SALTY’S BAR AND GRILL

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray bottle at kitchen area, operator removed during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe tuna salad container dated on 04/05 on reach in cooler across flat grill, operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked pork (48F - Cold Holding); fish dip (48F - Hot Holding); coleslaw (47F); tuna salad (48F - Cold Holding), as per operator over 24 hours on reach in cooler at cook line, operator discarded food during inspection. Also observed tuna salad container dated on 04/05 on reach in cooler across flat grill, operator discarded during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe; fish dip (48F - Hot Holding); coleslaw (47F); tuna salad (48F - Cold Holding), as per operator over 24 hours on reach in cooler at cook line, operator discarded food during inspection. Also observed cooked pork (48F - Cold Holding) cut tomatoes (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours, employee moved food container to walk in cooler to cool down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked prime rib not date marked on shelves at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 2 units at cook line. Repeat Violation

Basic - Stored food not covered. Observe fish dip container not covered.

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 Dishwasher (Chlorine 0ppm) operator replaced solution at the time of the inspection Dishwasher (Chlorine 50ppm). Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 droppings inside panko white bin container, in kitchen area. Operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 30 droppings inside panko white bin container, in kitchen area. Operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers patties (48F - Cold Holding); raw fish (45F - Cold Holding) on drawers at cook line, as per employee less than 1 hour. Employee add ice bags to food. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cheese sauce (127F - Hot Holding) over 2 hours as per employee. Employee proceeded to reheat sauce during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (127F - Hot Holding) as per employee less than 3 hours, at cook line. Employee proceeded to reheat sauce during inspection. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak not date marked inside walk in cooler, as per operator from 2 days ago. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at kitchen area by keg reach in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.

Basic - Food stored on floor. Observed cooking oil containers stored on kitchen floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean metal and plastic containers on shelves across dishwasher machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Warning - From follow-up inspection 2024-01-09: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed running water at 77 F at 3 compartment sink at kitchen area, as per Manager work order is already placed. Warning - From follow-up inspection 2024-01-09: Observed running water at 77 F at 3 compartment sink at kitchen area. Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-01-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water at 77 F in HWS at kitchen area, as per Manager work order is already placed. Warning - From follow-up inspection 2024-01-09: Observed running water at 77 F in HWS at kitchen area. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit across stove. Warning - From follow-up inspection 2024-01-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to flat grill at kitchen area. Warning - From follow-up inspection 2024-01-09: Still observed soiled interior. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in 2 units at cook line. Warning - From follow-up inspection 2024-01-09: Still observed standing water. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine. Warning - From follow-up inspection 2024-01-09: Still observed soiled wall. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked mushrooms (49F - Cold Holding); cooked onions (48F - Cold Holding); in reach in cooler at the cook line, as per manager since yesterday. Manager discarded during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (49F - Cold Holding); cooked onions (48F - Cold Holding); in reach in cooler at the cook line, as per manager since yesterday. Manager discarded during inspection. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line. Warning

Intermediate - No hot running water at three-compartment sink. Observed running water at 77° F at 3 compartment sink at kitchen area, as per Manager work order is already placed. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef not date marked inside walk in cooler, as per manager manager food was cooked last Tuesday. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water at 77° F in HWS at kitchen area, as per Manager work order is already placed. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook not wearing. Warning

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar, employee rearranged properly during inspection. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit across stove. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to flat grill at kitchen area. Warning

Basic - Soiled dry wiping cloth in use. Observed at preparation table in kitchen area. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed in 2 units at cook line. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink, Manager turned on water during inspection. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in cooler rice (46F - Cold Holding); chicken wings (47F - Cold Holding); brisket (50F - Cold Holding); fish (63F - Cold Holding) Per operator since yesterday Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Walk in cooler rice (46F - Cold Holding); chicken wings (47F - Cold Holding); brisket (50F - Cold Holding); fish (63F - Cold Holding). Per operator since yesterday . Walk in cooler ambient temperature 46F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar hand wash sink. No hand wash sign, no paper towels , no hand soap. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator of the vacuum package printed information Operator removed the fish from the vacuum package. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen Warning

Basic - Hole in or other damage to wall. Observed the wall behind the triple sink in disrepair Warning

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 the scoop inside the beans container touching the food. The scoop was corrected. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean food containers. Labels were removed. Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler by the fryers with rusted shelves Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware stored FCS up Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over fresh salsa, inside the walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food temperature inside walk in cooler cooked beans (50°F - Cold Holding); pico de gallo (50°F - Cold Holding); cooked rice (50°F - Cold Holding); sour cream (50°F - Cold Holding). As per operator items prepared from previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food temperature inside walk in cooler cooked beans (50°F - Cold Holding); pico de gallo (50°F - Cold Holding); cooked rice (50°F - Cold Holding); sour cream (50°F - Cold Holding). As per operator items prepared from previous day.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium used at 3 compartment sink.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site