Beyond Billiards Improves its Sanitary Rating

No Violations Were Observed

Intermediate - - From inspection on 2016-01-14: 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. **Warning**01/29/16- time extended - From follow-up inspection on 2016-03-29: Employee training was not done. **Admin Complaint**

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** 01/29/16- time extended

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** 01/29/16- time extended

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in bar area. **Repeat Violation** 01/29/16- time extension

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. **Warning**01/29/16- time extended

Basic - Boxes of beer stored on floor. **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in bar area. **Repeat Violation** **Warning**

Basic - No hot running water at mop sink. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on a storage shelf. **Warning**

High Priority - Raw animal food stored over canned/bottled drinks. Container of raw chicken wings stored over a beer keg in walk in cooler. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids for insert containers at kitchen hand sink, and small bucket in sink at bar area. **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**

Intermediate - No hot running water at three-compartment sink. **Warning**

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. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in bar area.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. An aluminum container stored in hand sink.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. In bar area.

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of bottled water, beers, produce. **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on a cloth on counter next to ice bin. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs in reach in cooler. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket in bar area. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Open dumpster lid.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.Kitchen

Basic - Dusty ceiling tiles and/or air conditioning vent covers.Kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Working container of food not labeled in English. Clear bottles with, Oil, Dressings.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Manager lacking proof of food manager certification. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.Mens room and Women's Room.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In the Bar **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen Sink

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

Intermediate - No soap provided at handwash sink.Kitchen **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat mushrooms. Walk in cooler. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf next to 3 compartment

Basic - Single-service articles not stored inverted or protected from contamination. Observed above microwave.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. mushrooms, ham, cheese in the walk in cooler.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - No conspicuously located thermometer in holding unit.white reachin

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.Observed cold cuts, sour cream, chicken in the walk in cooler without date marking. 11/09/11

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, dairy products in the walk in cooler. Corrected On Site. moved to the refrigerator.Observed cold cuts, sour cream, cheese, chicken wings in the walk in cooler at 46 degrees fahrenheit. Operator moved the food to the reach in cooler. 11/09/11

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.Observed, cheese, cold cuts, sour cream, chicken wings at 46 degrees fahrenheit in the walk in cooler. 11/09/11

Violation: 15-38-1No mop sink or curbed cleaning facility provided.The sink on the employee restroom can not be used as hand sink and a mop sink. 11/09/11

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test paper provided, Quaternary test paper needed. 11/09/11

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. next to back door.backflow preventer needed at each hose bibb. 11/09/11

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor.backdoor bottom.

Critical - Violation: 53B-08-1No 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.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, cheese on the reach in cooler door. Corrected On Site. moved inside the cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts, dairy products in the walk in cooler. Corrected On Site. moved to the refrigerator.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler door. potentially hazardous food must not be held in this part of the unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Observed gaskets/seals on cold holding unit in poor repair. refrigerator.

No mop sink or curbed cleaning facility provided.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer.

Critical - Vacuum breaker mising at hose bibb. next to back door.

Critical - Observed bathroom doors left open other than during cleaning or maintenance. customer restrooms.

Critical - Covered waste receptacle not provided in women's bathroom. employee's restroom.

Critical - No handwashing sign provided at a handsink used by food employees. bar.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.

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.

Critical - Observed raw animal food stored over ready-to-eat food.raw eggs Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Observed ceiling soiled with accumulated dust.

Critical - Observed food stored on floor.onions Corrected On Site.

Observed food debris accumulated on kitchen floor.walkin

Observed wall soiled with accumulated food debris.

Light not functioning.hood

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed soil buildup inside ice bin.

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

Unwrapped single-service utensils not presented so that only the handles are touched.

Observed food debris accumulated on kitchen floor.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.