2 CREEKS BAR & GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef for Philly's stored over raw shrimp in reach in cooler drawer under grill on cook line, shrimp moved. 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. Container of coleslaw in reach in cooler in server area by office dated for 8 days, including today, and per label and manager coleslaw was made today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (66F - Cold Holding)sitting out next to flattop grill on cook line, per manager wash has been in cold holding container for several hours and should have been throw out when new container of buttermilk wash was placed next to it, manager discarded buttermilk wash. roux with butter (67F - Cold Holding) sitting out by grill on cook line, per manager roux has been sitting gout for several hours, roux placed in reach in cooler. raw fish (49F, 49F, 51F - Cold Holding) in ajar reach in cooler drawer under grill on cook line, per manager doors has been consistently open for several hours, door closed. butter (48F - Cold Holding); pico de gallo (48F - Cold Holding); sour cream (46F - Cold Holding) in top section of flip top reach in cooler in server area by office with lid open, per manager lid and doors have been consistently open for several hours, lid closed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.

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. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw. Repeat Violation

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. 1 expired in October Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area and interior of ice bin at bar has a build up of mold like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracker raw shell eggs with gloved hands then contained to handle clean plates, utensils, and equipment before washing hands and changing gloves. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (56F - Cold Holding); rue with butter (76F - Cold Holding) sitting out on tables on cook line, per manager both items where taken out of the walk in cooler 1 hour prior, both items moved to reach in coolers. 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. marinara (137F - Cooling, 108 after 45 minutes ); chili (135F - Cooling, after 45 minutes 118F); gravy (136F - Cooling, after 45 minutes 127F) sitting out on tables the entire inspection, per employee all items made 30 minutes prior, all items moved to walk in cooler. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict, Crabby Benedict, and Huevos Rancheros are all missing disclaimer. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find any certificates for any employees. Warning

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid in server area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station at bar does not work.

Basic - Food stored on floor. Box of French fries in walk in freezer.

Basic - Unclean building components, attachments or fixtures. Fan guard of condenser in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket under table in prep area.

High Priority - Food prepared in a private home. See stop sale. Per operator cheesecake and chicken salad are made at their homes, there is 2 cheesecakes and 1 pan of chicken salad on site that manager said was made at home. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. Per operator cheesecake and chicken salad are made at their homes, there is 2 cheesecakes and 1 pan of chicken salad on site that manager said was made at home. Warning

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 on cook line scratched face with gloved hands then contained to handle clean equipment and plates without changing gloves and washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of several raw shell eggs stored over various ready to eat items in top section of reach in cooler on make line, employee moved sheet pan of eggs to bottom of cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag from November missing date. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station inside stall of men's bathroom.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine and quaternary ammonium

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling personal phone, no hand wash then handle clean equipment/utensils. Observed employee outside smoking, renter building and begin wash soiled utensils.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler on the bottom shelf, 6 broken/cracked raw shell eggs.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line first flip top reach in cooler, tzatziki (49F - Cold Holding); sausage creole (48F - Cold Holding); pot pie mix (50F - Cold Holding); coleslaw (52F - Cold Holding); sausage (48F - Cold Holding); gyro meat (49F - Cold Holding) all items stored in reach in cooler over night, per operator reach in cooler short circuited and had to be reset at the beginning of the shift. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line first flip top reach in cooler, tzatziki (49F - Cold Holding); sausage creole (48F - Cold Holding); pot pie mix (50F - Cold Holding); coleslaw (52F - Cold Holding); sausage (48F - Cold Holding); gyro meat (49F - Cold Holding) all items stored in reach in cooler over night, per operator reach in cooler short circuited and had to be reset at the beginning of the shift. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table corner has old food debris on the blade. Operator began soaking the can opener to be cleaned.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind the bar counter blocked by metal strainer in the hand wash sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection establishment has taken food handler training class but has no filled out food handler training certificates. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf by the dish machine, chemical spray bottle with no product label. On the storage shelf next to the mop sink, two chemical spray bottles with no product label. Operator labeled all chemical spray bottles. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In the first flip top reach in cooler, styrofoam bowl used as a scoop in the container of rice. Operator removed the bowl from the rice. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At time of inspection employee plate of food on the server pass through window on clean prep table. Employee relocated the food from the pass through window. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jackets and aprons stored on soda syrup boxes by the walk in cooler. Employee phone on clean prep table opposite the fryers. Employee speaker stored on top of container of salt and pepper on the dry storage shelf. Operator began to remove the personal items. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf between dry storage shelves and the dish machine, clean plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Flat rack of bread stored on the floor in front of the bulk ice bin, operator relocated the bread to the correct storage level. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in the walk in freezer on the door and compressor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance on the underside of the dispenser behind the soda nozzles.

Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on the clean prep table closest to the rear exterior door, employee relocated the wet wiping cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container under the wait station has no product labeling. Operator labeled the bulk container of sugar. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no proof of certified food manager all certificates are expired. Warning - From follow-up inspection 2022-05-09: At time of follow up inspection, no certified food manager certification available. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all employee training certificates through SafeStaff expired 2021. Warning - From follow-up inspection 2022-05-09: At time of follow up inspection no employee food handler training certificates available. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw shell eggs stored over raw bacon, and raw bacon stored over hashbrowns. Employee relocated all items to proper storage levels.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server pass through window, in the cold holding unit; pico de gallo (49F - Cold Holding); coleslaw (48F - Cold Holding); butter (49F - Cold Holding); tartar sauce (52F - Cold Holding) placed out at the beginning of the day at 11am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server pass through window, in the cold holding unit; pico de gallo (49F - Cold Holding); coleslaw (48F - Cold Holding); butter (49F - Cold Holding); tartar sauce (52F - Cold Holding) placed out at the beginning of the day at 11am. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles behind bar hanging on side of hand wash sink aiming towards open bottles of liquor. Employee relocated to proper storage location. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no proof of certified food manager all certificates are expired. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the server wait station, soda dispenser underside behind the soda nozzles has accumulation of mold like substance. On prep area clean prep table, can opener with old food debris on the blade. Employee washed the can opener. Corrective Action Taken Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all employee training certificates through SafeStaff expired 2021. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In mop sink chemical storage rack, three chemical spray bottle stored without product labeling. Behind bar on hand wash sink one chemical spray bottle missing product labeling. At bar entrance on storage rack, one chemical spray bottle missing product labeling. Employee labeled all chemical spray bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots on the deflector plate.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on top of ice machine, not inverted for protection/air drying. Employee relocated to proper storage. Corrected On-Site

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. At the server pass through window, in the cold holding unit; pico de gallo (49F - Cold Holding); coleslaw (48F - Cold Holding); butter (49F - Cold Holding); tartar sauce (52F - Cold Holding) placed out at the beginning of the day at 11am.

Basic - Equipment and utensils not properly air-dried - wet nesting. At server wait station by the soda dispenser machine, clean cups for soda and tea stacked while wet. Clean pans stored on storage shelf next to dishwasher area, stacked while wet. Repeat Violation

Basic - Ice scoop handle in contact with ice. At bulk ice container, ice scoop handle stored in bucket with handle in contact with ice. Employee relocated scoop to proper storage level. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On main cook line, by the reach in cooler and server pass through hand wash sink with no hand wash signage posted. At hand wash sink behind the bar by the ice well, no employee hand wash signage posted. Employee posted hand wash signage at both hand wash sinks. Corrected On-Site

Basic - Open dumpster lid. Shared dumpster lid open.

Basic - Wiping cloth sanitizing solution stored on the floor. On main cook line by the reach in freezer, sanitizer solution bucket stored on the floor. Employee relocated the sanitizer solution to proper storage levels. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Under wait station prep table on bottom shelf, bulk container of sugar with no product label. On dry storage rack in between reach in cooler and dishwasher, bulk blackening seasoning with no product label. Employee labeled both bulk containers.