CITY WORKS EATERY AND POUR HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked pimento cheese 45°f stored on the top panel reach in cooler on cook line, stored less than 4 hours recommend to quick chill product, Chef discarded at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting soiled has black discoloration left on the surface, recommend to replace or resurface.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not properly stored must be inverted located behind the outside bar. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry Observed wet mop stored inside mop bucket . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean lexons in dish room Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. On cooks line

Basic - Single-service articles not stored inverted or protected from contamination. Grilled picks on pantry station Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken 44°f stored in Fry station, bbq chicken 44-45°f stored in cooler less than 4 hours recommend to quick chill chicken in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of mash potatoes 121°stored on steam table, recommend to reheat to 165°f rechecked @1pm reheated product 167°f Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on the bottom of reach in cooler located on cook line.

High Priority - Toxic substance/chemical improperly stored. Observed bucket of sanitizer stored with plastic spoons on the expo line. Chef removed at time of inspection Corrected On-Site

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 gallon of milk stored in cooler overnight not date marked. (Expo line) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and blue cutting boards soiled has black discoloration on the surface used for salads. Pantry area.

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. Romero Gonzalo (cook) expired 4/12/2024 per Chef Corey will notify company. Will checked employee food handlers training next routine inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water and soda in the prep area. on the counter in the prep kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing watch while preparing peppers. Explain to General Manager

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee portions cups homemade salsa and ketchup on the expo line wearing no hair restraint. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed old trash and debris on the dining room floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on the counter near expo line and the chairs in the dining room.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons on the expo line.

Basic - Stored food not covered. Observed baked beans uncovered inside walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grills of panini press heavily soiled on cooks line

Basic - In-use tongs stored on equipment door handle between uses. Oven handle and on cart on cooks line Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Temperature picks by grill

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insects in the kitchen on the expo and one in the main bar area. Called Supervisor on duty Madeline next unannounced inspection. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed five white cutting boards has red stains left on the surface located on Cook line.

Basic - Old food stuck to clean dishware/utensils. Observed old cheese and salad stuck to clean bowls on the expo line,Manager removed. Corrected On-Site

Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed energy drink stored inside reach in cooler on the cook line. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near dry storage shelves Recommend to notify current pest control service to treat the specific area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of lemons stored on top of the hand wash sink located behind the main bar, employee removed. Corrected On-Site

Basic - Equipment in poor repair. Observed blue transport cart cracked in the center used for food items. Employee discarded transport cart. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting board stored in the prep counter in salad area.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed romaine lettuce cut prior to washing.

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 dish washer touching soiled dishes also clean equipment without changing gloves and washing hands in between spoke to Chef concerning the problem.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects near beer taps behind the main bars, recommend to notify current pest control service. Supervisor on Duty Savitri notify will be next routine inspection.

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 package of cheddar cheese not date marked stored inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled stored on the prep counter.( cook line)

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked on the plastic containers used for chicken wings located in the walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel interior ice machine has black mold like growth on the surface. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed take out containers stored on shelve next to hand wash sink. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the salamander has terrible grease accumulation, charcoal also on the flat grills, fryers in the back has black old grease dried on the surface, recommend Chef to clean more often.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pipes has leaking grease accumulation behind the grill on the cook line, recommend Chef to clean more often.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler used for ribs on the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Need to wash hand before putting on gloves when switching task

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 44° after one hour: corrective action taken: place ribs into walk in freezer to achieve 41° for temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sugar container

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the bar

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. Checked dishmachine 0 ppm chlorine not sanitizing properly spoke to Manager will notify dishmachine company. ( bar area) Recommend to use 3 compartment sink to wash, rinse and sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red stains on the surface.(cook line hot area) Manager replace cutting board at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand wash sink located in the dishmachine area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag stored on counter top in the prep kitchen. Corrected On-Site

Basic - Light not functioning. Observed 3 lights not working underneath fire suppression hood system in the prep kitchen, per Chef light ordered. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop sink not upright.