THE BUTCHERS GRILL

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/ A.J 7/24. Employee is scheduled to take Manager test.

Intermediate - Spray bottle containing toxic substance not labeled. Per employee, water and bleach. Employee labeled. Corrected On-Site Repeat Violation

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

Basic - Soiled floors with accumulation of grease buildup under and/or behind stove and fryer.

High Priority - 1 Live, small flying insects found. Employee killed on site and sanitized area. Next unannounced inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw Philly cheesesteak meat over ready to eat vegetables in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 114F hot holding, cooked onions 115F hot holding. On stove. Employee placed items on fiat top stove to reheat to 135F. Rechecked and found at 183F. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification for A.J.

Intermediate - Spray bottle containing toxic substance not labeled. Per employee Degreaser in one bottle and bleach in another. Employee marked. Corrected On-Site

Basic - Interior lining of small black microwave with rust that has pitted the surface. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed.

High Priority - Raw ground beef over opened dressings and kraut in cooler. Corrected On-Site

Intermediate - Cutting board heavily soiled.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alex

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hood filters soiled. Exterior of cook line equipment soiled.

Basic - Interior of microwave with rust that has pitted the surface

Basic - No copy of latest inspection report available.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw, without date mark

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions found at 80F, manager moved to cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by panini press. Operator moved

Basic - Floor soiled/has accumulation of debris. Between tall fridge and cook top Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over cooked pastrami. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions found at 74° cooked 3 hours ago. Advised to rapid chill. 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. Creamer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves dirty.

Basic - Floor soiled/has accumulation of debris. Behind flat top grill Repeat Violation

Basic - In-use scrapper and spatula stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Smoked chicken Wings cooked Saturday, today is Monday, not marked Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - In-use scrapper stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Under flat top grill

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over dressing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs ambient (74F - Cold Holding); sliced tomato (73F - Cold Holding). Operator stated been in cold holding for 2.5 hours. Advised rapid chill Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded pork cooked yesterday not marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Flip top cooler not operating

Basic - Floor soiled/has accumulation of debris. Behind equipment Repeat Violation

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill

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

Basic - Floor soiled/has accumulation of debris. Located behind cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat top grill . Exterior of sink cabinet and reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado stored with cut lettuce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over dressings. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yogurt dressing made 2 days ago not date marked

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Box of chips on floor Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 2. Ice scoop handle in contact with ice

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled. Repeat Violation