AMERICAN ICON BREWERY

High Priority - 2 Live, small flying insects near back door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad observed 46f. In expo cooler. Manager discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso observed at 117-122f. Chef reheated to 171f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine walls

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. Marvin

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Walk next to ice machine and hot water heatermanager states work order has been approved Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain under prep table warmer filled with paper towels and old food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw pork chops in cook line drawers. Employee moved to correct storage Corrected On-Site

Basic - Floor area(s) covered with standing water. Near ice machine in back storage room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler - Ranch 55f. Coleslaw 56f. In cooler since 12pm. Advised to rapid chill. Manager moved to walk in. 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. Christina

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In servers station cooler. Chef removed Corrected On-Site

Basic - Equipment in poor repair. Gaskets on cook line cooler doors are torn

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Low bow reach in has standing water. Expo cooler has standing water

Basic - Working containers of food removed from original container not identified by common name. Bulk bins in dry storage Corrected On-Site

High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Spinach dip found at 96F. Advised chef to reheat Corrective Action Taken - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line cooler has torn gasket - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Plastic cups on floor in dry storage area upstairs - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cook line cooler - From follow-up inspection 2024-09-04: Time Extended

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. Primed and rechecked, now 100ppm Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed Corrected On-Site

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. Reading 0, sanitizer bottle empty. Manager changed it out and now reading 100 ppm Corrected On-Site

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

Basic - Clean linens stored on floor. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on shelve next to chips Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line has build up of dust

Basic - Single-service articles improperly stored. Case of cups on floor

Basic - Standing water in bottom of reach-in-cooler.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler and fans

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on cooks line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated manager who will be retraining staff.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing found at 48°. Placed in cooler after lunch. Advised manager to rapid chill Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker located in wrong position. Educated manager as to the proper placement. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Popcorn chicken found at 46°. Advised manager to rapid chill. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean linens stored in improper location. Hanging from belt Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on bartender Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on both cooks line lowboy Repeat Violation

Basic - Old labels stuck to food containers after cleaning. 2. Wet nesting on bar glasses

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender.

Basic - Equipment in poor repair. Gasket in low boy at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall at grill. Top of dishwasher.

Intermediate - No soap provided at handwash sink-wait station in kitchen. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored under counter with tomato slicer and other clean equipment. Corrected On-Site