TIN CUP CHALICE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 141). During the inspection operator set up Triple Sink (Quaternary 300ppm)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. During the inspection employee cleaned it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout the kitchen areas.

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

Basic - Food stored on floor. Observed 2 cases of chips skins stored on the floor in walk in freezer.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.

Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line.

Basic - Single-service articles improperly stored. Observed 1 case of to go boxes stored on the floor in dry storage.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook touch a raw beef patty and then removed his gloves and put on new ones without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the bar.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed the bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice bucket stored on floor between uses. The chef put them on a rack. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Old labels stuck to food containers after cleaning.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager put the straws behind the bar. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation - From follow-up inspection 2025-05-06: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon stored over cooked wings at walk in cooler. Manager rearranged products. Observed raw shell eggs stored over cheese at reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes at 62F at room temperature at cook line. As per manager, less than 1 hour. Employee took product to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade shield with old food debris at preparation area.

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.

Basic - Floor area(s) covered with standing water. Observed at keg walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall shield with black substance at ware washing area. Observed wall soiled with old food debris at outside bar.

Basic - Waste line missing at soda gun holster. Observed at outside bar area. Manager began placing waste line during inspection. Corrective Action Taken

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificate expired on 10-13-24.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for butter at expo area. Warning - From follow-up inspection 2024-12-09: Observed establishment utilizing time as control for butter at expo area. Time Extended

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quat test kit since 2/2024.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified manager not present at the time of the inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked spaghettis from earlier yesterday with no date inside walk in cooler . Employee dated the products. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Employee inverted the pots and pans . Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside clean pots and pans ready to use.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers. Employee sent them to 3 compartment sink. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water. Water temperature was 88 F . Employee sent the utensils to the 3 compartment sink. Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Stored food not covered. Observed uncovered container with cooked rice stored inside walk in cooler .

Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged fish thawing at room temperature inside prep sink for approximately 1 hr. Employee opened the cold running water to continue thawing the fish. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pasteurized egg whites in walk-in cooler across from office. Manager placed Shell eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Items in warmer across from cook line grill: Manager stated item started reheating at 6:30 am, temperature taken at 8:50 am.

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottles stored next to go cup lids in wait station. Manager moved spray bottles to area away from single service items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings board on reach-in cooler across from cook line grill stained. Blade of can opener on prep table in front of walk-in cooler.

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

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water,101F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of coffee machine in wait station. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf at end of cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped Butter cups 80F less than 4 hrs, relocated to walk-in cooler .

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

Basic - Insect control device installed over food preparation area.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with old food residue.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located by dishwasher area and kitchen area. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water stored on top prep table in kitchen area. Operator discarded it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee in the kitchen area with no hair restraint. Repeat Violation

Basic - Floor area(s) covered with standing water. By the dishwasher machine.

Basic - Floor not cleaned when the least amount of food is exposed. Throughout the kitchen area.

Basic - Food stored on floor. Observed one gallon of oil stored in kitchen floor.

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