TOM'S TAVERN FOREST HILLS

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection

Intermediate - Spray bottle containing toxic substance not labeled. Observed small unlabeled spray bottle filled with blue liquid stored over mop sink at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee McDonalds coffee drink stored on edge of lift top reach in cooler at time of inspection

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep area in front of microwave at time of inspection.

Basic - Floor soiled/has accumulation of debris. Floor soiled behind equipment on cooks line at time of inspection.

Basic - Food stored on floor. Observed food stored on floor in walk in freezer at time of inspection.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Repeat Violation Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-02-21: Cutting board on reach in cooler still has food debris on it at time of callback inspection report. 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. Marci Baker 08/22/2021 expired No food handler training available upon request. Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-02-21: Person in charge unable to provide proof of any employee training. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on middle reach in cooler. Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cookline. Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Flour, oil stored on floor. Operator moved to approved location at time of inspection. Corrected On-Site Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled. Repeat Violation Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-02-21: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 44 F in walk in freezer,advised operator to place on ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.bucket in handwash sink, operator removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line.

Intermediate - No soap provided at handwash sink. At handwash sink on cook line.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Melanie Milinkovich. Warning - From follow-up inspection 2024-02-13: Eric Brown 06/25/2023 current food manager on site, Melanie Milinkovich in progress Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : 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. Operator provided 1 food handler certification. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler at bar. Warning - From follow-up inspection 2024-02-13: Time Extended

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.

High Priority - Time/temperature control for safety food re-served to customers. Clam chowder soup served to customer and brought back in kitchen to be reheated in microwave kitchen. Spoke with cook about the hazards of accepting food that has reached customer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili temped at 68F. Cook explained that it was placed in steam table 30 minutes prior. Cooked took item and placed it back in grill. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen have deep grooves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on shelf with food items for restaurants.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wet wiping cloth sanitizer measuring at 0ppm. Cook remixed solution and it measured 300ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3CS measured at 100ppm. Operator refilled three compartment sink and it measured at 200ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket measured at 100ppm. Operator refilled bucket to measure at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chilli 110F reheated to 166F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing quaternary test kit.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in mens restroom. Operator hung sign in restroom.Corrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the potato dicer with dried debris on the blade.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory. I emailed the poster to the manager.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up on the freezer floor.

Basic - Ice scoop handle in contact with ice. Observed the ice scoop in the ice. Manager removed the scoop from the ice. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning. Observed an old label on a metal pan.