WHISKEY WINGS

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. Operator ran 3 times, primed machine and still reading 0ppm. Operator set up 3 compartment sink and placed call to Ecolab. Chlorine measuring 100ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding); diced tomato (55F - Cold Holding); coleslaw (50F - Cold Holding) Placed items in freezer at 3:05. Retemped 42F cheddar, 40F coleslaw and 41F diced tomato at 4:00. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to back walk in beer cooler is accumulated with black substance. Accumulation of pink substance on inside of ice machine to the left of the cookline. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Plastic ramekins used in salsa on expo counter. Operator replaced with ladle. Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelf to the right of walk in beer cooler in back of kitchen. Repeat Violation Warning

Basic - Food stored on floor. 5 Cases of beer in walk in beer cooler stored on floor. Operator began to place them on shelves. Corrective Action Taken Warning

Basic - Plumbing system in disrepair. Pipe under dish pit area connected to hand sink is dripping on floor. Operator placed bucket under leaking pipe. Corrective Action Taken Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Swai in 3 compartment sink sitting in water. Operator began to run cool water over fish to thaw. Corrected On-Site Warning

High Priority - Food stored in ice used for drinks. See stop sale. Open personal bottle of apple juice in drink ice in kitchen Warning

High Priority - Live, small flying insects found 2 at the bar, 3 in the kitchen. No air curtains at 3 big bar garbage door windows, 2 swinging doors into kitchen do not seal. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mushrooms exceed 7 days Fish not removed from packages before thawing Contaminated ice Warning

Intermediate - Food-contact surface soiled with food debris Slicer Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for dish machine None for bar 3 compartment Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine Corrected On-Site Repeat Violation Warning

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. Locked in managers office 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. Employee health acknowledgment forms not available Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.not attached to wall by ice machine Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.ice buckets on floor 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. 9 pieces Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting.cups by soda fountain kitchen Repeat Violation Warning

Basic - Food being prepared in open bar area no air curtains Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top on cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in and reach in handles Soda gun holsters at the bar slimy Reach in beer cooler with bottles water build up with slime Warning

Basic - Standing water in bottom of reach-in-cooler. Beer bottle cooled slimy Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. eggs over ready to eat food in the walk in cooler in walk in

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.salsa 3 gallons

High Priority - Rodent activity present as evidenced by rodent droppings found.3 on top of dish machine

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.fish thawed in package, salsa past 7 days

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.6 pints Buffalo dip 48 degrees, 4 pints spinach dip 48 degrees, above the fill line overnight at reach in across from fryers also 25 cups of salsa 46 degrees, 20 cup of sour cream 47 degrees in server cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Martin the kitchen Manager lacks knowledge of

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer soiled Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Martin kitchen manager over 30 days

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/ 4 employees, none certified

Intermediate - No soap provided at handwash sink.in dish pit room

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.

Basic - Dead roaches on premises.1 in office cleaned up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.by dish pit Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.across the bar

Basic - Working containers of food removed from original container not identified by common name.sugar Corrected On-Site