HOGAN'S IRISH PUB

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 washer machine was reading 0ppm. Sanitation bucket was empty. Inspector ask operator to switch out the empty with full one. Operator did and prime it and now reading 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink was use to rinse off kitchen items. Operator was reeducate to use hand wash sink just for hand wash Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In feta cheese and coleslaw. Operator removed and discarded Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. One tongs stored on kitchen oven handle. Operator removed item Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Flip top make station reach in cooler door gaskets are in poor condition

Basic - Floor soiled/has accumulation of debris. Observed underneath fryers floor is soiled with old grease debris

Basic - Observed ice machine interior is soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed open gallon of milk open 8/30/24 not dated. Operator Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Observed ice machine in bar area interior is soiled with black like substance Repeat Violation

Basic - Observed kitchen microwave interior is soiled. Operator Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use the Hand Wash Sink in kitchen closet to walk in cooler to fill a pitcher up with water Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar area interior has black like substance Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen silver container containing gravy having Soufflé cup as a scoop. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage with lids stored on prep table Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes prepared on site at approximately 11am, in hot holding well at ; (98-112F - Hot Holding); retemped after 45 mins 135-139° reheating Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Gallon of degreaser stored next to hot well, removed to floor, spray bottles of sanitizer stored with nozzle pointing to food.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line. Holding thawing beef, removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles of liquid at bar not labeled. Now labeled Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Portion control cups used in coke slaw and gravy, cup with out handle Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Both cooks with long beards, no guards in place, corrected Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Debris, old plastic and glass cups behind chest reach in cooler on bar line

Basic - Food stored on floor. Bags of raw unwashed onions yellow and red stored on floor of walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in need of cleaning. Door gaskets on make table soiled with mold like substance Repeat Violation

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. Paperwork given to operator to be complied for the next routine inspection 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. Employees hired with in 60 days, not yet food safety training completed, form needed and given to operator.

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. Shea not training records available for some employees.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with Pink liquid not labeled thru location.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides and back wall of ice bin ice machine soiled with black mold like substance.

Basic - Bowl or other container with no handle used to dispense food.portion control cup without handle used in cole slaw on cooks line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned pots and pans on top shelf of back room not inverted / protected. Cleaned beverage mugs stored with chemicals on shelf in dish washing room.

Basic - Equipment in poor repair. Blue cutting board on make table, heavy cut marks.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on make table on cooks line broken.

Basic - Floor tiles missing and/or in disrepair. Transition from one floor the another from walk in cooler to kitchen, flooring in need of repair.

Basic - Light shield damaged/in disrepair. In dish room and light out in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Gaskets on make table on cooks line heavily soiled. Bottom shelf and table legs of food prep tables heavily soiled

Basic - Plumbing system improperly installed or repaired. Beer tap line draining into pitcher, needs to be plumbed too floor drain.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cooks line interior soiled with standing soiled water and old food debris.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors on kitchen/ prep line area missing paint, exposed cement. Building components soiled thru food prep and storage areas.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink overnight, not allowed to dry.

Basic - Wood food-contact surface not properly sealed. Wood 2x4 framing studs to back area to kitchen not sealed,dry food storage area. Back stock area with reach in freezer units wood needs to be sealed, area holding cleaned dishes and food storage-units.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook take employee beverages, touching at the rim with gloved hands, to the dish room, return and start touching other food items with out hand washing and changing gloves, corrected and. Re-educated. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over with Porsciutto ham (ready to eat) in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Standing water inside reach in cooler make cooler on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink being used to drained cooked potatoes in kitchen, red bottle rinsed off in hand wash sink in kitchen, drain pan in hand wash sink at the bar and cook used hand wash sink to fill pan with water for cooking utensils, re-educated and corrected all 4 violations. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.sanitizer bottle at bar not labeled, corrected, and spray bottle glass cleaner not labeled and stored next to clean dishes, corrected Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish Washing Machine still not in working order, 3 compartment sink in place with Quat sanitizer

Basic - Employee beverages in a food preparation or other restricted area. Open employee beverages on wire shelving prep table stored with client items.

Basic - Floor area(s) covered with standing water. Standing water on floor near hand wash sink and hot holding table. Pipe may (?) be leaking.

Basic - Food stored on floor. 5 gallon fryer oil stored directly on floor.

Basic - In-use tongs stored on equipment door handle between uses. 5 pairs of tongs stored on oven handle, corrected.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler make table gaskets heavy soiled.

Basic - Single-service articles improperly stored. Open case of foil to go pans stored on floor,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on food prep counters, no santation bucket in place, corrected Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Raw wood table holding hot holding units by hand wash sink area. Wood needs sealed or painted.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dish machine not operating at this time.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to fryer