BEEF O BRADY'S SEBRING LLC

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair Pbserved no floor tiles in kitchen area and bare concrete soaked through with grease. No longer cleanable. Warning - From follow-up inspection 2024-05-08: Time Extended - From follow-up inspection 2024-05-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in walk-in cooler rusted through and rough metal and debris hanging from ceiling. Warning - From follow-up inspection 2023-10-24: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor finish worn away and raw concrete exposed Warning - From follow-up inspection 2023-10-24: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed wings (47F - Cooling) in walk-in cooler,cooked the night before. See stop sale.Per operator wings are cooked for 6 minutes in the fryer then placed on sheet pans and put in walk-in cooler overnight. No temperatures for cook or cooling are taken. At 3pm Inspector observed wings were not cooled to from 135F to 41F within 6 hours, after being in the walk-in from previous night. Warning - From follow-up inspection 2023-03-08: At callback observed employee bring container of approximately 20lbs of wings out of cooler and place on clean dish rack. Manager states she needs to discard that they were cooked 2 days ago and has to get corporate approval to record cook logs to discard. Wings temped as soon as they were removed from cooler temped at 52F. Manager states she was not selling the wings. She does not know where the wings came from. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (50F - Cold Holding) cut the day before in 2 door upright reach in at kitchen. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-03-08: At callback 3/8/23 observed employee bring container of approximately 20lbs of wings out of cooler and place on clean dish rack. Manager states she needs to discard that they were cooked 2 days ago and has to get corporate approval to record cook logs to discard. Wings temped as soon as they were removed from cooler temped at 52F. Manager states she was not selling the wings. She does not know where the wings came from. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in kitchen Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed heavy grease and food debris along kitchen cookline. Foul odor coming from area. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in kitchen over cookline. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in prep top coolers. Repeat Violation Warning - From follow-up inspection 2023-03-08: Time Extended

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 wait staff rearrange food on the plate using bare hands touching bread and condiments with bare hands.stop sale.

High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Instructed operator to fully cook chicken and hold hot until served or cool properly and cold hold for up to 7 days and reheat for service as needed. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach on cooler True upright stainless 2 door cooler (); marinara (50F - Cold Holding); pasta (48F - Cold Holding); meatballs (48F - Cold Holding); Mac n cheese (50F - Cold Holding); Cuban sandwiches (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler True upright stainless 2 door cooler (); marinara (50F - Cold Holding); pasta (48F - Cold Holding); meatballs (48F - Cold Holding); Mac n cheese (50F - Cold Holding); Cuban sandwiches (48F - Cold Holding) foods on cooler more than 4 hours. See stop sale. Corrective Action Taken

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed reach on cooler digital thermometer reads 44F and internal ambient air of cooler is 48F on calibrated thermometer.

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed wait staff with long polished nails touching single service and dipping ice without gloves.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment cooking wings for 6 minutes in deep fryer ther cooling and final cooking to order with no written procedure or documentation.

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 by inspector via email. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook fill container at handsink for chicken breading station. Retrained person. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Floor soiled/has accumulation of debris. Observed heavy grease accumulation on kitchen floors and in concrete.

Basic - Floors not maintained smooth and durable. Observed finish worn from floors in kitchen and concrete no longer sealed or easily cleanable.

Basic - Old food stuck to clean dishware/utensils. Observed old food under edge of pans at clean dish dry rack.

Basic - Old labels stuck to food containers after cleaning. Manager returned to dishwash. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed wash and rinse water at 3 bay sink with food debris on water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen and walk in cooler. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing at back door. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items, cell phone on line . Operator removed. Corrected On-Site

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

Basic - Equipment in poor repair handle on reach in cooler broken. Repeat Violation

Basic - Ice scoop handle in contact with ice at bar. Operator removed. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

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. Employee was cutting lemons without gloves. Operator educated employee on proper technique. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee was cutting lemons without gloves. Operator educated employee on proper technique. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station behind stand up Reach in Cooler. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in walk in cooler and kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair in dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in female bathroom. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing at back door. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment in poor repair. Reach in Cooler door handle broken Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface, upright . Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom and bar. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust, in kitchen,by triple sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting boards in kitchen.

Basic - Bowl or other container with no handle used to dispense food in sugar bulk container. Operator removed item. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair Walk in Cooler shelving not attached soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Cove molding at floor/wall juncture broken/missing at back door. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair Reach in Cooler door handle broken.

Basic - Floor soiled/has accumulation of debris.

Basic - Old labels stuck to food containers after cleaning at the three compartment sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored food not covered in bar cooler. Operator placed cover on food. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from bulk not labeled. Operator labeled container. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting at soda area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three small flying insects in kitchen area, not landing on food. Operator whisked out small flying insects. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Snap trap not covered. Operator removed the item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing at the Three Compartment Sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cove molding at floor/wall juncture broken/missing at cooler and door.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed the item. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Operator educated the employee and they secured hair. Corrected On-Site

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Handles on Reach in Cooler.

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

Basic - Stored food not covered. Operator placed cover on open container of oil. Corrected On-Site

Basic - Unclean building components, attachments or fixtures fan not clean and Walk in cooler fan soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wood food-contact surface not properly sealed.