CLERMONT BREWING COMPANY

High Priority - Live, small flying insects found -3 flying insects at inside bar Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator. Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb outside near food truck

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half n half in walk in cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -2 handsinks in cooking area, operator provided Corrected On-Site Repeat Violation

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. -Justin, operator had employee read and sign. Corrected On-Site

Intermediate - No soap provided at handwash sink. -hand sink in cooking area. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Carbon dioxide/helium tanks not adequately secured. -outside server area

Basic - Condensation or other drainage not disposed of according to law. -reach in cooler in cooking area condensation draining on floor in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table shelf by croutons Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door open at inspection Repeat Violation

Basic - Floor area(s) covered with standing water in outside bar area and cooking area.

Basic - Food stored on floor. -soda boxes at outside server area

Basic - Ice buildup in reach-in freezer on truck

Basic - In-use wet wiping cloth/towel used under cutting board. -food truck

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers/freezers and cooking equipment outdoors -exterior sides of doors on food truck -floor drains in dish area Repeat Violation Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -against side wall to brewing company Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to croutons on prep table shelf in cooking area. Operator relocated. Corrected On-Site

Basic - Single-service articles improperly stored. -box of plastic cups on floor in outdoor storage shed. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink

Basic - Water leaking from pipe and/or faucet/handle. -hand sink at outside bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (54F - Cold Holding), ; fresh garlic/oil (84F - Cold Holding) shredded cheese (51F - Cold Holding); pico de gallo (54F - Cold Holding), all held less than four hours per operator. Operator moved chicken and fresh garlic/oil to reach in cooler for rapid chill and discarded the cheese and pico de gallo. After 40 minutes, chicken 41F, fresh garlic/oil 40 F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler beside bar.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pulled pork, walk in cooler, wrapped tight with cling wrap and foil. Educated operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -cutting boards on cook line out back

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks in kitchen

Intermediate - No probe thermometer provided to measure temperature of food products.

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. -previous owner took files upon leaving. Warning

Intermediate - No soap provided at handwash sink. -multiple hand wash sinks in establishment.

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in dish area.operator labeled. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -outdoor bar handsink

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Bowl or other container with no handle used to dispense food. -panko in outside storage. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen prep area.

Basic - Drain cover(s) missing at multiple drains in establishment.

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

Basic - Employee with no hair restraint while engaging in food preparation. -employee cooking food on cook line

Basic - Equipment in poor repair. -gaskets on reach in coolers in bar and kitchen -interior beer walk in cooler door

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

Basic - Floor soiled/has accumulation of debris under reach in coolers in kitchen.

Basic - Ice bucket not stored inverted between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs by pulled pork at sub station. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and kitchen -interior door of walk in beer cooler

Basic - Single-service articles improperly stored on floor in outdoor storage shed.

Basic - Wall soiled with accumulated grease, food debris, and/or Dustin dish area.