HORSE & JOCKEY BRITISH PUB AND RESTAURANT

High Priority - Live, small flying insects found 2 live flies near dish machine 3 live flies behind end of bar closest to restrooms Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs,chicken, and beef stored above beer kegs in walk in cooler -raw beef stored above mashed potatoes and egg rolls in walk in cooler -raw chicken stored above cooked beef and cooked diced potatoes in walk in cooler. -raw skirt steak stored above cooked curry chicken in walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cucumber sauce containing sour cream in walk in cooler labeled 4/18. Stop Sale issued. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cucumber sauce containing sour cream in walk in cooler labeled 4/18. Stop Sale issued. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From the walk in cooler: green curry (46F - Cold Holding); pot pie mix (46F - Cold Holding); tika sauce (47F - Cold Holding); shepherds pie (46F - Cold Holding); chicken mushroom soup (51F - Cold Holding); short rib gravy (48F - Cold Holding); gravy (46F - Cold Holding); bread pudding (47F - Cold Holding); milk (49F - Cold Holding); steak and ale pie mixture (46F - Cold Holding); vindaloo curry (46F - Cold Holding); creamy chicken and rice (45F - Cold Holding); cooked rice (44F - Cold Holding); cooked French fries (48F - Cold Holding); pico de gallo (52F - Cold Holding); raw fish (52F - Cold Holding); Cole slaw (49F - Cold Holding); chicken fajita (47F - Cold Holding); mango salsa containing tomato (47F - Cold Holding); cooked wings (50F - Cold Holding); raw bacon (49F - Cold Holding); shredded cheddar and mozzarella (49F - Cold Holding); sour cream (48F - Cold Holding); butter blend spread containing butter (49F - Cold Holding); Cornish pastry containing cooked beef (49F - Cold Holding); raw chicken (46F - Cold Holding); raw sausage (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked potatoes (47F - Cold Holding); roast beef (50F - Cold Holding); madras curry (47F - Cold Holding); pork pies (47F - Cold Holding); skirt steak (50F - Cold Holding); curry chicken (48F - Cold Holding); raw beef (46F - Cold Holding); curry containing heavy cream (48F - Cold Holding); raw egg, temped a cracked one (50F - Cold Holding); mashed potatoes (46F - Cold Holding); raw pork (47F - Cold Holding); egg rolls (48F Cold Holding) Operator says the temperature gauge outside the walk in cooler read 49F this morning when he came in. At the time of my inspection, the gauge read 55F. No secondary ambient thermometer provided in-unit. I left my thermometer in the cooler and it read 52F. Operator said he did not conduct any temperature monitoring inside the walk in cooler today. Because it cannot be determined how long the food temperatures have been elevated, I issued Stop Sales on all temperature sensitive foods in the walk in cooler excluding any foods that were in the process of cooling or had been prepared today or removed from the cooler for prep today. Upon the operator's request, I calibrated my thermometer using ice water and it temped at 32F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline- Cut tomatoes (51F - Cold Holding) cut yesterday Operator moved items to freezer to rapid cool. Retemped at: In walk in cooler- green curry (46F - Cold Holding); pot pie mix (46F - Cold Holding); tika sauce (47F - Cold Holding); shepherds pie (46F - Cold Holding); chicken mushroom soup (51F - Cold Holding); short rib gravy (48F - Cold Holding); gravy (46F - Cold Holding); bread pudding (47F - Cold Holding); milk (49F - Cold Holding); steak and ale pie mixture (46F - Cold Holding); vindaloo curry (46F - Cold Holding); creamy chicken and rice (45F - Cold Holding); cooked rice (44F - Cold Holding); cooked French fries (48F - Cold Holding); pico de gallo (52F - Cold Holding); raw fish (52F - Cold Holding); Cole slaw (49F - Cold Holding); chicken fajita (47F - Cold Holding); mango salsa containing tomato (47F - Cold Holding); cooked wings (50F - Cold Holding); raw bacon (49F - Cold Holding); shredded cheddar and mozzarella (49F - Cold Holding); sour cream (48F - Cold Holding); butter blend spread containing butter (49F - Cold Holding); Cornish pastry containing cooked beef (49F - Cold Holding); raw chicken (46F - Cold Holding); raw sausage (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked potatoes (47F - Cold Holding); roast beef (50F - Cold Holding); madras curry (47F - Cold Holding); pork pies (47F - Cold Holding); skirt steak (50F - Cold Holding); curry chicken (48F - Cold Holding); raw beef (46F - Cold Holding); curry containing heavy cream (48F - Cold Holding); raw egg, temped a cracked one (50F - Cold Holding); mashed potatoes (46F - Cold Holding); raw pork (47F - Cold Holding); egg rolls (48F Cold Holding) Operator says the temperature gauge outside the walk in cooler read 49F this morning when he came in. At the time of my inspection, the gauge read 55F. No secondary ambient thermometer provided in-unit. I left my thermometer in the cooler and it read 52F. Operator said he did not conduct any temperature monitoring inside the walk in cooler today. Because it cannot be determined how long the food temperatures have been elevated, I issued Stop Sales on all temperature sensitive foods in the walk in cooler excluding any foods that were in the process of cooling or had been prepared today or removed from the cooler for prep today. Upon the operator's request, I calibrated my thermometer using ice water and it temped at 32F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in kitchen stained Warning

Intermediate - No soap provided at handwash sink next to dish machine. Operator put out soap. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak and ale pie mixture made day before yesterday not date marked. Operator discarded product due to stop sale. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler is not functioning properly, not able to hold foods at 41F and below. Operator will discontinue use of this unit until it has been repaired and is able to hold foods at 41F and below. Cooler repair person arrived during inspection. Corrective Action Taken Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler does not have ambient thermometer to monitor temperature. 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. Dishwasher at bar 0ppm

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hot or cold running water at hand wash sink beside dishwasher water will not turn on.

