HARVEY'S 4TH ST GRILL

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. Milk container held inside beer cooler at front bar opened 24 hours prior not date marked. Discussed with bar staff to date mark commercially processed products if held for over 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front bar observed with drink ice inside basin. Discussed with manager to only utilize hand wash sinks for washing hands. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is using time to hold cooked french fries and lettuce and tomato at cook line. Establishment is accurately noting time stamps however lacks a written plan. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in rear prep/storage area from mop hung to dry.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign observed in men's restroom. Inspector provided a sign and operator posted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Working container with white granular substance observed in rear storage/prep area. Discussed with kitchen manager who labeled items. Corrected On-Site

High Priority - Live, small flying insects found (3) live flies observed at server wait station. Discussed and educated with manager. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front cook-line at 1:15 PM: Cut tomato 50F Cut lettuce 50F Employee placed items on ice and into walk-in cooler. Retemps taken at 2:00PM, both items temped at 40F. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at entrance of kitchen used to dump drink ice.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for fries, provided written plan and guidelines to new manager. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at server wait station with black mold-like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks immediately outside walk-in cooler to primarily hold kegs not secure.

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with old food debris underneath reach-in coolers at cook-line.

Basic - Floors not maintained smooth and durable. Floors inside keg walk-in cooler not smooth or easily cleanable.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in kegerator at front bar soiled.

High Priority - Live, small flying insects found 2 live flies in rear prep room on wall. Educated on flies.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Operator renewed during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in rear of kitchen soiled with food debris, Cutting boards on cook line soiled, Fry cutter on wall in prep room soiled last used 4-3-2025. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time used on buttermilk and fries in kitchen with time stamp on board. No written plan observed. Provided written plan to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of chemical in mop sink area. Employee labeled degreaser. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in bar. Provided sign to employee and she displayed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old date dot labels on clean plastic pans in rear of kitchen on drying rack.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over cooling chili in walk-in freezer, chili moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station- egg wash (47F - Cold Holding), staff an ice bag and covered Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters at bar soiled Can opener blade soiled

Basic - Employee with no hair restraint while engaging in food preparation. ,ale employee on cook line with no hair restraint

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

Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not located in a secure area and accessible to the public

Basic - - From initial inspection : Basic - Cutting boards on cooks line has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-04-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Shelf in dry-storage room is rusted. Warning - From follow-up inspection 2024-04-30: Time Extended

High Priority - Dented/rusted cans present. See stop sale. One #10 can cheese dented on shelf with undamaged food

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unsure how much bleach to use in cleaning solution

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry chopper in dry storage room heavily souled

Intermediate - Spray bottle containing toxic substance not labeled. Pic labeled all chemical quirky bottles on premises Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can cheese dented on shelf with undamaged food

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pitcher with straw above prep line. Manager removed Corrected On-Site

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

Basic - Food stored on floor. Bag in box soda on floor in dry storage room

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 placing sliced bread in in storage container without wearing gloves.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter. Corrected On-Site

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.

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. Emailed operator employee health agreement paperwork. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee discarded drink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath door leading to butcher,dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.

High Priority - Dented/rusted cans present. See stop sale. Dented number ten can of kidney beans in rear dry storage area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee involved with food preparation put on gloves with no hand wash. Educated employee on proper hand washing procedures. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blu liquid inside, in the mop sink area. Employee labeled as window cleaner. Corrected On-Site

Basic - Food stored on floor. Case of salmon in walk-in cooler, in rear prep area, behind establishment. Employee moved case of salmon to a shelf.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line, underneath the salamander oven, shows accumulation of debris on interior bottom.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean dishes with no hand wash in between. Discussed proper hand washing procedures Repeat Violation

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. Bartender cutting limes with no gloves on. Discussed using gloves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over cooked chicken wings in sliding drawer reach-in cooler by fryer station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding drawer reach-in cooler near three compartment sink: Cooked lasagna 45 degrees F, shredded cheddar cheese 45 degrees F. Discussed with operator to added ice bags

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Cooked onions and French fries on cook line. Operator added times.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 foodborne illnesses. Emailed big 6 flyer

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/ Scott Gross food manager certification expired on 01/24/2022. Clayton Jones works at establishment and has a current food manager certificate

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.

Intermediate - Handwash sink missing in warewashing or food preparation area. Ice well in island server's station where employees scoop ice for drinks. No handwash sink near station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler made yesterday. Operator dated Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed cucumbers over cooked jalapenos in walk-in cooler. Discussed proper food storage

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food contact surfaces. 1 live fly in server's station area with soda fountain Warning - From follow-up inspection 2021-10-12: 1 live fly in kitchen Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers. Warning - From follow-up inspection 2021-10-12: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Rust on lining of exterior door of walk-in freezer Repeat Violation Warning - From follow-up inspection 2021-10-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior non food contact surface of vegetable dicer Warning - From follow-up inspection 2021-10-12: Time Extended