DUFFYS DRAFTHOUSE

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. At bar Dishwasher (Chlorine 200+ppm) discussed with operator to have machine calibration corrected to 50-100ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handled multiple containers of food inside of walk in cooler, discussed with employee who washed hands. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped portioned Cooked chicken (51F - Cooling) at 3:00 since 11:00 to 50F at 3:15, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who placed product on speed rack spaced apart to allow for adequate airflow cooling. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to store bucket, discussed with operator who removed bucket. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. At cook line puddle of standing water on floor, discussed with operator to clean and sanitize. Warning

Basic - Floor tiles missing and/or in disrepair. In walk in cooler multiple floor tiles broken and missing, discussed with operator to repair or replace. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line multiple reach in cooler door gaskets soiled and in poor repair, discussed with operator to replace. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In men's restroom group of 4 patrons inside smoking, discussed with operator who spoke with customers informing customers no smoking permitted inside of establishment. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled cooking chart on top of she shelf at cook line and started cooking foods and plating without washing hands first ; manager educated and employee washed hands ; Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw salmon, discarded gloves and put clean gloves on and started to touch clean plates and other foods without washing hands first Manager educated and employee washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked ribs in drawers at cook line Operator; Raw bacon over cooked ribs in walk-in cooler ; stored properly Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line ; one live crawling inside the food; Raw chicken; raw calamari ; raw shrimp ; bread crumbs; See Stop Sale Operator discarded food and removed cooler to outside to be washed Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. Observed 2 live roaches inside cooler drawers at frying station at cook line ; one live crawling inside the food; See Stop Sale Raw chicken; raw calamari ; raw shrimp ; bread crumbs; Warning

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. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomato (51F - Cold Holding); blue cheese (55F - Cold Holding); butter (57F - Cold Holding); impossible burgers (57F - Cold Holding); raw shell eggs (72F - Cold Holding); in cooler #8 at cook line; food not prepared or portioned today; food out of temperature for than four hours; See Stop Sale Egg rolls (43-46F - Cold Holding);in cooler #1 at cook line; food not properly stored inside the pan; food not prepared or portioned today; food out of temperature for approximately 2 hours; placed in deeper container; Corrective Action Taken Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line ; food never reached 41 F within 4 hours; See Stop Sale Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (48-46F - Cooling)at 2:35 to 46-48 F at 3:07 since 11:00; diced hard boiled eggs (57F- Cooling)at 2:35 to 57 F at 3:07 at 3:07 since 11:00;in cooler #8 at cook line ; food never reached 41 F within 4 hours; See Stop Sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (126-156F - Hot Holding); in steam table at cook line; food out of temperature for approximately 2 hours; advised operator to reheat to 165 F Repeat Violation Admin Complaint

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. Emailed, printed and signed during inspection ; Corrected On-Site Warning

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. Warning

Basic - Dead roaches on premises. Observed 2 dead roaches : one dead at the back behind the CO2 tanks ; one dead on the shelf at dishwasher area; Operator cleaned areas; Corrective Action Taken Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and prep areas; Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over cooked wings and unwashed corn over impossible burgers Unwashed onions over seared tuna in walk-in cooler; advised to store properly Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded cracked egg. Corrected On-Site Warning

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. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flat top make table - chopped tomatoes (41-59F - Cold Holding); chopped eggs (41-54F - Cold Holding) not portioned or prepared today held over night and more than 4 hours in overfilled containers - operator split and discarded. See stop sale. wait station lowboy reach in cooler- portioned ranch dressing (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the Cobb (115-179F - Hot Holding) sitting in pan upright with corn sticking out of the water - under 1 hour - operator moved to hot water bath to reheat. Corrective Action Taken Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard. Corrected On-Site Repeat Violation Warning

Basic - Stored food not covered. Bar ice cubes - operator covered. Corrected On-Site Repeat Violation Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit - utensils in 127F dirty water - operator moved to dish area. Corrective Action Taken Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 4 drawer grill station - raw tuna over cooked turkey and fresh eggs over cooked corned beef operator moved to lower drawer. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tarragon butter blend (97F) held at room temperature under 2 hours moved to stove - reheat 166F. Bain Marie - marinara sauce (127F - Hot Holding); drawn garlic butter blend (127F - Hot Holding) held under 2 hours in double pan Bain Marie - operator moved to stove to reheat - recheck 169F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At prep area hand sink. Operator provided soap. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation - operator provided. Corrected On-Site Warning

Basic - Hole in or other damage to wall. At draft keg cooler. Warning

Basic - Plumbing system in disrepair. Dish area hand sink missing knee paddle for cold water. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At wait station - operator double panned. Corrected On-Site Warning