FIONN MACCOOL'S IRISH PUB & RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, in bottom section, raw shell eggs stored over cooked pasta. Employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of cooed pasta dated 5/11- 9 days prior.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certificate for P. Glaser expired 2/11/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area on lower shelf, diced blade and plunger have food debris. Operator moved to be washed. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At prep area, trash can stored in front of handwash sink. Operator moved trash can. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks not secured. Operator placed cord around tanks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, pans/containers stacked before air drying.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under shelves and equipment throughout kitchen including storage rooms and coolers. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, in bottom section of reach-in cooler, scoop in mac and cheese has handle touching product. Employee removed scoop. Also, utensils at stove in standing water at 105f. Operator removed utensils from standing water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in freezer have build up of food debris and mold-like substance. At cook line fry station, hood filters have grease build up. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At wait station, coffee filters in plastic container with no overhead protection. Operator placed lid on container. Corrected On-Site

Basic - Stored food not covered. At wait station, tea bags and coffee bags stored in plastic containers with no overhead protection. Operator placed lids on containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In kitchen, bulk pinko breading container not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen has build up on blade.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager available at time of inspection 4 employees on staff.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has orange color substance.

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has marks that seem no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Behind and underneath equipment soiled with old food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cookline gaskets soiled with old food debris. Hood filters above cookline has grease build up.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm. Operator remade 200 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings in walk in cooler at 77F. Per employee, wings prepared 2.5 hours prior. Wings were in 1/3 pan with lid. Employee placed wings on sheet pan and placed back in cooler. Temperature taken approximately 30 minutes later at 44F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stored can opener has food debris on the blade. Brown and blue cutting boards in kitchen has black staining. Repeat Violation

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. Food handler training for Shannon P expired on 4-27-2024.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Orange and black mold-like substance on front and back of deflector plate and around ice chute area.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding ceiling tiles at server beverage area, above ice machine and above bag in box soda rack are dusty. Floor under soda machine, under/around ice machine, under coffee/tea table and in dish room is soiled. Wall at dish machine is soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 115F. Operator removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine is soiled. Gaskets on salad reach in cooler, beer walk in cooler and food walk in cooler are soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment vacuum packaging raw beef steaks. Inspector provided HAACP template. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in main kitchen area have build up of dust.

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. In the main cook line reach in cooler thawed vacuum packaged salmon packets.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in walk in cooler over container of cod.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator had employee relocated the wet wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat bread in the front flip top cooler on the main cook line. Operator relocated the eggs to the bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with food debris on the blade, operator cleaned off the can opener blade. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the front bar counter with no product labeling. Operator labeled the sanitizer bottle. Corrected On-Site

Basic - Food stored on floor. In the dry storage hallway, soda syrup box and bag of flour stored on the floor. Operator relocated both items to the correct storage location. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on the oven door handles, employee relocated the tongs to the correct storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the soda dispenser, mold like substance on the underside of the dispenser behind the nozzles.

Basic - Old food stuck to clean dishware/utensils. Old food debris on clean plates stored by the dry storage hallway. Operator removed the plates to be rewashed. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade stored over food in the walk in freezer, employee relocated all beverages. Corrected On-Site

Basic - Stored food not covered. Open container of ice cream in the walk in freezer stored with no cover, operator replaced the lid. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand wash sink by Dish machine loose faucet. No hot water. Per Person In Charge. Work in progress.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - No mop sink or curbed cleaning facility provided at establishment. Vaccum breaker at mop sink missing from split at non-chemical side.