MULLIGANS PUB

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license is expired 06/01/2023. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line potatoes (112F - Hot Holding). Operator voluntarily discarded the potatoes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (64F - Cold Holding); sausage (71F - Cold Holding) stored on top of the containers in the reach in cooler over the cooling plane. Per operator placed on the line for an order approximately 20-30 minutes before. Operator relocated the tray back to the walk in cooler to bring back to temperature range. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the main cook line Holandaise stored on time as public health control with no time marking.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line potatoes (112F - Hot Holding) in the steam well sausage (109F - Hot Holding). Operator voluntarily discarded the potatoes and reheated the sausage on the flat top grill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Cutting board on the reach in cooler lowest to the fryers has build up of food residue staining. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No kit or thermometer available to test not in use high temperature dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance build up around the ice chute. Repeat Violation

Basic - Ceiling tile missing. Multiple missing ceiling tiles in the dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the side of the bulk ice bin not inverted or covered. Operator inverted the ice buckets. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler opposite the flat top grill has a separating door gasket. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer stored behind the exterior walk in cooler has mold like substance accumulation on the door gaskets. Exterior walk in cooler door gaskets have mold like substance build up. Repeat Violation

Basic - Single-service articles improperly stored. Single service dinner napkins stored on the floor in the hallway to the exterior walk in cooler. Operator had employee relocate the dinner napkins. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler opposite the flat top grill has standing water at the base of the cooler. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Operator discarded the sanitizer solution. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler at the end of the main cook line, raw calamari stored over cooked ready to eat chicken wings. Operator relocated the chicken wings. In the two door reach in freezer in the prep area, raw commercially packaged fish over uncovered drink ice cubes, operator relocated the ice cubes. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the steam table to the side of the flat top grill, roasted potatoes (110F - Hot Holding). Operator discarded the roasted potatoes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the server pass through window; cut tomatoes (67F - Cold Holding); ham (62F - Cold Holding).Operator states placed out on sheet tray above the cooling plane of the cooler 1 hour prior. Operator placed the items in cooler on ice. At conclusion of inspection; cut tomatoes (46F - Cooling); ham (45F - Cooling). Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table to the side of the flat top grill, roasted potatoes (110F - Hot Holding). Operator discarded the roasted potatoes. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On the soda syrup dispenser rack, chemical spray bottle of windex and container of bleach stored over soda syrup boxes. Employee relocated both chemicals to the proper storage location. Corrected On-Site Repeat Violation Admin Complaint

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior reach in chest freezer door gaskets have build up of mold like substance. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface test kit available to test three compartment sink or sanitizer solution buckets. No irreversible thermometer or temperature gauge stickers available to test the high temperature dishwasher.

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/ At time of inspection, four employees currently working with food and no certified food manager present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment properly using time as public health control for hollandaise sauce but no written plan. Inspector provided written plan and operator correctly wrote down the establishment procedures. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in the interior of the bulk ice machine has mold like substance along the sides of the chute.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf in the mop sink area, pot on top shelf not inverted or covered for protection. Operator inverted the metal pot. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees actively working with food with no beard guards. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler opposite the flat top grill has a torn cooler door gasket. Repeat Violation

Basic - Fly trap over food/food preparation area/food-contact equipment. On the spice shelf over the prep table in the warewashing area, red fly trap apple stored over bottle of vanilla. Operator relocated the fly trap. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has build up of dust on the hood filters.

Basic - Single-service articles improperly stored. In the dry storage room, single service cutlery stored in box on the floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of both reach in coolers on the main cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. On the prep sink washboard, frozen broccoli cheddar soup thawing at ambient air temperature. Operator placed in sink in service cool running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers on the waitstation line with no product labeling. Operator labeled the bulk containers. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the main cook line, open raw frozen beef stored over open container of pretzel bites. Operator relocated the beef to the proper storage shelf. In the flip top reach in cooler on the main cook line, raw fish stored over container of corn beef. Operator relocated the raw fish. In the reach in cooler closest to the warewashing area, raw shrimp stored over cooked chicken wings. Operator relocated the shrimp to the proper storage location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At time of inspection, container of hollandaise sauce on the server pass through window stored on time as public health control with no time marking. Operator labeled the container placed out at 8am daily. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging on the soda syrup dispenser shelf, operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior reach in freezer behind the walk in cooler has accumulation of mold like substance on the door gaskets. Can opener on the prep table closest to the dish machine has old food debris on the can opener. Operator cleaned and sanitized the door gaskets and can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind the front bar counter not accessible due to pitcher of soda water with soda gun inside of hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. In the bulk flour container under the waitstaff prep table, bowl used as scoop in product, operator removed the bowl. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restroom.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working with food with no beard guard.

