Closure Date: 11/27/2023
Violations:
- High Priority - Container of medicine improperly stored. Container of Tylenol stored on top of bar area reach-in cooler. The manager removed the bottle from the bar area. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. …
Violations:
- High Priority - Container of medicine improperly stored. Container of Tylenol stored on top of bar area reach-in cooler. The manager removed the bottle from the bar area. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. …
Discontinue the use of the dish machine for sanitizing and set up manual sanitization until the dish machine is repaired and sanitizing properly. Dish machine in dish area, 10 ppm. Employee primed machine and rewashed dishes, 75 ppm. **Corrected On-Site**
- 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. Employee handled dirty dishes in the dish area and proceeded to handle clean dishes on the cook line without washing hands. The inspector had the employee wash their hands. **Corrective Action Taken**
-High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle fish without washing hands and changing gloves. The inspector stopped the employee and had the employee wash their hands and change gloves. **Corrective Action Taken**
- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs are stored over ham in a reach-in cooler outside of the office. The manager placed eggs on the bottom shelf. **Corrected On-Site**
- High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed crab bisque stored in walk-in cooler dated 11/20. The manager stated the item was prepared on 11/24. The manager placed a proper date mark on the item. **Corrected On-Site**
- High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits stored in walk-in cooler dated 11/18.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings on the floor outside of the office across from the beer cooler. Observed one rodent dropping on the bottom shelf of the prep table outside of the office at the end of the cook line. Observed two rodent droppings in the bar area hand washing sink. The manager cleaned and disposed of rodent droppings. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Time/temperature control for safe food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: slaw (47F.46F - Cold Holding). The manager stated the item was placed in the reach-in cooler at 11 am. The manager placed an item in the walk-in freezer to reduce the temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). The employee stated the item was placed in a warmer 30 minutes before the temperature was taken. The employee placed potatoes in the oven to reheat. **Corrective Action Taken**
Source: Florida Department of Health
- 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. Employee handled dirty dishes in the dish area and proceeded to handle clean dishes on the cook line without washing hands. The inspector had the employee wash their hands. **Corrective Action Taken**
-High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle fish without washing hands and changing gloves. The inspector stopped the employee and had the employee wash their hands and change gloves. **Corrective Action Taken**
- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs are stored over ham in a reach-in cooler outside of the office. The manager placed eggs on the bottom shelf. **Corrected On-Site**
- High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed crab bisque stored in walk-in cooler dated 11/20. The manager stated the item was prepared on 11/24. The manager placed a proper date mark on the item. **Corrected On-Site**
- High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits stored in walk-in cooler dated 11/18.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings on the floor outside of the office across from the beer cooler. Observed one rodent dropping on the bottom shelf of the prep table outside of the office at the end of the cook line. Observed two rodent droppings in the bar area hand washing sink. The manager cleaned and disposed of rodent droppings. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Time/temperature control for safe food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: slaw (47F.46F - Cold Holding). The manager stated the item was placed in the reach-in cooler at 11 am. The manager placed an item in the walk-in freezer to reduce the temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). The employee stated the item was placed in a warmer 30 minutes before the temperature was taken. The employee placed potatoes in the oven to reheat. **Corrective Action Taken**
Source: Florida Department of Health
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