink. Person in charge placed after the split at mop sink. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish area. Corrective Action Taken 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. Salmon thawing in vac bag. Person in charge cut bags open. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour handle in flour. Person in charge removed scoop. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine gauge only reads 140F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf under grill is dirty.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on drying rack.

Basic - Open dumpster lid. Dumpster lid is open.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at far right hand side of kitchen, nacho cheese sauce (112F - Hot Holding) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, vacuum breaker on wrong hose bibb. Person in Charge moved breaker to correct bibb. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the back line of the prep area, can opener has food debris. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At server station on far right by doorway, hand washing sink removed. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin towards back door has mold-like substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in kitchen have rust buildup.

Basic - Clean linens soiled with food residue. Observed 2 employees storing clean linens in pocket and apron. Employees removed linens. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At server station, multiple stacks of cups have wet nesting.

Basic - Food storage container/container lid cracked or broken. At storage shelf across from prep table, bulk container of beef base with cracked lid. Person in Charge changed lid. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. #1 walk in cooler gaskets have mold-like substance buildup. At server station, plate behind soda nozzles has mold-like substance buildup.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored above above paper towel dispenser. Person in Charge removed bucket. Sanitizer bucket stored on server prep table. Person in Charge removed bucket. Corrected On-Site

Basic - Single-service articles improperly stored. At To-go shelf, box of To-go cups stored on floor. Person in Charge moved box. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad reach in cooler; Pico, tomatoes, lettuce, corn salsa, chicken, salsa, blue cheese 47-48F, buffalo chicken, chicken, ham 55F; ( - Cold Holding). Everything in top of salad was out 2.5 hours and was pulled and placed in walk in cooler. Discarded ham, chicken, buffalo chicken that was in bottom. Warning - From follow-up inspection 2023-03-24: In salad cooler; tomatoes, lettuce, blue cheese 51F, corn salsa 47F, cheese 45F. As per operator stuff just went into cooler 1 hr ago. Person in charge put everything in walk in cooler. Cooler temperature is 39F. Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at mop sink was 0ppm. Manager messed with it and it retested at 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad station; buffalo chicken, chicken, ham 55F; ( - Cold Holding). All items in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad reach in cooler; Pico, tomatoes, lettuce, corn salsa, chicken, salsa, blue cheese 47-48F, buffalo chicken, chicken, ham 55F; ( - Cold Holding). Everything in top of salad was out 2.5 hours and was pulled and placed in walk in cooler. Discarded ham, chicken, buffalo chicken that was in bottom. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker is in wrong spot. Should be after the split. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at server station was blocked by trash can. Person in charge removed trash can. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance on the back wall. Repeat Violation

Basic - Equipment in poor repair. Gaskets on salad cooler, 2 door chicken cooler are torn.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from fire suppression system. Person in charge removed tong. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer; drink inside. removed drink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have accumulation of black mold like debris around them. Mainly in room where bar is located. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook drink water on cook line out of bottle and not wash hands 1st. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site Warning

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. Missing on blue cheese. Person in charge time stamped. Corrected On-Site Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on black hose at mop sink. Warning

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. At server; milk, creamer not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles and heads of soda machine are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Colander in hand washing sink. Person in charge moved. Corrected On-Site Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured at front of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. All boards on cookline are deeply grooved. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking out of water bottle using hands to open, without gloves on. Addressed immediately and person discarded water, washed hands and put gloves on. 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. Personal jacket under prep line. Person in charge had removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cracked lids of flour. Person in charge replaced lid. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline.

Basic - Food-contact surface not smooth and easily cleanable. Clean dish rack is rusty.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on end of line (chest freezer) has ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on slaw cooler on line are soiled. Person in charge cleaned gaskets. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple old labels on clean containers.

Basic - Stored food not covered. In reach in freezer on cookline; chicken not covered. Person in charge covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, brown sugar and flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale .Bar sink had mixers in it.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs in container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door; chicken 43F, shrimp 49F, fish 45F, slaw 45F, cheese 46F, lettuce 46F; ( - Cold Holding) person in charge placed in walk in cooler. Items in cooler 2 hrs. Person in charge cleaned the coils. Put chicken back into cooler. 30 minutes later chicken tested at 41°. Corrected On-Site

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. Missing at salad bar cooler. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line fries on counter; Fries 124F, fries 110F; ( - Hot Holding). Person in charge threw out. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer @ 400ppm. Person in charge emptied and changed. New sanitizer test at 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on the far right of line used to dump ice in.

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. Newer staff has not had training. Last date of training was 2021. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are grooved throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables. Person in charge removed. 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. Personal food in beer cooler. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on left door of reach in freezer are torn. 2 door at far right side of cook line.

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from fryers. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at 1st sink. Person in charge printed sing and put up. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

Basic - Ripped/worn tin foil used as shelf cover. On bottom prep table, tin foil is torn.

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 cutting ready to eat chicken with bare hands. Observed same employee touch ready to eat fries/onions with bare hands. Person in charge had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flys in the back of the kitchen by the dry storage area and back door.

High Priority - Spray hose at dish sink lower than flood rim of sink. At dishwasher, spray hose lower than flood rim.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flour in dry storage bulk container with liquid in and on top of the container. Person in charge unable to identify liquid. Person in charge discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in beer cooler, blue cheese 52°F. In flip top cooler at wait station, Sour cream (46°F - Cold Holding); Blue cheese (45°F - Cold Holding); Cheese (47°F - Cold Holding). In salad make station by cooktop Turkey (46°F - Cold Holding); Ham (47°F - Cold Holding). Person in charge states items have been out 1-2 hours. Began moving items to walk in cooler, and icing down items. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at the mop sink with splitter on non chemical side with black hose attached. Repeat Violation Admin Complaint

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/ One employee on duty has expired manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At multiple hand wash sinks throughout kitchen, no paper towels. Person in charge provided at time of inspection. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. At the time of inspection, dish machine reaching 155°F, should be reaching 160°F per machine data plate.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sinks in the kitchen, water only reaches 80-85°F after letting them run for an extended period of time.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above dishwasher with staining.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on shelves above, or on prep tables. In reach in cooler near server station, opened employee beverage over food.Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of chicken and container of food stored on floor in walk in freezer. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Used oil containers and buckets with food debris stored outside of dumpster on the ground.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In freezer, no ambient temperature device. Freezer has ambient temperature of 34°F at time of inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink by dry storage area.

Basic - Standing water in bottom of walk-in-cooler. Water in the walk in cooler by the freezer door.

Basic - Stored food not covered. In the reach in freezer, stored food uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar area, one wet wiping cloth on bar top. Person in charge moved to appropriate location.