SUNCOAST BROADWAY DINNER THEATRE

Intermediate - Food-contact surface soiled: The can opener is soiled with food debris.

Basic - Ceiling tile missing. Multiple in kitchen Drop ceiling missing over ice machine, frame is still there. Repeat Violation

Basic - Open dumpster lid.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pads (71F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On tables in dining room - butter pads (71F - Cold Holding)see stop sale . Operator will use time control and keep butter on buffet

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stained, grooved

Basic - Ceiling tile missing. Multiple in kitchen Drop ceiling missing over ice machine, frame is still there.

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

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezeguard for buffet table holding hot dog assembly station. Discussed requirement with operator. Warning - From follow-up inspection 2025-01-30: Observed no sneezeguard for buffet table holding hot dog assembly station at time of callback inspection. Time Extended - From follow-up inspection 2025-04-10: Not serving food at time of CB 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. Missing for Chris H., Sheldon H., and Zack W. Warning - From follow-up inspection 2025-01-30: Time Extended - From follow-up inspection 2025-04-10: Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes then handle clean dishes without washing their hands. Discussed proper procedures with employee and they washed their hands. Corrective Action Taken

Intermediate - Employee applied hand antiseptic in place of washing hands as required with soap. Observed servers washing hands with antiseptic in servers station instead of soap. Operator replaced with soap. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach-in cooler above prepared food without a lid. Employee moved and stored correctly. Corrected On-Site

High Priority - Observed employee washed hands with cold water in wait station area after handling soiled plates.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee carry dirty dishes back to server/bus area and plate lemons on a dish to serve to a customer without washing hands and fill a pitcher with water to bring to a table.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored on dry storage shelf next to dry storage condiments like ketchup and rice. Employee moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in kitchen.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee put orange slices on rim of glass with their bare hands in the bar area. Employee grabbed tongs. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner stored above clean plates on a wire rack. Employee moved. Corrected On-Site

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.

Basic - Ceiling tile missing. Observed 6 tiles missing in the kitchen to the right of the ovens. The kitchen manager stated there are active repairs being done to the ceiling. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of a red door off the hallway next to the warewashing room.

Basic - No handwashing sign provided at a hand sink used by food employees in the wait station and in the warewashing area.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates on cart dispenser in buffet area with food contact surface not protected.

Basic - Stored food not covered. Observed ice bins in wait station area without lids to protect ice.

High Priority - WTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station 56F, removed from refrigeration approximately 30 minutes prior. operator put back into cooler Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit for towel buckets

Basic - Ceiling tile missing. In kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes taken outside to move to kitchen on other side of building, discussed with manager on duty, dishes re-washed.

Basic - Equipment in poor repair. Walk in cooler gasket torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Walk in cooler door gasket soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar, moved to tub Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on the cook line too strong. 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 items stored on prep table with scale, measuring cups, and clean plates

Basic - Employee with no hair restraint while engaging in food preparation. Several staff members no restraint. Discussed the import of wearing hair restraints while involved in food prep

Basic - Floor not cleaned when the least amount of food is exposed. Main kitchen. Prep and cook line areas

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Food stored on the walk in freezer floor. Discussed with operator the need to store all foods a minimum of 6" off the floor

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored on the floor in dish area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep table Corrected On-Site

Basic - - From initial inspection : Basic - 2 Light fixtures not functioning in back kitchen. Warning - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile with dust over coffee/drink service area. Ceiling tile missing in ladies room Warning - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks of glass door cooler in kitchen. Fan on the wall in kitchen Walk-in cooler gasket Blue air filters in wait station hallway Warning - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Silverware stored upright with the food-contact surface up in silverware rolling area in back kitchen, and on table in kitchen Warning - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-12-01: Time Extended