MALONEYS LOCAL IRISH PUB

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. - Unlabeled squeeze bottle of dish detergent over triple sinks. Operator labeled - Spray bottles at bar. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small black food container in seasoned flour bin used to scoop flour. Operator removed at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Around equipment in kitchen.

Basic - Light shield damaged/in disrepair. Light over triple sink missing shield

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris and dried grease on side of line equipment

Basic - Open dumpster lid. Dumpster is shared with other tenants in a strip mall area. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in bar area not landing on food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line across from stove Cold holding: cut lettuce 47 f cut tomatoes 48 f cheese 49 f cook onions 47 f operator placed in freezer 2nd temp all to 43 f . Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Limited time menus serve raw tuna not identified employe labeled all menus with marker. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles reach in cooler. Employee placed date on noodles walk in cooler cooked chicken wing's mozzarella cheese bag not dated only Shows day color sticker Corrected On-Site

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

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. On cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 45 f reach in cooler make table. Operator placed in freezer 2nd temp 43 f Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine in kitchen 109 f Dish machine in bar 109 f tested 3 times. Discussed with employee to use three compartment sink to wash rinse and rinse Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Parm cheese walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of meat slicer.

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler lid in disrepair by three compartment sink. Warning - From follow-up inspection 2022-07-21: Time Extended

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. Observed at 10 ppm instructed operator to set up three compartment until dish machine is fixed. Observed employee set up three compartment sink. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick gloves off the floor throw them away and did not grabbed new gloves and did not wash hands. Discussed with employee the importance of hand washing and proper glove use.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone and began working with food. No hand washing or gloves changed.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes with no sanitizer only water.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen not touching food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 44 f American cheese 48 f Swiss 48 f cut lettuce 44 inspector advised operator to place foods in walk in freezer. 2nd temp all foods went down to 43 f Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Quaternary ammonia over 200 ppm retested to 100 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice into hand washing sink at bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by bar area. Observed employee restock paper towels. 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. The cooks did not have employee training. Only servers had food handing training.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 80 f ran over 2 minutes hand washing sink by three compartment sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker on food prep table on cooks line. Observed employee remove items during time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken wing in reach-in cooler at the cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar use as dump sink. Operator removed ice and straws from the handwash sink, and informed employee that handwash sink for hand wash only. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil. Operator moved to shelf higher than 6 inches from the floor. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizing bucket stored on cooking oil containers. Operator removed from oil. Corrected On-Site