CHARLIE HORSE

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler near cookline: 1. Two plates containing mushrooms stuffed with fully-cooked crab date marked 10/12. 2. Pan containing fully-cooked chicken with date mark of 10/14. Inside walk-in cooler: 1.Pan containing pico with date marked of 10/13 on shelf inside walk-in cooler. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline placed raw hamburger meat on grill with gloved hand, changed gloves without washing hands, then handled bread with the same gloves hand. Inspector stopped employee and had them wash hands before continuing to work at cookline.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing portioned bags of frozen raw fish stored on shelf above bags of frozen fries inside reach-in freezer near cookline. Employee removed the raw fish from the freezer during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw steaks stored on shelf directly above pan containing cheese inside reach-in cooler near cookline. Employee rearranged the items during this inspection. 2. Tubes containing raw hamburger meat stored on shelf directly above pan containing fully-cooked chicken inside walk-in cooler. Manager moved the raw hamburger meat below the chicken during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Pan containing raw hamburger meat stored on shelf directly above pan containing raw fish. Employee moved the raw hamburger meat to shelf below the raw fish during this inspection. 2. Pan containing raw chicken stored on shelf above raw hamburger meat inside walk-in cooler. Manager rearranged the items during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. 2. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler: potato salad (47F - Cold Holding). Potato salad is date marked 10/18. Employee stated the potato salad has been held inside the cooler overnight and has not been removed from refrigeration today. Stop sale issued. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table at cookline: chili (157F - Reheating 150 minutes); au jus (157F - Reheating 150 minutes); gravy (105F - Reheating 150 minutes). Employee stated all items were heated the previous day, cooled, then began reheating at 9am this morning. Stop sales issued. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Wire rack in kitchen containing single-use items soiled with dust. 2. Wire shelving inside reach-in cooler soiled with food debris. Repeat Violation

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. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable.

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. Two employees working at cookline preparing food. Manager stated both employees have been employed at this location for more than 60 days. Proof of food handler training unavailable. No proof that either employee has been informed of their health reporting responsibilities.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked hamburgers offered on lunch menu. Manager printed and posted a consumer advisory on the wall during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of reach-in freezer near cookline.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf inside walk-in cooler lined with unsealed plywood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Backside of fan on shelf at cookline soiled with dust. 2. Area around water nozzle at fountain machine in kitchen soiled with mold-like substance. 3. Gaskets on doors of cooler in bar area soiled with mold-like substance. 4. Wire shelving on wall at cookline heavily soiled with grease. 5. Sides of fryers at cookline soiled with grease. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink on shelf above fries inside reach-in freezer in kitchen. Employee removed the drink from the cooler during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. All at cookline soiled with grease. 2. Several stained ceiling tiles throughout kitchen. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger and proceeded to handle toasted bun without washing hands. Manager had employee wash hands and reheat bun. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies on cook line near fryers. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to pass through window: cheese (49F - Cold Holding); coleslaw (44F - Cold Holding); tomatoes (48F - Cold Holding); pico (49F - Cold Holding); potato salad (44F - Cold Holding). Employee stated items placed in reach-in cooler two hours prior to temperature being taken. Employee moved items to walk-in freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in basket above fryer: chicken (120F - Hot Holding). Employee stated item cooked 20 minutes prior to temperature being taken. Employee placed chicken in fryer to reheat. Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line stained. Deflector plate inside of ice machine across from wait station soda machine. Blade of can opener on prep table next to three compartment sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled cup of water in bar area hand washing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test kit. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer doesn't read below 50F.

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.

