CLEAR DRAUGHT HAUS

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line in prep area. South side of building. Warning - From follow-up inspection 2025-11-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from cook line. Warning - From follow-up inspection 2025-11-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in use on cookline and in warewashing area grooved and are no longer cleanable. Warning - From follow-up inspection 2025-11-03: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers and plastic containers wet nesting in ware washing area. Informed operator, they instructed employees to let them air dry before stacking. Warning - From follow-up inspection 2025-11-03: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area. Warning - From follow-up inspection 2025-11-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted and soiled. Informed operator of rusted surface. Warning - From follow-up inspection 2025-11-03: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for only 8 seconds. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched glasses then changed gloves without washing hands Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiping gloved hands on soiled pants and soiled apron Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched speakers then clean dishes without changing gloves or washing hands Warning

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. Employee prepped lettuce no gloves. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened raw beef over ready to eat food in stand up freezer next to cookline. Operator removed the raw beef and placed it under ready to eat food. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook and expo with heavily soiled gloves on touching ready to eat food and clean dishes without Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located in the back of the building missing vacuum breaker on splitter. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line in prep area. South side of building. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from cook line. Warning

Basic - Bowl or other container with no handle used to dispense food. Small plastic cup used as scoop in container of red pepper flakes. Operator removed plastic cup from container. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in use on cookline and in warewashing area grooved and are no longer cleanable. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches, bracelets and other forms of jewelry. Notified operator that those needed to be removed. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on line lacking beard guards. Informed operator to instruct employees on proper procedures. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees in prep areas not wearing hair restraint. Notified operator to inform employees of proper procedure. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers and plastic containers wet nesting in ware washing area. Informed operator, they instructed employees to let them air dry before stacking. Warning

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted and soiled. Informed operator of rusted surface. Warning

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface PPM improper measured at 848. Operator dumped and remade bucket. Remeasured at 700ppm Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above prepped onions and Mac and cheese sauce. Operator moved eggs to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (45F - Cold Holding); shepherds Pie (44F - Cold Holding); sausage (44F - Cold Holding); beef (45F - Cold Holding). The temperature of the cooler was taken at 7:30am and was recorded at 35F. Ambient temperature is now 48F. Operator called repairman during inspection. Operator opened door to freezer to drop the temperature. Reach in cooler- Mac and cheese sauce 50F See stop sale. Cook line butter pc 74F held on counter, operator placed butter in reach in cooler. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food pans and equipment stored outside with no overhead protection. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards deeply grooved. Warning

Basic - Food stored on floor. Flour stored on the floor Bag in box beverage concentrate stored on the floor. Operator moved foods to a minimum of 6" off the floor to gain compliance. Corrected On-Site Repeat Violation Warning

Basic - Reuse of single-service or single-use articles. Quart size to go containers being washed and reused. Discussed the need to not reuse single service containers Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh raw eggs stored over cooked meat Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish 54F cold hold, dumplings 51F cold hold Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian Bacon (46F - Cold Holding, second temperature 41F cold hood); cut tomatoes (46F - Cold Holding, second temperature 40F cold hood); ham (47F - Cold Holding, second temperature 43F color hood) Melon 63F cold hold second temperature 60F cooling , butter 75F cold hold,cream cheese 54F cold hold, Cole slaw 44F cold hold, potato salad 48F cold hold, Microgreens 54F cold hold, second temperature 50F cooling; fish (54F - Cold Holding) pork dumplings 51F cold hold. Fish and pork dumplings stop sale. All other foods moved from ice bath to refrigerated unit. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Quaternary sanitizer stored on lower shelf next to clean cutting boards. Operator removed chemical from lower shelf. Corrected On-Site Warning

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

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs, clothing and personal drinks stored with food and clean equipment outside of walk in cooler. Operator moved employee belongings Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Standing water on the floor in front of low reach in cooler at the rear of the kitchen facing the wall. Warning

Basic - Food stored on floor. Food stored on the floor of walk in cooler between wire rack and wall. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Low reach in cooler at the far end of the kitchen facing the back wall. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer 0ppm corrected to 200 ppm Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Cook line- food containers holding dry ingredients removed from its original container ot labeled with common name Repeat Violation Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw egg, touched handles of clean utensils to plate potatoes. Repeat Violation Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched soiled dishes and picked up clean dishes and served plate to customer Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ribs (47F - Cold Holding); white sauce (44F - Cold Holding); Mac and cheese (45F - Cold Holding); Mac and cheese (45F - Cold Holding); Cole slaw (44F - Cold Holding); corned beef (52F - Cold Holding); beef brisket 45F cold hold, butter (44F - Cold Holding);See Stop SaleRepeat Violation Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- raw chicken (45F - Cold Holding); pork dumplings (56F - Cold Holding); shrimp (64F - thawing under running water). pork dumplings (56F - Cold Holding); pasteurized eggs (54F - Cold Holding); pasteurized egg (46F - Cold Holding); fresh eggs (45F - Cold Holding); cream cheese (64F - Cold Holding); Cole slaw (49F - Cold Holding); cream cheese (64F - Cold Holding); salsa (48F - Cold Holding). Walk in cooler- ribs (47F - Cold Holding); white sauce (44F - Cold Holding); Mac and cheese (45F - Cold Holding); Mac and cheese (45F - Cold Holding); Cole slaw (44F - Cold Holding); corned beef (52F - Cold Holding); beef brisket 45F cold hold,butter (44F - Cold Holding);See Stop Sale The food items on the cook line were moved to cook line with in 4 hours and were moved to alternate coolers or placed on ice. Reasons for raised temperatures were determined to be due to not being stored correctly and other items in the same units were with in proper temperature. Warning

