OUR PUB

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. At the cook line, female employee touching onions for a shrimps salad, inspector addressed, employee stopped washed her hands and started wearing gloves

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, grilled onions date marked 12/09/21. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, grilled onions date marked 12/09/21.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on site (M. Mcelyea 11/15/21).

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, Manager provided. 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. Four cards.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food storage container/container lid cracked or broken. Multiple cracked containers and lids

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, two,tongs on ovens handles

Basic - No handwashing sign provided at a hand sink used by food employees. At the cook line and bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, heavily soiled also with grease

Basic - Old labels stuck to food containers after cleaning. In walk-in cooler Containers with multiple layers of labels. Repeat Violation

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

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 potatoes date marked 7/28/21. Per Manager, potatoes were cooked 08/10/21, Manager fixed date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with soiled blade Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area, employee rinsed cloth and refilled container with more water.

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. Total of seven employees certificates, five expired on 2020.

Basic - Carbon dioxide/helium tanks not adequately secured. At the bar area.

Basic - Food storage container/container lid cracked or broken. Multiple container lids (in used) cracked.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At the storage area near dinning room In The back.

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. At the dry storage shelf near kitchen entrance, clean containers with old labels, also in walk-in cooler container with old stickers