POUR TAPROOM

High Priority - Live, small flying insects found. One fly by mop sink

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For undercooked salmon,owner called provider and got letter Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above boiled eggs, employee rearranged walk in cooler, Corrected On-Site

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket by cook line, test strip bluish, employee diluted it to 300 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

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. Milk opened yesterday morning, walk in cooler, he wrote date on, Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner here touches food when needed since restaurant opened, explained to him

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute pinkish build up

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee moved it Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On fries in reach in freezer by cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee placed it in bottom shelf Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid cracked for dressing in container, walk in cooler

Basic - Food stored on floor. Box with raw chicken on tray on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line, lots of ice built inside Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters with grease build up

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed potatoes, explained to him

Basic - Single-service articles improperly stored. To go boxes in bag on floor by to go table next to window, employee placed it on shelf

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink, employee hanged it Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by cook line, employee wrote name on, flour Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155f chicken tenders, poured in bowl as ready, employee placed them back in and reached 180f Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburgers then removed gloves and pulled baskets of fry up, explained to him and he washed hands Corrected On-Site

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. Grabbed lemon peel for drink, explained to him and he got gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f ranch made here sitting on ice at cook line, employee added more ice Corrective Action Taken

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. Hummus opened yesterday early morning morning, employee wrote date on Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar by dish machine, explained to employee

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 cooks here from almost 3 months, Keoneu and Billy

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburger, gave ones and posted it Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar, pinkish solution. Employee didn't know what it was, discarded it Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by 1 door upright cooler, employee inverted them Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put on beard guard Corrected On-Site

Basic - Hole in or other damage to wall. Shelf by dish machine acting as wall in between 2 restaurant was moved, employee moved shelf to have it as wall as per plan review proviso Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. By vents in interior of upright freezer by ovens, cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by stove dusty, cook line, greasy build up on hose filters by stove

Basic - Single-service articles improperly stored. Bag with to go by passing window, manager placed them on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef in prep sink, employee turned cold water on Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on shelf above pickles in bucket in walk in cooler, employee rearranged

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

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 one Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Explained to them

Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrective Action Taken