LOLLYGAGGERS SPORTS PUB AND GRILL

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff slicing tomatoes, no gloves. Explained Alternative operating procedure and will email form. Inspector mentioned food she gloves that would be conducive for this staff member with large hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : cook potato wedges over the fryer, 97°.

High Priority - Toxic substance/chemical improperly stored. Observed : winder and sanitizer spray bottles stored over condiments at the bar. The sprays were moved to cleaning. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

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. Observed : half and half open in the prep line reach-in cooler. Staff relates it was open yesterday morning. Staff went to date the cartoon with yesterday's date. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the bar soda gun with an accumulation of mold like substance on the diffuser head. Staff went to disassemble and clean. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed : the vents over the 3 compartment sink have an accumulation of dust.

Basic - Current Hotel and Restaurant license not displayed. Observed : the current paid for license was not Available for review.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open can drink, an unlined styrofoam drink cup and a vape device stored on the prep line cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : back pack stored on bottled drinks just inside the swinging kitchen door. ALSO, a cell phone was on a shelf over the flour for breading on the cook line.

Basic - Food stored on floor. Observed : bulk chicken on the floor of the walk-in freezer.

Basic - No copy of latest inspection report available. Observed the last inspection was not in the book.

Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand wash sink in bar area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle in POS area in dining room

Basic - Floor soiled/has accumulation of debris. In walk 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. Dish machine chlorine 0ppm. Manager changed empty chlorine bucket and primed machine, then 50ppm. Inspector instructed employee to resanitize all dishes sanitized with the dish machine today. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found 1. One fly crawling on bag beside ice machine in kitchen. 2. One fly crawling on refrigerated make-table in kitchen near cookline. 3. One fly flying near warmers at cookline.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken gizzards stored on shelf directly above pan containing raw grouper inside reach-in cooler at cookline. Manager moved the raw gizzards to a lower shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: raw shrimp (46F - Cold Holding). Manager stated the shrimp was thawed under running water approximately two hours prior, then placed into the cooler. Inspector had manager add ice to shrimp to rapidly cool to 41F.

High Priority - Toxic substance/chemical improperly stored. Hand soap refills stored on shelf directly above single-use trays and above bbq sauce containers in back of kitchen. Manager removed soap from shelf 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 one side of splitter added to mop sink. Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher unable to identify chlorine sanitizer at dish machine or test dish machine for chlorine. Additionally, manager provided Quaternary test strips to test chlorine dish machine. Inspector educated employees during this inspection.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

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/ One ServSafe certified food manager certificate for B. Randlett expired on 02/18/2024.

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/ T. Kish, identical the "Kitchen Manager" has no proof of food manager certification. This manager was present during the last inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle stored down inside Handwash sink at cookline. Manager removed bottle from sink during this inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for chlorine dish machine. Establishment only has a quaternary test kit.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. 1. Unlabeled spray bottle containing glass cleaner hanging from sink at cookline and hanging from shelf in bar area. 2. Condiment squirt bottle containing dish soap without label on three-compartment sink in bar area.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy of a Florida Restaurant and Lodging Association food handler card for S. Allen.

Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside shredded cheese at cookline. Manager removed condiment cup from cheese during this inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpster.

Basic - Grease receptacle lid open, broken, or missing. Lid of grease receptacle left open.

Basic - Insect control device installed over food preparation area. Insect pest control light installed on wall in kitchen directly above refrigerated salad make-table and directly above bowls.

Basic - No handwashing sign provided at a hand sink used by food employees. No Handwash sign at Handwash sink in bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cabinets in bar area soiled with mold-like substances. Repeat Violation

Basic - Open dumpster lid. Dumpster lid left open in dumpster beside building.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made salsa dated 2/21 Sliced pastrami dated 2/21

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for approximately 3 seconds then rinsed hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over fish in glass door vertical cooler in prep area. Operator corrected shelves Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatloaf 10/4 see stop sale Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf dated 10/4

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken Marinara sauce Chili Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table in cook line area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Both employees in cook line area Employee with no beard guard

Basic - In-use knife stored in cracks between pieces of equipment. Between steam table and reach in cooler in cook line area

Basic - Insect control device installed over food preparation area. Ecolab insect device over single service items and clean equipment by steam table

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-26: Discussed with Supervisor Meakins, operator does not have proof of employee training certificates Admin Complaint