SIDE SPLITTERS COMEDY CLUB

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 40 live flies in kitchen area, landing on bag-in-box soda syrup, syrup tubes, floor, and walls. 7 live flies in lobby bar area, landing on wiping cloth on top of beer Reach in cooler. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed license during time of inspection. Corrected On-Site 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. Sliced ham, sliced American cheese, ice cream beverage mix not date marked in back Reach in cooler bar area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside table top oven soiled with burn-on debris. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for three compartment sink or sanitizer buckets. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Employee handwash sink next to three compartment sink. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance in ice machine adjacent to bag-in-box soda syrup in back bar area. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flies on two yellow sticky fly trap located in kitchen over bar area. Adjacent to bag-in-box syrup. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located in kitchen area. Warning

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at Employee handwash sink at three compartment sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by kitchen bar hand washing sink. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has in plans submitted a three compartment sink but inspector observed a two compartment sink with a hand washing sink. Two separate faucets.discussed with operator to sanitize dishes in three compartment sink. Establishment added bathroom in closet with a wall between mop sink. 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. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. By kitchen bar area. Warning

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Warning - From follow-up inspection 2021-12-22: Time Extended - From follow-up inspection 2021-12-28: 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. Warning - From follow-up inspection 2021-12-22: 2/15/22 employee training call back due. Time Extended - From follow-up inspection 2021-12-28: 2/15/22 employee training. Time Extended

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Warning - From follow-up inspection 2021-12-22: Time Extended - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Observed reach in freezer gaskets soiled. Warning - From follow-up inspection 2021-12-22: Time Extended - From follow-up inspection 2021-12-28: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut cheese 51 F, cut Swiss 50 F, cut cheddar 44 F, cut Swiss 46 F, cut pepper jack 46 F, salmi 56 F, sour cream 48 df Prosciutto 57 F, ham 53 F, cheese dip 52 F, Swiss 48 F, cooked beef 52 F, cream cheese 46 F, multiple cut ham wraps 49 F, cooked beef 49 F, whipping cream 50 F, shredded yellow cheese wraps 49 F all held over 4 hours and 6 hours time frame. See stop sale. Warning - From follow-up inspection 2021-12-22: Observed reach in cooler: .50 of cube Swiss cheese at 46 °F 0.75 of cheddar at 47 °F, 0.50 of mixed cube pepper jack and cheddar at 46 °F, 3 lbs of cooked beef mix at 47 °F, 1 lbs cooked beef at 48 °F, cut ham 2lbs at 47 °F,cut ham 2lbs at 47 °F, 2lbs of cheese burrito wraps 48 °F, 5 lbs of mild cheddar cheese 47 °F, 4 lbs of cheese dip sauce at 45 °F, 7lbs of prep ham wraps 47 °F all foods held over 24 hours. Operator stated no prep has been done today and no temperatures taken since 12/20/21 on Monday. Reach in cooler cooked pork 43 °F, cut cube cheddar 43 °F, beef seasoning 43 °F, cut ham 43 °F. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut cheese 51 F, cut Swiss 50 F, cut cheddar 44 F, cut Swiss 46 F, cut pepper jack 46 F, salmi 56 F, Prosciutto 57 F, ham 53 F, cheese dip 52 F, Swiss 48 F, cooked beef 52 F, cream cheese 46 F, multiple cut ham wraps 49 F, cooked beef 49 F, whipping cream 50 F, shredded yellow cheese wraps 49 F all held over 6 hours time frame. Warning - From follow-up inspection 2021-12-22: Observed reach in cooler: .50 of cube Swiss cheese at 46 °F 0.75 of cheddar at 47 °F, 0.50 of mixed cube pepper jack and cheddar at 46 °F, 3 lbs of cooked beef mix at 47 °F, 1 lbs cooked beef at 48 °F, cut ham 2lbs at 47 °F,cut ham 2lbs at 47 °F, 2lbs of cheese burrito wraps 48 °F, 5 lbs of mild cheddar cheese 47 °F, 4 lbs of cheese dip sauce at 45 °F, 7lbs of prep ham wraps 47 °F all foods held over 24 hours. Operator stated no prep has been done today and no temperatures taken since 12/20/21 on Monday. Reach in cooler cooked pork 43 °F, cut cube cheddar 43 °F, beef seasoning 43 °F, cut ham 43 °F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Warning - From follow-up inspection 2021-12-22: 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. Warning - From follow-up inspection 2021-12-22: 2/15/22 employee training call back due. Time Extended

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Warning - From follow-up inspection 2021-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Observed reach in freezer gaskets soiled. Warning - From follow-up inspection 2021-12-22: Time Extended

High Priority - Dented cans present. See stop sale. Observed 1 can of Empress Jalapeños Fire roasted salsa 1 can Pineapple juice 1 can. 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 3-101.11 Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut cheese 51 °F, cut Swiss 50 °F, cut cheddar 44 °F, cut Swiss 46 °F, cut pepper jack 46 °F, salmi 56 °F, sour cream 48 df Prosciutto 57 °F, ham 53 °F, cheese dip 52 °F, Swiss 48 °F, cooked beef 52 °F, cream cheese 46 °F, multiple cut ham wraps 49 °F, cooked beef 49 °F, whipping cream 50 °F, shredded yellow cheese wraps 49 °F all held over 4 hours and 6 hours time frame. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cut cheese 51 °F, cut Swiss 50 °F, cut cheddar 44 °F, cut Swiss 46 °F, cut pepper jack 46 °F, salmi 56 °F, Prosciutto 57 °F, ham 53 °F, cheese dip 52 °F, Swiss 48 °F, cooked beef 52 °F, cream cheese 46 °F, multiple cut ham wraps 49 °F, cooked beef 49 °F, whipping cream 50 °F, shredded yellow cheese wraps 49 °F all held over 6 hours time frame. Warning

High Priority - Toxic substance/chemical improperly stored. Observed bleach and winded on bar counter in back kitchen. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Warning

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed at 100 degrees water took few minutes to flow correctly. 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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at 100 degrees water took few minutes to flow correctly. Warning

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris. Observed reach in freezer gaskets soiled. Warning