HARP AND CELT RESTAURANT AND IRISH PUB

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked raw shell eggs in drawer cooler. Operator immediately discarded Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Salmon thawed in it's originalreduced oxygen package not removed from packaging when thawing . Operator immediately discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Shepards pie ; (100-123F - Hot Holding) less than 4hrs per operator. Operator reheated to 165F for temperature recovery. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On back outside hose bibb

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Gravy containers prepared 1/18 and frozen 1/18 were thawed 1/20 per operator. Does not have re date markimg for thawing

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy in wait station cooler. Per operator made 1/18

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of ice machine . Corrected On-Site

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. Salmon . Operator immediately discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on storage shelf. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bag in a box soda on floor at bar

Basic - Food storage container/container lid cracked or broken. Cracked lid on soiled container in ware washing area. Operator discarded Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato cart next to fryer soiled grease -in between fryers and grill

Basic - Standing water in bottom of reach-in-cooler. -Standing water upstairs in beer cooler -Standing water in beer coolers both sides downstairs

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator immediately paid at time of inspection Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over multiple ready to eat items in wait station cooler. Operator immediately removed 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 - Ceiling/ceiling tile shows damage or is in disrepair. Holes in Ceiling tiles at mop sink and wait station. Ceiling tiles also out of place

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. Salmon. Operator immediately removed from packaging Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line. Advised to not drink/consume food in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in wait station cooler. Above food to be prepared for customers . Operator immediately removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -Cracked lid on chicken salad container. Operator immediately removed (corrected on site) -cracked container of lettuce in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf/cooler tops directly under cook line -Piping behind cooking equipment

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over ready to eat bagged carrots and mashed potatoes in walk in cooler. Operator immediately removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over cheese in lowboy cooler. Operator immediately removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bag of cut lettuce (60F - Cold Holding). In prep cooler. Less than 4hrs per operator. Operator immediately portioned into proper container and put in cooler for temperature recovery. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in side prep cooler next to steam well reading 20F. Ambient temp is 41F.

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 - Bowl or other container with no handle used to dispense food. In Salt and flour containers. Operator immediately removed

Basic - Ceiling tile missing. In mop room

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks/prep persons

Basic - Floor soiled/has accumulation of debris. -under fryer -heavy grease build up under freeze next to fryers -Floor behind clear glass cooler at wait station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top and under flat top and stove

Basic - Standing water in bottom of reach-in-cooler. In beer coolers at both harp and Celt bars

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. bag of frozen Fries in non working freezer less than 4hrs per operator . Operator immediately removed to freezer for proper storage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and tuna thawing at room temperature at 3bsy sink. Operator immediately placed under cool running water Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms in both Celt and Harp upstairs and downstairs - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Second floor back exit door - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At bar slight debris Floor and wall under dish machine in kitchen - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In prep table next to steam well. And beer cooler at bar on harp side - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between hood and reach in cooler on cook line - From follow-up inspection 2024-07-15: Time Extended

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled at bar. Operator immediately removed and cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in basin of hand sink at Harp bar

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 - Food stored on floor. Bucket of Pickles on floor in walk in cooler

Basic - Light shield damaged/in disrepair. Cracked light shield by white reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Dry dish rack shelves has rust

Basic - Standing water in bottom of reach-in-cooler. standing water in Reach in prep Cooler in kitchen by steamwell

Basic - Water draining onto floor surface. In beer cooler on Harp side

High Priority - Toxic substance/chemical improperly stored. Spray bottle of mold removal on prep table 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. Milk opened yesterday. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar Celt side had strainer in it Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce made yesterday. Operator correct date.Corrected On-Site Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse and phone stored with canned goods and sauces on dry storage shelf

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

Basic - Food stored on floor. Boxed oil Corrected On-Site

Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen by white reach in freezer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 employee open canned drinks in reach in cooler at bar Open drink next to container of seasoning on dry storage shelf

Basic - Standing water in bottom of reach-in-cooler. In keg cooler at bar

Basic - Unnecessary items/unused equipment on the premises. Unused sandwich press

Basic - - From initial inspection : Basic - Drain cover(s) missing. At main bar on right side Warning - From follow-up inspection 2023-06-13: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at Celt Warning - From follow-up inspection 2023-06-13: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Boxed oil on floor Corrected On-Site Warning - From follow-up inspection 2023-06-13: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork sausage pork links over open bag of fries in stand up freezer Raw bacon over cooked sausage rolls stand up freezer

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed produced in outside walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in stand up freezer

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for hand sink on both Harp and Celt bars

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. Ceiling tiles missing over mop sink area

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. 2 open drinks on table of 2 compartment prep table in kitchen

Basic - Equipment in poor repair. Gaskets torn on stand up cooler by stand up freezer in kitchen

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at bar area on Harp side

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build on hood filter over grill at cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with black debris at ware wash dish machine area

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Single-service articles improperly stored. Paper towels on floor in dry storage area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in men's bathroom on Celt side only reaching 96°F.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open canned drinks in server reach in cooler. Items moved to a separate bin for employee use only. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light shield broken in kitchen near bar entrance.