OUTPOST 611 LOCAL EATERY AND TAPHOUSE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - soiled and stained cutting boards at cook line reach in cooler and food prep coolers in kitchen Corrected On-Site - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - - Floor soiled/has accumulation of debris under cook line equipment and holder for cans in kitchen . - Floor soiled in walk in cooler in the back of the building - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2025-12-01: Per operator, new cutting boards on order Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in freezer and reach in coolers in kitchen -soiled inside cabinet at bar Reviewed with manager - From follow-up inspection 2025-12-01: - Gaskets clean- complied -Soiled inside cabinet at bar- Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line - From follow-up inspection 2025-12-01: Manager in process of cleaning the interior of the reach in coolers Time Extended

High Priority - Dishmachine not sanitizing properly. 0 ppm chlorine run three times, primed Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Recheck 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 F- 50 F in top area cold holding unit Reviewed with manager storage below fill line of chicken . Manager placed chicken in freezer for quick chill down - recheck 33-41-F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice at 125 F Manager reheated rice to 201 F Corrected On-Site

Intermediate - Cutting board on prep station soiled with food buildup in cracks opposite grill and at salad station . Reviewed with manager

Intermediate - Establishment conducts non-continuous cooking of raw animal foods ( chicken) without written procedures approved by the division. Reviewed with manager .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili made two days previously - Reviewed with manager

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. Reviewed with manager

Intermediate - Spray bottle containing toxic substance not labeled in the bar area . Reviewed with manager . Manager labeled spray bottle Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine . Manager cleaned drop plate Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets of reach in cooler and freezers . Reviewed with manager

Basic - Unpackaged food in an unprotected holding unit (walk in cooler ) in a customer/nonsecure area. Manager locked walk in cooler located outside Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over deli meats in reach in cooler, relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Sandwich press surface soiled Accumulation of grease on grill surface Soda gun holster at bar soiled

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat sanitizer used in triple sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Prep tables

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven and toaster interiors soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler handles soiled Cooler gaskets soiled

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler next to parking lot and dumpster containing unpackaged food and not secured when not in use

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to oven

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 touched hair then clean utensils without washing hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (57F - Cold Holding); Cooked chicken wings (54F - Cold Holding) in top rail cold holding unit on cook line, no temperature monitoring -hard boiled eggs (48F - Cold Holding) 43F operator put in reach in freezer to get them down to temperature Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned Ice machine. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Lids in storage area still wet

Basic - Floor soiled/has accumulation of debris. Behind and under equipment Wall behind slicer soiled

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

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in cooler on cook line across from stove

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef over cheese in reach in cooler- manager rearranged food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50 F in top area of corner cooler - temperatures taken today - placed in freezer for quick chill down recheck 34 F Corrected On-Site

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. Corned beef 64 F at 2:45 pm portioned at 10: 00 am above fill line top area of reach in cooler - manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice in warmer 129 F - employee increased heat to reheat - recheck : 187 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - multiple cutting boards stained in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. - two frying pans stored in kitchen hand wash sink - manager relocated pans - reviewed with manager that hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only Corrective Action Taken

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice cream freezer where scooping ice scream occurs added to counter area with display case - ice cream freezer moved over in the bar area - plans updated with PR Duke Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at beverage station - manager labeled bottles Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine - manager covered ice and cleaned drop plate Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hard boiled eggs 48 F sour cream 47 F in reach in cooler next to toaster - employee placed food in reach in freezer for quick chill down - reviewed food storage in deeper pans , remove the layer of packaged avocados for better air flow - recheck hard boiled eggs 37 F , sour cream 29 F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - items stored in hand wash sink at the bar and kitchen - items removed - reviewed with manager hand washing sinks must be accessible at all times and used for hand washing only Corrective Action Taken

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.

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area - manager labeled spray bottles 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. -Employee picked up flat bread pizza from tray and placed inside pizza box without a barrier such as gloves or tongs. Discussed with manager.

High Priority - Food with mold-like growth. See stop sale. -1-2lbs of shredded cheddar cheese inside reach in cooler on cooks line operator voluntarily discarded. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Boneless chicken marked with a 10/02/2022 label, manager explained the date the chicken was placed inside cooler and was able to correctly date mark. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced salami (46F - Cold Holding) manager voluntarily discarded. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -Chlorine test strips expired for dish machine. Discussed with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat top grill and fryers soiled on cooks line, discussed with manager.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -At end of cooks line near fryers. Discussed with manager.

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles of oils and water on cooks line not labeled, manager labeled bottles. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip above mop sink in kitchen. Operator removed and discarded. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm); hand sanitizer was installed instead of quaternary ammonium sanitizer. Operator swapped chemicals and remade to 200 ppm of quaternary ammonium. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice bath - pasta (53F - Cold Holding); cheese (53F - Cold Holding); black beans (50F - Cold Holding); chick peas (50F - Cold Holding); ice not in contact with food containers. Operator stated items left in ice bath from 11 pm. Operator removed and stored in freezer and had items drop to 41°F, 43°F, 40°F and 42°F Respectively and added ice to ice bath with salt and water before storing products in ice bath again. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed 3 cutting boards with heavy grooves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to stove and rice cooker. Operator removed drink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed margarine and oil stored on cook line unlabeled. Operator labeled at time of inspection. Corrected On-Site