Basic - Equipment in poor repair. On the main cook line reach in cooler opposite the flat top grill has torn cooler door gaskets. Repeat Violation

Basic - Single-service articles improperly stored. In the dry storage hallway, containers of single service bowls stored on the floor, operator relocated the single service items to the correct storage shelf. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On main cook line, reach in cooler opposite the flat top grill has standing water in the base of the cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on drain board next to three compartment sink, employee relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the waitstation area, bulk flour container with no product labeling. Operator labeled the bulk container. Corrected On-Site Repeat Violation

High Priority - Food with mold-like growth. See stop sale. Container of cucumbers in walk in cooler have mold like substance growing on cucumbers at the front of the box.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken tenders stored over ready to eat food items in freezer on line. Operator relocated the chicken tenders to the bottom shelf. Shrimp stored over ready to eat food items in reach in cooler by dish area. Raw beef stored over ready to eat cut tomatoes in walk in cooler. Operator moved pork to lower shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by mop sink, pan of food from breakfast on cutting board. Moved to walk in cooler. cheese (51°F - Cold Holding 2 hours); pork (59°F - Cold Holding 2 hours) Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink below splitter on non chemical dispensing side with red hose attached missing vacuum breaker.

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. No date on container of precooked hard boiled eggs in reach in cooler by mop sink area. Operator dated eggs. Raw beef and cut tomatoes in walk in cooler missing date marking. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present at time of inspection employee for 5 months no food manager certificate. Operator in process of taking exam.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on line by fryers, build up of grooving and debris. Ice bin has build up of mold like substance at top of ice bin where ice dispenser also back of the interior walls have mold like substance build up. Tea dispenser nozzles have build up of debris.

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. Three employees present at time of inspection all hired over 60 days no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Chemicals at host stand not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink behind bar, water does not reach proper temperature. 72°f after 2 minutes.

Basic - Food stored on floor. Onions stored on floor at kitchen entrance double door. Operator moved onions to shelf under prep table. In walk in cooler pickles stored on floor. Operator moved milk crates into walk in cooler to move pickles off of floor. Oil boxes stored on floor in dry storage. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Unbagged trash and paint cans in garbage pad area.

Basic - Hole in or other damage to wall. Behind ice machine multiple holes in wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer outside buildup of ice around lid and interior. Torn gasket in cooler by dish area and flat top grill. Coolers behind bar both gaskets are torn. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon stored in salsa, handle in food product. Operator moved spoon to have handle above container lid.Corrected On-Site Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom and both handicap restrooms missing hand washing signage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to cooler by dish, mold like substance build up. Gaskets to bar coolers torn and separating from cooler doors. Shelves in walk in cooler have rust build up no longer easily cleanable. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In dish area clean containers on shelves have remnants of old labels.

Basic - Single-service articles improperly stored. Single service items in dry storage stored on floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler across from grill. Coolers behind bar have standing water in bottom of coolers. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in coolers outside floors not sealed easily cleanable.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat vegetables. Operator relocated mushrooms to separate shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mops sink, not hung to properly dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep table by entrance to kitchen server side of line, wet cloth left on table not in solution. Sanitizer bucket stored on reach in cooler next to food items, improperly stored. Operator removed the sanitizer bucket from the prep table.Corrective Action Taken Corrective Action Taken

Basic - Wood food-contact surface not properly sealed. Wooden shelving unit for dry storage storage racks not sealed wood.