THE PUB AT SAFETY HARBOR

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 Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings placed in cooler over night 49/50 F at 5:25 pm in a plastic , deep covered container - discussed with operator cooling procedures -manager discarded chicken Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Wings placed in cooler over night 49/50 F at 5:25 pm in a plastic , deep covered container - discussed with operator cooling procedures -manager discarded chicken Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Employee stated milk in cooler in back kitchen was opened over a week - employee discarded milk Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Employee stated milk was opened over a week - employee discarded milk Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at bar

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.

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.

Intermediate - No soap provided at handwash sink in kitchen Corrected On-Site

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/ Jason and Candice CFM expired 05/02/2023

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled soda nozzles at bar

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - operator labeled spray bottle Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in pizza make area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in pizza make area and storage area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed prepared salad (45F - Cold Holding); spinach artichoke dip (45F - Cold Holding); cooked onions in oil (45F - Cold Holding); refried beans (46F - Cold Holding). The ambient air temperature reads 40F on the thermometer inside the refrigerator. A stop sale was issued for All temperature control for safety items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prepared salad (45F - Cold Holding); spinach artichoke dip (45F - Cold Holding); cooked onions in oil (45F - Cold Holding); refried beans (46F - Cold Holding). The ambient air temperature reads 40F on the thermometer inside the refrigerator. A stop sale was issued for All temperature control for safety items. Warning