DILLONS PUBLIC HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top reach in on cookline Fish (50F - Cold Holding); Poultry (52F - Cold Holding); Beef (50*F - Cold Holding) Items relocated to walk-in unit or ice down in prep counter until unit can be serviced. Corrective Action Taken Repeat Violation

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. Corrective Action Taken

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. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk-in coooer

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

Basic - Prep counter on cookline , Cold holding equipment ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigeration tech is on site during inspection and will check the unit . Repeat Violation

Basic - Walk-in cooler Floor soiled/has accumulation of debris.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 73* Placed into cooler . In reach in cooler on cookline Beef (45F - Cold Holding); Poultry (51F - Cold Holding); Fish (49F - Cold Holding); cole slaw (50F); pasta (55F - Cold Holding); potato salad (47*F) Lids were closed and thermostat was adjusted to lower temperature. Corrective Action Taken

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 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

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.walk-in cooler fan covers , beer lines and gages are soiled .

Basic - Reach in cooler on cookline , Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Not holding at 41 or below Lids were close and thermostat was lowered to colder temperatures Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F butter was put into refrigeration Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw cooked ribs ,in walk-in cooler not date marked

Basic - Cardboard used on walk in cooler floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Food stored on floor. Soda syrup on floor, Food stored on floor in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving is soiled between shelf spacing slats. Fan covers in walk in cooler are soiled .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatloaf 115F

Intermediate - Slicer and blade soiled with food debris Chef broke down and put parts in dish area . Corrective Action Taken

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

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler and on cook line floors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding sauces is soiled , Hood system filters are solid with dust, greasy, gaskets are soiled on salad dressing reach in cooler

Basic - Single-service articles improperly stored . To go plastic ware is Stored on floor in dry storage area

Basic - Stored food not covered. Flour container has no lid

Basic - Walk in cooler Floor soiled/has accumulation of debris.

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

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. Brian Dawson 5/31/20 Sandra Jerome 5/10/20 Jean Charles 5/24/21 Shameless Johnson 6/10/21

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

Basic - In kitchen Ceiling/ceiling tile shows damage or is in disrepair.

Basic - In walk in cooler the keg Wall and fan covers are soiled with accumulated grease, food debris, and/or dust

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

Basic - Light not functioning. In walk in cooler , next to door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler holding side orders of dressing , gaskets soiled.

Basic - Walk in cooler Floor soiled/has accumulation of debris under shelving.