THE ROASTED SPIRIT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -guard on ice machine has buildup -interior of reach in cooler at bar

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -operator made dispenser able to dispense towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid at bar, operator labeled. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. --above prepped veggies in walk in cooler, operator moved to lowest shelf Corrected On-Site Repeat Violation

Basic - Floor and floor drains are soiled/have accumulation of debris at bar.

Basic - Holes in or other damage to wall above mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ceiling vents are dusty in kitchen -wall behind hot holding unit and oven on cook line

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -bar, operator moved behind bar. Corrected On-Site

Basic - Water leaking from pipe under hand sink at bar

Basic - Working containers of food removed from original container not identified by common name. -container of sugar at bar, operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - cut lettuce (49F - ambient cooking, cut last evening, covered in reach in cooler);

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - cut lettuce (49F - ambient cooking, cut last evening, covered in reach in cooler);

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cut lettuce (49F - ambient cooking, cut last evening, covered in reach in cooler)

Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink in bar.

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

Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in dish area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee bin above restaurant food in walk in cooler. Operator placed on bottom shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in walk in cooler are dusty

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle at hand sink in kitchen by walk in cooler.

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. -0 and 25 ppm. Operator primed machine, 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener, operator cleaned 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. -Tiffany

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -lunch bag on shelves in walk in cooler Corrected On-Site

Basic - Equipment in poor repair. -gaskets on reach in cooler at bar Repeat Violation

Basic - Ice bucket not stored inverted between uses. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf holding dry goods at bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bar. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar

Basic - Working containers of food removed from original container not identified by common name. -sugar at bar Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler at bar. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen and bar area. - From follow-up inspection 2025-01-14: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-01-14: Operator has built in hood system on alto-sham Time Extended

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

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee at bar scooping ice and making drinks

Intermediate - Spray bottle containing toxic substance not labeled. -in bar area

Basic - Covered waste receptacle not provided in unisex bathrooms. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar in bar area

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pork 127f, Soup 129f. Less than 4 hours. Manager turned up heat. Corrective Action Taken

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

High Priority - Two Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Goat cheese and olives on sandwich top,reach in cooler on cooks line Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic taster spoons in condiment caddy on top of sandwich top cooler on cooks line. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Meatball mix over blue cheese crumbles. Manager rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (66F - Cold Holding) Employee removed from low boy to rearrange the station. Less than hours. Manager moved to freezer for rapid chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of ice machine Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink contained rags and wipes. Manager removed. 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.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Customer beverages stored on floor near rear kitchen entrance.