O'CALAHAN'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one container of meat balls in flip-top make table cooler at 57f. Manager advised that meatballs had been there for over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed one container of meat balls in flip-top make table cooler at 57f. Manager advised that meatballs had been there for over four hours. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of microwave soiled with grease and food.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on dry goods storage area and prep table. Manager removed jackets. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed broken tile on floor of cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in-freezer on floor. Repeat Violation

Basic - Ice scoop handle in ice. Observed ice scoop handle touching ice at bar.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve tray not inverted or protected at bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef on top of cooked rice, employee moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 48F, sausage 46F, roasted garlic 57F, meatballs 50F, sour cream 44F, manager moved items to freezer, temperatures dropped to 42F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container with multiple lubricants above slicer near walk-in cooler, manager moved. Corrected On-Site

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. At the cook line and bar area half and half no date marked, employee voluntarily discarded.

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. For some employees

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the cook line and prep area, employee moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on cleaned plates and containers shelf, Manager moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers in front of dish machine.

Basic - Floor area(s) covered with standing water. At the cook line in front of fryers.

Basic - Food storage container/container lid cracked or broken. In use containers at the cook line.

Basic - Food stored on floor. In The walk-in freezer a case of tortillas chips on floor, manager moved. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer, ice buildup on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach-in cooler at the cook line heavily soiled, also microwave soiled. Employee started the cleaning process. Also, soda gun at the bar area. Corrective Action Taken

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline placed phone in back pocket with gloved hands and continued to cook without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pan of raw fish in drawer unit on cookline. Moved during this inspection. Corrected On-Site

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 to operator during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of two reach in coolers on cookline soiled with food debris. Interior top of ice machine has black substance on the top. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Green multi purpose cleaner at bar with no label. Bar tender labeled. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. White foam cup on prep table. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Foam cup with dessert labeled Christina on shelf over produce in walk in cooler. Manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on clean dish shelf. Apron on shelf over make table. Manager moved all. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door of walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on doors of reach in coolers on cookline. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Unit at end of cookline. Manager cleaned. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Placed in bucket during this inspection. Corrected On-Site Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched ear with gloved hands then continued to cut onions without washing hands. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022. License was renewed during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 91F next to grill. Manager reheated to 195F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table soiled with food debris. Interior deflector plate has mold like substance. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Door handle of reach in freezer on cookline. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on shelf over cans in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop handle in sugar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of reach in make table on cookline.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin in kitchen

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone and pants and continued to plate food without first washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/21. Also, posted is not current. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken stored over cooked chicken wings. Also, pan of raw gator stored on shelf over honey mustard. All were moved during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler at end of cookline. Also, interior drawers under cooking equipment. Also, around pans in reach in make table. Also, interior of microwave.

Intermediate - Handwash sink used for purposes other than handwashing. Drain plug in hand sink at bar.

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. Male employee on cookline. Manager stated employed over 60 days.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over case of mints in server station. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of red peppers stored on shelf over bags of cabbage mix.