THE SALTED GOAT

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream at bar date marked passed 7 days . Operator instructed to discard,

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Cutting board has cut marks and is no longer cleanable, at food preparation table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food, worker removed watch. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline Reach in freezer gasket soiled with food debris .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.opened water bottle at cook line make table unit. operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio not identified on dinner menu as raw. Sunny side eggs on Brunch menu Operator placed advisory on menu. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler Bread pudding in food preparation area , prepared 3 days ago not date marked. Operator updated . Corrected On-Site

Basic - Equipment in poor repair. Torn gasket in salad dressing, cold holding unit. Repeat Violation

Basic - Ice buildup in storage area, reach-in freezer chest. Operator removed ice. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in storage area , cold holding unit.

Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn on salad dressing cooler - From follow-up inspection 2024-10-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - prep cooler across from stand up freezer - From follow-up inspection 2024-10-23: Time Extended

High Priority - Beverage glass of ice stored in ice used for drinks. See stop sale. Operator removed and discarded ice, Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline cream cheese (45F - Cold Holding); cheese (45F - Cold Holding); for 25 minutes, operator placed ice,. -Kitchen reach in cooler sliced cheese (46-47F - Cold Holding)for 2 hours Operator placed ice. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line ,wearing watch while food prepping,

Basic - No handwashing sign provided at kitchen hand sink used by food employees. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over bread, in kitchen reach in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Kitchen ceiling shows damage or is in disrepair. - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled. - From follow-up inspection 2023-07-26: Time Extended

Intermediate - Bar handwash sink used for purposes other than handwashing, cleaning brushes stored in sink. Corrected On-Site

Intermediate - No chemical quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle at bar hand wash sink not labeled. Corrected On-Site

Basic - Kitchen floor tiles missing and/or in disrepair.

Basic - Mop sink floor area(s) covered with standing water. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cabbage store cover cut lettuce in kitchen reach in cooler. Operator rearranged. Corrected On-Site

Basic - Wash ware soiled with accumulated grease, food debris, and/or dust.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at cookline make table is stained with food debris. -bar soda gun holster soiled with food debris. Warning - From follow-up inspection 2022-08-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2022-08-19: Time Extended