PAREIDOLIA BREWING COMPANY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 bags of gyro meat above chill line 47f. Rapid chilled

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated operator. Corrected 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/ Manager just stepped out. Returned during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn make table

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. Bar dishmachine 0 ppm. Will sanitize in triple sink until dishwasher is corrected

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine at bar dishwasher

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/

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom

Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Pickles walk in cooler Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Basic - Food stored on floor. Jars of pickles and case of hot sauce on floor in stock room

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 89°. Advised cook on proper storage, washed sanitized and not being held in water Corrected On-Site

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

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

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. Provided and posted. Corrected On-Site

Intermediate - No paper towels provided at handwash sink. At bar. Provided. Corrected On-Site

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. Provided.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep area for 30 minutes. Owner moved to cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee cooking has expired (5/4/21) employee training. Recheck next inspection.

High Priority - Dishmachine Peroxyoctanoic Acid sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware machine tested at 0ppm Peroxyoctanoic multiple times. All glassware will be sanitized in 3 comp sink at bar until sanitizer is 100 ppm chlorine. 3 compartment sink is set up to 200 ppm quaternary ammonia. Corrective Action Taken

Basic - Food stored on floor. Cans of red peppers at dry storage. Moved to shelf. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Cans of artichoke hearts and tomatoes stored on floor - From follow-up inspection 2021-10-21: Time Extended