Intermediate - No probe thermometer provided to measure temperature of food products. Employee left to go get prob thermometer during inspection Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot or cold running water at hand wash sink beside dishwasher.

Basic - Current Hotel and Restaurant license not displayed. Exp 2025

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on top of Cumin splice containers during inspection. Employee moved Corrected On-Site

Basic - Equipment in poor repair. Handel on stand alone two door freezer broken and deli reach in cooler handle near dishwasher broken back of house.

Basic - Food stored in undrained ice. Cut into slices onions inside reach in cooler inside water. Educated.

Basic - Food stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Lemon inside reach in cooler cut has visible sticker.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Near three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Bar cooler right side syrup touching water. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish dip made 10-24-24 n cook line. Employee discarded item. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook potato's (58F - Cold Holding); tomato sauce (47F - Cold Holding); Employee placed items in walk-in cooler Corrective Action Taken Repeat Violation Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee placed paper towels Corrected On-Site 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2013 numerous changes have been made Warning

Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for blanching fries. Emailed operator information Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made 11-3-24 no date marking, employee dated fries. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by mop sink not labeled. Repeat Violation Warning

Basic - Accumulation of debris inside warewashing machine. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in hallway to bathrooms, bar area and outside. Repeat Violation Warning

Basic - Cardboard used to line food-contact shelves under microwave on cook line. Warning

Basic - Cove molding at floor/wall juncture broken/missing in kitchen bar area Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to coleslaw. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of prep table on cook line. Repeat Violation Warning

Basic - Equipment in poor repair door handles broken, multiple gaskets torn Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Kitchen and bar area floors soiled with food debris. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair walk-in cooler. Repeat Violation Warning

Basic - Hole in or other damage to wall next to mop sink. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign in kitchen area. Warning

Basic - Outdoor ice machine with no overhead protection. Ice machine located outside side door by bar area not secured or covered. Warning

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

Basic - Working containers of food removed from original container not identified by common name. White powered substance not identified. Employee labeled item sugar. Corrected On-Site Warning

High Priority - Container of medicine improperly stored in kitchen in prep table. Employee moved items. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into the kitchen area and began preparing food without washing hands. Inspector educated employees on proper washing hands. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flies at bar area not landing on any food or food contact surfaces. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler. Eggs over ready to eat in walk-in coolers. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pot pie mixed made on 4-06-24 in walk-in cooler. Employee discarded items Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); fish (45F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (108F - Hot Holding); cook potatoes (55F - Hot Holding) Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink in kitchen area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris Slicer and diced potato cutter soiled with food debris. Bar cooler soiled with food debris. Nozzles soiled at soda area. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

Intermediate - Paper towel dispenser at handwash sink extremely soiled unable to dispense paper towels properly Warning

Intermediate - Spray bottle containing toxic substance not labeled in kitchen and bar area. Employee labeled items. Corrected On-Site Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food in multiple food items in kitchen area. Employee removed items. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Door handle to walk-in soiled with food debris Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line Warning

Basic - Clean utensils or equipment stored in dirty bins, racks in kitchen area and knifes hanging on magnetics Warning

Basic - Cove molding at floor/wall juncture broken/missing in kitchen area. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen area Warning

Basic - Employee eating while preparing food. Employee eating in kitchen area on top of reach in cooler. Employee removed food Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment in poor repair. Door handle broken on reach-in coolers. Multiple gaskets torn in reach in coolers. Warning

Basic - Floor soiled/has accumulation of debris kitchen area and bar area. Warning

Basic - Floor tiles missing and/or in disrepair walk-in cooler Warning

Basic - Hole in or other damage to wall next to mop area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Warning

Basic - Standing water in bottom of reach-in-coolers in kitchen area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef out on prep table to thaw. Employee placed items in walk-in cooler. Corrected On-Site Warning

Basic - Unprotected ice machine in a customer/nonsecure area. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler. Warning

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over frozen pastry in reach-in freezer, order corrected Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over raw beef in walk-in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (112F - Hot Holding) on grill, reheated to minimum 165F Corrected On-Site Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Metal scraper in hand sink on cook line, removed Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. No food handler certificates available at time of inspection Warning

Basic - Accumulation of debris inside warewashing machine. Behind bar Warning

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins Warning

Basic - Carbon dioxide tanks not adequately secured. Behind bar Warning

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored on soiled knife magnet on cook line Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning

Basic - Duct tape used to repair nonfood-contact surface. Exterior of microwave on cook line Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on prep table next to clean plates Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Warning

Basic - Floor soiled/has accumulation of debris. Under bar Warning

Basic - Ice scoop handle in contact with ice. At wait station, removed Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers Hood filters soiled on cook line Cooler gaskets soiled Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing on speed rack, discussed other methods with chef Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Beer cooler behind bar interior soiled 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. 0 ppm. Employee made sanitizer sink with 50 ppm chlorine Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in salad station

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp in cooks line reach in cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in parm cheese

Basic - Employee with no hair restraint while engaging in food preparation. Cook placed hat on Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on ansul system on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom soiled

Basic - Single-service articles not stored inverted or protected from contamination. Cook inverted Corrected On-Site