WOLFHOUND IRISH PUB

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine, 0 ppm. Work order has been placed. Do not use sign on dish machine.Warning Warning

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. -employee in kitchen, cleaning dirty dishes, then put away clean dishes with no hand wash. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in kitchen near dish machine. Repeat Violation Warning

High Priority - Medicine not labeled properly. -above microwave on cook line. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans on cook line, 124 F, held less than four hours per operator. Operator moved to stove for rapid reheat. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -egg items on brunch menu Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -bar hand sink Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -several items in walk in cooler. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid under dish machine shelf. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at bar and hand sink by dish machine. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathroom doors Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. -in flour on cook line.operator removed Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Carbon dioxide/helium tanks not adequately secured out back. Corrected On-Site Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout the kitchen. Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -clean metal pans on floor in kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and drink on microwave on cook line Repeat Violation Warning

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -front, side and back door. Warning

Basic - Floor soiled/has accumulation of debris in walk in cooler and under cooking equipment. Warning

Basic - Food stored on floor. -cooking oil by back door Potatoes and soda boxes by reach in freezer.. Repeat Violation Warning

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris on cook line. Repeat Violation Warning

Basic - Lights not functioning under hood suppression system. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -bar handsink Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers -exterior reach in cooler doors -exterior sides of all cooking equipment -underside of coffee maker by soda station. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line and bar. Warning

Basic - Unnecessary items stored in garbage area in back of restaurant. -numerous old kegs and old equipment Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. Warning

Basic - Water leaking from pipe and/or faucet/handle at bar. Warning

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-04-12: Time Extended

High Priority - - From initial inspection : High Priority - Two Live, small flying insects in kitchen and one in the bar area. Warning - From follow-up inspection 2024-04-12: Observed one live insect at kitchen area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Sandwich cutting board is stained. Warning - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Operator is bagging soup in a ROP environment. Warning - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of heavy debris inside warewashing machine.Bar area. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured throughout the establishment. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles missing throughout the establishment. Repeat Violation Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Small white cutting board at the bar. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Dishmachines are in poor repair. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable.Broken tiles throughout the establishment. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Holes in ceiling throughout the establishment. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Outside of walk in cooler. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by handwash sink is soiled. Interior of cabinets and exterior have a heavy grease residue build up. Walls in the walk in cooler are soiled. Heavy residue on top of the grill. Residue build up on all equipment. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors throughout the establishment. Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezers interior have accumulation of soil residues. Interior of reach in coolers at the bar are soiled. Repeat Violation Warning - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar area. Warning - From follow-up inspection 2024-04-12: Time Extended

High Priority - Employee touched head and then put on gloves without washing hands. Corrected On-Site Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tomatoes in walk in cooler. Raw bacon stored over ketchup in walk in cooler. Open package of Ground beef and Philly steak stored over French fries in upright freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken,46 f,Irish sausage,47 f,raw bacon,50 f,deli turkey,50 f,cheese,51 f,cut tomatoes,53 f,corned beef,48 f held more than four hours.Stop Sale. Cream,45 f,butter milk,44 f,butter,44 f,cooked potatoes,44 f,ham,41 f,beef pie,44 f held less than four hours in walk in cooler.Advised operator to call the technician. Warning

High Priority - Two Live, small flying insects in kitchen and one in the bar area. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

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.Cream in walk in cooler and cheese cake in upright cooler. Warning

Intermediate - Employee training does not include food allergen awareness information. Provided a copy to operator. Warning

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 a copy to operator. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Sandwich cutting board is stained. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Strainer is inside the handwash sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Operator is bagging soup in a ROP environment. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking for breading flour in kitchen. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired. Warning

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

Basic - Accumulation of heavy debris inside warewashing machine.Bar area. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms. Warning

Basic - Carbon dioxide/helium tanks not adequately secured throughout the establishment. Warning

Basic - Ceiling tiles missing throughout the establishment. Repeat Violation Warning

Basic - Clean dishes not stored inverted or in a protected manner. Warning

Basic - Cutting board has cut marks and is no longer cleanable.Small white cutting board at the bar. Warning

Basic - Dishmachines are in poor repair. Warning

Basic - Duct tape used to repair nonfood-contact surface.Exterior of walk in cooler door has duct tape. Warning

Basic - Employee beverage container on a food preparation table . Corrected On-Site Repeat Violation Warning

Basic - Floors not maintained smooth and durable.Broken tiles throughout the establishment. Warning

Basic - Food not stored at least 6 inches off of the floor. Onions and cabbage in walk in cooler. Oil is stored on floor in dry storage area. Warning

Basic - Holes in ceiling throughout the establishment. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop. Corrected On-Site Warning

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Outside of walk in cooler. Warning

Basic - No Heimlich maneuver/choking sign posted. Provided a copy to operator. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in cold holding units. Warning

Basic - No handwashing sign provided at a hand sink used by food employees.Bar area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by handwash sink is soiled. Interior of cabinets and exterior have a heavy grease residue build up. Walls in the walk in cooler are soiled. Heavy residue on top of the grill. Residue build up on all equipment. Warning

Basic - Open dumpster lid. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors throughout the establishment. Warning

Basic - Reach-in cooler and reach in freezers interior have accumulation of soil residues. Interior of reach in coolers at the bar are soiled. Repeat Violation Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.Pressure washer stored in dry storage area. Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar area. Warning

Basic - Working containers of food removed from original container not identified by common name.Powdered sugar is not labeled. Warning

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm. Warning - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -Under prep table. - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - From follow-up inspection 2023-11-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 97f, Beef and onion 93f, Chicken soup 122f, Irish stew 104f. Less than 4 hours. Advised to reheat. Warning

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Meatloaf.

Basic - Ceiling tile missing. -In kitchen.

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

Basic - Food stored on floor. -Cooking oil.

Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. Corrected On-Site

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

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

Basic - Ripped/worn tin foil used as shelf cover. -Under prep table.

Basic - Silverware/utensils stored upright with the food-contact surface up.