THE ROOKERY AT THE BROOKS

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Quaternary 0ppm). Operator sending dish ware to kitchen. Warning

Intermediate - No soap provided at handwash sink on cook line. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled at bar. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons upright in silverware rack by dish area. Warning

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled at bar by dish washer. Warning - From follow-up inspection 2026-01-08: Spray bottles not labeled. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured at front bar. Operator secured tanks. Corrected On-Site Warning - From follow-up inspection 2026-01-08: Tanks not secured. Time Extended

High Priority - Container of medicine improperly stored with food on the cook line. Employee moved item to the medicine cabinet. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal water bottles, keys and backpack stored at prep tables and food shelves. Discussed designating a convenient storage area for employees.

Basic - No handwashing sign provided at both hand sinks used by food employees at the bar and at the handwashing sink on the cook line.

Intermediate - Spray bottle containing toxic substance not labeled at the dish area. Chef labeled bottle and educated employee. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees preparing food wearing wrist watches.

Basic - No handwashing sign provided at a hand sink used by food employees at the bar.

Basic - Silverware/utensils stored upright with the food-contact surface up. Chef educated dish employee on proper storage during the inspection.

Intermediate - Spray bottles containing toxic substance not labeled. Observed one bottle containing purple liquid and one containing yellowish liquid unlabeled and stored at the large dish machine.

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. Repeat violation from 3/15/24 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Food handler observed preparing food on the cook line with no hair restraint.

Basic - Utensils in poor condition. Four spatulas observed chipped with missing pieces.

High Priority - Container of medicine improperly stored over clean dishware in dishwashing area. Operator moved to proper storage. 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/ observed 5 cooks and 3 servers handling food, no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line in ice bath, foods held with 4 hour discard no written plan. Provided operator with time as a public health control form.

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 on cook line. Operator opened packages. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine 200+ppm), operator turned off chlorine sanitizer and set to high temperature setting, dishwasher (temperature 169F). Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pastry area, operator placed paper towels at sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line and main kitchen soiled with accumulation of dust.

Basic - In-use wet wiping cloth/towel used under cutting boards in prep kitchen. Operator removed the towels for laundering. Corrected On-Site

Intermediate - - From initial inspection : 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. Approximately 20 expired certificates, operator has training books ready. Warning - From follow-up inspection 2022-01-14: Time Extended