KINGS LANES LOUNGE AND SPORTS

Basic - Floor area(s) covered with standing water. Standing water by ice machine by back prep area

Basic - Food stored on floor. Boxes of frozen food in walk in freezer, operator removed Corrected On-Site

Basic - Light not functioning. In dry storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of soda gun waste line in bar area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in reach in cooler , operator moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stored next to bar equipment in front bar area , operator moved Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In keg walk in cooler and under ice machine closest to walk in cooler

Basic - Hole in or other damage to wall. Right side of the entrance of kitchen Repeat Violation

High Priority - Toxic substance/chemical improperly stored at bar hand wash sink by dishwasher. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board soiled at prep station by walk-in cooler. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled at bar. Repeat Violation

Intermediate - Water shut off at employee handwash sink at bar area. Corrected On-Site

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

Basic - Hole in wall at dishwashing station sink and in event dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees both hand wash sink at bar, and at hand wash sink by dishwashing station, Corrected On-Site

Basic - Old labels stuck to food containers after cleaning at dish storage area. Corrected On-Site

Basic - Single-service articles improperly stored. Cases of plastic cups in dry storage room stored on floor. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut melon. Corrected On-Site

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on cooks line

Intermediate - Spray bottle containing pink toxic substance not labeled. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Under ice machine Corrected On-Site

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

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch located at the ice cream holder. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler number 10 pico de gallo (48F - Cold Holding); portion cooked ground beef (49F - Cold Holding); Portion cooked chicken (45F - Cold Holding) Less than 4 hrs per chef, placed in walk in freezer for temperature recovery. 20 min later pico de gallo 42F, cooked portion chicken 40F, Cooked portion ground beef 37F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink was blocked at the bar. Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags and drinking cups were stored on top of the bar and underneath the waiter area. Corrected On-Site

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -near walk in cooler inside kitchen, blocked by keg/beer delivery Corrected On-Site

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/

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.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on surface of monitor above cutting board -top of pizza oven

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar in back

Basic - Floor area(s) covered with standing water. Under ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface. In bar area, in reach in cooler

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in bars

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./chlorine 0ppm, set up 3 compartment sinks. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade hummus made more than 2 weeks ago. Fresh garlic aoili made more than 2 weeks ago. Fresh garlic with oil made 10 days ago/all in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked diced chicken cold holding at 45F overnight. Heavy whipped cream cold holding at 47F overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked diced chicken cold holding at 45F overnight. Heavy whipped cream cold holding at 47F overnight. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar both hand sinks/ Corrected On-Site

Intermediate - No soap provided at handwash sink./bar both hand sinks/ Corrected On-Site

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.

Basic - Equipment in poor repair./cook line reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water./both ice machines in kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris./walk in freezer floor.

Basic - Ice buildup in reach-in freezer/ice cream freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./scoop for cornmeal/u dear kitchen prep table/ Corrected On-Site

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. Dish machine in main bar 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened bag of Frozen uncooked chicken tenders in freezer above brownies and French fries. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked at 2:45 Blue cheese crumbles 47F Sliced cheese 50F Pork portion 50F Re check at 3:50 Blue cheese crumbles 44F Pork portion 43F Sliced cheese 44F Corrective Action Taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Outside gauge of machine reading 70F. Instructed operator to us 3 compartment sink for sanitizing,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on expo line and at prep table. Corrected On-Site

Basic - Floor area(s) covered with standing water. At ice machine near dry storage. Corrected On-Site

Basic - Food stored on floor. Bags of ice on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Dessert station freezer.

Basic - Interior of oven/microwave has accumulation of grease/food debris. On left side of expo line near dessert station. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Current Hotel and Restaurant license not displayed. Emailed operator a copy from OnBase. Corrected On-Site

Basic - Equipment in poor repair. Sandwich top cooler lid handles on the cooks line.

Basic - Floor area covered with standing water by the ice machine

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting oranges. Educated and had him wash rest of fruit before cutting. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine.

Basic - Waste line missing at soda gun holster on both guns on shared ice bin when entering g bar across from bowling alleys. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Basic - White Cutting boards on the sandwich top reach in coolers on the cooks line has cut marks and is no longer cleanable.

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. Kitchen DM at 200 ppm. Manager called vendor and coming out later this afternoon.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders in a pan over French fries in reach in freezer on the cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)White cutting boards stained/soiled on the cooks line. 2) can opener soiled

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 6/2021 at the ice machine

Basic - Dry storage shelves with rust that has pitted the surface in the kitchen.

Basic - Waste line missing at soda gun holster at the far bar. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice flour not labeled on the dry item shelf. Corrected On-Site