IRISH 31'S SEMINOLE

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly hovering near handwash sink of cook line not landing on food or food-contact sources 1 live fly at bar area not landing on food or food contact surfaces

High Priority - Nonfood-grade bags used in direct contact with food. Thank you printed bags used to hold batter at fry station

High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strips at bar area Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across stove: sliced cheddar 50 degrees F. Operator cut portions in half and moved to walk-in cooler. Re-temp sliced cheddar 43 degrees 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. Hot holding on flat top grill: queso 109 degrees F. Operator reheated to 194 degrees F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser bottle on top of coconut drink containers. Operator removed Corrected On-Site

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

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink by three compartment sink Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line blocked by trash can. Operator removed. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Microwave interior on cook line.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 food handler certificate was a photo copy

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink ran for a minute and a half 75 degrees F

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler at entrance to cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base components of soda fountain have mold-like substance built up

Basic - Old labels stuck to food containers after cleaning. Clear storage containers on drying rack

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed onions over ready-to-eat turkey in walk-in cooler. Discussed proper food storage

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Discussed with operator to replaced bucket

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Chlorine 0ppm) Corrected to 200 ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw chicken then began prepping vegetables without washing hands Discussed proper hand washing procedures with operator

High Priority - Pesticide-emitting strip present in food prep area. -above soda fountain syrup Operator discarded during time of inspection. Corrected On-Site

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 in walk-in cooler (employee unaware of date ) Operator voluntarily discarded during time of inspection. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -at ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in kitchen have accumulation of dust

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans at dish drying rack -ice buckets at ice machine Operator inverted during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep table in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Repeat Violation

Basic - Ice buildup in reach-in freezers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave above prep table Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top grill -dry storage rack has accumulation of dust -monitor in kitchen has accumulation of dust Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over deli turkey in walk-in cooler Discussed proper hierarchy with operator

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle with water -container with seasoning at fryer

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at mop sink not labeled Operator labeled during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open Red Bull in dish drying rack Operator moved during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal and plastic containers at dish drying rack -Plastic cups in bar area Repeat Violation

Basic - Floor soiled/has accumulation of debris. -at cooks line

Basic - Ice buildup in reach-in freezer in bar area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line has accumulation of food residue -microwave above prep station in kitchen has accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -drip station at cooks line has accumulation of food residue -hood filters have accumulation of grease -dry storage shelf next to cook line has accumulation of food residue -handle of microwave above prep station in kitchen has accumulation of food residue

Basic - Old labels stuck to food containers after cleaning. -squeeze bottles at dish drying rack

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

Basic - Wet mop not stored in a manner to allow the mop to dry. -mop leaning on wall at mop sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200 ppm Corrected On-Site