BURG BAR & GRILL (THE)

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee and she washed in hand sink. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris exterior rear of kitchen.

Basic - Food stored on floor. Container of oil on floor in rear storage room. Employee moved oil to shelf. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in reach in cooler across from grill soiled with food debris. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with food debris buildup. Repeat Violation

Intermediate - No soap provided at handwash sink next to three-compartment sink. Employee provided soap. Corrected On-Site

Intermediate - Squeeze bottle located on shelf above three-compartment sink containing blue substance not labeled. Operator labeled squeeze bottle soap. Corrected On-Site

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation

Basic - Walk-in cooler located outside in rear of establishment shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room. Warning - From follow-up inspection 2024-09-23: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:20am a. potato salad (61F - Cold Holding); 47f b. coleslaw 57 (61F - Cold Holding); 40f c. blue cheese crumbles (68F - Cold Holding); 52f d. cut lettuce (69F - Cold Holding); 52f e. tzatziki sauce (47F - Cold Holding) 37f f. beef patty (47F - Cold Holding); 36f g. sliced turkey (51F - Cold Holding); 39f h. potato salad (47F - Cold Holding) 37f I hot dogs (47F - Cold Holding) 40f j raw chicken (48F - Cold Holding) 37f Operator placed items in ice bath and turned down both coolers temp. Re temp at 1230pm Will email DBPR Form 5030-106. Cold Holding. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: From reach-in cooler on cooks line a. blue cheese crumbles 69f cold holding b. coleslaw 69f cold holding c. tzatziki sauce 53f cold holding d. potato salad 47f cold holding e. raw ground beef patty 46f Operator placed items in ice bath. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris. Repeat Violation Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pan and scrubber stored inside of bowl of hand wash sink next to three-compartment sink. Employee removed items. Corrected On-Site Warning - From follow-up inspection 2024-09-23: Metal pans and bowl stored in bowl of hand wash sink next to three-compartment sink. Employee removed items. Corrected On-Site

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: 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. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Cardboard used to line nonfood-contact shelves above prep table in kitchen. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Duct tape used to repair bottom of reach-in cooler on cooks line. Warning - From follow-up inspection 2024-09-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Floors not maintained smooth and durable. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning - From follow-up inspection 2024-09-23: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in coolers doors in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler near meat slicer shelves with rust that has pitted the surface. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reach-in cooler near meat slicer shelves with rust that has pitted the surface. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen. Repeat Violation Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above coleslaw in refrigerator near meat slicer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 2:00pm. Employee placed items in ice bath. Re temp at 2:45pm a. sliced tomatoes (53F - Cold Holding); 40f b. blue cheese crumbles (61F - Cold Holding); 47f c. sliced tomatoes (67F - Cold Holding)49f Corrective Action Taken Repeat Violation

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

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

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.

Intermediate - Squeeze bottle containing blue toxic substance not labeled. Located on shelf in warewashing area. Operator labeled squeeze bottles. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen.

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Dry-storage shelves are rusted. Repeat Violation

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cooks line. Knife rack on cooks line is soiled with debris buildup. Repeat Violation

Basic - Outer openings not protected during operation. No back door on

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Refrigerator next to meat slicer shelves with rust that has pitted the surface. Repeat Violation

Basic - Reuse of single-service or single-use articles. Multiple sources cream containers are reused to store food.

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

High Priority - Food stored in ice used for drinks. See stop sale. Multiple employee beverages stored in ice used for drinks in ice machine located in rear of establishment. Operator discarded ice, cleaned and sanitized ice machine during inspection. Stop sale not warranted. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. From reach-in cooler on cooks line. 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:25am Operator placed items in upright freezer. Re temp at 12:15pm a. Cut lettuce (53F - Cold Holding) 43f b. feta cheese (53F - Cold Holding) 45f Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat-top grill at 11:35am a. butter (93F - Hot Holding) Discussed adding butter to time as a public health control paperwork as an option. Operator added butter to time as a public health control and time-marked item. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator purpose of washing hands in approved hand wash sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled. Meat slicer used more than 4 hours ago soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside bowl of hand wash sink. Employee removed sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle stored above three-compartment containing blue substance not labeled.

Basic - Accumulation of debris inside warewashing machine. Dishmachine in bar area interior door soiled with debris.

Basic - Cutting board on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top or cutting board n reach-in cooler on cooks line. Employee removed phone. In the process of cleaning and sanitizing cutting board. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Shelves in dry-storage room is rusted. Repeat Violation

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. Walk-in cooler located in rear outside of establishment. a. Raw shell eggs on floor b. 5 gallon bucket of pickles on floor Cooks line a. 5 gallon container of cooking oil on floor next to flat-top grill Operator removed items from floor. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler in prep area shelves with rust that has pitted the surface.

Basic - Reach-in cooler interior on cooks line have accumulation of soil residues.

Basic - Soiled dry wiping cloth in use stored on top of cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in pan on prep table not thawing under refrigeration or cold running water. Employee placed raw chicken in refrigerator. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler located outside in rear of establishment not protected from public. Operator locked walk-in cooler. Corrected On-Site

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

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. From reach-in cooler 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line and returned from outside with no hand wash.

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. Observed cook handle cheese for ready to eat deli sandwich. Items were stop saled. Cook was educated on bare hand contact, hand washing and importance. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Bare hand contact.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Slicer blade and guard soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Scrubby in hand washing sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler cook line

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on microwave.

Basic - Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water with screw cap.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Equipment in poor repair. Gaskets torn

Basic - Food stored on floor. Buckets of fries, box of oil.

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

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves after touching comminuted beef, but no hand wash in between the glove change. Educated employee on proper hand washing procedures and he washed hands , then put on new gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (105F - Hot Holding), employee reheated to 141F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer underneath slicer guard shows accumulation of debris.

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

Basic - Food stored on floor. Five gallon bucket of pickles on floor of outside cooler in the rear of establishment. Employee placed bucket on shelf. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during time of inspection. Repeat Violation

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-10-31: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Floor area() covered with standing water. Water or oil on floor in kitchen under beer rack near swinging door - From follow-up inspection 2022-10-31: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Cooks line hand wash sink does not work - From follow-up inspection 2022-10-31: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Paper towels for hand washing stored outside - From follow-up inspection 2022-10-31: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. reach-in-cooler.Mold like substance floating in water in bar keg coolers - From follow-up inspection 2022-10-31: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil on floor in dry storage area. Employees placed on shelves Corrected On-Site - From follow-up inspection 2022-03-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Beer reach in cooler. Reach in cooler near slicer Repeat Violation - From follow-up inspection 2022-03-04: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Under cooks line - From follow-up inspection 2022-03-04: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Back pack in hand wash sink. Cook removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches from day prior Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep area. Cook removed Corrected On-Site

Basic - Food stored on floor. Bucket of pickles on floor in cooler outside

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Prep cooler near slicer

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near sandwich prep cooler

Basic - Working containers of food removed from original container not identified by common name. Batter and flour container near fryers need identification