DRIFTWOOD BAR AND GRILL

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today. Stop sale issued n

Intermediate - Clam/mussel/oyster tags not marked with last date served. Six clam tags not marked with the date the last clams were sold inside ziplock bag provided by manager. Inspector reviewed proper clam tag procedures with manager during this inspection.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

Intermediate - Equipment drain line draining into handwash sink. Drain pipe from ceiling leading into handwash sink at cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted on top of can storage rack.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for five employees who handle food and/or work in kitchen. Inspector reviewed the employee health reporting agreements with the manager and manager confirmed that all five are still employed in this location and have been employed for more than 60 days.

Basic - Dead roaches on premises. 1. One dead roach on floor beside side door to dining room. 2. Two dead roaches on floor in bar area, near walk-in cooler. All were swept during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of canned food storage rack in dry storage room.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard not wearing a beard guard and/or restraint while handling food at cookline.

Basic - Garbage can located outside has no lid or lid open/broken. No lid on trash receptacle in outdoor seating area at front corner of building.

Basic - Garbage on the ground and/or pad around dumpster. Bottles, cans, and paper trash scattered around dumpster and grease receptacle.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting on top of slatted metal pad, directly over soil.

Basic - Hole in or other damage to wall. 1. Small round hole in wall above reach-in freezer in dry storage room. 2. Round hole in wall near exterior door in dry storage room. 3. Large square hole in wall behind ice machine, leading to outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of pizza oven soiled with grease. 2. Exterior of fryers soiled with grease. 3. Hood filters above cookline heavily soiled with grease. 4. Gaskets on reach-in freezer doors throughout rear storage room soiled with mold-like substance. Repeat Violation

Basic - Open dumpster lid. Dumpster lid left open.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1. Exterior door leading into rear food storage room left open, back door of kitchen leading into the storage room left open as well. 2. Small round hole in wall above reach-in freezer in dry storage room. 3. Round hole in wall near exterior door in dry storage room. 4. Large square hole in wall behind ice machine, leading to outside.

Basic - Unclean building components, attachments or fixtures. 1. Floor at dining room side entrance soiled with dirt and/or leaves. 2. Exterior of hood over cookline soiled with grease and/or food debris. 3. Floor throughout dry storage room soiled with dirt and/or debris. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter near cookline: pizza sauce (58F - Cold Holding). Employee stated the pizza sauce was in-use one hour prior. Employee stated the pizza sauce is from a can, but has other ingredients added. Inspector had employee move the pizza sauce to a cooler to cool to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from wire shelf, directly above stack of single-use foam trays. Employee removed spray bottle from the area during this inspection.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon jug containing milk missing date mark on shelf inside walk-in cooler. Employee stated it was opened on 8/6 and added proper date mark during this inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ ServSafe food manager certification for manager Bobbie Jo Pickett Rice expired on 08/29/2024. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label, hanging from wire shelf in bar area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Coating missing from section of plywood ceiling in rear storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.

Basic - Dead roaches on premises. One dead roach on floor in bar area, beside keg cooler. Employee swept the area during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside cutting board. Employee removed cup from table during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above grill soiled with grease. 3. Top of reach-in freezer in rear storage area soiled with dust. 4. Gaskets on keg cooler in bar area soiled with mold-like substance. 5. Gaskets on reach-in freezer doors in rear storage area soiled with mold-like substance. 6. Bottom-interior of reach-in freezers in rear storage area soiled with food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in kitchen near cookline.

Basic - Unclean building components, attachments or fixtures. Exterior of hood above grill soiled with dust.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing raw frozen fish stored on shelf above box containing frozen key lime pie and open bag containing frozen spinach inside reach-in freezer in rear storage room. Manager moved raw fish to the bottom shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One ServSafe certified food manager certificate for Bobbi Jo Pickett Rice expired on 08/24/2024.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of cooler door at cookline soiled with mold-like substance. 2. Back corner inside keg cooler in bar area soiled with mold-like substance. 3. Interior of door inside ice machine soiled with green substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored down inside handwash sink near cookline. Manager moved the whisk to the warewash area during this inspection. Corrected On-Site

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. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler and freezer doors throughout kitchen soiled with food debris and/or mold-like substance. 2. Exterior of equipment at cookline heavily soiled with grease and/or food debris. 3. Hood filters above cookline heavily soiled with grease. 4. Interior of reach-in freezer in rear storage room soiled with food debris. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Gauge on fire extinguisher hanging from wall at kitchen entrance in the red. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:40, 45F 3:20- Cooling). Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling).

