A1A ALE WORKS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee use personal cell phone and then begin work touching clean utensils and plate ware without washing hands. Discussed immediately and employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in salad flip-top cooler: house made dressing x 6 (49-51F - Cold Holding); cut tomatoes (56F - Cold Holding); blu cheese (56F - Cold Holding); shredded cheese (60F - Cold Holding); shrimp (54F - Cold Holding); crab (53F - Cold Holding); house made hummus (54F - Cold Holding) left in cooler over night per person in charge. Person in charge disposed of items. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salad flip-top cooler: house made dressing x 6 (49-51F - Cold Holding); cut tomatoes (56F - Cold Holding); blu cheese (56F - Cold Holding); shredded cheese (60F - Cold Holding); shrimp (54F - Cold Holding); crab (53F - Cold Holding); house made hummus (54F - Cold Holding) left in cooler overnight per person in charge. Person in charge disposed of items. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on pantry and salad coolers stained with old food debris. Observed can opener blade on table in prep area soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by pantry and salad coolers missing paper towels. Person in charge added towels. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle used to scoop sugar out of bulk container.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture on storage shelves. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers and walk-in cooler soiled with black/green mold like substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in downstairs and upstairs bars have significant mold accumulation. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Downstairs bar and upstairs bar have significant mold underneath bar, behind cutting boards at sinks and in soda nozzles. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine at 0ppm chlorine. Person in charge called service tech and set up triple sink for sanitation. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee wipe hands on apron after bare hand contacting cut tomatoes. Employee continued to touch clean utensils. Discussed with person in charge. Employee washed hands and placed on gloves. Corrective Action Taken Warning

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. Observed employee bare hand contacting cut tomatoes for pico de gallo. Discussed with person in charge. Employee washed hands and placed gloves on. No visible contamination observed. Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food containers being washed through dish machine, Observed Dishmachine at 0ppm chlorine. Person in charge called service tech and set up triple sink for sanitation. Person in charge placed dishes into sanitizer. 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 mashed potatoes (110F - Hot Holding) in steamer well. Person in charge had employees start reheating. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at dish machine missing paper towels. Person in charge added paper towels. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture on drying rack. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler and multiple reach in cooler in kitchen soiled with black/green mold like substance. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers coming out of dish machine. Person in charge started removed labels. Corrective Action Taken Repeat Violation

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. Observed Employee at fry station eating and went back to prepping food. Discussed with person in charge and employee, they washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry flip-top cooler: cut tomatoes, cut lettuce (54F - Cold Holding); house made dressings (50F - Cold Holding) person in charge placed ice in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on front cook line with small hose missing vacuum breaker.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Cutting boards on flip-top coolers stained with foo debris. 2) can opener blade soiled with food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) Dish pit hand washing station missing paper towels. 2) back prep area missing paper towels.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at fry station. Discussed with person in charge. Employee stopped eating. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked with visible moisture at drying rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip-top coolers soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Old labels on food containers after washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Sandwich flip-top cooler: sour cream (56F - Cold Holding); crab dip (54F - Cold Holding); cut tomatoes (52F - Cold Holding); shredded cheese (59F - Cold Holding); black beans (59F - Cold Holding); diced tomatoes (58F - Cold Holding); cooked mushrooms (56F - Cold Holding) ambient temperature 60F. 2) Pantry flip-top cooler shredded cheese (50F - Cold Holding); cooked shrimp (51F - Cold Holding); cooked chicken (49F - Cold Holding). Ambient temperature 53F 3) sautee flip-top cooler: cut tomatoes (50F - Cold Holding); cut lettuce (53F - Cold Holding); shrimp (55F - Cold Holding); white fish (48F - Cold Holding); butter (55F - Cold Holding); salsa (53F - Cold Holding); clams (62F - Cold Holding); tuna (61F - Cold Holding) ambient temperature 46F Walk-in cooler parts are on ordered. Person in charge started moving items to a second walk-in cooler behind bar. Person in charge started added ice to flip-top coolers. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) multiple cutting boards stained with black marks and food debris. 2) deli slicer by sandwich station soiled with food debris.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) sauntee, sandwich, pantry, and walk-in cooler not holding items 41F or below. Person in charge stated parts on order for walk-in cooler. Ice added to flip-top cooler. Warning

Basic - Floor soiled/has accumulation of debris. 1) kitchen floors soiled with food debris under equipment and prep tables. Repeat Violation

