OLD HEIDELBERG

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (131F - Hot Holding), per operator food hot held less than two hours, employee reheated on the oven to 167F Corrected On-Site

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. Poster emailed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine, located outside of kitchen, build up of black like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along the entire kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored.used food trays stored on floor, under hand wash sink, employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two glass door cooler, two bags with lunch food. employee removed Corrected On-Site

Basic - Equipment in poor repair. Small flip top cover missing handle . Under shelf- storage of clean equipment in cook line.

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler, old food residues under storage rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line, build up of grease and soil.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table , employee moved to under shelf. Corrected On-Site

Basic - Stored food not covered. -Chest freezer- ice cream container , employee placed a cover. - walk in freezer -large container of fresh cut beef. Employee placed covers on both containers Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer, 200 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up on floor in dish walk in cooler Warning - From follow-up inspection 2025-10-21: Observed same. Time Extended

Basic - Accumulation of black mold-like substance in the interior of the ice machine in back area of kitchen.

Basic - Food stored on floor. Observed bag of carrots stored on floor inside walk in cooler. Operator properly stored. Corrected On-Site

Basic - Ice scoop handle in contact with ice, at bar. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream mushroom sauce (125F - Hot Holding) stored on stovetop at cookline. Per operator, food held out of temperature for less than 30 minutes. Operator turned on stove to reheat to 165F for hot holding. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Bar Sanitizer Bucket (Chlorine 200ppm). Bartender remade and corrected to 100ppm. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor inside walk in freezer.

High Priority - Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaurants. Observed operator using ROP for cooked meats without variance or haacp plan. Provided operator with application for special process approval. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Single door flip top cooler//; cream of mushroom sauce (49°F - Cold Holding); sliced cheese (46°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 4 hours. Operator put foods in walk-in cooler to quick chill. Corrective Action Taken Repeat Violation 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 bodily fluid cleanup poster to operator. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets at single door flip top cooler in kitchen.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of apple slices (6.26 Pounds Each) and 1 can of Tomato Paste (6 pounds 15 ounces Each).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked meat loaf in walk-in cooler. Operator removed cooked meat loaf and stored above raw food product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table at window - mushroom topping sauce (46F - Cold Holding); beef stroganoff (48F - Cold Holding);, per operator items were removed from walk-in cooler and moved to unit at 11 am. Operator removed and stored in freezer to rapidly cool. Rechecked after 20 minutes at 40°F and 39°F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stove top - cabbage cooked (107F - Hot Holding) per operator cabbage was heated today 1 hour prior. Operator reheated to 168°F at time of inspection and stored in hot hold container. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification for Genel Paul expired 07/13/2022.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun with slime build up on spigot. Operator cleaned at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast pork in prep cooler per operator made on Saturday unlabeled. Operator labeled at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on cook line counter. Operator removed and stored away from prep counter. Corrected On-Site

Basic - Food stored on floor. Observed lamb shanks on floor in walk-in freezer. Operator removed items from floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cutting board with wiping cloth stored under cutting board. Operator removed wiping cloth at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service coffee filters on shelves unprotected. Operator removed and put into container with lid. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed via phone call during inspection. Confirmation #216054414. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stove goulash (110F - Hot Holding); tomato soup (111F - Hot Holding). Per manager both items out less than 3 hrs. Both moved back to stove and reheated for hot holding. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle holder at end of bar (inside) has mold like build up. Employee removed and cleaned. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on shelf above prep table. Manager moved bottle. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer has build up. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen at 0ppm. Employee remade bucket to proper 200ppm. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on ice machine, manager placed new scoop in container Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee water bottles in salad station cooler, manager removed items Corrected On-Site