CREEKS 19TH

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, 0ppm. Manager primed machine, 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over spinach in reach-in cooler next to dish area. Manager placed eggs on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at dish area hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in wait station.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. Repeat Violation

Basic - Ceiling vent missing. Air conditioning vent at end of cook line missing.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor across from cook line grill.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.

Basic - Ice bucket not inverted between uses. Ice bucket behind front counter. Manager turned ice bucket over. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to kitchen ice machine.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line.

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. Liquid eggs stored in reach-in cooler across from cook line ovens. Manager stated the eggs were opened the previous morning. The manager voluntarily discarded eggs during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Microwave on shelf above warmers. Deflector plate inside of kitchen ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in freezer in dry storage area.

Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line coolers.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line. Repeat Violation

Basic - Stored food not covered. Pan of cheese sauce in reach-in cooler across from cook line ovens.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Portable fire extinguisher next to dish machine.

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. Dish machine next to three compartment sink, 0 ppm. Warning - From follow-up inspection 2024-09-10: Dish machine, 0 ppm. Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. 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. Fish stored in reach-in cooler across from cook line grill. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand washing sink in back of kitchen. Employee removed wiping cloth from hand washing sink. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner behind front counter. Employee placed label on bottle. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. Repeat Violation

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. Reach-in cooler next to back door, ambient temperature 60F.

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. Fish stored in reach-in cooler across from cook line grill. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Employee moved drink to office area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line grill greasy. Top of dish machine in dish area. Gasket of reach-in freezer in storage area next to office.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cook line reach-in freezer. Employee moved bucket to bottom shelf of cook line prep table.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled garbage can, changed gloves and proceeded to handle breading pan on cook line without washing hands. Inspector stopped employee and had employee wash hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored on shelf at end of cook line next to spices. Employee moved bottle of sanitizer to area next to sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. Microwave next to kitchen hand washing sink. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink in back of kitchen.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf in dish area.

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. Fish stored in reach-in cooler across from cook line grill.

Basic - Dead roaches on premises. Observed two dead roaches on floor in back of kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler in dry storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored next to Worcestershire sauce on shelf at end of cook line.

Basic - Food stored on floor. Two cases of cooking oil stored on floor in dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from oven: chicken (46F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in bar area hand washing sink. Manager removed spoon. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap and hand towels at cook line hand washing sink. Manager provided soap and hand towels . Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.

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

Basic - Dead roaches on premises. Observed two dead roaches in cabinet underneath bar area hand washing sink. Observed two dead roaches on floor in front of cook line hand washing sink.

Basic - Equipment in poor repair. Gasket of reach-in cooler across from oven torn.

Basic - Faucet/handle missing at plumbing fixture. Cook line hand washing sink hot water handle missing.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill greasy. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the bar 3 compartment sink sanitizer at 0 ppm for quaternary amonia. The sink was refreshed and achieved 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp in the cook line flip top, 45°F. Ice was added. This was double panned. ALSO, in the same unit, Cole slaw, 45°F. This was double panned. Others items in this unit are at 41°F and below. The chicken below was at 40°F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray chemicals stored by the hanging pots.

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 gallon of milk, in a gallon container, in the 3 door reach-in cooler, lacks a date.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Axel lacks a current Certified Food Manager card. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach-in coolers with an accumulation of spilled food debris. ALSO, the cutting boards are stained. This item: Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink with ice in it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the cook line hand wash sink lacks: soap, paper towels and a sign.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the gaskets on the 1 door reach-in cooler on the cook line are comprimised.

Basic - Ice scoop handle in contact with ice. Observed multiple ice scoop handles touching ice. These were all adjusted up. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets and frame of the 'box' reach-in cooler are soiled. Repeat Violation

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 the 1/2 n 1/2 open 2 days with no date.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Axels Certified Food Manager card expired 6-2021.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the internal lid for the ice machine is soiled. ALSO, the cutting board with stains. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the expo window hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler and the lift top cooler with soiled gaskets.

Basic - Standing water in bottom of reach-in-cooler. Observed the beer cooler with standing water inside.

Basic - Water leaking from pipe and/or faucet/handle. Observed the bar 3 compartment sink runs when the handles are fully turned off.

Basic - Worn, torn and/or soiled floors/carpeting. Observed a accumulation of debris around the hand wash sink.