CHEYENNE SALOON

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink at 10ppm chlorine corrected to 50ppm. Corrected On-Site

Basic - Food stored on floor. Box of hamburger patties stored on the floor of the walk in freezer. Operator relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer door and door seal. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer in prep area door gasket with mold like substance spots.

Basic - Waste line passing through ice machine or ice bin. Soda lines and tubing passing through ice bins at bar counter used for drink ice. Discussed with operator and solution establishment to add in barrier to ice bins and tubing hoses. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in prep area at 0ppm, operator added chlorine to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area has yellow string substance on blade. Operator cleaned the blade. Soda syrup build in bar soda gun nozzles, employee began cleaning. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of walk in freezer door.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on counter by grill at ambient air temperature. Discussed with employee and operator and added to existing time as public health control procedures and time mark placed in flat of eggs. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Operator relocated the employee drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler not identified and separated from customer food. Operator relocated the personal food. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on floor in storage room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at front counter. Sanitizer solution in prep room at 0ppm. Discussed with employee to add or reset. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the standup reach in cooler, covered metal container of sausage gravy 230 (79F - Cooling) at conclusion of inspection sausage gravy second temperature 20 minutes (72F - Cooling). Discussed with operator and relocated to the reach in freezer. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection one expired food manager certificate from 11/01/2018 for employee present during inspection.

Basic - Carbon dioxide/helium tanks not adequately secured. In the dry storage area two carbon dioxide tanks stored unsecured, per operator waiting to be picked up. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth soaked in bleach water used under cutting board. Operator removed the wiping cloth. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns have build up of residue in the nozzles.

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment on open warning for outside, during inspection operator has submitted plans for the outside bar area on 4/03 pending approval from plan review.

Basic - Equipment in poor repair. Standup reach in cooler on the cook line has a torn/seperating door gasket. Build up of ice on the seal of the walk in freezer door.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Person in charge states burgers are cooked fully, not to temperature. Temperature of burger at 147F. Person in charge returned to grill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on cookline at 119F, person in charge reheated to 172F. ** Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ppm, rebleaching strip. Person in charge remade to 100ppm. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area, co2 tank unsecured. Person in charge secured during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top at 53F item held above fill line. Person in charge states lid has been open for lunch rush. Closed lid. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at cookline at 109F. Person in charge began reheating. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge states two new hires working for more than 60 days with no proof of training.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in outdoor bar area at 80F. Person in charge states no water heater in the area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at server area 65F. Has been out for less than 4 hours. Spoke to person in charge about the possibility of holding item on time. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine as sanitizer, test strips provided expired 2016, did not produce color change.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to obtain hot water at outdoor bar area.