LOOPERS PAR & GRILLE

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 at 10pm. Primed and it tests at 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Butter 84F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; shrimp 54F. Per person in charge said out 1 hr. Placed in reach in cooler. Butter sitting on cookline; Butter 84F; ( - Cold Holding). Egg wash 45F, added to time control. Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment did not test dish machine.

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand washing sink. Person in charge removed cart. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Damp rag under cutting board. Person in charge removed. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Hand washing sink when you walk in has spray foam underneath to prevent it from leaking. Dish machine has plastic wrap underneath person in charge removed plastic.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 flies in bar area. Repeat Violation Warning - From follow-up inspection 2023-12-01: Establishment has 10 flies. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment can not provide a food manager card. All certificates are in manager car and they're not here. Warning - From follow-up inspection 2023-12-01: Time extended to train. 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. Establishment can not provide and training. All certificates are in manager car and they're not here. Warning - From follow-up inspection 2023-12-01: Time extended to train. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 flies in bar area. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment can not provide a food manager card. All certificates are in manager car and they're not here. 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. Establishment can not provide and training. All certificates are in manager car and they're not here. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cooked meatloaf, lobster, and turkey not labeled. Person in charge labeled all items. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dishmachine is soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack laying on clean rags. Person in charge removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on hanging on equipment between uses. Tongs hanging from bread rack. Person in charge removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Person in charge removed rag. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved stored properly. Corrected On-Site

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

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 cook making salad with bare hands when I walked in. Immediately addressed and cook dumped salad out washed hands and placed gloves on. Corrected On-Site

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. Person in charge was on the phone when I walked in. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies in kitchen and 3 at bar. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server come into kitchen touching glasses with bare hands and not wash hands afterwards. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler #1; blue cheese, 47F, feta 44F, cheese 49F; ( - Cold Holding). All in cooler overnight. At server station; milk 46F, butter 48F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1; blue cheese, 47F, feta 44F, cheese 49F; ( - Cold Holding). All in cooler overnight. At server station; milk 46F, butter 48F 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. Milk at server and cream in reach in cooler not dated.

Intermediate - Handwash sink used for purposes other than handwashing. Server hand washing sink used to dump ice in.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front of kitchen hand washing sink no hot water. Person in charge fixed sink and hot water is running. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate inside ice machine has mold on it. Person in charge wiped clean. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones on prep tables. Person in charge moved phones. Corrected On-Site

Basic - Food stored on floor. In walk in cooler ahi tuna and pork on floor. Oil on floor. Person in charge moved all. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Potato chips thawing at room temperature. Potato chips placed in reach in freezer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine; wall has mold on it.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on floor. Person in charge moved sanitizer. Corrected On-Site