ASHLEY'S OF ROCKLEDGE

High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in bar area. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler walk in cooler lettuce ; (55F - Cold Holding); coleslaw (54F - Cold Holding); devil eggs (55F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (56F); (56F - Cold Holding) operator showed temperature documentation stating cooler was temperature at 11 am at 41F, all tcs products has move to different refrigeration. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed prep area ceiling flaking

Basic - Dead roaches on premises. Observed two dead roaches

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the back door by the ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on the cook line Has accumulation of grease

Basic - Plumbing system in disrepair. Observed Hand Wash Sink by back door and ice machine pipe leaking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers. cut tomatoes (53F - Cold Holding); sliced cheese (56F - Cold Holding); raw beef (56F - Cold Holding); chicken salad (49F - Cold Holding). 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. Emailed paperwork Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at south side service station. Ice in well

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butte packets on service station Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Spice rack shelves in prep area. Operator removed Corrected On-Site

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. Tuna in walk in cooler is fully defrosted in sealed packaging bearing a label indicating thawing process

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in standing water at 75°F on service station. Operator discarded Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep area

Basic - Ripped/worn tin foil used as shelf cover. On shelves in prep area. Operator removed Corrected On-Site

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 testing at 0ppm. Operator will use sanitizer in triple sink until repaired Repeat Violation Warning - From follow-up inspection 2022-06-30: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler on cook line. Raw fish and beef over ready to eat foods Warning - From follow-up inspection 2022-06-30: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings at interior bar area. Observed 15 rodent droppings on cabinets in downstairs near men's restroom. Observed 5 rodent droppings in upstairs dining area. Observed 4 rodent droppings in dry storage area of kitchen Observed 3 rodent droppings in cabinets next to upstairs service area Observed 2 rodent droppings behind upstairs soda dispenser Admin Complaint - From follow-up inspection 2022-06-30: Observed 10 rodent droppings in circular tiles above table nearest men's restroom Observed 20+ rodent droppings in fire place behind hostess stand Observed 5 rodent droppings on carpet in upstairs Observed 3 rodent droppings in dry storage area Observed 20+ in storage shed Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler on cook line cut tomatoes (48F - Cold Holding); roast beef (56F - Cold Holding); deli turkey (57F - Cold Holding); deli ham (58F - Cold Holding); Swiss (57F - Cold Holding); white American (57F - Cold Holding); cheddar (56F - Cold Holding); yellow American (58F - Cold Holding); raw salmon (53F - Cold Holding); mahi (54F - Cold Holding); steak (56F - Cold Holding); meatloaf (55F - Cold Holding). All items had been in unit since 10am or overnight. - From follow-up inspection 2022-06-30: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler on cook line cut tomatoes (48F - Cold Holding); roast beef (56F - Cold Holding); deli turkey (57F - Cold Holding); deli ham (58F - Cold Holding); Swiss (57F - Cold Holding); white American (57F - Cold Holding); cheddar (56F - Cold Holding); yellow American (58F - Cold Holding); raw salmon (53F - Cold Holding); mahi (54F - Cold Holding); steak (56F - Cold Holding); meatloaf (55F - Cold Holding). All items had been in unit since 10am or overnight. SEE STOP SALE Warning - From follow-up inspection 2022-06-30: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib beneath dish area - From follow-up inspection 2022-06-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained/grooved and no longer cleanable Repeat Violation - From follow-up inspection 2022-06-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Mop in sink well in dry storage area - From follow-up inspection 2022-06-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates expired for some employees - From follow-up inspection 2022-06-30: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in salsa Repeat Violation - From follow-up inspection 2022-06-30: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Containers of cooking oil on floor in dry storage area. Box of chips on floor in service aisle of kitchen. Operator moved each. Corrected On-Site Repeat Violation - From follow-up inspection 2022-06-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surfaces of equipment on cook line and surrounding areas have an excessive build up of grease, slime, and food debris. - From follow-up inspection 2022-06-30: 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. Dish machine testing at 0ppm. Operator will use sanitizer in triple sink until repaired Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler on cook line. Raw fish and beef over ready to eat foods Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings at interior bar area. Observed 15 rodent droppings on cabinets in downstairs near men's restroom. Observed 5 rodent droppings in upstairs dining area. Observed 4 rodent droppings in dry storage area of kitchen Observed 3 rodent droppings in cabinets next to upstairs service area Observed 2 rodent droppings behind upstairs soda dispenser Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler on cook line cut tomatoes (48F - Cold Holding); roast beef (56F - Cold Holding); deli turkey (57F - Cold Holding); deli ham (58F - Cold Holding); Swiss (57F - Cold Holding); white American (57F - Cold Holding); cheddar (56F - Cold Holding); yellow American (58F - Cold Holding); raw salmon (53F - Cold Holding); mahi (54F - Cold Holding); steak (56F - Cold Holding); meatloaf (55F - Cold Holding). All items had been in unit since 10am or overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler on cook line cut tomatoes (48F - Cold Holding); roast beef (56F - Cold Holding); deli turkey (57F - Cold Holding); deli ham (58F - Cold Holding); Swiss (57F - Cold Holding); white American (57F - Cold Holding); cheddar (56F - Cold Holding); yellow American (58F - Cold Holding); raw salmon (53F - Cold Holding); mahi (54F - Cold Holding); steak (56F - Cold Holding); meatloaf (55F - Cold Holding). All items had been in unit since 10am or overnight. SEE STOP SALE Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained/grooved and no longer cleanable Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Mop in sink well in dry storage area

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates expired for some employees

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in salsa Repeat Violation

Basic - Food stored on floor. Containers of cooking oil on floor in dry storage area. Box of chips on floor in service aisle of kitchen. Operator moved each. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surfaces of equipment on cook line and surrounding areas have an excessive build up of grease, slime, and food debris.