WELLINGTON'S BAR & GRILL

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The operator moved the drink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters soiled with grease.

Intermediate - Food-contact surface: The cutting board on the reach-in cooler across from the 2-compartment sink is soiled with a mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. The hand sink by the 3 compartment sink was blocked with a trash can and yellow buckets. The operator moved items. Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - Vents soiled with accumulated of dust above the conventional oven that is in the corner.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets stored in front of handwash sink near three compartment sink. Operator moved. Corrected On-Site

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready-to-eat garlic herb butter in reach-in cooler across from fryer on cook line. Items not in original commercially sealed packaging. Operator moved and stored correctly. Corrected On-Site Priority: High Priority

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo Sauce (122F - Hot Holding) in steam table. Employee removed and reheated to 165F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink blocked with a strainer on cook line and another handwash sink off the warewashing area with parts to a blender. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. Observed 3 dead roaches in bar area underneath three compartment sink and next to reach-in coolers. Operator cleaned and sanitized area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris.

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 on top of bag in the box across from the ice machine. Employee moved. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in reach-in cooler across from slicer. Operator moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed towels in handwash sink in wait station area and cooking utensil in handwash off cookline. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. Employee placed paper towels. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep shelf off cook line underneath steam table next to containers of dry items. Employee moved. 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/ Wayne Brooks Repeat Violation

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.

Basic - Accumulation of debris on exterior of warewashing machine. Doors

Basic - Ceiling/vents soiled with accumulated food grease, dust. In kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator will use quaternary ammonium for towel buckets and 3 compartment sink in bar

High Priority - Stop Sale issued due to adulteration of food product. Ice machine has black mold like substance, water dripping from it onto ice.

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/ Wayne Brooks

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine has black mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes in bar hand wash sink, discussed with staff and manager on duty

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen prep area, no soap or paper towels Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on prep tables over food Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter By steam table, moved to bucket Corrected On-Site