THE LITTLE LAMB GASTROPUB

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.. milk opened over 24 hours in walk in cooler . Manager date labeled milk Corrected On-Site

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. -Refrigerator/ freezer log not completed daily- gap between 2/18-4/3 - temperatures of ROP not taken twice a day -gap between 1/23 and 4/3 . Reviewed with manager . Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line Corrected On-Site

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Monitoring of temperatures taken once a day not required twice a day for each package. Reviewed with manager this required . Manager updated the temperature log to twice a day Repeat Violation

Intermediate - Spray bottles containing toxic substance not labeled near mop sink in dish washing area

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cook line with beverage spill inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only .

Intermediate - Operator not able to provide food temperature monitoring at least twice a day each package ( page 3 of 14 ), required to be maintained by the approved Process Waiver or HACCP plan. Reviewed with manager. Manager began taking temperatures of food and completing log Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at the bar. Corrected On-Site - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Floor cracked and peeling paint by the stove in cook line area and deep fryer area - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster - From follow-up inspection 2024-08-09: Time Extended

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Corrected On-Site

Basic - Plumbing system in disrepair. Restroom with out of order sign posted near back exit due to plumbing issue - plumbing service scheduled - two restrooms available for customers

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine - run three times - manager scheduled service this day and he set up the triple sink for use Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

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. Steve and Sam expired training 3/2023

Intermediate - Spray bottle containing toxic substance not labeled at bar Corrected On-Site

Basic - Cloth used as a food-contact surface in walk in cooler - manager removed scallops from towels Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Two cans of paint stored on floor in dish machine area, manager removed paint and put outside. Corrected On-Site

Basic - -Ice buildup in reach-in freezer on cooks line. Discussed with manager. Repeat Violation

Basic - Employee beverage container next to clean equipment/utensils. -Large pink to go cup and clear plastic water bottle stored in bar area over bar utensils near point of sale computer. Manager moved items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting 2 inch hotel pans in dish machine area. Manager set pans apart to dry Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave on cooks line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave soiled on cooks line. -Gaskets at reach in freezer on cooks line soiled. Discussed with manager.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on food prep table not inside sanitizer solution, manager removed cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.-Squeeze bottle of oil on cooks line not labeled. Manager labeled bottle. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan in place for butter that operator has on time for cook line use. Operator was provided form and filled out. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in accucold freezer in top of cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle in cook line. Operator removed tongs from door handle. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.- new menu item- emailed consumer advisory to manager - manager printed and posted consumer advisory for oysters Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in cook line area - manager discarded drink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dusty fans in walk in cooler