DRAFTHOUSE GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee talking on personal cell phone taking gloves on and put new gloves on without washing hands first, prior to starting to work with foods. Educated and employee washed hands; Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw fish and taking gloves off and putting new ones to start working with other foods, without washing hands first; educated employee; employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over cheese sticks and jalapeños poppers not commercially packaged in chest freezer at the back of the kitchen Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw container of pork chops over cooked pork in walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at the back of the kitchen Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the flat top in water at 126 F; operator discarded water; Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. cooked wings (130F - Cooking); operator returned food back to oven; rechecked to 187 F; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw opened cases of fish over bags of potatoes- not commercially packaged in freezer at the back room ; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers container on top of whole muscle beef tenderloin in reach in cooler at cook line; operator stored properly Raw bacon over cooked meatballs and ham in walk-in cooler; stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle steak in walk-in cooler; stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees numerous times touching visibly soiled towels kept at the hip or used to wipe gloved hands or prep surfaces continued to work with foods touched clean plates without changing gloves and washing hands; educated; employees washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (42-49F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portions made; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (92F - Hot Holding)on the prep table next to steam table at cook line; food out of temperature for approximately 1 hour; operator decided to cool down; moved inside cooler; turkey (127-137F - Hot Holding);at cook line on the flat top; food out of temperature for approximately 20 minutes; food moved in the stove to be reheated to 165 F; Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. meatballs (116-120F - Reheating)at 11:30 to 126F -135 F at 1:00 since 11:00 ; on the flat top at cook line; operator placed on the burners to quicky reach 135 F on all parts of the food; Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (48-52F - Cooling)at 11:49 to 48-52 F at 1:04 since 11:15 ; in reach in cooler #1 at cook line; at this rate food will not reach 41 F or below; food overstocked; smaller portions made; Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen Repeat Violation

Basic - Accumulation of debris inside and outside warewashing machine.

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. Tuna and mahi in reach in cooler at cook line - no longer frozen; operator removed from ROP bag; Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electric bike stored inside the establishment at the back next to single service items; Advised to store bike properly;

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 127 F at cook line; utensils removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked meat in freezer chest in thank you grocery bag Removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over mozzarella sticks in freezer chest in back prep area Removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned 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. Maui In Walk in cooler removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-23: Tuna salad (63F-Cooling) @ 11:44; cooling since 10:00-62F @ 12:04. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken wings and cooked filets in meat walk in cooler Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Prep area

Basic - Working containers of food removed from original container not identified by common name. Flour in prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. Corrected On-Site Repeat Violation

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. At dish machine; chlorine 0ppm. Operator primed machine, retested at chlorine 0ppm. Lines dispensing chemicals are incorrectly matched, operator corrected and continued priming machine. Triple sink is set up to quaternary 200ppm for manual sanitization until machine is sanitizing properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Ice bath next to fryer; buttermilk (59°F - Cold Holding), ice only underneath pan/not surrounding product level. Operator stated being held 1 hour, added ice to/surrounding product. Second temperature; 41°F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Bain Marie on stove/flat top; mashed potatoes (126°F - Hot Holding); item held triple panned. Operator stated item reheated on stove prior to being placed in Bain Marie and held less than 2 hours, moved back to stove top to reheat. Second temperature; 165°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish storage area; threaded faucet with hose attached, no vacuum breaker.

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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

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.

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. At walk-in cooler; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on flip top cooler cutting board. Operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; sanitizer buckets stored on floor. Operator moved to shelf under flat top. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 400ppm) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach stored over canned tomato sauce-operator moved tomato to food storage area. Corrected On-Site

Basic - Beverage tubing/cold plate not separated from stored ice.

Basic - Carbon dioxide/helium tanks not adequately secured. In freezer storeroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. In freezer storeroom exterior door has a gap between the doors.

Basic - Ice bucket/shovel stored on top of ice machine and ice buckets not inverted.

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed water and utensils replaced. Corrected On-Site

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at >200ppm operator switched to Quaternary ammonia 400ppm. Corrected On-Site