OCEAN REPUBLIC BREWING

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator reran to 100 ppm at time of inspection Corrected On-Site

High Priority - Live, small flying insects found Observed approximately 20 small flying insects flying in air and landing on empty beer kegs and brewing equipment in back brewing room of restaurant. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling on wall above triple sink in kitchen Chef killed live roaches and sanitized area at time of inspection. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler underneath stove top - raw fish (50F - Cold Holding); Swiss cheese (51F-cold holding); sauerkraut (46F - Cold Holding); raw ground beef (49F - Cold Holding) Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line-; tomato sauce (45F-cold holding); cooked onions (58F - Cold Holding);cut lettuce (51F-cold holding); Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler underneath stove top - raw fish (50F - Cold Holding); Swiss cheese (51F-cold holding); sauerkraut (46F - Cold Holding); raw ground beef (49F - Cold Holding) Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line-; tomato sauce (45F-cold holding); cooked onions (58F - Cold Holding);cut lettuce (51F-cold holding); Per operator items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stop sale. Observed at flip top cooler at cook line cut tomatoes (55F - Cold Holding); shredded cheese (60F - Cold Holding) raw chicken (60F - Cold Holding); chicken wings (60F - Cold Holding); per operator items not peppered or portioned today and moved from first cooler to second cooler, left out of temperature for approximately 2 hours. Operator placed foods in reach in cooler to quick chill Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over Cole slaw at flip top cooler on cook line. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by entrance to kitchen: baked potatoes (48-50F - Cold Holding); cooler drawers cook line: beef patties (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by entrance to kitchen: baked potatoes (48-50F - Cold Holding); cooler drawers cook line: beef patties (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. 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. cheese sauce (125F - Cold Holding) Observed in steam table. Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. Warning

Intermediate - No soap provided at handwash sink. By triple sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Baked potatoes made 3/26 not date marked. Advised operator to date mark product. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, all food handlers are expired. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm, operator corrected to 100ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Mahi fingers over French fries reach in cooler by fryer at cook line. Raw bacon over cooked chicken wings walk in cooler. Raw pork sausage over bread walk in cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Ground beef over raw pork shoulder walk in cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made lime crema containing sour cream with date of 8/29 at walk in cooler. Operator discarded. See stop sale. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from 6 burner range: diced tomato salsa (55-57F - Cold Holding); cut lettuce (55-57F - Cold Holding); shredded Colby jack cheese (55-57F - Cold Holding); house made Cole slaw (55-57F - Cold Holding); feta (55-57F - Cold Holding); sliced tomatoes (55-57F - Cold Holding); shredded cabbage (55-57F - Cold Holding); American cheese (55-57F - Cold Holding); cooked macaroni and cheese (55-57F - Cold Holding); spinach and cheese dip (55-57F - Cold Holding); sour cream (55-57F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held overnight in reach in cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from 6 burner range: diced tomato salsa (55-57F - Cold Holding); cut lettuce (55-57F - Cold Holding); shredded Colby jack cheese (55-57F - Cold Holding); house made Cole slaw (55-57F - Cold Holding); feta (55-57F - Cold Holding); sliced tomatoes (55-57F - Cold Holding); shredded cabbage (55-57F - Cold Holding); American cheese (55-57F - Cold Holding); cooked macaroni and cheese (55-57F - Cold Holding); spinach and cheese dip (55-57F - Cold Holding); sour cream (55-57F - Cold Holding) Per operator, all products not prepared or portioned today. Per operator, all products held overnight in reach in cooler. See stop sale. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table across from cook line: cheese sauce (138F - Reheating); ground beef (145F - Reheating) Per operator, products reheating for 2 hours 10 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken Warning

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. Sent bodily fluids procedure to operator. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On speed rack by cook line: chicken wings (87F - Cooling) at 2:25 since 1:00 - 85F 2:45 At curate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese with no date mark in walk in cooler. Per operator, made on 9/28. Operator labeled properly. Corrected On-Site Warning

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. Warning

Basic - Dead roaches on premises. Observed 6 dead roaches in dry storage area. Operator removed, cleaned and sanitized. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed white reach in freezer with 2x4's installed to top of freezer not sealed. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep table with steam table. Operator removed sticky tape. Corrected On-Site Warning