CAROLINA ALE HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cook line drawer ribs (45F - Cold Holding) per operator held out temperature for 30 minutes. Not portion or prepared today. Operator moved to walk-in cooler to chill. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark on garlic parm sauce. Operator placed out less than 1 hour. Operator placed time mark . 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.salmon31F operator removed from packaging. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hand sink and flip top

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to fryer - raw chicken (46F - Cold Holding); raw grouper (45F - Cold Holding) as per employee items not portioned or prepared today. Items held for approximately 2 hours. Operator stored items in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - habanero butter sauce (94F - Hot Holding) as per operator items held out of temperature for approximately 2 hours. Employee turned up steam table.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink outside near dumpsters.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed sink at bar

Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar - 3 spray bottles with sanitizer without proper label. Employee labeled items. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed license. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation with bracelets on wrists. Employees removed items. Corrected On-Site

Basic - Open dumpster lid. Observed at back - 2 dumpsters with lids open. Employee closed lids. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear of establishment - mop stored in bucket.

High Priority - Live, small flying insects found -Observed 3 live flying insects at dishwashing area. Operator killed and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS cheese cold held at 44F at flip top cooler. Per operator, cheese transfer to unit 30 minutes before the inspection. Operator placed ice packs on cheese for quick chill. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked potatoes stored in walk in cooler. Per operator, item cooked yesterday more than 24 hours ago. Operator correctly date marked. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cookline.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at bar. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 1 co2 tank in storage area not secured . Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with long beard. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles missing at cookline.

Basic - Food stored on floor. -Observed cases with food items stored on dry storage floor. Operator removed to shelves. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed flour and sugar removed from their original containers not labeled. Operator label containers. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working on cook line, manager provided. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Service area- silverware spoons-manager removed to be wash -to go containers , employee inverted. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths stored on a tray, under prep table in rear kitchen, employee removed Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Bar area, hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (50F - Cold Holding); bear batter mix (48F - Cold Holding); ribs (47F - Cold Holding). Per operator food held less tha 4 hours. Food moved to walk in freezer for a quick chill, observed walk in cooler door does closed properly.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic and cheese sauce, spicy sauce, buffalo sauce, per manager food on time at 11:00 am, employee placed time label 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 to operator Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator

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. Expired on 8/2022

Basic - Equipment in poor repair. Walk in cooler door is not closing properly.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above single service sugar packets. Manager rearranged for proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Behind bar.

Basic - Standing water in bottom of reach-in-cooler. Expo cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line ; potato fries (112F - Hot Holding). Operator placed potato fries in fryer for reheat. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line at fry station- observed soiled wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main kitchen cook line low boy cooler- observed open bag of raw shrimp being stored with raw vegan beyond burgers. Operator discarded vegan beyond burgers. See Stop Sale.

High Priority - Stop Sale issued due to adulteration of food product. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main kitchen cook line low boy cooler- observed open bag of raw shrimp being stored with raw vegan beyond burgers. Operator discarded vegan beyond burgers. See Stop Sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table across from prep sink- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line- observed soiled wiping cloth on cutting board at cold holding unit. Employee removed wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line grill and fry station- observed squeeze bottles of oil and butter with no labeling.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-05-02: Certified manager Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled by salad cooler.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor on cookline.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top cooler by dressing station. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with mold like substance in storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board by salad station.