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention devise missing after splitter at outdoor mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline heavily stained. 2. Deflector plate bottom edge soiled with mold-like substance inside ice machine behind kitchen. 3. Interior of keg cooler in bar soiled with brown substance. 4. Interior walls of microwave at cookline soiled with food debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside container of slaw in reach-in cooler at cookline. Employee discarded the scoop during this inspection. Corrected On-Site

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. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing. Stop sale issued.

Basic - Floor soiled/has accumulation of debris. Floor in outdoor storage area soiled with dirt and leaves.

Basic - Food stored on floor. Two containers of frying oil stored directly on floor near cookline. Employee removed the oil from the floor during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gasket on cooler door at cookline soiled with food debris. 2. Gaskets of freezer doors behind building soiled with mold-like substance. 3. Gaskets of keg cooler doors in bar area soiled with mold-like substance. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall in kitchen near entrance in red zone.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in-contact with cut lettuce inside reach-in cooler drawers in kitchen. Manager removed towel from top of lettuce during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from shelf directly above open box containing paper napkins in bar area. Employee removed spray bottle from shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen soiled with black substance. Interior of reach-in keg cooler in bar area soiled with mold-like substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced ham missing date mark inside reach-in cooler at cookline. Manager stated the ham was prepared and diced on 12/18 and added proper date mark. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen heavily scored. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in bar area between wall and keg cooler. Manager cleaned up and discarded the dead roach during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Container containing clean utensils stored with handles down on shelf near three-compartment sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline. Three flies in bar area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of containers containing olives inside walk-in cooler. Manager moved eggs to the bottom shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing after the splitter at three-compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Metal pan stored inside handwash sink at cookline. Manager removed pan from handwash sink during this inspection. Corrected On-Site

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. On employee employed for five weeks, missing employee reporting agreement.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen above canned food rack heavily scored/grooved. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor inside storage shed behind building. One dead roach on floor in bar area. Both were cleaned up and discarded during this inspection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on top of reach-in cooler in kitchen near cookline. Manager removed drink cups from cooler during this inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Repeat Violation

Basic - Open dumpster lid. Dumpster beside building. Manager closed dumpster lid during this inspection. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Outside of hood above grill soiled with dust. Floor inside storage shed behind building heavily soiled with dirt and/or cardboard debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of cutting board above canned food rack. Manager placed wiping cloth back into solution during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth bucket Quat 0PPM. Manager refilled sanitizer bucket, then 300PPM. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Puddle of grey water on ground behind building. Manager stated employee dumped mop water on ground.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline. One fly in bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing disinfectant missing label on shelf near bar area. Manager added proper label during this inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board above can storage in kitchen grooved. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in kitchen near cookline. Manager discarded roach and cleaned area during this inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handsink in bar area. Manager added sign to sink during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Repeat Violation

Basic - Open dumpster lid. Dumpster beside building.

Basic - Unclean building components, attachments or fixtures. Floor under and around equipment throughout kitchen soiled with grease and/or food debris. Air vent on ceiling in kitchen near entrance soiled with dust. Wall in kitchen beside air vent near kitchen entrance soiled with dust.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: opened raw shrimp stored on shelf over spinach. Opened raw steak on shelf over pies. In walk in cooler: raw shell eggs stored on shelf over sauce. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near server station: sour cream (55F - Cold Holding); butter (56F - Cold Holding). Items in reach in cooler for 2.5 hours, moved to different unit.

High Priority - Toxic substance/chemical improperly stored. Bottles of soap on shelf with clean dishes. First aid kit on shelf over alcohol bottles.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose connection side of splitter.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mozzarella opened two days ago. Date added. Milk opened two days ago. Date added. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade on can opener soiled.

Intermediate - Manager or person in charge lacking proof of food manager certification. One male manager

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in server station is at an ambient temperature of 55F.

Basic - Current Hotel and Restaurant license not displayed. License posted expired 6/1/2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board above can rack. Bottle of water on shelf over sauce.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of reach in freezer on cookline. Speaker on top of microwave.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf over triple sink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Grooves in cutting board on two make tables in kitchen area. Cracked lid over vegetables. Cardboard lining dry storage shelves on cookline. Cracked lid on chicken in make table. Lid over breading in walk in cooler cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in kitchen area.

Basic - Old labels stuck to food containers after cleaning. On clean pans near kitchen.

Basic - Single-service articles improperly stored. Cases of cups on floor in dry storage shed storage area. Spoons not protected on dry storage shelf. Case of towels on floor.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer at the cook line, raw frozen portion bags of clams on top of mushrooms bites, manager moved. Corrected On-Site

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, pasta containers date marked 5/5/22.

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, pasta containers date marked 5/5/22.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, marinara sauce 98F, soup 107F and chili 107F, employee reheated to boil Corrected On-Site

Basic - Food stored on floor. At the cook line three oil jugs on floor, manager moved. Corrected On-Site

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