LEGENDS BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -dish racks in dish area. Repeat Violation Warning - From follow-up inspection 2024-08-02: dish racks in dish area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line Warning - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor heavily soiled/has accumulation of debris under all cooking equipment on cook line, in dry storage area. Warning - From follow-up inspection 2024-08-02: Floor under fryersTime Extended Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -walk in cooler floor Warning - From follow-up inspection 2024-08-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in chest reach-in freezer Repeat Violation Warning - From follow-up inspection 2024-08-02: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - Handwash sink not accessible for employee use at all times. -By warewash.

Basic - Floor area(s) covered with standing water. -Walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under prep tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to left of chest freezer. -Standing water in prep cooler across from grill.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23 Operator paid during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwich top cooler on cooks line 1)Raw marinated pork chop over ready to eat sauces 2)Raw philly meat over cooked chicken Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pasta cooked on 7-8 in walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pasta dated 7-8 in walk in cooler

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

Basic - Ice buildup in reach-in freezer on cooks line . Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of pasta pot on the oven

Basic - White Cutting board has cut marks and is no longer cleanable. On sandwich top reach in cooler Repeat Violation

High Priority - Raw burger patties stored over ready-to-eat pasta and hot dogs on cooks line. Manager rearranged. 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. Provided document, operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board, yellow on cooks line - skillets on cooks line -

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine Corrected On-Site Repeat Violation

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. Provided form, employees present signed. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf removed from freezer 1-12 still dated with cooking date of 12-26. Manager corrected date. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs from yesterday not dated.

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

Basic - Clean equipment/dishware stored next to handwash sink exposed to splash on cooks line

Basic - Cutting board has cut marks and is no longer cleanable, white board on cooks line. Repeat Violation

Basic - Dirty equipment stored with cLean and sanitized equipment or utensils. Manager relocated. Corrected On-Site

Basic - Floor soiled/has accumulation of debris on cooks line under all cooking equipment

Basic - Ice buildup in reach-in freezer on cooks line.

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris on cooks line.

Basic - Standing water in bottom of reach-in-cooler at cooks make table Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cooks line

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over hot dogs on cooks line. Discussed and educated cook. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Verified with cook date mark is date prepared. Queso dated 8/16 Steak sauce dated 8/11 Pork chops 8/17 Meat for steak subs 8/23 Alfredo 8/23 Broccoli Cheddar soup 7/25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Verified with cook date mark is date prepared. Queso dated 8/16 Steak sauce dated 8/11 Pork chops 8/17 Meat for steak subs 8/23 Alfredo 8/23 Broccoli Cheddar soup 7/25

High Priority - Spray hose at dish sink lower than flood rim of sink in dish rinse sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish wash room.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish room. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In wait station in dining room.

Basic - Ceiling vent missing in back office/storage room.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop at wait station. Educated manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at wait station in dining room Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior of trash bins in kitchen and prep areas - pull out refrigerated drawers encrusted - interior of fryers on line - prep room floor and table shelves

Basic - Standing water in bottom of reach-in-cooler on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and celery over cheeses in walk in cooler. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks at bar. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust above bag in box area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 47f, Meatloaf 52f. Less than 4 hours. Manager placed in walk in cooler to rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Plumbing system in disrepair. Drain pipe in disrepair on handsink by ice machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler.