THE WHISTLE STOP

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and slicer blade are soiled Can opener blade is solid

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Front Exterior doors have a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dust on hood filters . Moldlike substance on walk-in freezer door edge

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slice blade and slicer

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor in walk-in freezer

Basic - In-use knife/knives stored in cracks between wall at mixer area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin freezer gaskets are soiled with mold like substance.

Basic - Single-service articles improperly stored. Paper towels stored on the floor

High Priority - Toxic substance/chemical improperly stored. Insect fogger stored on shelves in kitchen above the broiler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade and guard are soiled with old food debris.

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

Intermediate - No soap provided at handwash sink.

Intermediate - The kitchen Handwash sink used for purposes other than handwashing, observed food debris in handwashing sink in kitchen

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling shows damage or is in disrepair in kitchen.

Basic - Floor area(s) covered with standing water in front of hand washing sink behind pizza ovens

Basic - Food stored on floor in the walk-in freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance in handwashing sink in kitchen . Observed soiled gaskets on lift lid cold unit across from flat top

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing

Intermediate - Handwash sink used for purposes other than handwashing. Water pitchers in sink

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

Basic - Bowl or other container with no handle used to dispense food. Side order cups in salt and sugar . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on the reach in freezer

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

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

Basic - Single-service articles, cups, improperly stored on the floor in dry storage at bar area

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in standing water Corrected On-Site

Basic - Unsealed concrete floor in food preparation area , kitchen floor

High Priority - Canned Drinks in ice used for drinks. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings cooling overnight in lowboy cooler covered and at 65F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings cooling in low boy cooler overnight at 65F

Intermediate - Behind Pizza oven the Hand wash sink used for purposes other than handwashing. Storage of supplies.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered cooked chicken wings in deep container cooling overnight in low boy cooler .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris. Scale used for weight food, dough etc. is missing the weighing plate exposing corroded metal . Unclean-able and covered in debris.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Scale for weighing dough is missing scale plate.

Intermediate - No paper towels or mechanical hand drying device 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. Cooked chicken wings in low boy cooler , cooked pork, cooked poultry in glass door unit

Basic - Containers of flour stored on the floor.

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

Basic - Unsealed concrete floor in food preparation area and cooking area.

Basic - Wood shelf above lowboy cooler not properly sealed.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (55F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (54*F - Cold Holding) all items relocated to another unit to rapid cool . This unit was open and is across from the grill and fryer. as per chef less than 4 hours out of temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. put in dish machine to wash Flour containers and lids are covered in flour . Corrective Action Taken

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

Intermediate - No soap provided at handwash sink.in Pizza area

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

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Bowl or other container with no handle used to dispense food. Side order cup in Parmesan cheese Corrected On-Site

Basic - Brown Cutting board has cut marks and is no longer cleanable.

Basic - Ceiling tile missing. Repeat Violation

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. Lift lid unit across from grill and fryer is not cold holding at 41F

Basic - Hole in or other damage to wall in Mens bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reachin cooler next to walk-in freezer door

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water . 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. 0 ppm chlorine

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

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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in Sink

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

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. Corrective Action Taken

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

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

Basic - Ceiling tile missing prep room .

Basic - Flour container stored on floor.

Basic - Kitchen Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47, cheese 47 cook relocated items to freezer to rapid cool Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Soda syrup in handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ground beef, sauce, cooked chicken In stand up glass door not date marked

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom in pizza station has no hot water.

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

Basic - Bowl or other container with no handle used to dispense food. Side order cup in black beans

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Walk-in freezer Floor soiled/has accumulation of debris.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in handwash sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Ahi Tuna is not identified as raw item on menu

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. Christina M

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior top of warewashing machine.

Basic - Cardboard used to line food-contact shelves.

Basic - Floors not constructed to be easily cleanable.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top of white refrigerator is soiled . Gaskets on reachin cooler in prep room are soiled

Basic - Unclean building components, attachments or fixtures. Hood system and filters are soiled with dust

Basic - Unsealed concrete floor in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48F Beef cheese cheese (48F - Cold Holding); ham (47F - Cold Holding) items out of temperature less than 4 hours , items relocated to the walk-in freezer

Intermediate - Handwash sink used for purposes other than handwashing. 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. Edgar Mejia 3/19/22 exp

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. Pizza counter and stand up reach in unit with dough and sauce .

Basic - Faucet/handle missing at plumbing fixture. At bar Handwash sink .

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Mop sink is broken , cracked with holes in it.

Basic - Single-service articles improperly stored. On floor in storage area

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