PADDY MAC'S

Basic - - From initial inspection : Basic - Faucet missing at three compartment sink at the bar; Warning - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing at cook line Warning - From follow-up inspection 2025-12-10: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (112F - Hot Holding); butter garlic sauce (121F - Hot Holding)in small steam table at expo line; food out of temperature for approximately 1 hour; water in steam table not hot enough; power turned on; food moved on the stove to reheat to 165 F Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at prep area; stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked brisket Smoked salmon over cooked rice and other cooked food containers in walk-in cooler #2 Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (44F - Cold Holding); rice (44F - Cold Holding)in walk-in cooler #1 food out of temperature for approximately 2 hours; food not prepared or portioned today; food moved to different walk-in Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handle and glass doors at glass cooler in the kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food like corned beef meatballs; stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried fish (128F - Hot Holding) in frying baskets at cook line; as per operator food out of temperature for approximately 30 minutes Advised onto put inside cooler or reheat to 165 F

Intermediate - Handwash sink at cook line not accessible for employee use at all times- pitcher stored inside Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over pastrami Raw smoked salmon plates over mixed vegetables - all in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lemons - walk-in cooler #1; raw burgers over corn beef sandwiches in walk-in cooler #2 Stored properly Corrected On-Site

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. Cole slaw (45-46F - Cooling)at 2:25 to 45 F at 2:40 since 1:30 ; in walk-in cooler #2; door left opened and food covered; at this rate food will not reach 41 f or below ; food uncovered and door closed Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120F - Hot Holding); in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food not covered; operator returned to reheat to 165 F Corrected On-Site

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

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- ribs cooked on Saturday; operator dated Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in cooler by prep area; Removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator moved cell phone from prep table. Corrected On-Site

Basic - Stored food not covered. Chest freezer - specialty ice cubes - operator covered. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. glass door cooler - bread pudding prepared 3 days prior - operator date marked. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - onion soup, tomato sauce not covered - operator covered. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Containers of salad mix on walk in floor - operator moved to shelf. Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler in pantry area. Warning - From follow-up inspection 2021-08-20: Currently will be repaired. Time Extended