BURNTWOOD TAVERN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw fish container stored over cheese bags. Operator removed raw fish to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area; blue cheese olives (67F - ambient). Per operator blue cheese stored at bar for three hours. Operator removed blue cheese olives to reach in cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area and cook line.

Basic - Food stored on floor. In walk in cooler; box of bread stored on floor.

Basic - Single-service coffee filters stored uncovered. Operator stored covered. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry near mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw burger stored over cheese. Operator removed the raw burger proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet and splitter added to mop sink faucet.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored with clean napkins at prep area. Operator removed the cell phone. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed the tongs.

Basic - Standing water in bottom of reach-in-cooler at cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store dirty knife at cook line. Operator removed the knife. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at dishmachine area. Operator labeled spray bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Basic - In walk-in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Multiple ceiling tiles show damages throughout dinning area.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2024-12-11: Time Extended

High Priority - Toxic substance/chemical improperly stored. Sanitizing spray bottle stored next to water jar by restaurant entrance. Operator removed spray bottle. Sanitizing solution buckets stored above coffee bags. Operator removed sanitizing solution bucket to lower shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mechanical paper towels device not working properly at bar. Operator provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with accumulated dust by near dry storage are.

Basic - Employee with no hair restraint while engaging in food preparation at cook-line. Operator provided proper hat to employee. Corrected On-Site

Basic - Ice buildup at walk-in freezer. Operator removed/cleaned ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook- line and bar. Operator removed utensils and discarded water. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floors under stored liquor bottles at bar.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink in kitchen has no vacuum breaker. - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed bar handwashing sink has ice in it. Warning - From follow-up inspection 2024-02-01: Time Extended

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. Observed some employee training expired. Warning - From follow-up inspection 2024-02-01: Observed training not completed yet. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has accumulated black/green mold-like substance. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing by walk in cooler entrance. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at prep station by clean silverware and napkins. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed leak at ceiling by missing tile, by walk-in cooler entrance, and faucet in women bathroom disrepair Warning - From follow-up inspection 2024-02-01: Time Extended

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 00ppm) Warning - From follow-up inspection 2023-09-25: Dishwasher (Chlorine 00ppm) Admin Complaint

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in public mens room. Warning - From follow-up inspection 2023-09-25: No hand washing sign. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk in from outside on break and proceed to begin work without washing hands. Discussed with operator the importance of hand washing. Observed operator rewash hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp in walk-in cooler over unwashed tomatoes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has a build up of food debris.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in large ice 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. ROP fish thawing in walk-in cooler, still in packaging although says it should be removed.

Basic - Floor area(s) covered with standing water in walk-in cooler.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 144 F). Operator set up three compartment sink (Quaternary 200ppm); Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler was raw fish over ready to eat sausages. 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. caramelized onion. (60 F - Cold Holding)on cooks line. Per operator onions were prepared at 10:00 AM. Placed on sheet tray into walk in cooler to rapidly cool. breaded chicken (60 F - Cold Holding) in reach in cooler. Per operator was prepared at 9:00 AM. After 6.75 hours chicken was not properly cold holding and it could not be determined if chicken ever cooled back to 41 F Stop sale issued. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on the end of the cooks line. Operator provided paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At host

Basic - Bowl or other container with no handle used to dispense food. Single use cup used as scoop in sugar container. Operator removed cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 50 # CO2 cylinder outside next to bulk tank is unsecured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on return air vent in kitchen above soda bag in box.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with clean glassware. Operator removed drink Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at outer door next to walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine. Operator removed scoop and washed. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. Operator removed wiping cloths. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine at 132F. Operator is to discontinue use until machine is functioning properly. Operator set up 3 compartment sink with quaternary ammonium for sanitization. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink in bar area at 100ppm quaternary ammonium. Operator began refilling sink with new chemical. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed potatoes stored in hand wash sink in kitchen. Operator removed potatoes from sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen near prep sink. Operator refilled dispenser. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back door.

Basic - Floor area(s) covered with standing water. Observed standing water on floor near prep sink and in walk in cooler unit near entrance to kitchen.

Basic - Light shield damaged/in disrepair. Observed water in light shield casing in walk in cooler unit where kegs are stored.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee beverages stored above food served to customers in reach in cooler near soda machine. Operator moved items for proper storage. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed chemical strip over food prep table, operator removed strip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage at 49°F and soup at 44°F cold holding. Operator moved items to other reach in cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried onion at 84°F for 30 mins. Provided operator time as a public health control.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at handwash sink across from grill. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in salad dressing and soup bin. Operator removed bowl. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed four pairs of tongs on oven door handle. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled/grease accumulated Outside of Reach in cooler soiled

Basic - Observed batteries with flour at dry storage. Operator removed batteries. Corrected On-Site

Basic - Outside back door very dirty and garbage accumulated.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor. Operator picked up sanitizer bucket. Corrected On-Site

Basic - Stored food not covered. Observed potatoes and sausage in walk in cooler uncovered on cooling rack. Operator rearranged cooling rack to protect food items. Corrected On-Site