BEEF O BRADY'S THE VILLAGES MULBERRY

High Priority - Live, small flying insects found. 1. One fly crawling on three-compartment sink. 2. One fly flying in kitchen near dish machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. In pan at room temperature at cookline: hamburger patties (95F-103F - Hot Holding). Manager stated the hamburger patties have been held at room temperature for approximately 30 minutes, then reheated them on the grill to 190F. 2. In rice cooker near cookline: rice (122F - Hot Holding). Manager stated the rice was cooked this morning and has been held hot for approximately two hours, then voluntarily discarded the rice during this inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at threaded faucet in server station. 2. Backflow prevention device missing at grey hose connection after splitter added to mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of reach-in cooler at cookline heavily soiled with food debris. 2. Cutting board in server station soiled with brown substance in grooves. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in bar area. An employee swept the area during this inspection. Corrected On-Site

Basic - Equipment in poor repair. 1. Grooved cutting board in server station. 2. Broken handle on reach-in cooler door at cookline.

Basic - Food storage container/container lid cracked or broken. Several cracked and melted pans on dish rack. Manager discarded the pans during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.

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 employee touched pants then placed lid on top of lemons at bar.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. Manager emptied sink and instructed employees to refresh sanitizer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer cooler: chicken 44F-45F. Ice added then 41F-42F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table and reach in freezer in kitchen area soiled with food debris. Interior of ice machine has slimy substance on deflector plate. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Tank behind bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table over case of salt. Manager moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees. Employees put on beard guards. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease on floor behind fryers.

Basic - Hole in or other damage to wall. Hole in wall behind ice machine. Repeat Violation

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

Basic - Old food and labels stuck to clean dishware/utensils. Old food and old labels on clean dishes.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under triple sink at bar. Cleaned during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in bottom cook line grill drawers: hamburger (44F45F - Cold Holding); chicken (44F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager stated they would work with cooks to keep drawers closed. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout the kitchen. Interior of kitchen microwaves. Water nozzles of wait station tea machines. Soda gun in bar area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine across from cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Hole in or other damage to wall. Hole in wall next to wait station ice machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Fan covers in walk-in cooler. Outside of wait station sugar container. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Container stored over three compartment sink.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Single-service articles improperly stored. Aluminum to go pans in dry storage shelf not inverted. To go cups and lids stored on floor in dry storage shed. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan box in walk-in cooler.

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 on cook line touched nose then placed glove on hand and chopped chicken without washing hands. Repeat Violation Admin Complaint

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 near fryers touched shirt with gloved hands then continued to place fries in fryer without washing hands. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 71F on front counter near hand sink. Employee stated butter was left out overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 71F on front counter near hand sink. Employee stated butter was left out overnight. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back side of building. Also, backflow installed in before splitter at mop sink, should be on hose connection side of splitter. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line soiled with food debris. Soda gun at bar soiled with mold like substance. Glass in server station to be used for customer drink soiled with lipstick.

Intermediate - No soap provided at handwash sink. Sink at bar and sink near triple sink with no soap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on cook line. Drink on prep table near pass thru window.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee cooking has a beard. Also, cook has no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Food debris and grease on floor throughout kitchen area.

Basic - Hole in or other damage to wall. Hole in wall behind ice machine. Also, cove molding detached from wall in room with mop sink.

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toaster soiled with grease. Exterior of pizza oven soiled with food debris and grease. Shelf in server station soiled with dust.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Foam trays on top shelf behind curtain in dining room not inverted. Opened case of black plastic spoons in shed in parking area behind building with door open. Cases of trays on floor in storage shed.

Basic - Stored food not covered. Two cases of dough and one case of corn bags open leaving food exposed in walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table near grill

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee removing clean silverware from dish rack dropped spoon on floor, picked it up then continued handling clean dishes without washing hands. Repeat Violation Admin Complaint

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 soiled apron then continued to cook food multiple times throughout inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at server station: portion cups of sour cream 53F. Portion cups of slaw 52-53F. Items placed in unit within the last two hours. Manager iced down both items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Oven cleaner over clean dishes in ware wash area. Hand soap dispenser over bag in a box soda at bar. All were moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device on hose connection side of splitter, metal connector present with no backflow prevention device. Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at bar not working. Red and blue lights flashing.

Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks at bar. Repeat Violation

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 at server station has an ambient temperature of 56F. Items in unit are 52F and above. Items were iced down during this inspection. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food bin on shelf over cut peppers and onions in walk in containers over. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Sink in ware wash area lacking a trash can.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee placed raw beef on grill then changed gloves and prepared bread for order without washing hands.

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 adjusted clothes after washing hands and continued to put on gloves and began preparing food.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 57F in reach in cooler with an ambient temperature of 59F overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station : coleslaw 59-60F, butter packets 57F. Employee stated slaw was placed in unit today, butter packets in unit overnight. All TCS food moved to different cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink has no device located on hose connection side of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of two reach in make tables on cookline soiled with food debris. Interior of microwave on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar being used as a dump sink as evidenced by ice and straw in sink. Hand washing sink in server station being used to fill sanitizer bucket. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Four certificates missing employee DOB. One certificate missing trainer number.

Basic - Bowl or other container with no handle used to dispense food. Cup in salt/pepper mix on cookline. Cup in sugar in server station. Fry boats in potatoes in reach in freezer.

Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks behind bar not secured. Repeat Violation

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 salad cooler has an ambient temperature of 59F. Pans removed in top portion of unit. Manager called for repair. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over foam cups next to ice machine. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Coffee pods on shelf over clean dishes. Open ended box of donuts on top of boxes of foil. Two bottles of coffee creamer on shelf over dressing in reach in cooler. Employee meal on top of kegs in beer cooler. Manager moved several items. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on top of Red Bull in office area. Makeup and phone on shelf over sugar packets and clean dishes. Manager moved shoes. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Repeat Violation

Basic - Ice bucket/shovel stored improperly between uses. Ice bucket not inverted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine soiled with dust. Around doors and gaskets of two reach in make tables on cookline soiled. Exterior of bulk sugar container soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Bags of portioned turkey and portioned ham on cookline were prepared today, bin is labeled with a date of 10/16. Labels were not removed. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open upon arrival. Manager stated establishment just received delivery.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic trays on shelf at cookline. Foam trays on cookline not inverted.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin in server station has no label.

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. Inspector provided a digital copy, manager printed and posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the kitchen entrance, cup inside sink, manager moved. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

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

Basic - Carbon dioxide/helium tanks not adequately secured. At the bar area, manager secured. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, one drink above prep table, manager discarded. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food above customers food, manage moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups and containers near dish machine and server area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, spoon handle touching the lettuce, manager moved. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. At the server area, old food on cups stacked at the soda station, employee moved to dish machine. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the service window

Intermediate - No soap provided at handwash sink. Handwash sink at the bar area, manager provided. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks at the bar area.

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. One opened employee drink next to single service, manager discarded. Corrected On-Site

Basic - No copy of latest inspection report available. No documents available at inspection time.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (chicken wing cooler) soiled, also with standing dirty water. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area, slaw 47, sour cream 47 manager moved to freezer to dropped temperature down. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer near walk-in cooler entrance gaskets and handle with tape.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the server station, employee food above customers food

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled also the shelves Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, chicken wings 44°-47° stored near door, manager moved to walk-in freezer to dropped temperature down, chicken wings reached 38°. Corrected On-Site 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. At the cook line, marinara sauce placed at 9:45 91°, Manager reheated, also meatballs 89°, Manager discarded the meatballs due to quality. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used for storing sanitizer cloths, 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. At the storage area, employee purse, keys and other items above bread, Manager moved. Corrected On-Site

Basic - Floor area(s) covered with standing water. In walk-in cooler Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple containers with cracked corners Repeat Violation

Basic - Old labels stuck to food containers after cleaning. At the cook line, coleslaw containers with old labels. Repeat Violation

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

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