BAR (THE)

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed tech in cooler t cook line, gaskets soiled.

Basic - Floors not constructed to be easily cleanable. Underneath equipments at cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop on top of soiled ice machine. Employee removed scoop. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at kitchen pots and pans not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line

Basic - Drain cover(s) missing. Observed at kitchen underneath stove by the corner.

Basic - Equipment in poor repair. Freezer lid completely broken. Unit located at cook line.

Basic - Standing water in bottom of reach-in-cooler. Unit located at cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.

Marked exit/path to marked exit blocked. For reporting purposes only.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed on stove. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer soiled.

Basic - Time/temperature control for safety food thawed under water that was barely runni for ground beef.g/dripping.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Gaskets torn at reach in cooler , cook line.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Floor by cooking equipments, kitchen.

Basic - Objectionable odors in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwashing machine.

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer soiled.

Basic - Open dumpster lid.

Basic - Utensils in poor condition. Spatula.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager made payment while conducting the inspection.. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. According to the manager there are two new employees.

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

Basic - Floors not constructed to be easily cleanable.walk in cooler.

Basic - Floors not maintained smooth and durable. Walk in cooler.

Basic - Accumulation of debris inside warewashing machine.

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef set three compartment sink with quaternary solution.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on hand sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and hand wash sink at front counter.

Basic - Floors not constructed to be easily cleanable. Nader kitchen equipments.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen and walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and hand wash sink at front.

Basic - Floors not constructed to be easily cleanable.

Basic - Hole in or other damage to wall. Kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor at walk in cooler torn.