BREWERS TASTING ROOM

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall single door reach-in cooler of kitchen: sour cream 44 degrees F, raw chicken 46 degrees F. Employee moved to walk-in cooler. Corrective Action Taken

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

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 - Person in charge unable to answer basic questions about allergens. Person in charge unable to name the 8 major food allergens

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomatoes on dry storage shelf

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: fries 74 degrees F. Employee voluntarily discarded Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes on dry storage shelf

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over beer in walk-in cooler. Employee segregated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old debris on metal framing of sliding door reach-in cooler of bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled on cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles of kitchen Floor soiled/has accumulation of debris. Under cooking equipment of cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored. Rubbing alcohol, pepto bishop stored on same shelf and above spices near white chest freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cheese sauce 125 degrees F. Discussed with employee to reheat sauce Repeat Violation

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at bar

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

Basic - Food stored on floor. Bucket of raw chicken on floor of walk-in cooler.

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

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

High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms on dry storage shelf

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over bread in reach-in freezer. Discussed proper food storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Fondu cheese 109-135°F, beer cheese 124-127°F. Employee began stirring and reheating cheeses Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In tall reach in cooler of cook line: Philly at 2:50 finished around 11:30 109°F re-temp at 3:15 94°F. Discussed with employee to split portions and not cover the food until fully cooled. Employee placed in reach-in freezer. Corrective Action Taken

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

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. Bartender present has no food manager certificate

Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler of cook line.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of mushrooms on dry storage shelf. Employee segregated Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach in walk-in cooler. Employee discarded roach then cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on rack next to single service. Employee removed. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket of tall reach-in cooler torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on ceiling tiles of cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall reach-in cooler shelves on cook line.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor behind fryers have grease accumulation