WINGHOUSE BAR AND GRILL

Intermediate - Handwash sink not accessible for employee use at all times. Observed fork stored in hand sink on cookline Corrected -observed employee remove and clean a hand sink Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine and quaternary test kit. Location is missing kit to test lactic acid

Basic - Clean linens stored on floor. Observed a bag on clean Linens stored on floor in chemical room Corrected-observed employee place on shelf Corrected On-Site

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 remove Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area

Basic - Floor soiled/has accumulation of debris. Observed floors and walls soiled with grease build up on cookline

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink on cookline draining slow

Basic - Water leaking from pipe and/or faucet/handle. Observed spray hose in dish area constantly running Manager stated a plumber will be coming out to fix soon

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table

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.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored below raw beef. Manager moved the pork above the beef.

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

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

Basic - Current Hotel and Restaurant license not displayed. Observed the current license not displayed.

Basic - Old labels stuck to food containers after cleaning.

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. 0ppm. Manager called EcoLab for service during inspection. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Wings (103F - Hot Holding); in warmer by fryers. Employee put wings back into fryer to reheat. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior.

Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand sink by walk in cooler. Employee removed. Corrected On-Site Repeat Violation

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and sweater on prep table.

Basic - Floor soiled/has accumulation of debris. Walls soiled. Mop sink soiled.

Basic - Food stored on floor. Buckets of celery and carrots on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Reach in cooler interiors soiled. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : 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/ Four servers, one cook, and one manager hired less than 30 days ago with no manager on duty. Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout kitchen. Floor drains soiled. Wall soiled by dish machine area. Mop sink area soiled. Repeat Violation Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Warning - From follow-up inspection 2022-08-19: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Manager fixed dish machine to 100ppm and resanitized affected dishes. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Wings 117F, manager put in fryer to reheat. Recheck 176F. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by sanitizer bucket. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station by iced tea bins. Manager replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink at wait station by iced tea bins. Manager placed soap at sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on cook line. 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. Employee sweaters on top of canned foods.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris throughout kitchen. Walls soiled behind equipment and by mop sink. Ceiling tiles soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. Shelf under prep table by walk in cooler.