ANCLOTE BREW

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. Cubed cheese opened not date marked, operator was able to determine the date opened and properly date marked Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Drinking glass stored in bowl of hand wash sink. Employee removed glass. Corrected On-Site

Intermediate - Nonservice animals in the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71f,

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 3 seconds, discussed proper hand washing procedure with employee Corrective Action Taken

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was out front smoking, came in and touched a clean cup and poured a beer in cup for customer, discussed proper hand washing procedure with employee Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing at room temperature on prep table, employee put pork in refrigerator Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pulled pork dated 12/15/2021

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (48°F - Cold Holding), in reach in cooler, operator put product in freezer Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at front bar, discussed proper hand washing sink purpose with operator Corrective Action Taken

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