BRADYS PUB

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot bucket used to store potatoes.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected, no vacuum breaker.

Basic - Floor area(s) covered with standing water. By walk in cooler. Repeat Violation

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).

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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. Observed mahi fish in individual vacuum packages inside reach in cooler. Operator opened the packages. Corrected On-Site

Basic - Food stored on floor. Observed chicken soup in plastic containers stored on the floor in walk cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

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 is placing new bottle.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (81F - Cold Holding) stored on top of prep table for less than 2 hours, as per operator. Operator placed items in the reach in cooler. Corrective Action Taken

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

Basic - Floors not maintained smooth and durable. Throughout the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under dishwasher.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (112F - Hot Holding) at steam table. As per manager, for approximately 30 minutes. Manager increased steam table temperature. Corrective Action Taken

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 - 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. Printed and provided health reporting agreement and some employees reviewed and signed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at ware washing area. Manager replenished soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed inside spice containers. Manager removed cups. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at 2 one door units at beverage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Manager removed cloths and began setting up quaternary solution. Corrective Action Taken

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 at dishmachine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: Beef (49F - Cold Holding); hot dogs (48F - Cold Holding); Fish (36F - Cold Holding); Poultry (46*F - Cold Holding) all TCS foods are being relocated to the beer cooler @ 41F . Technician was called for repairs

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

Basic - At bar Waste line missing at soda gun holster.

Basic - Equipment in poor repair. Gaskets are torn in stand up cold hold unit , Walk-in cooler door and gasket is in disrepair.

Basic - Floor tiles missing and/or in disrepair.

Basic - No conspicuously located ambient air temperature thermometer in holding unit small refrigerator

Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature 48F