BEEF O BRADY'S

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. Server handled dirty cups and proceeded to handle clean cups without washing hands. Manager had employee wash hands and rewash cups. Corrective Action Taken

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 handled taco shells without wearing gloves. Employee washed hands and put on gloves and reheated taco shells. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cubans stored in reach-in cooler across from cook line grill dated 9/3. Manager stated Cubans prepared on 9/10. Manager placed proper date marked on Cubans. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham stored in reach-in cooler across from cook line grill: ham (45F - Cold Holding). Manager stated ham was placed in cooler three hours prior to temperature being taken. Manager placed ham in reach-in freezer to reduce temperature to 41F. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Cutting boards on reach-in cooler across from cook line grill. Interior of microwave in wait station. Wait station ice machine deflector plate. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from office. Employee provided hand towels during inspection. 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. One certificate provided, establishment has twenty employees.

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Floor area(s) covered with standing water. Floor in front of kitchen entrance. Repeat Violation

Basic - Food stored on floor. Bags of ice stored on walk-in freezer floor. Manager placed ice on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves throughout the kitchen. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored on kitchen shelf. Employee turned lids over during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to cook line fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of salmon stored over frozen ice cream and open box of Hamburger stored above onions in walk-in-freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager cleaned Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar nozzle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( cheese ) hand in flip-top make table coler. Manager discarded bowls.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of reach in cooler and microwave soiled with food and flour.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( stacked cups at bar )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water under flip-top make table cooler in kitchen Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at bar. Manager removed scoop. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to pizza oven

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee flip cell phone stored above flip-top make table cooler on server pass thru window. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on cook line floor.

Basic - Floor tiles missing and/or in disrepair. Floor Tiles are missing in three locations causing standing water on the cook line Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed oils labels and had containers cleaned Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses on their face, wiper their hand on pant leg then remove clean dishes from dish machine without washing hands.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on box of canned pizza sauce. Manager removed purse. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.

Basic - Floor tiles missing and/or in disrepair. Observed four broken tiles on cookline in front of grill

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed In-use utensil in time/temperature control for safety food not stored with handle above top of food ( Chicken ). Employee removed scoop from Chicken Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose at dishwash sink is lower than the flood rim of the sink. Manager raise spray hose above flood rim Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sunglasses stored above flip-top make table cooler Observed employee purse stored with dry goods on dry goods storage area rack. Manager removed purse Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager took cups back to dishmachine to be rewatched. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted or protected. Manager inverted the food trays Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food sugar

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Red Bull can stored on top shelf of reach in freezer above food served to the public. Manager removed can from reach in freezer Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing on cook line next to fryer and water accumulating where tile is missing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( chicken in reach in cooler on cook line ). Manager removed utensil Corrected On-Site

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. Observed the dish wash machine at 0ppm for chlorine. The 3 compartment sink is set up to sanitize. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken above the chill fill line at 51F. These were moved uncovered to the walk-in freezer, and dropped 7F in 9 minutes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the wait station cutting board is stained. ALSO, the tea nozzles have build up in the cones.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored over food on dry shelving. This was moved to the office. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the back door has sunlight visible at the base when the door is closed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vent over the office has an accumulation of dust. Ask the cook line lower prep table shelf is soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler on the cook line.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the server station ambient temperature of 52F, also reach-in cooler at the cook line (drawers) 48F. Warning - From follow-up inspection 2022-08-02: Reach-in cooler at the cook line (drawers): corned beef 41F, shrimps 40F, raw beef 42F, raw chicken 43F. Server station no time temperature control for safety (TCS) food inside cooler. Ambient temperature 53F Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken wings 46°-51°, manager placed ice bag on top and closed the reach-in cooler lid. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server area, filter holder inside sink, Employee moved to dish machine. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee.

Basic - Bowl or other container with no handle used to dispense food. At the server station, cup no handle inside sugar bin, manager moved. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, one employee drink stored above single service, Employee moved. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Some containers and lids cracked.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, opened bag of raw burgers above onion rings, Manager moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.