CHARLIE HORSE

Intermediate - Food manager certifications expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -debris under steamers. -debris on soap dispenser.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cook line soiled.

Basic - Bowl or other container with no handle used to dispense food. -souffle cup used to dispense green beans.

Basic - Ceiling tiles at end of cookline with accumulated grease.

Basic - Floor soiled/has accumulation of debris. -grease buildup under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -debris buildup behind steamers at cookline. -wire shelving at cookline soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Toaster has accumulation of black substance/grease/food debris.

Basic - Wall soiled with accumulated grease at end of cookline.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken tenders at 79°f and hush puppies at 74°f. Pulled from walk in cooler 1 hour ago. Operator voluntarily discarded.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Food storage container/container lid cracked or broken. -lid cracked on container with potatoes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire cart at end of cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -dust buildup on wall fan at cookline. -grease, food debris on toaster at cookline.

Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease at cookline.

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped into handwash sink.

Basic - Ceiling tiles at cookline soiled with accumulated dust.

Basic - Evidence of employee smoking in food preparation area. -ash on ledge above handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -fan at cookline soiled with dust.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease at end of cookline.

High Priority - 1 Live, small flying insects in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual butter containers at 66°f. Butter being held at room temperature. Out of cooler for less than 1 hour. Operator placed on ice. Corrective Action Taken

Basic - Equipment or utensils not designed or constructed in a durable manner. -bottom shelves of prep tables rusted.

Basic - Floors not maintained smooth and durable. -peeling/broken linoleum in back kitchen area. Repeat Violation

Basic - In-use knife stored in cracks between prep table and wall.

Basic - Take out containers stored on rusted shelf.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - -Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee touched bare body part/wiped forehead and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw poultry and raw beef on grill prior to handling buns/ready to eat food for plating. Advised to use utensils for contact with raw meats to place on grill unless employee can wash hands in between raw/ready to eat handling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sauteed mushrooms/onions 45-47F inside ice bath om cook line. Manager had employee add more ice to raise level to affected portion. Stated less than 1 hour, advised to consider using time as a public health control for 4 hours on ice baths affected by high ambient temperatures.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -cookline

Basic - Current Hotel and Restaurant license not displayed. -operator recently renewed, advised to log into myfloridalicense account and request license to be printable from online portal.

Basic - Dead roaches on premises. - 2 dead roaches along baseboards inside prep area near microwaves/coolers

Basic - Floors not maintained smooth and durable. -prep area behind kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -portion cup used to dispense melted butter

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense butter.

Basic - Equipment in poor repair, ice machine interior has exposed insulation.

Basic - No handwashing sign provided at a hand sink used by food employees in bar area.

Basic - Nonfood-contact surface soiled with debris: -boards under toaster.

Basic - Stored food not covered, chicken wings in walk in cooler.

Basic - Wall soiled with accumulated debris by hand sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms 51F, on cook line next to grill. Ice bath improperly held under low ice water level. Manager stated less than 1 hour, advised to use time as public health control if ice bath next to grill is difficult to maintain 41F or below. Manager added icewater Corrective Action Taken

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with utensils/cleaning equipment stored inside next to 3 compartment sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense croutons

Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left corner of rear door. Small gap, light visible

Basic - Food stored on floor. -fryer oil stored in floor in back by rear door

Basic - Interior of ice machine bin in disrepair/has exposed insulation. -ice machine located out back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up inside holster for soda gun at entry to bar

Basic - Food stored on floor, cases of food in walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris: wire cart at end of cookline, toaster at cookline, hood filters.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders at 53°f at cookline. Out of cooler less than 1 hour. Operator moved to cooler.

Basic - Dust buildup on walk in cooler ceiling.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Toxic substance/chemical improperly stored. Window foam, flex seal stored over canned foods in dry storage area

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

Basic - Food stored on floor, cases of food in walk in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Hotdogs at cookline.

Basic - Nonfood-contact surface soiled, hood filters have dust buildup

Basic - Old labels stuck to food containers after cleaning.

Basic - Soufflé cup used to dispense butter.

Basic - Wall soiled with accumulated food debris.