PROPS ALE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Unpasteurized shell eggs over sugar and and pickles Eggs moved during the inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line cooler - raw shrimp 44/45F less than 1 hr per cook

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 - Carbon dioxide tanks not adequately secured. Rear storage area

Basic - Covered waste receptacle not provided in kitchen unisex bathroom.

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: - tested to 0ppm. Kitchen manager primed and still tested at 0ppm. Has maintenance coming out on 09/23/2022. Set up third sink of three compartment sink to sanitize. Quatrenary amonium 200ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - both of the soda gun holsters are dirty. Bartender cleaned during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: - interior of ice machine all along the top is dirty with a mold-like substance.

Basic - Employee with no hair restraint while engaging in food preparation: - cook with no hair restraint on his head. Kitchen manager had him correct. Doorag applied. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook was outside smoking. Returned to the kitchen and started prepping food without washing his hands. Manager gave corrective feedback and employee washed his hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - two spigots near floor in back of kitchen. Kitchen manager went to purchase during inspection. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - establishment uses a soy spray on the grill for hamburgers and chicken. They also spray the pretzels with the soy so the salt sticks to it. District Manager present and making the changes on the menu during the inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. - no soap at hand-wash sink in dish room.

Basic - Carbon dioxide/helium tanks not adequately secured. - four tanks in back storage room across from ice machine. Manager secured the tanks to prevent them from falling over. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - produce walk-in cooler has shelves and fan guards that are dirty with dirt and a white mold-like substance.

Basic - Single-service articles improperly stored. - box of napkins on floor in back expendable supply storage room. Employee put on shelf during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - two spigots in kitchen do not have a back flow preventer on them.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of ice machine. Kitchen manager cleaning during inspection. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. - sani bucket on floor in kitchen. Kitchen manager got off the floor. Corrected On-Site