STUFFED PIG

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

High Priority - Raw animal food stored over carton drinks. In WIC Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Vinegar in squeeze bottle not labeled . Corrected On-Site

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 server touching ready to eat food used in drinks. The manager talked to server about the use of gloves or utensils to touch RTE foods. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, Used for dumping at wait station. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At new bar

Intermediate - Handwash sink not accessible for employee use at all times. At wait station blocked by case of bottle s Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher handle dirty dishes then handle clean dishes without washing his hands Discussed the process of handwahing with dishwasher and the necessity for washing hands between the handling of dirty and clean dishes And had all contaminated dishes rewatched rinsed and sanitized and properly handled Corrected On-Site

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. Dishwasher touched face ,rinsed face with water from triple sink while doing dishes, the washed dishes, loaded clean dishes and put them on shelf, all with no proper hand washing . Discussed the process of handwahing with dishwasher and the necessity for washing hands between the handling of dirty and clean dishes And had all contaminated dishes rewatched rinsed and sanitized and properly handled Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed the process of handwahing with dishwasher and the necessity for washing hands between the handling of dirty and clean dishes And had all contaminated dishes rewatched rinsed and sanitized and properly handled

High Priority - Employee washed hands with cold water. Discussed the process of handwahing with dishwasher and the necessity for washing hands between the handling of dirty and clean dishes And had all contaminated dishes rewatched rinsed and sanitized and properly handled

High Priority - Employee washed hands with no soap. Discussed the process of handwahing with dishwasher and the necessity for washing hands between the handling of dirty and clean dishes And had all contaminated dishes rewatched rinsed and sanitized and properly handled

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. Emailed handout to the owner. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand wash sink at wait area

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in dish machine .

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No chlorine in dish machine , Sanitizing in triple sink until repairs are made on dish machine. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. @ Mens bathroom used by employees. Water heater was unplugged Corrected On-Site

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

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. @ Mens bathroom

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and plate stored on hand wash sink in wait station building

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/ Karen Dennis 10/19/20

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

Basic - Clean equipment/dishware/utensils stored below paper towel dispenser exposing the items to drips from people's hands. Observed in kitchen

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

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone, keys and pills on cutting board in kitchen

Basic - Observed pot of potatoes stored on floor.

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. Ana Pena

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic ice scoop has a crack in it. Discarded by owner. Corrected On-Site

Basic - Hole in or other damage to wall.

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