BEEF O' BRADY'S

Basic - Nonfood-contact surface soiled. 3 door reach in cooler in cook line area around the door frame and gaskets Can rack in cook line area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor soiled in mop sink area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line area, stored above fill line. Operator placed pork in freezer to rapidly chill. pork (52F - Cold Holding) Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer in bucket in cook line area over 500ppm. Operator added water recheck 400ppm. Corrected On-Site

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

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. Cornelius Repeat Violation Admin Complaint

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

Basic - Floor soiled/has accumulation of debris. Throughout kitchen, prep, mop sink and warewashing areas. Walls soiled in kitchen and dish machine area. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pork in prep area in standing water. Operator started running cool water over pork. Corrective Action Taken

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded raw chicken, changed gloves and touched clean equipment without hand wash. Discussed with employee who washed hands. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds

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. Cornelius

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in cook line area Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area preparing food

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line area Floor and wall heavily soiled in ice machine and 3 compartment sink area

Basic - Food stored in a location that is exposed to splash. Beef stored under paper towel dispenser in prep sink area

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled. Walk in cooler shelves Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef, chicken and salmon in thawing in standing water in prep sink area. Employee moved items to walk in cooler. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap mixed in bucket in cook line area

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and started working with food and no handwash occurred.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer at the cook line entrance, opened bag of raw shrimp and raw beef stored above open bags of fries, Employee stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaners stored above single use paper towels

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one female employee.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, container with chicken and beef no date marked, also coleslaw. Manager dated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the bar area. Repeat Violation

Basic - Drain cover(s) missing. At the mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes next to bread above prep cooler, Employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups at the server station.

Basic - Floor area(s) covered with standing water. Near office area (around drainage).

Basic - Food storage container/container lid cracked or broken. In use containers cracked.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floors and door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance. Exterior part of soda nozzles at the server station. Exterior part of fryers heavily soiled (buildup of grease). Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line heavily soiled, also the shelves.

Basic - Single-service articles improperly stored. Near back door single service containers not inverted.

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line with standing water.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled. Walk in cooler fan guards Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under 3 compartment sink area Mop sink area soiled Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Keg cooler in bar area Warning - From follow-up inspection 2023-10-31: Time Extended - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler Warning - From follow-up inspection 2023-10-31: Time Extended - From follow-up inspection 2023-12-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef above cooked chicken, Employee stored properly, also observed raw beef above raw fish, employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion cups of sour cream 50F, employee placed in cooler at 10:30am, Employe. Over to freezer to dropped temperatures down. Corrective Action Taken

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. Manager request procedures and printed. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, bowl no handle inside slaw container, also at the cook line bowl inside gravy and mashed potatoes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above plates.

Basic - Equipment in poor repair. Reach-in freezer handles broken. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (big one), heavily soiled also with mold like substance on side of cooler and shelves. Also at the bar area, soda gun nozzle soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area Soda gun nozzle in bar area

Basic - Ceiling vents soiled with accumulated dust. Vents in 3 compartment sink area Floor tiles in disrepair in 3 compartment sink area and under chemical storage rack in kitchen Mop sink heavily soiled Walls soiled in 3 compartment sink area Floors soiled in soda bib rack area and under cooking equipment in kitchen area Cove molding in disrepair next to walk in cooler Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station

Basic - Equipment in poor repair. Door handles broken off vertical reach in freezer in cook line area Repeat Violation

Basic - Floors not maintained smooth and durable. The floor is not sealed in the walk in cooler or the keg walk in cooler

Basic - Food storage container cracked or broken. Plastic pans in 3 compartment sink area

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle in cook line area

Basic - Interior of microwave has accumulation of black grease/food debris. In cook line area In server station Interior of ice bin in server station soiled with black mold like substance.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Side exterior walls of cooking equipment in kitchen area Fan guards in walk in cooler

Basic - Open dumpster lid. Garbage in dumpster pad area.

Basic - Wet mop not stored in a manner to allow the mop to dry. In keg walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1:20pm cooked diced chicken (67F) white fish; (50F) food was ice down @ 2:10pm cooked diced chicken (40F) white fish; (40F) Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand washing. Staff stored Plastic containers in bar hand sink. Operator removed items from hand sink. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust. By the dish machine.

Basic - Cove molding at wall juncture missing. By walk in cooler.

Basic - Equipment and/or utensils in chilled room not cleaned at the frequency required based on the temperature of the room. Floors dirty in walk in freezer.

Basic - Equipment in poor repair. No door handle on Max Cold reach in freezer

Basic - Reach-in cooler interior have accumulation of soil residues. In side max cold reach in freezer.

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. 00, ppm.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2:45 breading station chicken strips (40°F - Cold Holding); breading station shrimp (40°F - Cold Holding); breading station chicken wings (52°F - Cold Holding) chicken was moved to walk in-freezer for quick cool down breading station chicken wings (42°F - Cold Holding) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. * can opener ** slicer. Cutting board on cooks line *** slicer.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwich not dated in walk in cooler cooler. Repeat Violation

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

Basic - Employee beverage container on a food preparation table. In kitchen

Basic - Employee eating while preparing food. Cook eating toast.

Basic - Equipment and utensils not properly air-dried - wet nesting. Red drinking cups.

Basic - Floor soiled/has accumulation of debris. Behind cooks line grill, behind fryers

Basic - Hole in or other damage to wall. Walls prep area.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat topgrill