FLETCHER'S IRISH PUB AND BREWERY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken wings in walk in cooler between 59°f and 67°f. Chicken wings cooked and placed in walk in cooler yesterday.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -chicken wings in walk in cooler between 59°f and 67°f. Chicken wings cooked and placed in walk in cooler yesterday.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over ready to eat foods in reach in cooler.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink in back kitchen area.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -lentil soup, French onion soup and stew in reach in cooler. Corrected On-Site

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 - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer, back kitchen area.

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

Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.

Basic - Food stored on floor. -case of chicken stored on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of grease and food debris on grill. -exterior of microwave soiled with grease. -shelf under microwave soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken wings cooked and placed in 40 gallon containers to cool in walk in cooler. Discussed proper cooling procedures with operator.

Basic - Wall soiled with accumulated grease in kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -French onion and lentil soup in reach in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. -handles on true freezer with glass doors.

Basic - Floor soiled/has accumulation of debris. -grease accumulated under fryer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris. -mixer base and surface under mixer. -walk in cooler shelving soiled with mold like substance.

Basic - Walk in cooler and walk in freezer panels soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink, back kitchen area.

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 - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. -microwave door handle broken.

Basic - Floor soiled. -accumulation of debris, grease under cooking equipment.

Basic - Interior of microwave has accumulation of food debris.

Basic - Lights in food preparation area missing the proper shield, by door in back kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees, back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -fans in dishwashing area. -faucet handles at hand wash sink in back kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dust, grease under fans in dish washing area. -food debris on walls in back kitchen area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced pastrami dated 11/20,cooked chicken wings dated 11/26.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced pastrami dated 11/20. Cooked chicken wings dated 11/26.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items (phone, keys and cigarettes) stored in or above a food preparation area.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2023-09-13: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - Carbon dioxide tanks not adequately secured.

Basic - Employee beverage container over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor tiles in disrepair in back kitchen area.

Basic - No Heimlich maneuver/choking sign posted.