SPORTS PUB

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender and cook touching a plated sandwich with the bare hands . Bread and Set up was stop sale. Cook washed hands and put gloves on . Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No letter for conch parasite destruction. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked beef in lift lid unit Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Warning

Intermediate - Cooked washed hands in a sink other than an approved handwash sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and prep area handwashing sinks Warning

Intermediate - No soap provided at handwash sink. Kitchen and prep area handwashing sinks Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked poultry and cooked beef , conch ceviche Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Inside bar and outside bar Warning

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

Basic - Ice bucket/shovel stored on floor between uses. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in Men's bathroom Warning

Basic - Soiled dry wiping cloth in use. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (58F - Cold Holding); Fish (57F - Cold Holding); cut tomatoes (57*F - Cold Hold these item were stored in the lift lid unit on cook line that was unplugged today Toto thaw out. all food was relocated to walk-in cooler to rapid cool. Food was out of temperature less than 4 hours Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade is soiled Corrected On-Site

Intermediate - Handwash sink missing in new prep area preparation area.

Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There are no approved plans on base for the remodel that is taking place in the restaurant. New prep area has been added in the location of the office. There is also refrigeration storage outside the back door and it covered area that is enclosed by a fence. Repeat Violation Warning

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

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

Basic - Floor soiled/has accumulation of debris.

Basic - Ice bucket stored on floor between uses.

Basic - New prep room Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Oil stored on floor.

Basic - Single-service articles improperly stored. On the ground

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting lettuce without wearing gloves instructed and educated the cook to wash hands and put on gloves to touch ready to eat foods. Corrected On-Site Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Warning

High Priority - Toxic substance/chemical improperly stored on food prep table and food storage shelving Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. In the new food prep area with freezers and slicer the handwash sink is not connected to water or drain. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Storage of items in handwashing sink Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. A new prep area has been added to the kitchen . There are no plans on base for the establishment. Warning

Intermediate - The can opener blade Is soiled with food debris, rust . The cutting board on prep table is soiled. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin indoor machine Warning

Basic - Behind the walk-in cooler Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area . Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on the floor Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed cases of raw fish in ROP packaging in cases thawing in the walkin cooler . The Fish is not completely thawed yet. Instructed the cook to open all packages during inspection Warning

Basic - Floor tiles missing and/or in disrepair. New prep area floor missing tiles Warning

Basic - Food stored outside. Observed soda syrup boxes and rack stored outside in an unenclosed area behind the walk-in cooler Warning

Basic - In the walk-in cooler Cardboard used to line food-contact shelves. Warning

Basic - Oil stored on floor in storage trailer and buckets containing pickles stored on the floor in the wall in cooler Warning

Basic - Single-service articles improperly stored on the ground outside back door. Warning

Basic - The walk-in cooler Floor soiled/has accumulation of debris. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site Warning

Basic - microwave has accumulation of black substance/grease/food debris. Warning

High Priority - Cook failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site Warning

High Priority - Raw fish stored over/not properly separated from ready-to-eat food in the walk-in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris , Warning

Intermediate - Handwash sink missing food preparation area wher slicer has been relocated to Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in handwash sink in the kitchen Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. the makeshift prep area that is outside of the kitchen in a fenced area is being used to store and prepare food, a blender , cutting board and 4 refrigeration units with food storage are located in this area. This area must be completely enclosed and have approved drawings with approved finishes and handwash sink , or all food storage and preparation equipment must be relocated to inside the enclosed kitchen. Warning

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. Warning

Intermediate - No soap provided at handwash sink. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Warning

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings ,cooked beef , cut tomatoes in walk-in cooler not date marked Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Plywood Food serving shelve above pass through window. Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Food stored in a room/shed that is not fully enclosed. the makeshift prep area that is outside of the kitchen in a fenced area is being used to store food 4 refrigeration units with food storage are located in this area. Also shelving with food and single service items in this area. This area must be completely enclosed and have approved drawings with approved finishes and handwash sink , or all food storage and preparation equipment must be relocated to inside the enclosed kitchen. Warning

Basic - Food stored outside. Warning

Basic - Hole in or other damage to wall..by the back door Warning

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outdoor Chest freezer lid has cut marks and food debris on top . Soiled gaskets on 2 door reach in cold unit in kitchen. Warning

Basic - Potatoes stored on floor in storage trailer Warning

Basic - Single-service articles improperly stored in an open air area outside back door. Warning

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

Intermediate - - From initial inspection : Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime. - From follow-up inspection 2023-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2023-09-21: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-09-21: - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-09-21: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - At bar the corner Wall soiled with accumulated grease, food debris, and/or mold like substance . - From follow-up inspection 2023-09-21: At bar the corner Wall soiled with accumulated grease, food debris, and/or mold like substance . Time Extended

Basic - - From initial inspection : Basic - Food being prepared in a open air room , where fencing is the wall and ceiling is not enclosed. Slicer is in this area and conch fritters are being mixed in this area - From follow-up inspection 2023-09-21: At callback inspection the makeshift prep area that is outside of the kitchen in a fenced area is being used to store and prepare food, a slicer and 4 refrigeration units with food storage are located in this area. This area must be completely enclosed and have approved drawings with approved finishes and handwash sink , or all food storage and preparation equipment must be relocated to inside the enclosed kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen door, - From follow-up inspection 2023-09-21: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen door, Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Prep area Outback not fully enclosed, slicer and refrigeration are in this area. - From follow-up inspection 2023-09-21: Outer openings of establishment cannot be properly sealed when not in operation. Prep area Outback not fully enclosed, slicer and refrigeration are in this area. Time Extended

Intermediate - Can opener blade is soiled with food debris, mold-like substance or slime.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - At bar the corner Wall soiled with accumulated grease, food debris, and/or mold like substance .

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment in poor repair. Oven door is falling off , stand up freezer is not working, no food in unit.

Basic - Food being prepared in a open air room , where fencing is the wall and ceiling is not enclosed. Slicer is in this area and conch fritters are being mixed in this area

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bathroom used by employees

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Prep area Outback not fully enclosed, slicer and refrigeration are in this area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch ceviche is served . Brenda called the manager Eddie and he told me where to find the letter for parasite destruction for the conch posted on office peg board. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken wings , conch ceviche over pickles in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings are 70F sitting next to fryer on cook line . The cook put the tray of cooked chicken wings back into the cooler to cool down . He states they were out for 1 hour at the rush time. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. For storage of sanitizing container. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.EDDIE DUNN is the manager, ELI is the kitchen manager. No proof of food manager certification certificates on site. The manager Eddie Dunn states they will sign up Toto take the course

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler I observed NO date marking on prepared items chili, white chili, conch ceviche, chicken wings. Cook dated all of these items in the walk in cooler during the inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses at outside bar,

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

Basic - Kitchen Walls and doors and fryer area are soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of beer tap ice bin is soiled. Walk-in cooler fan covers are dusty. PVC pipes for beer lines in walk-in cooler are soiled with mold like substance . The exterior of white cooler holding bottled beer soiled with black mold like substance.

Basic - Under triple sink in kitchen the Floor soiled/has accumulation of debris

Basic - Wood food-contact surface not properly sealed. Wood shelves are not painted or sealed . The shelves are holding packaged food items in dry storage area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch is raw . No letter of parasite destruction on site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun and holster soiled outside bar

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handwash sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Conch ceviche is not identified as raw on the menu.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Side order cup used In ceviche Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.

Basic - Onions stored on floor. Corrected On-Site

Basic - Single-service articles improperly stored. Corrected On-Site

Basic - Stored food not covered. Corrected On-Site

Basic - Wood shelving not properly sealed.