CITY FIRE AMERICAN OVEN & BAR

High Priority - Live, small flying insects found. 1. One fly flying in dry storage room near cookline. 2. Four flies crawling on clean dish rack in warewash area. 3. One fly inside clear plastic pan on clean dish rack. Manager moved the pan to the warewash area to be recleaned. 4. Two flies flying in bar area. Following day callback per John. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer in pizza prep area: cheese sauce (122F - Hot Holding). Manager stated the cheese was reheated on the stovetop and moved to the warmer approximately 30 minutes prior, then had an employee reheat the cheese to 177F during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 1. Spray bottle containing chemical cleaner stored o table beside rolled silverware in server station. Manager removed the spray bottle from the table during this inspection. 2. Several cases of wine stored on floor directly below chemical storage shelf in storage room. Manager moved the wine to another area during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at red hose connection after splitter added to mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table near cookline. Manager removed the drink from the table during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of bag containing single-use plastic cups in bar area. An employee removed the purse from the area during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee at cookline preparing and handling food with bracelet on wrist.

Basic - Hole in or other damage to wall. Gap in wall panel in back of kitchen, near water heater.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the handle during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Green wire shelving on dish rack soiled with dust. 2. Gaskets on cooler doors in bar area soiled with mold-like substance.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen doors in bar area left open during service. Several flies observed in kitchen and/or bar area. Inspector reviewed the original provisos with manager and the manager closed the screen doors during this inspection. Corrected On-Site

High Priority - Live, small flying insects found. 1 fly flying in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped jalepenos over cooked chicken in walk in cooler, operator moved raw bacon under ready to eat foods. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink faucet added splitter backflow located at the top of splitter spoke to operator about placing backflow at the bottom. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior middle reach in cooler drawers soiled on back line. Cutting boards on front line stained.

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. All employee food handler certificates expired. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in almond container, employee removed cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents on the back line soiled.

Basic - Equipment in poor repair. 2 spatula handles in disrepair on cooks line. Bulk seasoning containers lid is cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on back line the door jams are soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Seasoning container no label on shelf on the backside of the back line, operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line raw burgers above cooked chicken, manager moved and stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler, salmon in vacuum sealed bags at 41F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, Chicken salad 45F manager moved to freezer, temperature dropped below 41F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter added, no vacuum breaker installed at the non chemical side of the hose.

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. No training available at inspection time. Warning

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 Walk-in cooler, salmon in vacuum sealed bags at 41F.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the prep area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of coolers soiled, also gaskets soiled.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop inside mop sink, manager inverted. 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 in kitchen. Operator changed bucket of sanitizer and primed machine recheck 100ppm. Corrected on-site 0ppm in bar area Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Liquid eggs 2/22 in walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Liquid eggs 2/22 Warning

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 Barbara Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand truck blocking hand wash sink in dish machine area. Sponge also in hand wash sink. Operator removed. Corrected On-Site Warning

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. Warning

Basic - Employee beverage container over/next to clean equipment/utensils. Employee drink cup on clean dish rack. Operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (51F - Cold Holding); blue cheese (60F - Cold Holding); goat cheese (60F - Cold Holding); shredded cheese (49F - Cold Holding); cut leafy greens (47F - Cold Holding) operator states items were moved from the walk in cooler to the reach in cooler in the front counter pizza area at approximately 11am. Operator moved items to ice bath to rapidly chill. Corrective Action Taken Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Establishment is conducting reduced oxygen packaging and holding items for greater than 48 hours. Send your HACCP Plan, Variance Request, and any questions to DHR.SpecialProcess@myfloridalicense.com Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza, operator had employee wear hair net. Corrected On-Site Warning

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 at dish machine in bar area. Operator will take all beverage glasses to dish machine in kitchen to be washed and sanitized.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dry storage room, landing on cans 2 live flies in mop sink area 3 live flies in bar area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (55 - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. half and half (55 - Cold Holding)

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda guns in bar.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator moved tongs to be washed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Provided sign to operator, operator hung sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on glass door cooler in bar area Fan guards in walk in coolers Holster for soda gun in bar area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk in cooler. Operator removed drink. Corrected On-Site

Basic - Single-service articles improperly stored. To go boxes in dry storage. Operator moved to proper storage shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:00pm cooked onions (65°F - Cold Holding); chicken salad (56°F - Cold Holding).; roast beef cooling 4 hours . (100°F) Food Was moved to walk in freezer for quick down. 4:00pm cooked onions (40°F - Cold Holding); chicken salad (40°F - Cold Holding).; roast beef cooling 4 hours . (60°F) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical stored with water softener salt Corrected On-Site

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.

Basic - soiled floors. Dry stockroom

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

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

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

Basic - No copy of latest inspection report available.