Basic - Ceiling tile missing. Ceiling tile missing above warming unit across from pass through window.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen greasy. Air conditioning vents throughout the kitchen. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Drawers for reach-in cooler next to pass through window.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in wait station. Employees moved drinks to bottom shelf of prep table. 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 on prep table next to slicer. Manager removed employee phone. Corrected On-Site

Basic - Food stored on floor. Case of salt stored on floor in prep area with three compartment sink. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at inside and outside bar area hand washing sinks. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for ice machine in corner of kitchen. Fan covers in walk-in beer cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in outside bar area. Manager turned containers over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water in three compartment sink. Manager moved chicken to walk-in cooler. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet potatoes stored over prepped cucumbers in walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket water next to office. Employee placed mop in mop sink area to air dry. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager changed sanitizer water, 50 ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Prescription bottle with pills on shelf over single-service packets in kitchen.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee placed gloved hands on his waist and then touched ready-to-eat food without washing hands. Inspector stopped employee and had him wash his hands. Employee did not properly wash hands. Also male employee washed hands for less than five seconds. Also, female employee did not wash hands prior to donning gloves to retrieve celery and place on plate. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Ten live flies observed in kitchen prep area; four more observed throughout kitchen for a total of fourteen. Admin Complaint

High Priority - Presence of insects, rodents, or other pests. One dead cricket on floor in storage closet near server station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef stored over hotdogs in reach-in cooler. Also, opened case of raw fish over cooked shrimp in walk-in freezer. Also, open case of raw Philly cheesesteak meat over fries in reach-in freezer. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three blocks of paper-wrapped butter with torn paper and cardboard pieces pushed into the product. Also, three containers of half-and-half cream with no date-mark and unknown day of opening.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two separate containers of cheese on reach-in cooler measured 47F each. Manager placed ice under containers to cool them. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions on grill being held at 117F and peppers on grill being held at 129F. Manger instructed they be reheated to 165F. After reheating, onions measured 178F and peppers 179F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two bibs on splitter missing device at sink near back door. Repeat Violation Admin Complaint

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. Three containers, in three different coolers, were opened and not date marked. Manager unable to determine the date they were opened, Stop Sale issued. Repeat Violation

Intermediate - Evidence of feeding animals - food/water bowls provided outside. Bowl with water on floor in outdoor dining area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector plate has mold like substance. Interior of microwave on prep table in server station. Reach in cooler interior soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary ammonium in buckets, no test strips.

Intermediate - Records/documents for required employee training do not contain all of the required information. Two photocopies provided. One certificate is expired. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Container with yellow liquid. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near back door. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6-1-2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf over single-service packets. Two employee drinks on prep table in server station. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items phone and hat on shelf over single service items. Wallet on prep table in server station. Ice pack on shelf over bread in walk in freezer. Phone on shelf over single service items in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelets, watch and rings while preparing salad.

Basic - Equipment or utensils not designed or constructed in a durable manner. Microwave handle broken. Burn marks inside microwave. Tape used to hold reach in cooler drawers closed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and or missing.

Basic - Food stored on floor. Bag of sugar on floor in ware wash area. Manager picked up. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored improperly on floor between uses. Two buckets on ice machine Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in outdoor bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled. Exterior microwave soiled. Soda gun holder soiled at outdoor bar. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Wrapped portions of protein thawing on cart shelf at room temperature.

Basic - Unclean building components, attachments or fixtures. Several ceiling tiles soiled. Floor soiled in kitchen area. Repeat Violation

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. In kitchen area, large amount of smoke present

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel at bar

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Manager began refreshing chemical container

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certificate provided Jem expired 10/26/2015. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-14: No change. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw shell eggs on shelf over vegetables. Pan of raw pork stored on shelf over bags of chili. All moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table on cookline: pico 54°. Tomatoes 60°. In reach in cooler: ham 46°. Fish 51°. Chicken 48°. Manager placed items on ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: mushrooms 92°. Placed on stove to reheat. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hot water nozzle has no device. Splitter added missing two devices. Repeat Violation Admin Complaint

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certificate provided Jem expired 10/26/2015. Repeat Violation Admin Complaint

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. Fifteen employees for location. Training is missing for 9 employees. Three certificates ore expired. One certificate is current.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico in walk in cooler made on Saturday.

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide cleaner in server station. Also, blue window cleaner.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On deflector plate. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles are stained. Also, some missing. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. Also, wet towel at bar and one towel on cookline.