MULLIGAN'S GRILLE OF PO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); chili (44-45F - Cold Holding); Beef (45F - Cold Holding); Beef (44-45F - Cold Holding); precooked chicken wings (48F - Cold Holding); chicken noodle soup (45-46F - Cold Holding); mashed potatoes (45F - Cold Holding); smoked ham (46F - Cold Holding); diced tomatoes (46F - Cold Holding); beef steaks (45-46F - Cold Holding) inside walk in cooler longer than 4 hours, see stop sale.. Callback inspection requires next day to verify compliance for internal cold holding temperatures of 41F or below. Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at bar obstructed by large keg cooler. Manager stated employees generally work around obstruction. Advised to allow for unobstructed access to hand sink. Continuously Being blocked by equipment may lead to administrative enforcement.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area in back

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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. -thawed salmon, mahi inside vacuum sealed packaging.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Floor soiled/has accumulation of debris. -cookline

Basic - Floor tiles missing and/or in disrepair. -some cracked tiles in back

Basic - Hole in or other damage to wall. Near water heater

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -significant grease build up on hood filters above fryers in isolated area. -light fixtures on cook line area above stove -lids of hot holding equipment

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall inside kitchen

High Priority - - From initial inspection : 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. 0-10ppm Warning - From follow-up inspection 2024-07-26: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding) Warning - From follow-up inspection 2024-07-26: Feta cheese 50F, single service butter sliced cheeses 49F Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding)single service butter 60F -, sour krout 47F, cooked vegetables 49F Inside cooler overnight, see stop sale Warning - From follow-up inspection 2024-07-26: -feta cheese 50F, sliced cheese 50F, cooked vegetables 47F, single service butler(room temp, manager discarded).: Time extended next day to verify compliance Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -above water heater - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind equipment/corners. - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cooler door/interior of door - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-07-26: Time Extended

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. 0-10ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding)single service butter 60F -, sour krout 47F, cooked vegetables 49F Inside cooler overnight, see stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior cone of soda gun inside bar near door

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling tile missing. -above water heater

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

Basic - Floor area(s) covered with standing water. -below cooler across from dish machine

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cooler door/interior of door

Basic - Stored food not covered. -mashed potatoes inside walk in cooler

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area with garage door to entrance added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-04-25: Time extended 30 days to verify compliance Time Extended

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 2024-04-25: Some new employees hired within 30- less than 60 days, time extended Time Extended

Basic - - From initial inspection : Basic - Utility lines preventing proper floor cleaning. - From follow-up inspection 2024-04-25: Time Extended

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

Intermediate - No plan review submitted and approved - bar area with garage door to entrance added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has burn/cuts/marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack below hand sink

Basic - Utility lines preventing proper floor cleaning.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -broccoli cheddar soup Warning - From follow-up inspection 2023-07-18: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2023-07-18: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning - From follow-up inspection 2023-07-18: Corned beef, turkey, ham, pastrami, roast beef, chicken wings, new york strip, inside walk in cooler not holding food at 41F or below longer than 4 hours. Manager states brought out of freeZer 8 hours prior to callback inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a'raw tuna steaks, raw beef, sliced cheeses, cut tomatoes, sliced ham, cut turkey 47-52F Warning - From follow-up inspection 2023-07-18: Corned beef, turkey, ham, pastrami, roast beef, chicken wings, new york strip all 47-48F cold holding inside walk in cooler. Shredded cheese, sliced cheese 46-47F cold holding, raw mahi 45F inside walk in cooler. Person in charge stated cooler has been serviced, needs new parts. Moved recently prepped/delivered items out of walk in cooler and placed into functional coolers. Strongly advised employees to use all functional coolers/freezers until repairs have been verified to hold cold food 41F or below. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-18: 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. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry/wristwatch other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -door to walk in cooler - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-07-18: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-07-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -broccoli cheddar soup Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a¿¿raw tuna steaks, raw beef, sliced cheeses, cut tomatoes, sliced ham, cut turkey 47-52F Warning

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. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -dense containers not adequately cooled 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. Corrected On-Site

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.

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.

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

Basic - Employee wearing jewelry/wristwatch other than a plain ring on their hands/arms while preparing food.

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

Basic - Equipment in poor repair. -door to walk in cooler

Basic - Floor area(s) covered with standing water.

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles missing and/or in disrepair.

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Old labels stuck to food containers after cleaning.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey, sliced corned beef,whole poultry, ham. Warning - From follow-up inspection 2022-12-14: Raw fish, beef top round, corned beef, sliced pastrami, beef sir, raw chicken, cooked chicken tenders, Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (44-47F - Cold Holding); poultry (44-47F - Cold Holding); sliced turkey (44-47F - Cold Holding); corned beef (44-47F); sliced cheese (44-47F - Cold Holding) inside walk in cooler from previous day(s) with fan in apparent disrepair, air flow is limited in areas of the walk in cooler. Manager stated service technician is looking to repair unit. Advised to monitor TCS food stored inside the walk in, use freezer/other means to keep cold temperatures at 41F and below. Cooked chicken wings 51F, raw chicken breast 48F inside bottom section of makeline cooler across from grill/fryers. E,mployee states moved from walk in cooler less than 3 hours prior .. Warning - From follow-up inspection 2022-12-14: Sliced pastrami 45F, cooked turkey 45F, beef top round 46F, cooked chicken tenders 48F, raw fish 46F, beef sirloin 46F, cheese 47F, shredded cheese 47F, raw chicken 48F inside walk in cooler from overnight, see stop sale. Operator stated refrigeration repair technicians were out after prior inspection, called service company again for returning on site. Next day callback required to verify temperatures. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Food contact equipment shelves with rust that has pitted the surface. -rack near walk in - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - From follow-up inspection 2022-12-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -near walk in cooler - From follow-up inspection 2022-12-14: Time Extended

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey, sliced corned beef,whole poultry, ham. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (44-47F - Cold Holding); poultry (44-47F - Cold Holding); sliced turkey (44-47F - Cold Holding); corned beef (44-47F); sliced cheese (44-47F - Cold Holding) inside walk in cooler from previous day(s) with fan in apparent disrepair, air flow is limited in areas of the walk in cooler. Manager stated service technician is looking to repair unit. Advised to monitor TCS food stored inside the walk in, use freezer/other means to keep cold temperatures at 41F and below. Cooked chicken wings 51F, raw chicken breast 48F inside bottom section of makeline cooler across from grill/fryers. E,mployee states moved from walk in cooler less than 3 hours prior .. Warning

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. -cut poultry

Intermediate - Handwash sink used for purposes other than handwashing. -single service tray and food debris inside hand sink on cook line

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense food. On rack above chest freezer near back door

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Food contact equipment shelves with rust that has pitted the surface. -rack near walk in

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -near walk in cooler

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flying insects around cook line Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mulligans sauce made with real butter Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 45F, salad mix 45F, raw beef 46F, sliced cheeses 45F, coleslaw 46F , cook stated lids have been open due to busy rush. -inside makeline cooler across from grill. Advised to look into service on coils behind unit.. employee moved to other cooler. 85F, more than 4 hours ago. See stop sale.Employee replaced with new product Warning** Corrective Action Taken Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar next to 3 compartment sink, blocked by draft unit

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator ordering chlorine test strips

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tiles missing.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean equipment and utensils

Basic - Exterior door has a gap at the threshold that opens to the outside. -back fire exit near stage

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -next to hand sink in dish area

Basic - Floor soiled/has accumulation of debris. -grease on floor near back entrance -under fryers

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door propped open during operation, flies present. Advised to consider use of 16 mesh screen if air flow is needed from back of establishment during operation.