PLAYALINDA BREWING COMPANY

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. Reading 0 ppm, operator primed dish machine, still 0 ppm Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored above ready to eat French fries and cheese curds in reach in freezer on front counter. Operator removed Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on splitter in mop sink located between both public restrooms.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored n reach in cooler by make tables in kitchen. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack by dish machine area

Basic - Standing water in bottom of reach-in-cooler. Long reach in cooler by hand sink in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over ready to eat pickles in walk in cooler. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled. Operator labeled during inspection Corrected On-Site Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Pest strip next to salad bar cooler. Operator threw away. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler in front of cookline sliced cheese (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); corn beef (50F - Cold Holding) Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for dishwasher.

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 manager available during inspection with more than 6 employees present.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured behind bar area.

Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food no hair restraint. Employee put on an hat. Corrected On-Site

Basic - Equipment in poor repair. Multiple reach in coolers in poor repair and front counter leaking water.

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

Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers not labeled. Operator labeled. Corrected On-Site