ROCKS AND BREWS

High Priority - - From initial inspection : 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 Warning - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -Multiple food storage containers show cracks and chips Warning - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - All reach in coolers in kitchen area have accumulation of standing water Warning - From follow-up inspection 2024-08-20: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning - From follow-up inspection 2024-08-20: Time Extended

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 Warning

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 touched bun with bare hands Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small live flies in wait area on non food contact services Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -lettuce cooler 55F -operator pulled items and moved to walk in cooler Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee doing multiple tasks without changing cloves as needed -Touched phone then began food prep Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad cooler -Mexican cheese mix (55F - Cold Holding); blue cheese dressing (55F - Cold Holding); shredded lettuce (54F - Cold Holding); blue cheese (50F - Cold Holding); cut tomatoes (53F - Cold Holding); dozed tomatoes (53F - Cold Holding) -Operator pulled all items from cooler and moved to walk in -Pizza cooler sausage (45F - Cold Holding); ham (45F - Cold Holding); cooked tomatoes (45F - Cold Holding); cut meetbal (45F - Cold Holding) nacho chix (50- cold holding) -grill cooler lettuce (45F - Cold Holding); spring mix (50F - Cold Holding); rice (50F - Cold Holding); cut comatose (48F - Cold Holding Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. --red sauce (90F - Cold Holding); beer cheese (120F - Cold Holding); black beans (100F - Hot Holding) -All products reheated to 165 during inspectionCorrected On-Site Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle at bar soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Trash bin in front of HWS Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bar sink Warning

Intermediate - No soap provided at handwash sink. -Bar sink Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Keg cooler Rice,ribs Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee drink cup stored on counter with active food prep Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door leading to dumpster area Warning

Basic - Floor area(s) covered with standing water. - multiple puddles of standing water throughout entirety of kitchen area Warning

Basic - Food storage container/container lid cracked or broken. -Multiple food storage containers show cracks and chips Warning

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrective Action Taken Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - Standing water in bottom of reach-in-cooler. - All reach in coolers in kitchen area have accumulation of standing water Warning

Basic - Water draining onto floor surface. -Drain pipe from dishmachine detached leaking water onto floor Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -Salt not labeled Corrected On-Site Warning

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. - bar dishwasher zero ppm. Manager replaced empty sanitizer bottle. Final reading 50 ppm - main dishmachine zero ppm Warning

High Priority - Pesticide-emitting strip present in food prep area. - in bar area. Manger removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken (49F - Cold Holding); - cod (50F - Cold Holding); - shrimp (49F - Cold Holding); - squid (49F - Cold Holding) Manager states less than 4 hours. Brought into walk in freezer for expedited cooling Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (120f-122fF - Hot Holding); - mash potato (122F - Cold Holding) Employee put back in oven for reheating Warning

High Priority - Toxic substance/chemical improperly stored. - aerosol pesticides on ice bin at bar area Warning

Intermediate - No soap provided at handwash sink. - bar area Warning

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

Basic - Ceiling tile missing. - employee restroom Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents above ice machine Warning

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. - red fish Warning

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board on cook line Repeat Violation Warning

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

Basic - Floor area(s) covered with standing water. - in beer cooler Warning

Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. - pizza cutter Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Warning

Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning

Basic - Open dumpster lid. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. - multiple coolers on cook line Warning

Basic - Stored food not covered. - lemons and limes on counter not actively used Repeat Violation Warning

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

Basic - Water draining onto floor surface. - dish machine drain line not connected. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 in bar - 1 kitchen Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Server Station: - pico (51F - Cold Holding) - coleslaw (46F - Cold Holding) - milk (51F - Cold Holding) Pizza cooler - chicken held overnight (46F - Cold Holding); - pasta held overnight (47F - Cold Holding) Breading cooler: manager states less than 4 hours - shrimp (53F - Cold Holding); - squid (53F - Cold Holding); - chicken (54F - Cold Holding); - cod (53F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle in bar area - inside of pizza cooler Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to server cooler Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - next to ice tea urns. Interior of ice bin Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. - small bowls in breading mix Corrected On-Site Warning

Basic - Ceiling tile missing. - in employee restroom Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - large pots Corrected On-Site Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. - cups and silverware stored in employee restroom Warning

Basic - Cutting board has cut marks and is no longer cleanable. - on server cooler Warning

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

Basic - Floor area(s) covered with standing water. - Around ice machine Warning

Basic - Ice buildup in walk-in freezer. - light buildup Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. - pizza cutters Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - server cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee beverage in beer cooler on shelf with food items Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. - multiple reach in coolers throughout kitchen Warning

Basic - Standing water in bottom of reach-in-cooler. - server cooler - pizza cooler - meat cooler Warning

Basic - Stored food not covered. - lemon and lime containers in bar area Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2023-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - operator states items < 4 hours. Items moved to walkin cooler. -tomato 54f, sliced cheese 60f, pork 70f, lettuce 67f, cooked pasta 54f, cheese 50f, cheese 48f. Corrective Action Taken Warning - From follow-up inspection 2023-04-11: Tomato 53f, sliced cheese, 61f, pork 68f, lettuce 54f, cooked pasta 53f, cheese 48f Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards stained. Make line. Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - some employee training, The Always Food Safe. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - make line. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt. -dish racks - exterior of Ice Machine Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cooler in far cooler Warning - From follow-up inspection 2023-04-11: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - operator states items < 4 hours. Items moved to walkin cooler. -tomato 54f, sliced cheese 60f, pork 70f, lettuce 67f, cooked pasta 54f, cheese 50f, cheese 48f. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - splitter at mop sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards stained. Make line. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - some employee training, The Always Food Safe. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -at hostess station - on cheese cooler - in butter station Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine Warning

Basic - Cutting board has cut marks and is no longer cleanable. - make line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - butter station Corrected On-Site Warning

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

Basic - Food stored on floor. - multiple containers of oil in dry storage area Warning

Basic - In-use ice scoop stored on soiled surface between uses. - stored on top of ice machine Warning

Basic - In-use tongs stored on equipment door handle between uses. - cook line. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - at 2 hand wash sink in bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. -dish racks - exterior of Ice Machine Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water in bottom of reach-in-cooler. - cooler in far cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (58F - Cold Holding); sliced tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding); rice (58F - Cold Holding); cut vegetables (58F - Cold Holding); mushrooms (58F - Cold Holding); cheddar cheese (58F - Cold Holding); jack cheese (58F - Cold Holding)

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate milk opened on Sunday..

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at server station. Mixer head Red, green, brown cutting boards on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on expo blocked with trash can.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid stored on microwave on cooks line.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Beverage air cooler on cooks line.

Basic - Floor area(s) covered with standing water. On cooks line

Basic - Food stored on floor. In walk-in freezer Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling unit at server station.

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink On cooks line.