VILLAGE BIERGARTEN RESTAURANT

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2022 - From follow-up inspection 2022-05-23: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager has not acquired managers certificate within first 30 days of being hired Warning - From follow-up inspection 2022-05-23: No change 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. Operator is unable to provide proof of training for some employees - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Floors in walk in cooler are not sealed - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved and no longer cleanable - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on the floor in dish area - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Produce shelf is not 6 inches above the floor - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance accumulation on walls in dish area. Air conditioning vents in kitchen and dish areas have an accumulation of dust. Condenser fan covers in walk in cooler have an accumulation of dust Repeat Violation - From follow-up inspection 2022-05-23: No change Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Behind the bar. None of the soda gun holsters have a drain line Warning - From follow-up inspection 2022-05-23: No change Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef stored over ready to eat foods on moveable sheet pan rack. Operator moved food items Corrected On-Site Repeat Violation

High Priority - Rodent rub marks present along walls/ceilings. Behind Reach in coolers to right of cook line. Rub marks evident along pipes and around hole in the wall. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager has not acquired managers certificate within first 30 days of being hired Warning

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 unable to provide proof of training for some employees

Basic - Building components, attachments or fixtures in poor repair. Floors in walk in cooler are not sealed

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved and no longer cleanable

Basic - Floor area(s) covered with standing water. Standing water on the floor in dish area

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler. Produce shelf is not 6 inches above the floor

Basic - Food stored on floor. Container of oil stored on the floor next to rear door of kitchen

Basic - Hole in or other damage to wall. Behind Reach in cooler in corner by door to the right of the cook line. Hole in wall with rodent rub marks surrounding Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep counter near entry to dish area. Spoon in standing water of 78°F. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance accumulation on walls in dish area. Air conditioning vents in kitchen and dish areas have an accumulation of dust. Condenser fan covers in walk in cooler have an accumulation of dust Repeat Violation

Basic - Single-service articles improperly stored. Box of single service cups stored on the floor in closed buffet area.

Basic - Waste line missing at soda gun holster. Behind the bar. None of the soda gun holsters have a drain line Warning

Basic - Working containers of food removed from original container not identified by common name. Containers of white granular substances removed from original packaging not labeled with common name. Operator labeled Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 12-15 droppings under buffet area that is currently not in use. 3-5 near rodent trap in buffet area not currently being used as food serving area, area currently being unused to store excessive equipment. 4 additional rodent droppings under plate rack at the buffet area. 2 rodent droppings in back dry food stock room. Warning

High Priority - Presence of insects, rodents, or other pests. One dead worm behind oven in kitchen Egg sacs in back room. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repacked/ open package of raw chicken stored on top of fully cooked smoked turkey legs in chest reach in freezer. Whole raw shell eggs stored over fully cooked eggs in walk in cooler. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad make table ; fully cooked eggs (45F - Cold Holding) corrected by placing in walk in cooler to rapid chill Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding cabinet ; brown gravy prepared on site (109F - Hot Holding); mushroom soup (92-93F - Hot Holding); sauerkraut (109F - Hot Holding); in hot box since approx 12 noon, () Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Cutting board in salad make table soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Holding pitcher in hand wash sink nea icenpmachine,

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/ both Matt and lexi manager on duty without valid managers certificates. Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with out handle in pasta, corrected.

Basic - Dead roaches on premises. 1 (one) dead roach behind oven in kitchen near back door. Warning Warning

Basic - Drain cover(s) missing. Mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Ice machine in kitchen not working, full of mold like substance.

Basic - Hole in or other damage to wall. Missing cove molding and walls not smooth and easily cleanable.. Large amounts of debris under and behind equipment. Standing water walk in cooler floor. Floors not smooth and easily cleanable, not sealed.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unnecessary items/unused equipment on the premises. Unnecessary items on outside of building Unnecessary items in buffet room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish washing area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corn beef cooling since 11:30 found at 1:40 75° to 76°

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Raw salmon over cooked turkey legs in the walk in cooler. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler salmon 45° stuffed cabbage 46° Walk in cooler cooked turkey legs 45° raw pork 47° meat loaf 44° gravy 46° please see stop sale for all items that were not maintaining 41° or below. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy found at 78° reheating since 11:00 found at 1:10 Corrected On-Site

Intermediate - Cutting boards stained.

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No cold water provided at hand sink

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David and Sean in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop dressing in salad cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Salad cooler ambient temperature 50° water laying at the bottom of cooler. Walk in cooler not maintaining 41° due doors not tightly cooling.

