EATING HOUSE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels onsite. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed excessive cut marks on cutting boards on prep tables. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer chlorine sanitizer dishwasher machine and not test kit available.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen line area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

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 dishwasher machine at bar area at 0ppm, staff replaced empty sanitizer solution retested at 50 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked beef at walk-in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not test kit for quad sanitizer 3 compartment sink and chlorine dishwasher machine at bar area.

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

Basic - Cutting board has cut marks and is no longer cleanable. At cook line and some auxiliary cutting boards.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored with cleaned/sanitized equipment at dishwasher area.

Basic - Employee with no hair restraint while engaging in food preparation. Two employees not wearing hair restraint at cook line.

Basic - Food stored on floor. Several boxes of fries and other food products at walk-in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towel at cook line.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-15: Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-15: At the time of the call back inspection no employees certified for food handler. Employees working in the kitchen for mor than 4 months. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container inside hand sink at front counter.

Basic - Employee eating while preparing food. Bar tender drinking from a cup without lid on.

Basic - Ice scoop handle in contact with ice. Operator removed the scoop at front counter.. Corrected On-Site

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.

Intermediate - No soap provided at handwash sink. Restroom.