BIG MIKE'S RESTAURANT AND BAR

Basic - Interior of microwave has accumulation of grease/food debris. The operator cleaned the interior of the microwave. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In the bathroom. I provided them with a handwashing sign. Corrected On-Site Repeat Violation

Intermediate - Food-contact surfaces soiled: the can opener is soiled with grease/food debris, and the cutting board on the reach-in cooler has a mold-like substance and is grooved.

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

Intermediate - No soap provided at handwash sink in the kitchen. Operator placed soap at the hand wash sink. Corrected On-Site

Basic - Food stored on floor. Fry oil on the floor in the dry storage area. Operator moved fry oil. Corrected On-Site Repeat Violation

Basic - Interior of both microwave has accumulation of grease/food debris.

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

Basic - Nonfood-contact surface soiled with a mold-like substance or slime: gaskets in the reach-in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs and hash browns removed from refrigeration at 8 am, operator put time on both. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

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

Basic - Food stored on floor. Fry oil on cook line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat fruit toppings in reach-in cooler on cook line. Operator moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pack of sealed raw steaks thawing on handwashing sink off of cook line at start of inspection. Operator moved and placed in walk-in cooler. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries to soap dispenser off cook line dead. Operator changed batteries and soap dispensed. Corrected On-Site Repeat Violation

Basic - Objectionable odors in left single bathroom.

Basic - One of the bathrooms is in disrepair and is locked and not accessible for customers.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of raw steaks stored in handwash sink off cook line still partially frozen sitting in sink with no running water. Operator moved to walk-in cooler. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator place biscuit with bare hands on a plate to go out to a customer. Discussed procedure either operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw (51F - Cold Holding) in reach-in cooler in wait station area that had been in the cooler overnight. Employee discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed cleaner stored on top of ice machine in outside area. Operator removed and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink with two boxes of hashbrowns stored in handwash sink off cook line. Employee removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser to handwash sink on cook line not working with battery light blinking. Operator placed bottle of soap at handwash sink. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw comminuted sausage stored over raw shell eggs in walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinks and creamer stored above juice and single creamers in reach-in cooler in wait station area. Employee moved and stored correctly. Corrected On-Site

Basic - Food stored on floor. Orange juice container on floor in walk-in cooler. Grill oil stored on floor in dry storage area. Operator moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler at waiting station- Butter pats (50F - Cold Holding); removed from refrigeration less than 2 hours ago, moved to freezer, added to time as a public health control plan Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm, corrected to 50 ppm Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Steve Reardon, Mike Desantis

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top stained

Intermediate - Handwash sink used for purposes other than handwashing. 2 steaks in hand wash sink , operator moved to prep sink Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen Corrected On-Site Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. In margarine on counter at cook line

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. Refrigerator at wait station -ambient thermometer reads 50F, butter Pads 49F.

Basic - Equipment in poor repair. Gaskets torn in reach in cooler on cook line Rusted shelves in kitchen, used to store clean dishes

Basic - Food stored on floor. Pickles on floor in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line - sausage links (46F - Cold Holding); sausage patties (47F - Cold Holding), removed from refrigeration 20 minutes ago, moved back into cooler Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs, butter pats, home fries removed refrigeration approximately 1 hour ago, time not marked . Operator will write times on items. (Wrote time on butter)Discussed proper time control with owner and staff Corrective Action Taken

Intermediate - No soap provided at handwash sink. In kitchen Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook linev

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at wait station, corrected to 50 ppm Corrected On-Site