Basic - Floors under and behind cook line equipment heavily soiled.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler or walk in cooler. Corrected On-Site

Basic - Soda guns soiled.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° Repeat Violation Warning - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2021-11-15: See stop sale Make table on cooks line, all items in unit from for overnight Fully cooke pork shank 1# 55° cold holding Goulash prepared on site 2# 55° cold holding Meatloaf prepared on site 1# 55° cold holding Raw ground beef 2 1/2 # 55° cold holding Fully cooked smoked turkey leg 1 each 55° cold holding Raw chicken 8# 54° cold holding Raw pork 3# 55° cold holding Cooked corned beef 1/2# 54° cold holding Sliced cheeses 3# 55° cold holding Cooked red cabbage 2# 55° cold holding 3 gravies prepared on site 1 gallon 55° cold holding Cooked potatoes 3# 55° cold holding Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° sent for Administrative complaint for temperatures on 10/6/21 Repeat Violation Warning - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2021-11-15: See stop sale Make table on cooks line, all items in unit from for overnight Fully cooke pork shank 1# 55° cold holding Goulash prepared on site 2# 55° cold holding Meatloaf prepared on site 1# 55° cold holding Raw ground beef 2 1/2 # 55° cold holding Fully cooked smoked turkey leg 1 each 55° cold holding Raw chicken 8# 54° cold holding Raw pork 3# 55° cold holding Cooked corned beef 1/2# 54° cold holding Sliced cheeses 3# 55° cold holding Cooked red cabbage 2# 55° cold holding 3 gravies prepared on site 1 gallon 55° cold holding Cooked potatoes 3# 55° cold holding Admin Complaint

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Wall under tea maker. Wall damage behind drop in freezer. - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2021-11-15: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef chubs over raw pork in walk in cooler. Repeat Violation Admin Complaint - From follow-up inspection 2021-11-10: Raw whole shell eggs stored over ready to eat fully cooked smoked turkey legs in walk in cooler Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° Repeat Violation Warning - From follow-up inspection 2021-11-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° sent for Administrative complaint for temperatures on 10/6/21 Repeat Violation Warning - From follow-up inspection 2021-11-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 124°. Discarded - From follow-up inspection 2021-11-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Corrected On-Site Repeat Violation - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Wall under tea maker. Wall damage behind drop in freezer. - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Walk in cooler. - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in fan, floor cookline. - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pooling water in floor of reach in cooler. Repeat Violation - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters. - From follow-up inspection 2021-11-10: 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 ppm. Tubes are in the wrong buckets. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef chubs over raw pork in walk in cooler. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 droppings on top dish machine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kraut 54° potato salad 75° cheddar 60° Swiss 56° housemade zig sauce 55° corned beef 59° housemade brown gravy 55° green beans 61° bratwurst 63° raw pork 57° raw fish 56° raw ground beef 54° raw chicken 59° Mac in cheese 60° cooked chicken 54° goulash 49° cooked turkey legs 52° beer cheese 60° cooked diced potatoes 67° meatloaf 57° dumplings 57° precooked pork 55° roladon 54° sent for Administrative complaint for temperatures on 10/6/21 Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 124°. Discarded

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

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Wall under tea maker. Wall damage behind drop in freezer.

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

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

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pooling water in floor of reach in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on rack in walk in cooler over ready to eat fully cooked hot dogs and smoked sausages, also stored over raw pork, corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Side make table on cooks line, food items in unit since approx 9am today, items found at 130 pm between 60-79° cold holding. make table on cooks line ; beef rouladen 1# (65°F - Cold Holding); cooked on site chicken 5# (65°F - Cold Holding); raw chicken 1# (69°F); sliced cheese 2# (69°F - Cold Holding); spatzle 2# (69°F - Cold Holding); cooked on site potatoes 2# (70°F - Cold Holding); raw fish 4# (60°F - Cold Holding); ground beef patties 5# (65°F - Cold Holding); fully cooked turkey legs 2 each (70°F - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table on cooks line ; beef rouladen 1# (65°F - Cold Holding); cooked on site chicken 5# (65°F - Cold Holding); raw chicken 1# (69°F); sliced cheese 2# (69°F - Cold Holding); spatzle 2# (69°F - Cold Holding); cooked on site potatoes 2# (70°F - Cold Holding); raw fish 4# (60°F - Cold Holding); ground beef patties 5# (65°F - Cold Holding); fully cooked turkey legs 2 each (70°F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 2 quarts of heavy whipping cream at bar, not date mark, soured and moldy. Admin Complaint

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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. Fully cooked stuff with ground meat pulled from freezer, not date marked, corrected. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At bar hand wash sink used with strainer and soiled dishes in hand wash sink. Hand wash sink in kitchen used to dump ice. Hand wash sink in kitchen used to fill pitcher with water for cooks line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Norwegian salmon on menu, raw or undercooked not identified Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles in front of up house not labeled with contents.

Basic - Cutting board has cut marks and is no longer cleanable. Large make table board and small portable boards heavy cut marks. Repeat Violation

Basic - Employee beverage in a food preparation or other restricted area. Expo station on counter with client items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on pass line. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Standing water behind the bar. Unsealed cement floors in kitchen, prep and dish washing area. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on floor of back dry stock room. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in bottom of make table with old food debris. Under lid interior of make table soiled old food, cleaned. Deflector in ice machine soiled Can opener soiled. Repeat Violation