LOCALE GASTROPUB & TEST KITCHEN

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. Dishmachine Chlorine 0ppm. Advised operator to use 3 compartment sink until dishmachine is working properly. Operator set up 3 compartment sink with Chlorine sanitizer, 100ppm. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024 Advised operator to renew license. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. No soap at cook line hand sink. Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-11: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-11: Same Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door Warning - From follow-up inspection 2024-01-11: Same Time Extended

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. Chlorine 0 ppm tested 3 times. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023 Warning

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. Emailed one Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Large screen stored in bar hand sink. Employee removed the screen. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Emailed form Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork,black beans cooked on Tuesday today is Thursday not date marked. Explained. Warning

Basic - Food stored on floor. Box of oil stored on floor in the kitchen. Employee moved to shelf on utility cart. Corrected On-Site Warning

Basic - Outer openings not protected with self-closing doors. Back door Warning

High Priority - Employee touched clothes and eye glasses and then engaged in food preparation and handled clean plate without washing hands. Educated on proper hand wash when handling food

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground sausage not commercially packaged over hot dogs commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over french fries and plantains in reach in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (44 - Cold Holding); Holding);pork (56F-cold holding) in reach in cooler at cook line. As per operator food left out. Food not prepared or portioned today. Food out of temperature for less than 4 hours. Operator closed open air gaps and placed food on ice. Corrective Action Taken

Intermediate - Handwash sink at bar not accessible for employee use at all times. Hand sink storing strainer. Employee removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yams and pasta cooked two days prior not date marked in reach in cooler. Operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense cornstarch.

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Rice container on the floor in the kitchen. Operator stored properly. Corrective Action Taken

Basic - Single-service articles improperly stored- on the floor in the kitchen. Operator stored properly. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator fixed quaternary sanitizer to 200 ppm. Corrected On-Site