FAT KATZ SLIDER BAR

Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine sanitizer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On back shelf of kitchen. Operator removed. Corrected On-Site

Basic - Plumbing system in disrepair. Dishwasher at bar spraying water out of left side bottom.

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine, u debr edges of doors on sides. Warning - From follow-up inspection 2025-02-19: Time Extended

Intermediate - Commercially processed and prepared onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Key lime pie and banana pudding made in house per operator 4 days ago no date mark. Commercially processed ham and hotdogs no date mark, per operator prepared 4 days ago. Operator labeled all products. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Operator cleaned nozzle. Also slicer and blade in back part of kitchen. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled by back part of bar.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two cooks preparing food with bracelets/watches on wrists.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers front of bar.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gianna and Sophie, unapproved food handle program. Warning - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside walk-in cooler. Warning - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth, durable, easily cleanable. Worn in bar area, kitchen area. Repeat Violation Warning - From follow-up inspection 2024-05-02: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and other raw foods requiring lower cooking temperatures. Observed in walk-in cooler raw chicken over ready-to-eat cooked potatoes salad and pickles, raw ground beef in same container as raw whole muscle beef. Operator rearranged foods for proper storage. Repeat 5/4/2023. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked beef broth labeled 11/28/2023, fresh garlic in oil based mayonnaise labeled 11/26/2023, white sauce containing buttermilk housemade labeled 11/26/2023, todays is 12/6/2023.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked beef broth labeled 11/28/2023, fresh garlic in oil based mayonnaise labeled 11/26/2023, white sauce containing buttermilk housemade labeled 11/26/2023, todays is 12/6/2023.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Floors not maintained smooth and durable. Floors in kitchen and bar area worn, no longer smooth and easily cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees by triple sink. Provided operator with sign.

Basic - Single-service articles improperly stored on ground on bar side entrance to kitchen and under dry storage rack in back of kitchen.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator was eating food and returned to work cooking food without hand washing. Discussed with operator procedures for hand washing after eating Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat celery sticks in reach in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken stored over ground beef in walk in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg batter (61 F - Cold Holding) on cooks line. Operator states food is held on Time As Public Health Control but could not produce form. Provided operator with DBPR Form HR 5022-090. Food had been out for three hours and will be discarded in one additional hour. Corrective Action Taken

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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked with a bus tub. Operator moved bus tub 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/. Adam Paukowits 04-06-2023 not present while two servers and two cooks were working with food. No other certified food manager present

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 operator employee reporting agreement DBPR Form HR 5030-103 Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Employee eating while preparing food in kitchen. Discussed with operator not to eat while cooking or eating in prep area. Corrective Action Taken

Basic - Soiled dry wiping cloth in use. On cooks line.