TEAK NEIGHBORHOOD GRILL

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 at bar 0 ppm, operator primed machine, tested 50 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blower in front of hand sink at ware washing area

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner at bar not labeled in spray bottle Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse hanging on rack with spices, jacket, keys and electronics on table with microwave Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container/container lid cracked or broken. Container holding chips cracked

Basic - Hole in or other damage to wall to right of beer walk-in-cooler

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

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Freezer on line soiled

Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cooks line and prep area

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

High Priority - Dented/rusted cans present. See stop sale. #10 can of fancy ketchup #10 can of Queso

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. Provided operator with handout - employees working signed and dated form Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels-at sink in kitchen Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen and prep area

Basic - Cutting board has cut marks and is no longer cleanable to boards on line

Basic - Equipment in poor repair. Left freezer door comes off when opened on line

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by ware washing has no sign Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in floor drain/floor drain draining very slowly. Hand sink cooks line slow draining

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk-in-cooler lighting very dim

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

High Priority - Dented/rusted cans present. See stop sale.White queso sauce .

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee working at cook line grabbed phone from pocket , looked at it , placed back on pocket and continue working .

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flying insects on second bar.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched phone and continue working.

High Priority - Toxic substance/chemical improperly stored. Chemical use to kill flying insects stored next to simple syrup at bar. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Debris on slicer.

Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located near beer walk in cooler blocked by ladder. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Spray sanitizer bottles stored at bar with no label. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Mahi kept on reach in cooler. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored on prep table located on cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees wearing bracelets and watches while working. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust . Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler across from grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Romaine lettuce kept on reach in cooler overnight with temperature of 46F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Debris on can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Strainer inside hand wash sink at bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Windex and deagreaser reset bottles not labeled. Located at mop sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.Tank located at liquor storage. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles on cook line have dust.

Basic - Drain cover(s) missing at drain under dish machine at bar.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee reheating sauces and placing sauces on new containers while wearing a bracelet.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.Hood filters removed to be cleaned. Corrected On-Site

Basic - Floor area(s) covered with standing water. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer at reach in cooler across from burners. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on both bathrooms. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.Old labeled on pasta container.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance in reach in cooler shelves in cook line.

Basic - Working containers of food removed from original container not identified by common name.Bulk corn starch and flour. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Manager cleared Repeat Violation - From follow-up inspection 2022-05-17: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In bar area - From follow-up inspection 2022-05-17: Time Extended

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per cooks and operator, Salmon is served undercooked if ordered by guest, - advised operator, until this is Item is marked on the menu, it cannot be served undercooked, it must be cooked to a minimum temperature of 145°

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 Upon arrival, 8 employees working, no certificated food manager on site, during inspection, Manager Jessica Frigon, certified food manager arrived during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to any sink in kitchen Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 LP tanks stored inside by back door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (50°F - Cold Holding);

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. Sliced cheese, sliced deli meats prepared prior day

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Electric slicer

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher stored in hand sink next bar entry

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scallops potatoes prepared prior day.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers stored on floor in kitchen area

Basic - Food stored on floor in walk-in freezer. Several cases and bag of ice.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, flour, bread crumbs