DOC FORD'S RUM BAR & GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade Caesar dressing (49F- Cold Holding); shredded cheese (45F - Cold Holding); salsa (45F - Cold Holding); homemade ranch (47F - Cold Holding); mozzarella cheese (50F - Cold Holding); raw shrimp (50F - Cold Holding); raw grouper (50F - Cold Holding); raw chicken (50F - Cold Holding); raw flounder (50F - Cold Holding); egg wash (50F - Cold Holding); raw squid (50F - Cold Holding); raw mussels (49F - Cooling) Items in several reach in coolers on cookline temping high. All coolers were stocked this morning at 11AM and temperature monitoring was conducted around 11:30AM with all temping 41F and below. I took my temperatures around 3:45PM, and decided to allow the operator to rapid cool these items in the freezer assuming they took some time to raise in temperature after the restaurant became busy. Operator moved foods to freezer to rapid cool and will keep foods in reach in cooler on ice until they have been serviced and are able to keep foods at 41F and below. Retemps: homemade Caesar dressing (42F- Cold Holding); salsa (39F - Cold Holding); homemade ranch raw shrimp (38F - Cold Holding); raw grouper (42F - Cold Holding); raw chicken (38F - Cold Holding); raw flounder (42F - Cold Holding); raw squid (44F - Cold Holding) Items still above 41F are being kept in freezer til they fully cool. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -foods cooling in walk in cooler in deep covered pans with incorrect time stamps on them. Operator uncovered foods and got clarification from crew on actual time made. saffron rice (54F - Cooling, retemped at 50F); jasmine rice (50F - Cooling, retemped at 50F); chicken taquito mix (111F - Cooling, retemped at 90F); Jerk Chicken (49F - Cooling, retemped at 45F); roasted tomato sauce (77F - Cooling, retemped at 60F); conch chowder (102F - Cooling, retemped at 95F); raw ceviche (54F - Cooling, retemped at 50F); chimichurri (71F - Cooling, retemped at 58F) When I came take retemps items had been re-covered by staff, operator uncovered and moved several ices to freezer to rapid chill and put an ice stick in the conch chowder. Corrective Action Taken Warning

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Menu does not indicate their caesar salad as containing a raw ingredient. Their Caesar dressing contains raw egg. Warning

Intermediate - No soap provided at handwash sink in rear kitchen dry storage area Operator refilled soap Corrected On-Site Warning

Basic - Floor area(s) covered with standing water throughout kitchen Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. -pizza oven on cookline Warning

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

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For Yucatan Shrimp Sauce and a process waiver.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cook line and prep area above food. Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching in the sugar container. Employee removed item. Corrected On-Site

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. Employee closed lids. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved wet cloth in buckets. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Three live flies in dry storage area in kitchen - flying insects flew out of kitchen area - four bees in upstairs wait station outside area near soda nozzles - five bees near blenders in first floor bar outside area . Reviewed with manager . Manager to schedule pest control service this day.

High Priority - Raw animal food ( raw oysters ) stored over/not properly separated from ready-to-eat food.( cooked vegetables) in reach in cooler at cook line . Manager relocated food - raw ground beef over fish in cooler at cook line opposite grill - raw steak over fish in drawer under grill - manager relocated food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Yucatán sauce with butter and garlic at 70 F at 2:15 pm reheated at 10:00 am this morning on counter at cook line .- see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumble 45 F ,recheck 40 F Alfredo sauce 51 F recheck 40F ,raw salmon 49 F, snapper 53f , shrimp 45 F , fish 46 F , seafood mix 46 F in cooler and drawers opposite combo pro - temperatures taken this morning . Manager placed food on ice and relocated to walk in freezer for quick chill -butter 60 F , butter and garlic 70 F at cookline - 48F Swiss cheese in cooler opposite grill - egg wash 48 F, calamari 46 F in reach in cooler at cook line opposite fryers -cut tomatoes 47/F mango sauce - cut tomatoes48F, cut leafy greens 53 F , Hard boiled eggs 52 F , sliced tomatoes 52 F in reach in cooler at end of cook line - ribs 47 F in walk in cooler on cooling rack with cooling foods .employee rearranged food Reviewed with manager separating food cooling from cold holding foods. - front line : 47 F cut tomatoes placed on ice Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Key lime butter 130 F at steam table . Employee reheated butter in oven recheck 170 F Corrected On-Site

Intermediate - Establishment not maintaining mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cookline Dough mixer soiled with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - strainer in hand wash sinks in the upstairs bar. Reviewed with manager. Strainers removed from hand wash sinks Corrected On-Site

Intermediate - No tag on/for original container of raw mussels in cooler drawer at cook line . See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butter time marked at expo 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. Jesse S, Mark B, Alberson M., Nalleli, April D - back of the house employees

Intermediate - mussel/oyster tags are not marked with last date served.

Basic - Accumulation of 50 dead insects in control devices on wall above warmer cabinet and 35 dead insects in bug zapper in back food prep area near walk in cooler . Manager to schedule service to clean bug zappers

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted,

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.Reviewed with employee and manager .employee opened packages Corrective Action Taken

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

Basic - Employee beverage container on shelf above food preparation table in food prep area . Employee drink on top area of reach in cooler at cook line Reviewed with manager .employees discarded drinks Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee placed hair net on . Corrected On-Site Repeat Violation

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

Basic - Food ( containers of clam chowder ) stored on floor n front of stove. Reviewed with manager storage of food . Manager relocated food Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at cook line area Repeat Violation

Basic - Insect control device installed over food preparation area above to clean pitchers on top of warmer cabinet and another bug zapper over pastry cart above pies and brownies in back kitchen . Manager relocated pies and brownies .

Basic - No handwashing sign provided at a hand sink used by food employees in cook line / dishwashing area , front line area and first floor bar Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws relocated to inside bar area Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of mushrooms ) stored with ready-to-eat food ( washed green beans ) in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site

Basic - Utensils ( screened strainer ) in poor condition at fryer. Manager discarded Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cutting board at cook line Repeat Violation

Basic - mussels removed from original container for long-term storage at cook line in drawer

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies on server soup line 4 flies in mop sink near walk in cooler door 15 flies under dirty dish holding area of dish machine 20 flies in dry storage / prep area of kitchen landing on open food containers, food contact surfaces, boxes of open gloves, and clean prep equipment. 10 flies on food storage shelves above prep table near tilt skillet cooks line 15 flies in c02 closet of kitchen near ice machine 3 flies on ceiling above ice machine. 15 flies at/ under server station in dining room near office. Some flies landing on clean stacked drink cups for guests. 3 flies on shelving above main bar 3 flies landing on clean dishes in dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mix chooses (47F - Cold Holding); cut leafy (50F - Cold Holding); mahi (45F - Cold Holding); cooked chicken (48F - Cold Holding); cooked rice (45F - Cold Holding); cooked white rice (47F - Cold Holding raw beef (44F - Cold Holding);

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

Intermediate - Handwash sink not accessible for employee use at all times. Garden hose blocking hand sink in kitchen line

Intermediate - Handwash sink used for purposes other than handwashing. Food in hand sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed paperwork Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector emailed to operator oyster advisory for raw half shell oysters and was posted during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in unidentified spray bottle in server station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker soiled

Basic - Bowl or other container with no handle used to dispense food. Cup used for sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on prep shelf, Employees drink cups in reach cooler. Employee cell phone prep area expo line

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelf multiple wet nesting

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen on cook line or prep area

Basic - Old labels stuck to food containers after cleaning. Clean pans on rack in dish area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets reading 0ppm