YE OLDE FALCON PUB

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up up incorrectly - sanitizer sink in middle. Employee drained and remade in correct order. Corrected On-Site

High Priority - Food with mold-like growth. Shredded cheddar cheese with mold like growth on cook line. Operator discarded. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored above unwashed carrots in keg walk in cooler, operator reorganized Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in liquor storage room. Operator chained 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. Raw grouper still partially frozen not removed from commercially processed reduced oxygen packaging. Operator opened up packaging and removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw chicken without washing hands first. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 0ppm quaternary. Manager drained sink and reset with chlorine to 100ppm. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler, containers of food items in risers not 6 inches off of floor. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with wash sink in middle sink instead of first sink. Manager drained dink and began to set up in correct order. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Cases or raw vegetables on risers less than 6 inches in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at prep table and by service window in kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in kitchen. Operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar soiled. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Basic - Food storage container cracked or broken in kitchen. Operator discarded Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in bar.

Intermediate - Soda nozzle in bar soiled. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Intermediate - Soda nozzle outside bar next to Ice bin soiled. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar area, employee provided Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to hand wash sink in cook line.

Intermediate - Soda nozzle outside bar next to Ice bin soiled. Operator cleaned during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom, operator provided Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed uncooked frozen shrimp stored over ready to eat vegetables and macaroni on shelf in walk in freezer. Person in charge properly stored uncooked frozen shrimp to lower shelf for storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef patties (51F - Cold Holding) in make table in kitchen. Operator states holding less than four hours, moved to walk in freezer to quickly chill.

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.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer at 3 compartment sink less than 150 ppm.

High Priority - Raw animal food stored over canned/bottled drinks. -Observed raw chicken wings stored over kegs with beer in walk in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Employees training with Ye Olde Falcon Pub 10/08/2017

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed celery stored over prep onions in walk in cooler. Operator removed and stored properly. Corrected On-Site