G PEPPERS GRILL & TAVERN

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on reach in freezer in back room

Basic - Employee with no hair restraint while engaging in food preparation. Cook working on cook line Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered. Observed open containers of coleslaw, egg salad, cooked black beans, pickles, Waldorf salad, lemons, washed, and cut carrots, and , sauces, uncooked chicken wings, and garlic, walk in cooler not covered

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by large trash can. Operator relocated trash can away from handwash sink. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks at bar. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar has buildup of mold like substance in dispenser tip.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee filter in hand sink in wait station. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees rinsing bucket in server station hand sink. Informed employees that hand sinks are for hand washing only.

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

Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen staff with no hair restraint

Basic - Ice scoop handle in contact with ice. Ice bin at bar. Operator placed properly. Corrected On-Site

Basic - Stored food not covered. Multiple containers of food uncovered in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs moved to correct level on raw rack. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager Repeat Violation

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach in cooler. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees

Basic - Stored food not covered. Cook beans and Cole slaw walk in cooler employee placed covering. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp in walk in cooler, raw chicken moved to bottom shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Jb weld paste stored above orange oil on spice rack, jb weld removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 2018

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks and 2 servers on duty with no certified food manager on duty

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

Basic - Cloth used as a food-contact surface. Cloth towels on leaf lettuce in walk in cooler, towel removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no straw on shelf above prep table on cook line, employee drink removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box stored above produce in walk in cooler, employee lunch box moved to bottom of walk in cooler away from establishment food Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones and pack of cigarettes stored above spices on cook line, items removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board on cook line, wet towel removed Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper on cook line in front of AC unit, above dish machine

Basic - No hot running water at mop sink. Water temperature 77F

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cook line

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 - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink in kitchen. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at sink in kitchen.

Basic - Floors not maintained smooth and durable.

Basic - Water leaking from pipe at hand sink in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved to sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in hand wash sink.

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

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

Basic - Wood food-contact surface not properly sealed. In dry storage and kitchen shelving

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink, moved to other area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine in bar area

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

Basic - Floors not maintained smooth and durable. In kitchen

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

High Priority - Toxic substance/chemical improperly stored. Sanitation bucket on food prep table, operator moved it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink, moved to other side Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. At bar and behind equipment in kitchen

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