Basic - Food stored on floor. 1) multiple cases of food thrown in walk-in freezer on the floor. Employee added to shelves. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two 1/2 pans of beer cheese dated 5/23/22. 1/3 pan of bagged fettuccine dated 5/23/22 in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip-top cooler by griddle: Cut tomatoes x2 (48F-52F - Cold Holding); shredded cheese (49F - Cold Holding); cooked shrimp,crab meat (48F - Cold Holding); crumble cheese (54F - Cold Holding); house made ranch (47F - Cold Holding); cheese cake (52F - Cold Holding); cut lettuce x 2 (50F-58F - Cold Holding); house made cilantro dressing x2 (50F - Cold Holding); house made balsamic (50F - Cold Holding); house made champagne dressing (50F - Cold Holding); house made honey mustard (51F - Cold Holding); house made Caesar dressing (50F - Cold Holding); eggs x2 (49F-51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip-top cooler by griddle: Cut tomatoes x2 (48F-52F - Cold Holding); shredded cheese (49F - Cold Holding); cooked shrimp,crab meat (48F - Cold Holding); crumble cheese (54F - Cold Holding); house made ranch (47F - Cold Holding); cheese cake (52F - Cold Holding); cut lettuce x 2 (50F-58F - Cold Holding); house made cilantro dressing x2 (50F - Cold Holding); house made balsamic (50F - Cold Holding); house made champagne dressing (50F - Cold Holding); house made honey mustard (51F - Cold Holding); house made Caesar dressing (50F - Cold Holding); eggs x2 (49F-51F - Cold Holding). Ambient cooler temp of 50F all items left in cooler overnight per person in charge. See stop sales. Repeat Violation Admin Complaint

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. Heavy cream not date marked in walk-in cooler. Person in charge states it was from previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.

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/ CFM offsite.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in ware washing area missing towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1/2 pan of Angel hair pasta in walk-in cooler not date marked. Person in charge states it was from previous day.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in ware washing soiled with black/green mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen area on food surfaces. Discussed with person in charge and person in charge had employees remove all drinks.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler soiled with spilled food.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Both flour container scoops have handle touching flour.

Basic - Stored food not covered. Cut tomatoes in walk-in cooler not covered. Bread crumbs in dry storage not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp 23F sitting in water 100F without drain. Discussed with employee. Employee dumped water and turned faucet on to thaw shrimp under running water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Machine was refilled with soap. Establishment out of Quats. Instructed person in charge to set up chlorine wiping cloth buckets.

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs not labeled in dry good storage.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tray of cooked bagged chicken wings dated 4/10. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tray of cooked chicken date marked 4/10. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made salsa 4/16 date (48F - Cold Holding); marinara sauce 4/13 date (48F - Cold Holding); cooked pasta 4/13 date (46F - Cold Holding); cooked pork 4/14 date (48F - Cold Holding) Walk-in cooler: Tray of chicken wings dated 4/17 (59F - Cold Holding); three tray of cooked chicken wings date marked 4/17 (45F - Cold Holding); 2 trays of cooked chicken wings 4/16 (45F - Cold Holding) Discussed with person in charge about proper cooling procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top sandwich station: black beans,shredded cheese, house made quac with cut tomatoes, sour cream, cut tomatoes (54F - Cold Holding) Flip top for salads: feta cheese, cooked eggs, cut tomatoes, shredded cheese (57F - Cold Holding); raw shrimp, cheese shredded (50F - Cold Holding) Flip top for fryer: raw shrimp (49F - Cold Holding); raw fish,raw shrimp,calamari (50F - Cold Holding) Walk-in cooler: house made salsa 4/16 date (48F - Cold Holding); marinara sauce 4/13 date (48F - Cold Holding); cooked pasta 4/13 date (46F - Cold Holding); cooked pork 4/14 date (48F - Cold Holding) see stop sale. ambient temperature 49F. Person in charge has service tech scheduled. All items were placed in ice or walk-in cooler. Walk-in cooler: Tray of chicken wings dated 4/17 (59F - Cold Holding); three tray of cooked chicken wings date marked 4/17 (45F - Cold Holding); 2 trays of cooked chicken wings 4/16 (45F - Cold Holding) Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Wings and pasta are bagged before reaching 41F or below. Containers of sauces are placed in cooler with covers while cooking. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep tables in kitchen soiled and stained. Repeat Violation

Basic - Equipment in poor repair. Gaskets on drawers on fry station reach in cooler torn. Gaskets on flip top reach in cooler near salad station torn.

Basic - Floors not maintained smooth and durable. First story bar cracked tiles. Repeat Violation

Basic - Floors, walls soiled/has accumulation of debris. Floors and walls soiled with previous days food debris and built up grease.

Basic - Ice scoop handle in contact with ice. Ice scoop in large ice machine in kitchen in ice.