BOUNCEHOUSE SOCIAL EATS & TAPAS

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vac flow on hose located under hand sink in bar

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

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. Expired for Thomas he will be taking The Serve Safe since he has been promoted.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Covers located over hood filters are missing from hood

Basic - Light shield damaged/in disrepair. Light out in cook line

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in bathrooms

Basic - Building components, attachments or fixtures in poor repair. Leak from ceiling per manager might be a/ c drip pan . Work order in place. Located in an area is away from food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados kept in cook line, employee washed and removed stickers Corrected On-Site** Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink in cook line to fill container.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind flat top.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Noodles 58F cold holding in prep cooler over 4hrs per operator. Operator immediately discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch 52F less than 4hrs per operator in prep cooler. Operator immediately put on ice bath for temp recovery Cooked Noodles 58F cold holding in prep cooler over 4hrs per operator. Operator immediately discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso on stove less than 4hrs per operator. 115F .Operator reheated to 175F for temperature recoveryCorrected On-Site Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on walk in freezer door

Basic - Ice scoop handle in contact with ice. Coke nozzles touching ice in multiple ice bins at bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine at bar Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu for spicy tuna roll does not identify raw or undercooked food Corrected On-Site

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

Basic - Faucet/handle missing at plumbing fixture. Faucet handle in disrepair in handwash sink next to make table

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No air ambient thermometer in RIC in front of griddle Corrected On-Site

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 pound of arugula in walk in cooler was yellow,black and slimy

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at hand washing sink at cooks line does not dispense enough water pressure. The cold water has sufficient water pressure and temps at 85F

Basic - Cutting board has cut marks and is no longer cleanable. Green,brown and red cutting boards in kitchen grooved and stained

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation with no beard guard

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door frame at walk in freeer

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops at both bars stored on ice machine Flour handle in direct contact with food

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw chicken stored over night in walk in cooler 45, fried chicken stored overnight in walk in cooler with temperature of 46, herb butter stored in walk in cooler overnight with temperature of 46F. Coleslaw kept in reach in cooler cook line overnight with temperature of 45F. Sliced tomatoes kept in reach in cooler on cook line overnight with temperature of 45. Warning - From follow-up inspection 2022-10-03: Raw chicken 46 Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken 45, fried chicken 46, herb butter with temperature 46 All kept in walk in cooler overnight. Warning - From follow-up inspection 2022-10-03: Chicken 46, herb butter 43, cooked chicken 43 Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak on spray hose on three bay sink. Warning - From follow-up inspection 2022-10-03: Time Extended