ACE'S HANGAR

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed 2 fully thawed salmon fillets in lower make bar cooler in sealed ROP packaging that specifically states to remove from package and thaw under refrigeration . Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed brown gravy 71f, gumbo soup 129f, collard greens 79f, queso 65f, au jus 108f, carrot gravy 69f, broccoli cheddar soup 110f, marinara sauce 86f in hot holding cabinet. Manager and employee confirmed all items had been placed in cabinet for reheating more than 2 hours prior to inspection for reheating.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Upon inspection, observed brown gravy 71f, gumbo soup 129f, collard greens 79f, queso 65f, au jus 108f, carrot gravy 69f, broccoli cheddar soup 110f, marinara sauce 86f in hot holding cabinet. Manager and employee confirmed all items had been placed in cabinet for reheating more than 2 hours prior to inspection for reheating. Warning

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Upon inspection, observed commercially processed bags of mashed potatoes 90f and macaroni and cheese 103f in hot holding cabinet. Manager and employee stated both items had been placed in cabinet for warming over 2 hours prior to inspection.

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. Upon inspection, observed 2 fully thawed salmon fillets in lower make bar cooler in sealed ROP packaging that specifically states to remove from package and thaw under refrigeration. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw hamburger patties stored over ready to eat food in reach in freezer in kitchen. Operator removed hamburger patties from above ready to eat food during inspection. 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. Upon inspection, observed plastic container with marinated chicken thighs in make bar lower date marked 09/07.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed fish sealed in reduced oxygen packaging in walk-in cooler thawing in package that stated fish should be removed from packaging prior to thawing. Observed the following amounts of fish in walk-in cooler: 5 cobia fillets, 13 snapper fillets and 9 trigger fish fillets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed diced ham 55f and cooked sausage patties 57f in reach in cooler in kitchen. Operator discarded during inspection.

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. Upon inspection, observed employee training not in place for all employees.

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. Upon inspection, observed fish sealed in reduced oxygen packaging in walk-in cooler thawing in package that stated fish should be removed from packaging prior to thawing. Observed the following amounts of fish in walk-in cooler: 5 cobia fillets, 13 snapper fillets and 9 trigger fish fillets.

Basic - Dead roaches on premises. Upon inspection, observed approximately 4 dead roaches in sticky traps located in electrical closet in the rear of establishment. Operator removed sticky traps during inspection. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Upon inspection, observed gap at the bottom and top of door in rear of kitchen. Daylight was able to be seen through the gaps.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection, observed scoop for grits in water with temperature of 107f. Operator removed utensil during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Three compartment sink in back of kitchen. Warning - From follow-up inspection 2025-01-27: Upon callback inspection, no hot water at three compartment sink. Operator is waiting to receive part to repair hot water heater. Time Extended

Intermediate - No hot running water at three-compartment sink. Three compartment sink in back of kitchen. Warning

Basic - Equipment in poor repair. Gasket for walk-in freezer

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.