Barrett's Sly Fox Olde Irish Pub Improves its Sanitary Rating

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions on the shed floor. Moved to a shelf. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood thawing at room temp on the prep area, paced under cold running water. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee washed hands upon request **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Beef at 51-58°f cooling since last night according to cook. Corrective action taken, Discarded. **Warning**

High Priority - Raw animal food stored over cooked food. Raw pork chops over mashed potatoes in a cooler, operator moved the raw items to the lower shelf. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. Aprox 10 dry rodent droppings under shelves on the drystorage room upstairs, aprox 20 dry rodent droppings on the office upstairs by the water heater. Corrective action taken, Operator cleaned the areas. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Soda gun soiled. Bar. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in dry storage area. Potatoes.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup with soda on a cutting board. **Corrected On-Site** **Repeat Violation**

Basic - Food being prepared in The drystorage room. Potato cutter and slicer mounted on the storage room upstairs, no handsink on this area. **Repeat Violation**

Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation**

Basic - Operator of a commissary for mobile food dispensing vehicles does not maintain a daily registry of the vehicles served. No registry for hot dog car license no. 1652220 DBA CONCH CART.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. Moved inside a cooler. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw meat over cooked vegetables in a cooler. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. French fries at 92°f on the prep area, less than two hrs cooling according to a PIC, moved inside a cooler. Corrective action taken.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink over the ice bin at the bar.

Basic - Floor tiles cracked, broken or in disrepair. Cookline **Repeat Violation**

Basic - Food being prepared in the storage room, potato chopper and slicer installed on the storage room upstairs, no handsink on this area.

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Mop/service sink in disrepair. Used as storage. **Repeat Violation**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Thank you bag type with ice in contact with seafood in a reach in cooler.

Basic - Self-closing device on bathroom door disconnected/broken. Men's restroom **Corrected On-Site**

Basic - Waste line passing through ice storage bin. Bar

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.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter at the cooing, reheated to 165°f **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw poultry over beef in a reach in cooler. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Bar **Repeat Violation**

Basic - Clean clothes/aprons not properly stored in clean dry place until used. Cabinet needs to get organized.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted. Google online.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. 35 outside freezer, fish, onion rings.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean clothes/aprons not properly stored in clean dry place until used. Cabinet needs to get organized.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair, inside of top go single door cooler falling down and shelf inside falling done.

Basic - Floor tiles cracked, broken or in disrepair, kitchen.

Basic - Food debris/dust/soil residue on dry storage shelves, upstairs.

Basic - Interior of refrigerator in disrepair/has exposed insulation.freezer in office,

Basic - Mop/service sink in disrepair. Used for storage.

Basic - No Heimlich maneuver/choking sign posted. Google online.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, kitchen door.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. 35° outside freezer, fish, onion rings.

Basic - Soil residue build-up on nonfood-contact surface, kitchen door.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.

High Priority - Roach excrement and/or droppings present. Dry storage room upstairs, droppings on shelves and on floor under shelves. 24 hours callback required.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside top of cooler, cookline.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar **Corrected On-Site**

Intermediate - No soap provided at handwash sink, bar, **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes reach in cooler in kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs stored above beef reach in cooler at entrance.

High Priority - bottled beer stored in ice used for drinks. Beer removed ice melted and container cleaned out. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sandwich prep station.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Dirty soda nozzles at bar area. **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty container in dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chips stored in hand wash sink. **Corrected On-Site**

Observed standing water inside of kitchen reach-in cooler.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Large gap on right side of hood. For reporting purposes only.

Observed clean utensils/equipment stored in dirty containers.

Observed wall & hoodfilters soiled with accumulated grease.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in tall 2 door reach-in cooler: raw beef steaks at 45 degrees fahrenheit, raw hamburger beef at 45 degrees, ham at 43 degrees, rice at 44 degrees, mashed potatoes at 45 degrees fahrenheit. All items put on ice immediately. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. tall 2 door reach-in cooler in kitchen at 54 degrees fahrenheit ambient air temperature. This violation must be corrected by : 03/31/2012.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. tall 2 door reach-in cooler in kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles. bar.

Observed bicycle helmet on top of utensils (forks,knifes,spoons) in server station.Corrected On Site.

Observed leaking pipe at plumbing fixture. leaking pipe/ faucet at kitchen handwash sink.

Floors not constructed easily cleanable. several broken & missing floor tiles in kitchen.

Observed grease & debris accumulated under cooking equipment, coolers, equipment, preptables. kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mashed potatoes, cooked rice. Repeat Violation. Corrected On Site.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.

Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in rice container in reach-in cooler. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Observed employee with no hair restraint.

Observed equipment in poor repair. standing water in reach-in cooler on cookline.

Observed clean utensils/equipment stored in dirty drawers/containers. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. container with vegetables stored in kitchen handwash sink. Corrected On Site.

Critical - Bathroom not enclosed with self-closing doors.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef in long terreach in cooler- Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. Chicken wings Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. Mahi and chicken Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over lettuce/ RTE Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Corned beef in long term reach in cooler- Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.

Observed ripped/worn tin foil used as shelf cover. Shelves in kitchen

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments

Observed wall soiled with accumulated grease.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 05//31/.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food In reach in cooler by cook line

Critical - Violation: 06-04-1Observed potentially hazardous food thawed at room temperature. Corrected On Site

Critical - Violation: 08A-16-1Observed food prepared by dirty dishes

Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Violation: 12A-13-1Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Violation: 21-10-1Clean wiping cloth not properly stored.

Violation: 21-14-1Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 27-04-1Cold water not provided/shut off at employee handwash sink. Hand washing sink

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Violation: 36-14-1Observed grease accumulated on kitchen floor. Repeat Violation.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/05/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food In reach in cooler by cook line

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site

Critical - Observed food prepared by dirty dishes

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Clean wiping cloth not properly stored.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Cold water not provided/shut off at employee handwash sink. Hand washing sink

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Observed grease accumulated on kitchen floor. Repeat Violation.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/05/11.

Carbon dioxide/helium tanks not adequately secured. By the bar area

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Faucet/handle missing at plumbing fixture. In hand washing sink

Floors not maintained smooth and durable. Whole on kitchen floor

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed grease accumulated on kitchen floor , below cooking equipments and other equipments

Critical - Observed potentially hazardous food thawed at room temperature. Corned beef Corrected On Site.

Observed residue build-up on nonfood-contact surface. Bottom shelves in kitchen

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed uncovered food in holding dry storage area.Bread in dry storage room outside

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Mashed potatoes,lasagna

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Carbon dioxide/helium tanks not adequately secured.

Critical - Hotel and Restaurant license not properly displayed.

Observed clean equipment stored on floor. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed grease accumulated on kitchen floor.

Critical - Observed interior of microwave soiled.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.