OLD CASTLE RESTAURANT INC

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of mushrooms in dry storage.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink.

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/ Observed 4 employees working with no certified food manager 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. Establishment provided one food handler certification and employee stated that it's approximately 20 employees in total that works at the establishment. Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in seasoning.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above fryer oil.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above fryer oil.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 54 F, cut lettuce 54 F in prep cooler on cook line. Discussed placing items on ice.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink blocked with cart. Employee unblocked at time of inspection. 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. Operator provided 2 food handler certifications.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled. Employee labeled at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection. Warning - From follow-up inspection 2025-05-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 57 F in counter. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

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/ observed 6+ employees working with no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in reach in cooler on cook line not date marked.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. Corrected On-Site

Basic - Food stored on floor. Container of meat on floor in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on handwash sink next to 3 compartment sink.

Basic - Old labels stuck to food containers after cleaning.old labels on containers in dish area. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.

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. Dish machine tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pork roast, operator removed eggs at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greans 45 F in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to empty pot of water.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over reach in cooler, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Bread crumb container lid cracked.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers next to dish machine. Repeat Violation

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. Dish machine tested 10 ppm, operator primed tested 50 ppm. Corrected On-Site

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. Sent to operator at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine. Operator inverted at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on box of potatoes.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.

Basic - Food stored on floor. Sauce and sauerkraut on floor in walk in cooler.

Basic - Insect control device installed over food preparation area. Bug light over prep table next to dry storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine at bar.

Basic - Old food stuck to clean dishware/utensils. Food on clean plates across from walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean container in dish area.

Basic - Single-service articles improperly stored. To go boxes on floor next to walk in cooler. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled, employee labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 6lbs can of crisco shortening dented at rim.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on burn ointment and change gloves without washing hands. Discussed proper hand washing procedure.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies on wall in kitchen, operator eradicated and sanitized areas. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sausage and fries. Employee placed beef below items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 47 F, operator placed more ice in ice bath. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions 109 F, employee reheated retemp 159 F Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temp 83 F, ran approximately 2 minutes. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above dish machine.

Basic - Damaged/spoiled/recalled food not properly segregated. 6lbs can of crisco shortening dented at rim in dry storage.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table on cook line, operator relocated at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored.to go containers stored on floor, employee removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled on cook line, employee labeled at time of inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near kitchen temped 88 F ran approximately 2 minutes. Warning - From follow-up inspection 2022-08-11: Temped 94 F, ran approximately 2 minutes. Time Extended - From follow-up inspection 2022-08-11: Time Extended - From follow-up inspection 2022-08-11: Time Extended

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

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/ Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected-observed employee remove Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food on cookline without a hair restraint Corrected-observed employee place heat on head Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Observed a container of potatoes stored on the floor on the cookline Corrected-observed employee remove Corrected On-Site Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle stored on cart next to clean plates and utensils. Located at bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observed quaternary ammonia test kit for three compartment sink.

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/ Certified Food Manager Cormac McCarthy, 8/3/2023 not in establishment with 4 or more employees working. Observed 3 food prepping, and 1 bartender and 1 server at time of inspection. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Did not observe hot water at hand washing sink on cook line. All other sinks in kitchen area provide hot water.

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

Basic - Food stored on floor. 1) Observed cans of red cabbage stored on the floor, located in dry storage area. Operator relocated items at time of inspection. 2) Observed boneless pork loins stored on the floor in walk in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth sanitizer bucket stored on the floor.