HOLLERBACH¿S GERMAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream portions 46-54F, per operator stored at service station less than 30 minutes, employee relocated to walk-in cooler to rapidly cool Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -window cleaner spray stored on top of ice machine, operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on "grill station" reach-in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -2 employee beverages stored over prep table at end of cookline, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area

Basic - Food not stored at least 6 inches off of the floor. -bucket of mustard stored on the floor in the hallway storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. -operator states new shelves have been purchased Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -upper area of kitchen walls, operator states professional cleaning is scheduled Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - individual butter packet, 70F, held off temperature control in bar less than 1 hour; corrective action taken: manager discarded product - individual butter packet, 65F, housemade salad dressing, 51F held on in adequate ice bath less than 30 minutes. Corrective action taken: dressing returned to cooler, butters pan submerged into ice bath Corrective Action Taken

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. - milk in walk in beer cooler

Basic - Accumulation of dead flying insects in sticky tapes.

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. - salmon

Basic - Cutting board has cut marks and is no longer cleanable. - sausage prep table - salad prep table

Basic - Dead roaches on premises. -6 dead roaches on floor in upstairs storage area, employee removed and cleaned area Corrected On-Site

Basic - Equipment in poor repair. - sausage cooler gasket torn

Basic - Floor soiled/has accumulation of debris. - warewashing area

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment/ware washing area - near ice machines, in ware washing area

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

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - potato pancake mix Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - American range oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of flat grill - soda nozzle housing - top of ice machine - exterior of flour and breadcrumb containers, employee cleaned Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons on prep table next to handwash sink, employee inverted Corrected On-Site

Basic - Single-service articles improperly stored. -cases of napkins stored on floor in hallway storage room, employee elevated Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - raw shrimp thawing in standing water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - under shelf in wait station

Basic - Working containers of food removed from original container not identified by common name. -flour container in hallway, employee labeled Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -over cookline Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously Warning - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. Warning - From follow-up inspection 2024-12-12: Time Extended - From follow-up inspection 2024-12-13: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy from previous day failed to cool down

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the beer taps 2 small flies

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip over the dish area needs to be switched out

Basic - Equipment in poor repair. Ripped gasket on the true cooler

Basic - Floor soiled/has accumulation of debris. Under the dish station

Basic - Single-service articles not stored inverted or protected from contamination. Soup spoons at the front counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream individually portioned in kitchen at 46°f. Operator added ice. Out of cooler 1 hour. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Corrected to 200ppm. Corrected On-Site

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. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using warewashing machine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Individually packaged salmon. Corrected On-Site

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

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.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over tomatoes. Reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler: corned beef (46F - Cold Holding); cheese (46F - Cold Holding). Items moved to freezer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with clean utensils. Corrected On-Site

Intermediate - Ambient thermometer not within the intended measuring range of use. Cook line unit. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment in poor repair. Lid on flour container cracked.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45f. Wait station, upstairs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Prep area. Can opener blade soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Clean utensils stored between equipment and wall. Knife between wall and sink. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

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

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. YOUR LICENSE WITH THE DIVISION OF HOTELS AND RESTAURANTS EXPIRED ON 04/01/2022.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw pork stored over cooked pasta. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Cold side.

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink. Prep area. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cold side.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Hole in or other damage to wall. By CO2 tanks, kitchen.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Salad station. Can opener blade soiled. Soda nozzles, bar, soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips needed.

Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Salad station.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. By empty beer kegs.

Basic - Cutting board has cut marks and is no longer cleanable. Salad station.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door by empty beer kegs.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap between hood filters. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean wares, main bar. Corrected On-Site

Basic - Single-service articles improperly stored. Cups and Togo containers stored on the floor., upstairs.

Basic - Working containers of food removed from original container not identified by common name. Flour and bread crumbs. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. By dumpsters.