EAGLE GRILLE

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test met at ware washing area. Operator able to provide the test strips by the end of inspection. Corrected On-Site

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.

Basic - Stored food not covered. Observed multiple food item not covered at Walk in Cooler. Operator covered the food items with food grade film. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution stored on the floor. Operator replaced the sanitizer solution with a clean container and placed it on the shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade. Operator cleaned and sanitized the blade. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at Make Table. Operator placed wet wiping cloth in sanitizer solution. 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. Observed bar dish machine at 0ppm on test strip due to empty sanitizer container. Operator replaced the empty container with a full container of sanitizer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over muscle intact beef at Walk in Cooler. Operator switched the food items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the walk in cooler handle. Operator cleaned and sanitized the handles. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in reduced oxygen packaging at Walk in Cooler. Operator removed the fish from reduced oxygen packaging. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on apron at cookline then touching clean utensils. Educated the employee to compliance by washing hands. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of Dish Machine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers stacked with no airflow at dish shelf. Operator placed containers in a manner to allow airflow. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handle at cookline. Operator removed the tongs. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled at cookline. Operator labeled the food item. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed fresh linen spray bottle at wait station next to sauces and dressings being prepped. Operator removed the spray bottle to the bottom of shelf away from food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple lids at bar handwash sink. Operator removed the lids. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips at bar dish machine. Operator able to provide during inspection. 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. Operator able to provide by the end of inspection. Corrected On-Site Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed all fixtures at establishment. The water came back on during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at all handwashing sinks due to no water at establishment. The water came back on for the entire establishment. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can at cookline handwash sink. Operator removed the garbage can to a different location. 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 the form which was completed during inspection. Corrected On-Site

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler and Freezer. Operator removed the food items off the floor. Corrected On-Site Repeat Violation

Basic - Observed large utensils not stored inverted or in a protected manner. Operator inverted the utensils. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat crab meat at Walk in Cooler. Operator switched the food items. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at ware washing area handwash sink. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

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. Warning

Intermediate - No chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator able to provide chlorine by end of inspection but not quaternary. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Warning

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at ware washing area handwash sink. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at exterior of building. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler. Operator removed the food items off the floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handle at cookline. Operator removed the tongs to a proper and safe place. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt and pepper containers not labeled. Operator labeled the food items. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cookline placing raw meat on grill and changing gloves without washing hands. Educated the operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block of butter 74°F at Make Table.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at exterior of establishment.

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.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple at oven handles. Operator removed the tongs to a safe location. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong at cookline. Educated the staff.

Basic - Waste line missing at soda gun holster. Observed at bar.