KELSEYS PIZZA RESTAURANT AND PREACHER BAR

High Priority - Observed: 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. 0ppm at bar dish machine. Warning Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler. Raw beef over cooked meat. Raw bacon over lettuce. Operator moved Corrected On-Site Priority: High Priority

Intermediate - Observed: Toxic substance/chemical on premise that is not required for the operation of establishment. Chemical tablets stored on shelf over prep table. Operator moved Corrected On-Site Priority: Intermediate

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate Repeat Violation Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop in batter on cook line. Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored between reach-in cooler and shelf. Moved to dish Corrected On-Site Priority: Basic

Basic - Observed: Single-service articles improperly stored. Multiple cases of single service items stored on the floor in upstairs storage room. Operator moved Corrected On-Site Priority: Basic

Basic - Observed: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk-in cooler on preacher bar side Priority: Basic

High Priority - Container of medicine improperly stored. Over service line. Operator moved Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Standing puddle of sewage outside rear door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler at pizza area shredded cheese on pizza (52F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in dish area

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator has tag for current stock stored in binder Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in bar area are have an accumulation of mold like substance. Deli slicer is soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink on wall between pizza and cook lines. Food in well

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test strips for quaternary sanitizer

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. Operator is only able to provide certificates for Petra, Adam, David, and Marlene Repeat Violation Admin Complaint

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dates for water filters above ice machine are not legible

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind the bar Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Operator removed Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets are not inverted. Corrected On-Site

Basic - Cloth used as a food-contact surface. Soiled cloth used as cover for dough in walk in cooler

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. Glass door reach in cooler for pizza make line has ambient temperature of 49°F

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and shelves above prep areas throughout kitchen. Operator moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on shelves over make lines. Operator moved Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters are not stored in a protected manner Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of ground sausage leaning on deli meats in walk in cooler. Operator moved Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beer taps in preacher side have an accumulation of mold like substance. Operator cleaned Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters, ahi tuna tacos, and tuna lollipops not marked identifying as raw products. Operator marked each on the in house menus Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager in building 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. Operator unable to locate 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. Unable to locate Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory on any menus or posted in establishment. Operator will take Togo menus out of circulation until corrected. Provided signage to be posted in establishment Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cups used as scoops in flip top of reach in cooler. Operator replaced with ladles Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook put on hat Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Case of chicken and bus tub of chicken on the floor Case of oysters on the floor in beer walk in cooler Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 91°F on cook line. Operator moved container into operational steam well Corrective Action Taken Warning

Basic - Stored food not covered. Ice cubes in reach in freezer Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Along wall in service side of line. Warning - From follow-up inspection 2023-01-09: Time Extended - From follow-up inspection 2023-03-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. Current plans do not accurately reflect business layout. Hand wash sink and mop sink removed. Equipment and walls are different from plans on file Warning - From follow-up inspection 2023-01-09: Time Extended - From follow-up inspection 2023-03-10: Spoke with Operator and reviewed possibilities for submission to dhr.planreview@myfloridalicense.com Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2023-01-09: Still getting quotes Time Extended - From follow-up inspection 2023-03-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Along wall in service side of line. Warning - From follow-up inspection 2023-01-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. Current plans do not accurately reflect business layout. Hand wash sink and mop sink removed. Equipment and walls are different from plans on file Warning - From follow-up inspection 2023-01-09: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2023-01-09: Still getting quotes Time Extended

High Priority - Container of medicine improperly stored. On shelf over service area

High Priority - Raw animal food stored over canned/bottled drinks. In beer walk in cooler. Raw fish stored over bottled beer. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler on cook line shredded cheese (47F - Cold Holding); mozzarella (47F - Cold Holding); cut tomatoes (48F - Cold Holding); bacon wrapped jalapeños (47F - Cold Holding); deli ham (48F - Cold Holding). Operator moved to other units. In glass door reach in cooler on service line cheesecake (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibs in bar and dish areas

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beer taps behind the bar Mixer in kitchen

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Along wall in service side of line. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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. Current plans do not accurately reflect business layout. Hand wash sink and mop sink removed. Equipment and walls are different from plans on file Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza by the slice left on countertop in pizza area

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.

