LABELLE BREWING COMPANY

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Observed reach-in Cole across from cook line gasket torn.

Basic - Food stored on floor. Observed boxes of French Fries on floor in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment in prep area. The manager removed knife from in between equipment. 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 of sugar. The manager removed the scooper from container of Sugar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink in foam cup on prep table next to the slicer.

Basic - Floor soiled/has accumulation of debris. Observed grease buildup under equipment on the cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bulk use sugar bin with handle in contact with the sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the microwave on the cook line soiled with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves on the right hand side of the cooler.

Intermediate - - From initial inspection : Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations. Observed back-flow prevention device on the dishwasher needs to be replaced. Water is dripping water. Warning - From follow-up inspection 2024-07-26: Observed backflow preventer has not been replaced. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of dust and white mold Ike substance on walk in cooler fan guards and walk in cooler shelving. Operator instructed employee to begin cleaning the shelves. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-07-26: Observed shelves and fan guards need to be cleaned. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked rice in walk in cooler. Operator moved raw beef to lower shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener blade. Operator cleaned can opener. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed proof of training not available for some employees. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed un lidded beverage cup on prep table next to reach in cooler on cook line. Operator discarded cup. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in ice bin next to salad station. Operator moved ice scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in cooler door gaskets.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand wash sink on front service line by salad station. Operator removed sanitizer bucket for cleaning. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, and pork cold holding on cook line at 55 degrees for less than 4 hours. Operator iced shrimp and moved pork to walk in cooler. Shrimp cooled from 55F to 31F in 15 minutes."Corrective Action Taken Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no heat thermometer or test strips for high temperature dish machine. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed proof of training for some employees not present at time of inspection. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brownish slime in ice machine on back drop guard. Operator cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed broken handle scoop in contact with flour in bulk use bin. Operator removed and discarded scoop. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without first watching hands. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on can opener blade. Chef moved to dish area to be cleaned. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test kit for high temp dish machine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine at 148F. Operator set up 3 compartment sink Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on kitchen door handle.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands in between. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef above fish in walk in cooler. Operator moved beef to lower shelf. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser not working at sink in back kitchen area. Operator replaced batteries. Corrected On-Site 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. Operator could not locate employee food handler information at time of inspection. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured properly. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between liftable lid and stationary lid on prep table/reach in cooler. Operator moved knife. Corrected On-Site Warning

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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 130°F hot holding.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not accessible, blocked by bottles of juice

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site