BACK PORCH MULBERRY

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline moved trash can then continued to flip burger without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef on shelf over container of cream in make table on cookline. Moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline on top of pan of ice for less than one hour: fish 51F. Employee placed bag of ice on fish then in twenty minutes 40F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan of hot water on grill: grilled onions 119F and sauteed mushrooms 112-120F. Employee reheated then onions 186F and mushrooms 191F. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled with slimy substance. Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee on cookline obtained water in bottle at hand sink on cookline. Repeat Violation

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. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Broken black cup in corn meal bag in dry storage area. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on top of reach in freezer in prep area. Drink on shelf over mixer in prep area. All were moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over bag in a box sodas. Candy on shelf over food to be served in reach in make table on cookline. All were moved during this inspection. Corrected On-Site

Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Three male employees currently working without hair and/or beards restrained. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table has build up. Gaskets of reach in freezer on cookline has slimy substance. Hood filters in prep area has a build up of grease. Repeat Violation

Basic - Open dumpster lid. One lid on dumpster open.

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. 0 ppm chlorine. Machine has chemical attached but chemical is not reaching dishes. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched pants and towel and continued to prepare food without washing hands.

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. Male employee on cookline touched bread of two Ruben sandwiches with bare hands when removing from grill and placing on cutting board.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bag with ice on top of fish on roll cart located on cookline. Thank you style grocery bag contains bread in walk in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter in reach in cooler with a date mark of 10/15. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout In pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Yellow chemical on shelf over single service items. Chef removed. Corrected On-Site

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 at bar opened two days ago with no date mark. Added during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns have mold like substance build up on nozzles. Interior of reach in cooler on cookline soiled with food debris. Interior of ice machine has black substance on top wall and near chute. Manager began cleaning. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sink in middle of cookline has knife inside. Removed during this inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device and/or towels provided at handwash sink. Sink on cookline has no towels or soap. Added during this inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired 2/2023

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar has hot water turned off. Water at sink is 78F.

Basic - Bowl or other container with no handle used to dispense food. Cup in red seasoning on cookline.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans in ware wash area. Glasses in server station.

Basic - Food stored on floor. Buckets of pickles on floor in walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. Tongs stored in water at 91F in dessert area. Also, ice bucket stored on top of machine not inverted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cookline soiled with mold like substance.

Basic - Old labels stuck to food containers after cleaning. Several clean dishes with old labels on clean dish shelf. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar area, bucket on shelf over single use lids. Bucket on shelf over clean dishes on cookline. Manager moved. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has reduced oxygen packages of meatloaf and pork made yesterday with no label. Chef stated that items are removed from ROP within 48 hours. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line, observed two flying insects. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line raw burgers above raw fish, manager stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the cook line, flying insect land on ham. Manager discarded the piece of ham. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some mussels tags.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with water. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, manager moved. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food stored above customers food, manager moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers residue Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the cook line and walk-in cooler, observed raw burgers (sliders) no time marked, manager opened the package, also cooked shrimp, cooked brisket and cooked pork. All products were made 06/14/2023, manager will open all product tonight. Corrective Action Taken

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler salmon and grouper vacuum sealed on site.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the kitchen area, approximately 15 flying insects, manager killed and cleaned some. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, on ice bath since 11:00am, sour crea, 57F, butter milk 52F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, on ice bath since 11:00am, sour crea, 57F, butter milk 52F Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, onions 120F. Manager voluntarily discarded. Repeat Violation Admin Complaint

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, bucket inside sink, manager moved. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the salad station, multiple bowls no handles inside cut tomatoes, chives, dressing, eggs and other, Manager moved all. Corrected On-Site

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 salad station all items on ice bath., ambient temperature of 50F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, and cook line, multiple employee drinks on prep tables.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the side of the cook line, employee purse and other personal items next to plates, employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked at the dish machine area and salad station.

Basic - Old labels stuck to food containers after cleaning. Stacked containers at the dish machine area with old stickers and residue.

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Dressings; cilantro, caesar, blue cheese, honey mustard, tartar sauce and secret sauce, all made with in-house mayonnaise that contains raw shell eggs. Consumer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cut tomatoes 51F and cut lettuce 53F, dressing made with raw shell eggs 56F, beans sprouts 53F . Manager will use time as a Public health control for all dressing and cut Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line mashed potatoes 66F, manager moved to oven to reheated to 165F, also grits 114, manager moved to ice bath. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels no date marked

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. At the bar area, half and calf no date marked, also in walk-in cooler, mashed potatoes no date marked, per manager items were opened/cooked 12/05/2020

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to stored sanitizer bucket, employee moved, also at the cook line, observed three spoons inside sink, manager loved. Corrected On-Site

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. No documents available at inspection time. Warning

Intermediate - No soap provided at handwash sink. Handwash sink at the cook line (center), also no paper towels. At the bar area, no soap no paper towels

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

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled, per manager, flour, breadcrumbs, sugar and cornmeal.

Intermediate - Handwash sink missing in warewashing or food preparation area. Handwash sink at the cook line (middle) not installed, sink on premises Warning