PRIMARY TAVERN

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. Female chef touched apron then continued to flatten dough without washing hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee currently washing glasses. Employee stated he washes glasses with soap then rinses and air drys. Addressed with employee, then glasses were properly washed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack in kitchen area: potatoes 64F. Onions 63F. Mushrooms 64F. Manager stated all items were pulled out 40 minutes prior and placed back in cooler. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage 92F, cooling at room tempurature for one hour. Employee placed sausage in container then placed in cooler. Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. On speed rack near walk on cooler: sheet pans with raw bacon over sheet pan with quiche and container of rising dough. Also, in reach in cooler: log of ground beef on shelf over cases of eggplant. All were moved during this inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler near ware wash area, egg salad with a date mark of 1/17/2025. Discard date would have been 1/23/2024.

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 DBPR form during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer over hand sink in kitchen. Operator moved. Corrected On-Site

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/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus made four days prior not date marked. Manager added date. 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. One certificate provided is expired.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet over triple sink. Condensation on interior of top pan.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In dessert area, utensils stored in water at 74F.

Basic - Old labels stuck to food containers after cleaning. Old label on pan of hummus in reach in cooler.