Intermediate - Records/documents for required employee training appear to be falsified. Certificates have expiration dates for 5 years from date of training. Operator changed dates Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both Ice machines have an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs restroom

Basic - Bowl or other container with no handle used to dispense food. In multiple containers throughout kitchen 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. Glass front reach in coolers on cook line nearest stairs. Glass front reach in cooler for deserts on service line

Basic - Covered waste receptacle not provided in women's bathroom. In center stall of women's restroom

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. Multiple dead roaches beneath stairwell and beneath equipment in kitchen

Basic - Duct tape used to repair nonfood-contact surface. Glass door reach in cooler on service line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables and shelves over production areas. Also in reach in coolers

Basic - Food stored on floor. Multiple cases of food stored on the floor in walk in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Upstairs reach in freezer lid is in disrepair exposing insulation over food

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom on bar side In upstairs employee restroom

Basic - No mop sink or curbed cleaning facility provided at establishment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines over cooking surfaces is dripping Repeat Violation

Basic - Single-service articles improperly stored. On the floor in upstairs dry storage. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Leaf blower stored on shelf with pizza boxes

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheddar sauce 54-67f overnight. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cheddar sauce 54-67f overnight. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female Employee grabbed gloves without washing hands after talking on cellphone.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (52F - Cold Holding); lasagna (50F - Cold Holding); butter (51F - Cold Holding); shredded cheese (51F - Cold Holding); diced tomatoes (48F - Cold Holding); housemade Alfredo (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); cooked chicken (52F - Cold Holding); cream sauce (49F - Cold Holding); sliced cheddar (50F - Cold Holding); sliced pepper jack (52F - Cold Holding); American cheese (51F - Cold Holding); Cole slaw (49-50F - Cold Holding); whipping cream (63F - Cold Holding); cooked pasta (49F - Cold Holding); bleu cheese (51F - Cold Holding); cut cabbage (49F - Cold Holding); cut romaine (47F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (52F - Cold Holding); lasagna (50F - Cold Holding); butter (51F - Cold Holding); shredded cheese (51F - Cold Holding); diced tomatoes (48F - Cold Holding); housemade Alfredo (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); cooked chicken (52F - Cold Holding); cream sauce (49F - Cold Holding); sliced cheddar (50F - Cold Holding); sliced pepper jack (52F - Cold Holding); American cheese (51F - Cold Holding); Cole slaw (49-50F - Cold Holding); whipping cream (63F - Cold Holding); cooked pasta (49F - Cold Holding); bleu cheese (51F - Cold Holding); cut cabbage (49F - Cold Holding); cut romaine (47F - Cold Holding) Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Plastic bucket used, thick product. Cheddar sauce.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline 86f. Breaker tripped, reset, recheck over 100f.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield.

Basic - Bowl or other container with no handle used to dispense food. Cup in sauce in fry side cooler Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Cambro bin. Discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf with buttery spread. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of chicken in walk in cooler Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw fish 69-71f.placed in walk in cooler. Recheck 50f.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Rolling bin of flour. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Housemade meat sauce 47-51° cooling overnight.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Housemade meat sauce 47-51° from overnight.

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 ppm.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 droppings on top of the dish machine. Observed approximately 100 droppings under stair case next to clean dishes and bag n box soda. Approximately 10 droppings under wine shelf upstairs near dry storage. Observed 3 on shelf next to bottled drinks. Observed 4 ledge leading to upstairs dry storage. Observed 1 on can of mustard. Observed 1 on rolling can rack. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out back, green hose attached.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep plastic containers found covered in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on char grill side.

Basic - Cloth used as a food-contact surface. Cloth on dough.

Basic - Dead roaches on premises. 1 on floor by coffee station and on floor in expo area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dressing in bottle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Right rolltop: butter 52° shredded cheese 51° cooked chicken 49° provolone 50° cheddar 52° pepper jack 52° Gorgonzola 51° lasagna 49° crab cakes 51° fry station: shredded cheese 50° sliced tomatoes 53° pepper jack 61° cooked onions 52° raw shrimp 51-52° cooked pork 53° cooked chicken 54° raw fish 51° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right rolltop: butter 52° shredded cheese 51° cooked chicken 49° provolone 50° cheddar 52° pepper jack 52° Gorgonzola 51° lasagna 49° crab cakes 51° fry station: shredded cheese 50° sliced tomatoes 53° pepper jack 61° cooked onions 52° raw shrimp 51-52° cooked pork 53° cooked chicken 54° raw fish 51° Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner over cellophane. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dumped towel bucket. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 4 employees present. Tomas arrived at 3:13 had to leave at 3:40. No manager again. Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 35 in ice water. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield of ice machine. Rear ice machine. Repeat Violation Warning

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cellphone on dinner napkins at bar. Corrected On-Site Warning

Basic - Equipment in poor repair. Gasket on fry side cooler. Fry side cooler dirty coils, right side cooler dirty coils. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in 85° water. Repeat Violation Warning