BURG'R BAR

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 chlorine sanitizer 0ppm on test strip due crack on the connector of the tube that the sanitizer flows through. Operator replaced the connector to correct to a minimum of 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over coleslaw at Walk in Cooler. Operator relocated the raw shell eggs at the bottom of shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Cooler.

High Priority - Raw animal food stored over or with washed produce. Observed raw shell eggs over washed vegetables at Make Table. Operator switched the food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site

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.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at kitchen and bar handwash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over hotdogs at Salad Station. Operator switched the food items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner on top of Dish Machine. Operator removed the chemical to the proper location with other chemicals on the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed multiple food items on the floor at Walk in Freezer. Operator removed the food items off the floor. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at ware washing area handwash sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage link 109F at Flat Grill. Operator reheated to a minimum of 165F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple soda guns at bar. Educated the operator. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint OB per their head. Corrected On-Site 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. Provided the written procedure. Corrected On-Site Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found the test strips by the end of inspection. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided the form which was completed by the operator. Corrected On-Site Repeat Violation

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed employee using cup to scoop ice with no handle. Educated the operator.

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. Observed cooked potatoes at Make Table. Operator time marked the food item. 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.

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container with chili in standing water being thawed on top of ware washing area handwash sink. Operator removed the container. Corrected On-Site

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chili in standing water at ware washing area handwash sink. Operator placed in Walk in Cooler. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated to compliance by changing gloves and washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes at cookline chest freezer. Operator discarded the food item.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Reach in Cooler. Operator date marked the food item. 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/. Dustin Ferguson, 08/08/2017.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle. Operator removed the to a proper and safe location. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at Make Table. Operator placed back in sanitizer solution. Corrected On-Site

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 at 0ppm on test strip due to empty sanitizer container. Operator set up 3 compartment sink with quaternary sanitizer. 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 sausage 94°F at Flat Grill. Operator reheated to a minimum of 165°F. Corrected On-Site Repeat Violation

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

Basic - Accumulation of residue build up in the interior of the ice machine/bin.