BROADWAY PALM DINNER THEATRE

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with bar equipment at banquet bar.

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage.

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

Basic - Food stored on floor. In walk in freezer; box of celery stored on floor.

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

Basic - Wet mop not stored in a manner to allow the mop to dry near cook line.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in dry storage.

High Priority - Dented/rusted cans present. See stop sale. In dry storage; dented tomato sauce can and ketchup can.

Intermediate - Handwash sink not accessible, blocked with equipment at bar.

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

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with salt and pepper at server station. Operator removed spray bottle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with bar equipments at bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container at prep area. Operator removed food container. Corrected On-Site

Basic - Single-service food containers not stored inverted or protected from contamination at cook line. Operator stored inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked Brussels sprouts (103F - Hot Holding) per operator cooked Brussels placed at buffet for one hour. Operator removed and reheated Brussels sprouts to 169F- reheating. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked with bar stand near by kitchen.

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation at prep area.

Basic - No handwashing sign provided at a hand sink used by food employees near by bar at back of the kitchen.

Basic - Single-service coffee filters improperly stored at dry storage. Operator stored properly. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor under cooking equipment at kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW chicken stored over ready eat pesto sauce and cooked rice. Operator removed raw chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with clean trays at prep area. Operator removed clean trays to proper location. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap.

Basic - Multiple cutting board has cut marks and is no longer cleanable at prep area.

Basic - Open dumpster lid.

Basic - Bowls with no handle used to dispense breadcrumbs and sugar at dry storage. Operator removed bowls. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted or in a protected manner at next to ice machine. Operator stored inverted. Corrected On-Site

Basic - Employee wearing bracelet other than a plain ring on their arms while preparing food at kitchen. Discussed operator about proper food preparation procedures and employee removed bracelet. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed and stored wiping cloth in sanitizing solution. Corrected On-Site

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer in triple sink 0ppm. Operator drained the triple sink and refilled the sanitizer, quaternary sanitizer 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk-in freezer raw fish, not in it's original packaging is stover French fries. Operator moved the fish to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the buffet, butter pats (56F - Cold Holding). cut melon (48F - Cold Holding). Inspector provided operator with time as a public health control procedure. Operator placed butter pat container into an ice bath.Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. There us a soda gun hose blocking the hand washing sink at the bar.

Intermediate - Handwash sink used for purposes other than handwashing. There is large food debris inside of the hand washing sink in the cold foods area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are multiple clean glasses at the bar that are not stored inverted.

Basic - Food stored on floor. There are cases of rice and a bag of dry pasta on the floor in dry storage.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.

Basic - Time/temperature control for safety food thawed in an improper manner. On a rolling rack in the back of the prep area tubes if raw ground beef is thawing at room temperature.

Basic - Carbon dioxide/helium tanks not adequately secured.Two small CO2 containers by back dooare not secure.

Basic - Ceiling tile missing. Ceiling tile missing near back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages open container at top with straw sitting on prep table

Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair in dishroom area Repeat 1/11/2023 Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in storage area. Warning - From follow-up inspection 2023-03-15: Ceiling tiles in storage area still in disrepair Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean cutting board in dishroom area. Warning - From follow-up inspection 2023-03-15: Still observed employee beverages in food prep areas Time Extended

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/

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

Basic - Equipment in poor repair. Observed rusted shelves where metal sheet pans are stored outside of walk in freezer .

Basic - Hole in or other damage to wall. Observed hole in the wall by dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and reach in cooler fan covered where vegetables are stored with dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in standing water of 41°F. Operator turned on cold running water. Corrected On-Site