BEEF O BRADY'S HUDSON

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. Chlorine Warning - From follow-up inspection 2023-02-17: Time Extended - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line Fry baskets soiled Pink / black mold like substance in ice machine Warning - From follow-up inspection 2023-02-17: Time Extended - From follow-up inspection 2023-04-18: 3 door cooler and fry baskets still soiled Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Soda gun at bar

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Salmon in walk-in cooling it the original package no slit in package already thawed in a container

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while traying food, putting Togo orders ready and doing dishes, server discarded gum Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf above steam well on cook line Container of gum above pepper shaker in server area Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef, operator rearranged chicken chicken to be in compliance Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F cold hold, chicken 50F held in prep unit on right side of unit. Cook stated that they unplug the unit at night and in the morning turn it on and stock it. Food was out less than 4 hours Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener daft soiled Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on shelf with food. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in walk in cooler based upon minimum required cooking temperature. Raw beef over raw fish , Corrected on site: placed on lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit reach in cooler make station right side of Cookline: raw chicken (47°F - Cold Holding); cooked wings (47°F - Cold Holding); raw shrimp (45°F - Cold Holding) brought freezer to chill. chicken (43°F - Cold Holding); chicken wings (43°F - Cold Holding); shrimp (40°F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.tube of Loctite on pantry shelf, removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *can opener *sandwich press * reach in coolers * fryers and cookline equipment

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, cooked peppers, sliced pork, beef, chicken

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler make station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. *styrofoam cup in make station * open bottle of water on prep table neat bread and cutting board *coffee cup in walk in cooler: *bottle of water over reach in cooler Corrected on site: discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation and Storage area: hat, hair ties, masks, swim goggles, Corrected on site: removed

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks, Corrected on site: hats Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler make station cookline

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table near make station reach in cooler at wait area next to baskets. placed on lower shelf Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet at cook line