BEEF O BRADYS VERANDAH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in reach in cooler next to fryers at 53F for two hours. Operator iced down chicken during inspection. Corrective Action Taken

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust on ceiling vent above the dishwasher. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint on cooks line preparing food for customers. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between stainless steel prep table and reach in cooler across from fryers.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from grill handle at waist level. Operator removed tongs and put in three compartment sink. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor next to ice machine. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands between preparing food. Discussed proper hand washing practices with operator. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee picking up cut lemons to put in beverages with bare hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand washing sink at bar blocked with sanitation bucket.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over three compartment sink with dust buildup. Repeat Violation

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 salmon in walk-in cooler not removed from reduced oxygen packaging.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on wire rack across from prep table with slicer on it.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink across from fryers. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop with head stored in mop bucket not allowing it to dry.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator is new to location and has ordered an all staff training. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over dish machine area with accumulated buildup.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sinks on cook's line, bar area, main dining room, outside bar and restrooms.