THE AMERICAN GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 54 F sitting out on counter for 20 minutes, discussed adding it to time as a public health control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for eggs held on time. Manager filled out written procedure at time of inspection. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near prep sink.

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 crack raw shell eggs and touched to go box and sandwich wrapper without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream in reach in cooler, manager removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 59 Fin reach in cooler, manager voluntarily discarded. Chicken 49 F on cold plate, manager placed in reach in cooler. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler, removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to bread, manager removed phone at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, manager labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F, Eggs 54 F on counter. Employee placed in reach in cooler. Discussed time as a public health control. Corrective Action Taken Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted. Manager posted consumer advisory at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with cooking equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.

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 employee work with soiled dishes then took off gloves and touched clean dishes without washing hands.

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 57 F, cream cheese 51 F, employee placed items in reach in cooler. Corrective Action Taken Repeat Violation

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 4 employees working with no certified food manager on site, manager arrived at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at all hand wash sinks. Operator replaced at time of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted for items sold raw or undercooked. Operator posted one at time of inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning next to grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones next to seasonings.

Basic - Food stored on floor. Soda on floor near soda machine. Operator removed at time of inspection. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor. Operator removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine. Operator cleaned at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Box of foam cups on floor near soda machine. Operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44 F, chicken 44 F on cold plate, operator placed in cooler. 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. Milk in reach in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Self service soda machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink across from grill.

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

Basic - Single-service articles improperly stored. Boxes of foam cups on floor near self service soda machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in dry storage, operator labeled at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine.

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 4+ employees working with no food manager at time of inspection.

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. Employee jacket on shelf with clean containers next to prep sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting next to prep sink. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container eggs are in cracked.

Basic - Food stored on floor. Mayonnaise stored on floor in dry storage area. Box of soda on floor near self service soda machine.

Basic - Single-service articles improperly stored. Box of to go cups on floor next to self service soda machine. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs and then change gloves without washing hands. Discussed proper hand washing procedure with employee.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers next to prep sink.

Basic - Missing drain plug at dumpster.

Basic - Single-service articles improperly stored. Plastic cups and lids stored on floor near juice station.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roast beef stored inside reach in cooler marked "02/04/2022" more than 7 days. Chopped onions date marked "02/03/2022" more than 7 days.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 3/4 lbs of cooked chicken with no date mark. Item discarded by operator. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef date marked 02/04/2022. Chopped onions date marked 02/03/2022.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 3/4 lbs of cooked chicken stored inside reach in cooler without date mark. Per operator item needed to be discarded. Operator discarded item at time of inspection.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic To-Go containers not inverted or stored in a protected manner. Located on top reach in cooler.