3 BRIDGES BREWING

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pan of garlic butter at cooks line hot holding at 97F for more then 4 hours. Operator voluntarily disposed of all above items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of garlic butter at cooks line hot holding at 97F for more then 4 hours. Operator voluntarily disposed of all above items. Corrected On-Site

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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Bowl or other container with no handle used to dispense food. Observed standing water plastic soufflé cups used as scoops on cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hose in handwashing sink at front of kitchen. Observed operator correct issue to meet standards for inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front of kitchen. Observed operator correct issue to meet standards for inspection.

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.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle handing on rack over sugar packets and plastic soufflé cups. Observed operator correct issue to meet standards for inspection.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed jugs of oil on floor in dry storage area, bag of onions on floor. Observed operator correct issue to meet standards for inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of oil squeeze bottles and spice shakes not labeled.

Intermediate - Spray bottle containing toxic substance not labeled in dry storage area and dishwasher area.

Basic - Clean utensils stored upright with the food-contact surface up on rack at end of cooks line.

Basic - Missing drain plug at dumpster.