FLORIDA AVENUE BREWING CO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area and cook line

Basic - Cutting board has cut marks and is no longer cleanable. Observed on all cutting boards in kitchen area and on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on the back prep tables.

Basic - Cutting board has cut marks and is no longer cleanable in the kitchen prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the back prep area. Manager unstacked containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: par cooked fries (60F - Cold Holding). Manager moved to cooler and discussed time as a public health control Re-temped at 50f- 20 minutes Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep station

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. Next to prep station due to leak

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in make line containers

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with yellow sanitizer not labeled on shelf above mop sink Corrected observed manager dump chemical down mop sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine along silver metal inside ice machine

Basic - Dishmachine has no data plate/operating specifications. No data plate on dish machine

Basic - Drain cover(s) missing. At mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store don prep table Corrected observed employee remove Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets stored on floor in front of ice machine Corrected observed employee hang Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer on back prep area

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on oven handles on cookline oven Corrected -observed employee remove Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed bulk powdered sugar with no label on dry storage shelf Corrected -observed employee label Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee voluntarily discard 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. Observed employee purse stored on prep table Corrected observed employee remove Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in chest freezer on back kitchen

Basic - In-use tongs stored on equipment door handle between uses. Observed four pairs of tongs stored on oven Corrected -observed employee remove Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 bucket stored on floor on cookline Corrected-observed employee place on shelf Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour and sugar with no label adjacent to dish area Corrected- observed employee label Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of apricot halves. One dented can of Dijon Mustard. Manager segregated and discarded. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for approximately 5 seconds.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dish machine area. One fly at indoor bar. One fly by dry storage area.

Intermediate - Handwash sink hot water does not have enough water pressure to properly wash hands.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 71F at sink by drink station in lobby.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of apricot halves with other cans in dry storage. Dented can of Dijon mustard in dry stairwell. Manager segregated cans. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Manager 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. Phones on prep table. Manager removed phones. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine at 147F. Manager will discontinue use of this dish machine and only use chlorine dish machine or wash manually.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for buffalo sauce with butter, cooked onions and peppers and butter. Manager time marked all items. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Manager moved tongs to different storage area. Ice scoop handle in ice at bar. Manager moved scoop so handle is above ice. Utensils at cook line in standing water. Discussed with manager. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in two door cooler by dry storage. Manager removed. Corrected On-Site

Basic - Wall, floors, and ceilings not smooth, nonabsorbent and easily cleanable in storage room by outdoor bar with coolers.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on cooked onions on cook line. Employee time marked. 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 drink in reach in cooler. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 77F on cook line. Employee removed. Tongs on oven door handle. Employee removed all tongs. Corrected On-Site