Bourbon House Degrades its Sanitary Rating

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° on stove. **Corrected On-Site**

Basic - Light not functioning.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage direct contact with food.red can for flour

Basic - Accumulation of debris inside warewashing machine.

No Violations Were Observed

Observed utensils stored in crevices between equipment./knifes between reach in cooler and cooler

Critical - Observed expired Food Manager Certification.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked chicken in the walkin coolerRepeat Violation.

Critical - No conspicuously located thermometer in holding unit.pizza make cooler. Corrected On Site.

Critical - Observed employee drinks stored above food in the walkin cooler Corrected On Site.

Observed thank you bags used for food storage bags in RIF.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.

Critical - Condensation or other drainage not disposed of according to law.whirlpool RIC

No copy of latest inspection report.Corrected On Site.got off line

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.less than 60 days

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil, butter. rapid chilled in freezer for immediate use.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top of reach in cooler. items in bottom are in temperature . will not leave potentially hazardous foods in top portion. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially sealed chicken over pasta, rif. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. blocked by dish rack. Corrected On Site.

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

No copy of latest inspection report.

Critical - Observed food stored in undrained ice. scallops. Corrected On Site.

Critical - Observed food stored on floor. bag in box soda. Corrected On Site.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving kitchen. Repeat Violation.

Critical - Chlorine sanitizer not at proper minimum strength for towel bucket. 0 ppm. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed gaskets with slimy/mold-like build-up.

Observed single-service items stored on floor. pizza boxes. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. dish rack blocking. Corrected On Site.

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

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

No copy of latest inspection report.

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

Observed single-use containers (boxes and/or cans) reused for the storage of food./utilizing cardboard box to drain eggplant Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving above prep table

Critical - Observed interior of microwave moderately soiled.

Critical - Handwash sink not accessible for employee use at all times./blocked by glassesCorrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing./glasses on top Corrected On Site.

Critical - Handwashing cleanser lacking at employee handwashing sink Corrected On Site.

Critical - Observed medicine present that is not necessary for the health of employees./black flag

Critical - Observed buildup of slime in the interior of ice machine.

Observed ripped/worn tin foil used as shelf cover.

Critical - Hand wash sink lacking proper hand drying provisions in kitchen.

No copy of latest inspection report available.

Observed build-up of grease on hood filters.

Critical - Observed buildup of slime in the interior of ice machine.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit at cook's line.

Observed single-service items stored on floor; pizza boxes stored on floor in dry storage.

Observed attached equipment soiled with accumulated dust, fan cover on condenser in walkin cooler.

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

Critical - Observed heavy buildup of slime in the interior of ice machine on shield.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed ripped/worn tin foil used as shelf cover under prep table in kitchen.