CHAMPS SPORTS BAR & GRILL

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking water being dumped in the hand washing sink in the kitchen.

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. Grouper thawing in the package. Employee removed the fish from the package. Corrective Action Taken

Basic - Food stored on floor. Cases of oysters on the floor inside the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all the reach in cooler doors.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside the mop bucket in water at the back door.

Basic - Food stored on floor. A case of chicken breast inside the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the reach in cooler across from the stove.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - Light not functioning. Hood system above fryers.

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 cutting peppers. The employee washed his hands and put on gloves.

High Priority - Raw animal food stored over or with unwashed produce. Shrimp over potatoes inside the walk in cooler. The raw product was relocated. Corrected On-Site

Basic - Food stored on floor. A case of chicken inside the walk in cooler. Artichoke dip inside the walk in freezer.

Basic - No suitable facilities provided to store employee clothing and other possessions. Black jacket on the shelf with dry storage next to old bay seasoning on shelf across from the walk in cooler. Black jacket on the beverage syrup rack in the service area.

Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen and dishwasher area. Repeat Violation

Basic - Employee drinking from an unenclosed 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. Open bottle of Zephyrhills water on top of the flip top reach in cooler for chicken across from the fryers. Beverage was discarded. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On table next to the sandwich press.

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 boards stained on cook line

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 - 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. Packs of thawed swordfish on cook line

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler racks

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. Tested at 0ppm. Manager adjusted line and re-primed. Tested at 50ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2022

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 50 ppm. Manager remade sanitizer and will call for service. 200ppm Corrective Action Taken

Intermediate - oyster tags not marked with last date served in bag in kitchen by prep area

Basic - Food stored on floor. Observed bucket of wings on the floor in the kitchen. Manager put on cooler Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area. Warning - From follow-up inspection 2021-08-13: Time Extended