THE POLITE PIG

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature arugula 46°f stored inside reach in cooler less than 3 hours recommend to quick chill product. Checked Cole slaw 46°f, grilled corn 45/46°f stored inside walk in cooler less than 4 hours recommend to quick chill. Recommend training for employees, checked temperatures more often. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw date marked 5/13 stored inside walk in cooler found out has incorrect date mark on the product, Cole slaw prepared on 5/14 changed label immediately recommend training for employee. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked water temperature 74°f at the hand wash sink located front service line water value readjusted hot water was turn low rechecked 90°f. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has terrible dust accumulation on the surface located in the walk in cooler.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed bar tender wearing a long pony tail not ineffective restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves in the dish machine room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in reach in cooler located on the cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residue on the bottom of reach in freezer near the dish machine.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Let sit for 10 minutes, Then re ran machine, 160f. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Quat sanitizer bucket over 500 ppm. Remade and was 300ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Ice in hand sink. Chef removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Fry scoop. Corrected On-Site

Basic - Floor area(s) covered with standing water. -By warmers. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed fruits unprotected stored on the bar customers seating in front of the the fruit tray, must keep covered for protection.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed unclean water used for utensils has floating food particles stored on the steam table. Employee changed at time of inspection Corrected On-Site Repeat Violation

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Checked beef, pork steak 125°f stored inside hot box recommend to reheat product in the oven. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working cook line has no beard guard while food handling.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed food floating in the water where utensils are stored on the cook line, recommend to change water more often.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards very greasy used on the cook line. Can opener has food debris left on the blade.

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. Spoke to chef Philip cook food handlers training expired Willy Durlus 10/26/2024 expired , must provide proof of updated certificate by next unannounced inspection.

Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor throughout the cook line and the dishmachine area.

Basic - Garbage can soiled. Observed two soiled trash cans in the kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign near hand sink in the smoke room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible grease accumulation on the hinges on the smoker.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese cake no date marked stored inside reach in cooler ( pantry area) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white residue on the top of the mixer used for cornbread. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two fan guards has terrible dust accumulation on the surface located in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of the smoker has terrible grease accumulation.

Basic - Water filter not designed to facilitate disassembly for periodic servicing and cleaning. Observed slime like growth on the exterior of the water filter used for ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink at inside small bar next to single service cups Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Watermelon in walk in cooler

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine twice not sanitizing properly final rinse not reaching proper temperature, wash cycle gauge reading 150°f rechecked dishmachine reaching 160°f, Chef notify Ecolab technician. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 4/1/2023 spoke to Chef Notify corporate office paid for license. Corrected On-Site

High Priority - Reduced oxygen packaged food label lacking use by date. Observed ROP package lacking the use by date for beets and fondue per Chef using less than 48 hours. Observed label on package 5/5-5/12 more than 7 days, explained the labeling date marked to Chef.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains left on the surface,recommend to replace or resurface.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the shelve in the dishmachine area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers has terrible grease accumulation on the back of the equipment. (Cook line)

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of both coolers in the dessert cooler and beer cooler.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle glass cleaner stored next to bag of muffin mix(expo line) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards soiled on the cook line recommend Chef to replaced or resurface.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve in the dishmachine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in beer walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination. Soufflé lids not inverted on cooks line. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans mandarin oranges stored on the expo line, Manager remove cans. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Checked Cole slaw stored on the tray on expo line not time mark, spoke to Ext Chef determined time 10:30am Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains on the surface, stored in the salad area, Employee changed cutting board at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Checked paper towel not able to dispense located in the dishmachine area. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floors in dishmachine room.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed macaroni cheese has scoop stored inside container, stored inside walk in cooler. Corrected On-Site