BEEF O'BRADY'S

Intermediate - - From initial inspection : 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. Multiple dressing containers per operator opened more than 24 hours prior not date marked. Warning - From follow-up inspection 2024-09-23: Time Extended - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile at kitchen entrance as well as at office door. Warning - From follow-up inspection 2024-09-23: Time Extended - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At cooks line next to walk in cooler Warning - From follow-up inspection 2024-09-23: Time Extended - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cooks line. Warning - From follow-up inspection 2024-09-23: Time Extended - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler heavy rust build up as well as flaking rust. This is a repeat violation from previous inspection dated 12-04-2023 Repeat Violation Warning - From follow-up inspection 2024-09-23: Time Extended - From follow-up inspection 2024-11-12: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed deli meat inside the reach in cooler on line deli meat (52F - Cold Holding). Cooked stated the deli meat was inside the unit since 1pm. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli meat inside the reach in cooler on line deli meat (52F - Cold Holding). Cooked stated the deli meat was inside the unit since 1pm. See stop sale.

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

Basic - Buildup of food debris/soil residue on equipment door handles on all the units. Repeat Violation

Basic - Equipment in poor repair two reach in coolers that out of service on the cook line and next to the fryer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets throughout the kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface at the walk in cooler. Repeat Violation

Basic - Water draining onto floor surface at the little walk in cooler near the severs station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the servers station.

Intermediate - Handwash sink used for purposes other than hand washing at the bar. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 three cooks one bartender and one server in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken breast in the walk in cooler with no date stamp.

Basic - Buildup of food debris/soil residue on equipment door handles throughout the whole kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Food storage container/container lid cracked or broken on wire shelf above the three compartment sink.

Basic - Food-contact surface not smooth and easily cleanable on two plates that are broken.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler.

Basic - Soiled wet wiping cloth placed in use with fresh solution.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry stored inside empty mop buckets.

High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator paid licensed time of inspection. Corrected On-Site

High Priority - unwashed produce over washed produce. Operator removed and rearranged washed salad over box lettuce. 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 - 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 - Floor soiled/has accumulation of debris. Observed floor soiled all around kitchen grease and food residue buildup.

Basic - Ice buildup in walk-in freezer.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets with mold like substance accumulation.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a dishwasher handle dirty dishes and failed to wash hands before handling clean dishes.

High Priority - Employee washed hands with no soap. Observed a cook wash his hands without soap. Educated on the importance of washing hands with soap.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken (56F - Cold Holding) in the fry reach in cooler per the operator had been in the unit longer then four hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (56F - Cold Holding) in the fry reach in cooler per the operator had been in the unit longer then four hours.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plastic cups next to the hand wash sink at the bar.

Basic - Floors not maintained smooth and durable. Observed the floors not smooth and cleanable in the kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the fryer doors. Operator moved the tongs. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket on top of cans of food.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef at room temperature in the sink by the walk in cooler. Operator moved the frozen beef to the walk in cooler. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed prep cook wash hands with cold water. Educated on the importance of wash hands with hot water at least 100F.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bread rack in front of the hand wash sink on the main line. Operator moved the bread rack. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical bottle on the line. Operator labeled the bottle. Corrected On-Site

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a customer walk into the kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of cups at the soda station.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a server handle cut lemon with bare hands. Educated on the importance of using gloves or tongs when handling any ready to eat food.

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

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on the dirty ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters.