MCARTHUR'S IRISH PUB

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Warning - From follow-up inspection 2024-02-12: Wet nesting during callback inspection. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers Slicer guard soiled Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured Warning - From follow-up inspection 2024-02-12: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk-in cooler left cooling over night 47 degrees F. See stop sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk-in cooler left cooling over night 47 degrees F.

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. Operator changed out chlorine. 0ppm. Three compartment sink set up at 200ppm quaternary ammonium Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at server's station not landing on food or food contact surfaces

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready-to-eat bread on storage rack. Operator rearranged 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. Homemade cocktail sauce dated 03/26 in walk-in cooler should've been used or discarded by 04/01 midnight Curry dated 03/25 on walk-in cooler should've been used or discarded 03/31 midnight

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade cocktail sauce dated 03/26 in walk-in cooler should've been used or discarded by 04/01 midnight Curry dated 03/25 on walk-in cooler should've been used or discarded 03/31 midnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across flat top: Sliced cheddar 51 degrees F, American cheese 51 degrees F, shredded cheddar blend 47 degrees F, raw beef patty 51 degrees F. Employee moved to walk-in cooler. Re-temps: American cheese 43 degrees F, cheddar 43 degrees F, raw beef patty 43 degrees F Corrective Action Taken

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. Butter at server's station has no time mark. Employee added time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked potatoes 119 degrees F. Employee reheated. Re-temp 168 degrees F 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line

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. 1 food handler missing training

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelves next to grill scrubber. Employee removed Corrected On-Site

Basic - Food stored on floor. Oil containers on floor of cook line. Discussed proper storage

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink of bar and men's restroom used by employees missing hand wash sign

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six ounces of Tartar sauce dated 12-20-22. Product Past seven days. Operator discarded product. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen show staining and cut marks. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory at time of inspection. Provided operator with consumer advisory sign to hang. Corrective Action Taken

High Priority - Container of medicine improperly stored. Medicine stored above food prep area next to slicer. Employee removed to location away from food and food prep. Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod over beer bottles in walk in cooler. Discussed proper food storage. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry in walk in cooler dated 3/22/2022 and should have been used or discarded by03/28/2022 midnight.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Curry in walk in cooler dated 3/22/2022 and should have been used or discarded by03/28/2022 midnight.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up spoon that fell on floor and then he placed it in dish area. Employee then began wiping down countertop. No glove change with hand wash in between. Discussed with employee. Employee peels gloves then washed hands Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice has black debris inside of ice machine.

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. Batter on line has no time mark. Operator placed time mark. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (90F - Cooling) cooking done at 11:30 am temp taken at 12:15 pm re-temp at 1:25 90 F. On sheet pans in cooling rack of kitchen at ambient temperature. Operator moved to walk in cooler. gravy (95F - Cooling) taken off the cooktop at 11:45 temp taken at 12:15 pm re-temp at 1:25 92 F. Gravy was cooling in large plastic container in ice bath. Discussed with operator to cut portions into shallow pans. Operator cut portions into shallow pans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in rear of kitchen above reach in cooler has food debris. Cutting board in servers station Slicer across from two door reach in freezer has food debris build up. Soda nozzle on soda gun of bar area. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Employee states hamburgers are cooked to order, and no consumer advisory is present. 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. Chili and cooked chicken in walk in cooler not dated from 3 days ago. Operator dated food. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located outside has mold like debris on top interior portion of container. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Oz plastic container used to scoop blue cheese crumbles. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in rear of kitchen above reach in cooler has deep grooved cut marks.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to dish soap and shelf with pans. Employee drink on top of dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone was on top of slicer across from 2 door reach in freezer. Employee relocated away from food prep area. Corrected On-Site

Basic - Food stored on floor. Soda bags stored on floor in rear of building. Employee moved into container off the floor. Bus tub of raw onions on floor of kitchen Corrective Action Taken Repeat Violation

Basic - Garbage enclosure not constructed of durable/cleanable materials. Dumpster lid in rear of building has lid that is broken and askew.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in rear of kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between coolers of cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in kitchen. Employee relocated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching ice at server's station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in rear of kitchen used for immediate service has food debris build up.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink of bar area. Emailed operator hand wash sign Repeat Violation

Basic - Plumbing system in disrepair. Pipe under mop sink detached Repeat Violation

Basic - Screening is not 16-mesh to the inch. On top portion of storage shed

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates in kitchen next to slicer and across from 2 door reach in freezer not inverted for protection. Corrected On-Site

Basic - Soiled wet wiping cloth placed in use with fresh solution. On cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area behind steam well in rear of kitchen is soiled with food debris.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On double door reach-in cooler of cook line. Repeat Violation Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in outside area Repeat Violation Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink of bar area Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in server's station area soiled Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe under mop sink is detached. Per operator they used curbed floor drain across from it to dump water. Operator is to have plumbing repaired Warning - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Soda nozzle has mold- like substance in bar area Repeat Violation Warning - From follow-up inspection 2021-09-15: Time Extended