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. Operator has hand out but does not have products on hand Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored under counter at rear of kitchen have a build up of food residue. Discussed the need to wash, rinse and sanitize cutting boards Repeat Violation Warning

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. Discussed and provided employee agreement Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked Monday no date mark Cooked pork no date mark Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off. Operator turned on hot water correcting on site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Warning

Basic - Employee with no hair restraint while engaging in food preparation.2 employees on cook line involved in food prep not wearing hair restraint. Discussed the importance of wearing a hair restraint when involved in food prep. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Floors soiled on cook line, prep areas and storage areas. Warning

Basic - Food stored on floor. 2 cases stored on floor of walk in freezer. Operator placed items on the shlef Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and spices on cook line not labeled with common name Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and yellow cutting boards Interior of convection oven interior of smoker. Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator added 3 smokers outside without plan review - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Paint peeling from floor Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken equipment stored outside, multiple Cambridge units stored outside unprotected. - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods once removed from their original container Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee washed hands with cold water. Discussed the importance of proper hand washing with operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef cooked 43F cold hold, cooked chicken 43F cold hold. Operator stated that the breaker on the cooler tripped during the night and was turned back on this morning. Operator stated that the temperatures of the beef and pork were 44F when checked this morning but no way of knowing when the unit turned off. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (50F - Cold Holding); sausage patties (60F - Cold Holding); cut tomatoes (46F - Cold Holding), butter 50F. All items were either sitting on top of the wells of prep table or double/ triple panned.Discussed with operator the need to place items in refrigerated unit in a way that allows the foods to hold cold. Operator placed items in cooler. Cooked beef 44F cold hold, cooked chicken 44F cold hold. These meats were in a cooler that lost power overnight. Operator came in to find breaker tripped. No knowledge of when the refrigerated unit wet down. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (48F - Cold Holding);

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and yellow cutting boards Interior of convection oven interior of smoker. Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator added 3 smokers outside without plan review

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink. Operator turned on hot water at hand wash sink at the end of cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Discussed the importance of restraining hair when involved in food prep.

Basic - Floors not maintained smooth and durable. Paint peeling from floor Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in walk in cooler.

Basic - Unnecessary items/unused equipment on the premises. Broken equipment stored outside, multiple Cambridge units stored outside unprotected.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods once removed from their original container Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 30 pounds of rib roast (47F - Cooling);, per operator item was cooked yesterday and moved into the walk in cooler to cool. Two large rib roasts are stacked together to cool. Items not moved from cooler since cooling process started yesterday. See Stop Sale. Warning

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. Observed dishmachine sanitizer at 10 ppm. Operator attempted to run 2 additional times with improvement to 100 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored on top shelf in double door cooler stored above cooked macaroni and cut fruits and vegetables. Operator removed eggs and stored in bottom of cooler. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger stored above raw fish and shrimp in cook line drawers. Operator removed hamburger and stored below fish product. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 30 pounds of rib roast (47F - Cooling);, per operator item was cooked yesterday and moved into the walk in cooler to cool. Two large rib roasts are stacked together to cool. Items not moved from cooler since cooling process started yesterday. See Stop Sale. Observed sautéed cooler - heavy creamer (47F - Cold Holding); chicken cooked (47F - Cold Holding); ham (47F - Cold Holding); liquid egg (51F - Cold Holding); homemade tomato sauce (51F - Cold Holding); broth chicken and beef (50F - Cold Holding). Per operator items were moved from walk-in cooler to unit at 8 am this morning and not moved. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo ice bath - homemade dill sauce (53°F - Cold Holding); per operator item was moved to unit at 12 pm. Per operator ice bath in use because designated unit is not cold holding properly. Homemade dill sauce is made with sour cream and dill and is not in contact with ice bath. Operator added ice to ice bath and cooled sauce to 43°F within 40 minutes. Observed sautéed cooler - heavy creamer (47F - Cold Holding); chicken cooked (47F - Cold Holding); ham (47F - Cold Holding); liquid egg (51F - Cold Holding); homemade tomato sauce (51F - Cold Holding); broth chicken and beef (50F - Cold Holding). Per operator items were moved from walk-in cooler to unit at 8 am this morning and not moved. See Stop Sale. Corrective Action Taken Warning

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/ Observed manager Tarik Gul manager certification expired on 05/08/2021. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with heavy grooves. Warning

Basic - Floors not maintained smooth and durable. Observed floor epoxy peeling and floor damaged rendering floor no longer smooth and easily cleanable.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of food stored on floor in walk-in freezer. Operator removed and stored above floor. Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line with mold like growth. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cook line unlabeled at time of inspection. Operator labeled with common name of sauces. Corrected On-Site Repeat Violation Warning