HERBIES BAR & CHOWDER HOUSE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked potatoes WALK-IN COOLER :48F - Cold Holding); butter (48F - Cold Holding); Pork (49F - Cold Holding); crab dip (48F - Cold Holding) REACHIN COOLERPoultry (50F - Cold Holding); cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); shrimp (50F - Cold Holding); Poultry (48F - Cold Holding); Pork (52F - Cold Holding); Fish (47*F - Cold Holding) Warning - From follow-up inspection 2023-08-31: Reach next to wall in on cookline : potato salad 56 F, Blue cheese dressing 59F, cut tomatoes 57F, over night in unit . STOP SALE 2nd reach in cooler on cookline chicken 43F, fish 43F, fritter batter 43F, shrimp 43F food was put on ice for additional cold hold . Walk-in cooler : Baked potatoes 45F, butter 46F, baked beans 45F, cut lettuce 46F, raw beef 46F, cheese 44F , fish dip 44F.as per the owner this morning temperatures were at 42 -43F in walk-in cooler . Out of temperature less than 4 hours. All food was relocated to the beer walk-in , unit is 41F. Admin Complaint - From follow-up inspection 2023-10-31:

Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2023-08-31: Time Extended - From follow-up inspection 2023-10-31:

Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2023-08-31: Time Extended - From follow-up inspection 2023-10-31:

Basic - - From initial inspection : Basic - 2 Cold holding units on cookline and 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. Warning - From follow-up inspection 2023-08-31: At callback inspection the 1 cold holding unit on the cookline is not cold holding at 41F or below . As per the owner both units were repaired and Freon was added. Admin Complaint - From follow-up inspection 2023-10-31:

Basic - - From initial inspection : Basic - Equipment in poor repair walk-in freezer door Warning - From follow-up inspection 2023-08-31: Equipment in poor repair walk-in freezer door Walk-in cooler is not cold holding at 41F or below The walk-in beer cooler will be used as cold holding for meats As per the owner the walk-in cooler was at 42-43 F this morning . The beer cooler is cold holding @41F and food is being transferred to beer cooler during inspection. Technician was called for service during inspection Time Extended Corrective Action Taken - From follow-up inspection 2023-10-31:

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2023-08-31: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Time Extended - From follow-up inspection 2023-10-31:

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. Operator is using ROP to stored cooked beef and pork and fish at 41F or below .

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.

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 used to dump ice in at bar.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Equipment in poor repair. Walk in freezer door and gasket in poor repair.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water @85F holding spatula and scoop

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Pork, beef ,fish poultry all cooked and ROP in reach in cooler .

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing on tray in kitchen at room temperature. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, used to fill water in a pan at kitchen handwash sink

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. Elana ,

Basic - Equipment in poor repair. Walk in freezer gasket

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer cooler gaskets , walk in cooler , and freezer doors

Basic - Oil stored on floor in dry storage, container of chowder on floor in walk-in cooler

Basic - Single-service articles improperly stored. On floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (55*°F - Cold Holding); chowder (118°F - Cooling); Beef (48*°F - Cold Holding); fishdip (48*°F - Cold Holding) Walk-in was frozen up and owner put into defrost and called repair. Reach in cooler : cut tomatoes (46*°F - Cold Holding); rice (55*°F); potato salad (45*°F) Rice was relocated to freezer uni for rapid cool down

Intermediate - No soap provided at handwash sink. 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.Rebecca Deblackmeere 2/28/21

Basic - Walk in cooler is frozen up , and not cold holding @41°F, 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. Operator called repair tech and set unit to defrost. Corrective Action Taken