TAVERN AT CHEVAL

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put away dirty dishes and then touched clean Togo container no hand washing observed discussed with manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line above the rim Butter 52 f

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified in the menu.

Basic - Food stored on floor. Boxes of food stored in walk in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Alfredo sauce sitting under no running water in the sink employee moved sauce to reach in cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat celery in walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in bar area, employee replenished paper towels.

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Clear liquid in spray bottles in server station. Operator labeled bottles Corrected On-Site Priority: Intermediate

Basic - Observed: Reach-in beer/keg cooler in bar interior has accumulation of soil residues. Priority: Basic

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Single-service articles improperly stored. Stored less than 6 inches off the ground

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

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/Gerry Malinowski, kasha Lavigne

Intermediate - Non-pitting surface rust on food-contact equipment. In ric

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

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

Intermediate - - From initial inspection : 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/ Gerry Malinowski, kasha Lavigne, Warning - From follow-up inspection 2022-04-06: Joseph Connor is a certified manager on site Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-04-06: Time Extended