WINGHOUSE BAR AND GRILL

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. Observed server take lemon slice with bare hand, cut a slice in the lemon and place on cup rim. Manager spoke to all the servers about washing hands and use gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bottles of santizer and degreaser hanging on rack facing paper towels used for customers and stored over cups . Manager removed all the spray bottles from rack. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Manager does not have any proof of food handler training for any of the employees.

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. Observed person in charge cannot provide verifiable proof 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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in bar area by ice bin.

Basic - Current Hotel and Restaurant license not displayed. Observed establishment does not have a copy ofthe current license Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on inside of door to reach in cooler where Chicken is breaded on cook line. Repeat Violation

Basic - No copy of latest inspection report available. Observed last inspection available dated 2021.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve plastic trays facing up and not inverted or protected

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 and cook line, observed spinach dip date marked 09/19/2023.

High Priority - Toxic substance/chemical improperly stored. Dish soap stored on top of straws boxes, manager moved. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at the bar area, also no sign available

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maching with mold like substance

Basic - Current Hotel and Restaurant license not displayed. June 1, 2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks next to ice bin, Manager moved. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in coolers at the bar area, observed multiple employee food items above cups and drinks, manager discarded. 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. In front of ice machine, employee jacket on top of soda boxes, manager moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male employee, also no beard guard.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer floor.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Raw Chicken cooler at the cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled, gaskets and equipment handles. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line, heavily soiled, also interior of microwave soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the cook line, walls and shelves above equipment soiled, also ceiling tiles soiled and with dust.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to fryers: chicken (108F,115FF - Hot Holding). Employee stated items placed in warmer 20 minutes prior to temperature being taken. Employee voluntarily discarded items. Corrective Action Taken Warning - From follow-up inspection 2023-03-23: Chicken wings 112F, 118F. Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee was going to reheat item in oven. Admin Complaint Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in the first cold hold unit on the cook line, 48F. Ice was added. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed spray chemical stored on the shelf over the cook line. This was moved to cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards are stained on the cook line.

Intermediate - No soap provided at handwash sink. Observed the back wall hand wash sink lacks available soap. The dispenser was fixed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the cook line hand wash sink lacks hot water.

Basic - Bowl or other container with no handle used to dispense food. Observed a souffle cup used to scoop red sauce on the cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed the ceiling tile over the back hand wash sink is missing.

Basic - Equipment in poor repair. Observed the first cold hold unit on the cook line, the gaskets are disintegrated.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean stacked dishes. Repeat Violation

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 on cookline touched pants and continued to work without first washing hands on two occasions

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer unit: cheese 51°. Chicken 46-47°. Ice added then chicken 43°. Cheese 41°. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled

Intermediate - Handwash sink used for purposes other than handwashing. Sink in server station: ice in sink. In kitchen: strainer over sink. Melted ice and moved grate. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buffalo chicken dip made two days around drawer unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three on shelves in kitchen area. 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. Bag over bag in a box soda. Moved. Corrected On-Site

Basic - Food stored on floor. In walk in freezer: two cases of food on floor under shelves. In walk in cooler: bucket of pickles on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around cooler doors in kitchen area. Shelf under grill

Basic - Old labels stuck to food containers after cleaning. Pan on clean dish rack. Removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in prep area. All were placed in bucket. Corrected On-Site