LEGENDS TAVERN AND GRILLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tube of raw ground beef over container of honey mustard dressing in walk in cooler.. Operated stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice American cheese (41-55F - Cold Holding); slice provolone (42-50F - Cold Holding) in over stacked container per operator held out of temperature less then hour. Operator removed excess cheese and placed in lower cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in Cajun sauce. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired on December 1, 2024

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line. Operated removed Corrected On-Site

Basic - Food stored on floor. Observed container of cooking oil stored on the floor in kitchen Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator removed Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed 4 containers of chicken wings not covered in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell egg stored over sandwich wrapped in walk in cooler. Operator relocate raw shell egg. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employees touch her nose and continue to engaged in food preparation without changing gloves. After brief education, employee then changed gloves and wash hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwashing sink at cookline. Operator removed and stored properly. Corrected On-Site

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

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing stations. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.

Basic - Working containers of food removed from original container not identified by common name. -Observed bread crumbs removed from the original container not labeled. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, cut tomato (47F - Cold Holding); cut cheese (50F - Cold Holding). The items were stored in the cooler for approximately 3 hours. The items were removed, changed to metal pans and placed in the bottom cooler to quick chill and cold hold. the items were not prepped or portioned today. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink on cook line. Operator replaced. Corrected On-Site Repeat Violation

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

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Observed in dish area, by soda closet, by slicer.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two chef knives stored between equipment. Operator removed, cleaned, sanitized, and stored properly. Corrected On-Site

Basic - Single-service articles improperly stored. Observed to go boxs stored directly on the floor in the soda room.

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. Observed dish machine chlorine 0 Ppm. Sanitizer line pinched rechecked 50 Ppm Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Operator replaced Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to dispense flour. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone being stored on top of make table. Employee removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on condenser unit in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store between make table and cook table. Operator removed knives and cleaned and sanitized Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old date marks stuck on food containers after cleaning.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2021-11-22: Observed leak in walk in freezer with a little ice buildup. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-15: Per Operator training manuals were placed on back order and an extra week is needed to complete training. Time Extended