Dockers Bar & Cafe Improves its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In walk in cooler dairy cheese and dressing

Critical - Observed uncovered food in holding unit/dry storage area. In dry storage potatoes

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Not with handle up in kitchen inside a bowel

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen on top of burners

Shelves attached to walls in reach ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rusted shelving in 2 door reach in freezer in kitchen

Observed reach -in cooler gasket torn/in disrepair. In kitchen CONTINENTAL

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

Critical - Handwash sink not accessible for employee use at all times. Blocked by container

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

Observed open dumpster lid.

Critical - Observed broken window in kitchen by hand wash sink

Observed grease accumulated under cooking equipment. In kitchen

Light not functioning. 1 light in hood system **Corrected On-Site**

Observed unnecessary items on the premise. In kitchen front 1 door glass cooler CONTINENTAL

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. By dumpster outside

No Heimlich maneuver sign posted.

Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 new employee must provide one by next routine inspection

Critical - Observed dented/rusted cans. olive oil can in dry storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mahi fish and raw chicken at 44 degress in 2 door reach in cooler in cookline . cooke turned temperature up to maintaining 41 degress or below.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger over raw shrimps in 2 door reach in cooler in cookline . Corrected On Site.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw ribe eye steak over fish and shrimp in walk in cooler . Corrected On Site.

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

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in bar.

Wet wiping cloth not stored in sanitizing solution between uses. inside handwash sink.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.Repeat Violation.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. in cooline,water pooling inside. Repeat Violation.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice scoop on dirty rak.

Critical - Handwash sink not accessible for employee use at all times. blocked by dirty wiping cloth . Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. dumping water inside .

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef patties over shrimp /seafoods in cookline reach-in cooler.

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 equipment in poor repair. standing water inside cookline reach-in cooler.

Observed soiled dry wiping cloth in use. Corrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. exterior of cookline cooking equipment, cookline cooler exterior, cookline shelf.

Observed build-up of dust and dirt on nonfood-contact surface. walk-in cooler fanguard, cookline reach-in cooler fanguard, dishwash area fan.

Cleaned and sanitized equipment/utensils not properly stored. pots, food storage containers, beverage pitchers stired on shelf outdoors unprotected. by ice machine & dumpster.

Equipment and utensils not properly air-dried.

Critical - Hot water not provided/shut off at all employee hand wash sinks, dishwash area. Note: broken hot water heater.

Observed leaking drainpipe and faucet at dishwash area handwash sink. By walk-in cooler.

Observed open dumpster lids.Corrected On Site.

Critical - Screening is not 16-mesh to the inch and torn. in dishwash area window/opening. (note: no glass etc. just a screened round opening.)

Critical - Observed bren window and screen in window torn/in poor repair. cookline/kitchen.

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

Observed ceiling soiled with accumulated mold-like substance. inside walk-in cooler.

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

Critical - Observed uncovered food in holding unit/dry storage area. chicken in reach in cooler Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed residue build-up on nonfood-contact surface. reach in freezer in stockroom

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

Critical - Observed handwash sink used for purposes other than handwashing. storing utensil Corrected On Site.

Critical - Observed small flying insects in bar area.

Observed unclean building components, attachments or fixtures. carpet throughout dining rooms need cleaning

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

Wet wiping cloth not stored in sanitizing solution between uses. in bar

Critical - Observed encrusted material on can opener.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed soda gun holster with accumulated slime/debris. throughout bar

Critical - Hot water not provided/shut off at employee hand wash sink; in kitchen next to foods preparation table

Critical - Observed no backflow preventer at a hose bibb nextto mopsink outside

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

Critical - Observed unlabeled spray bottle; all purpose cleaner in storage area Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. in bar

Critical - Observed dented can of artichokes in stockroom Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salads in ric Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - Observed encrusted material on can opener.

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

Observed soda gun holster with accumulated slime/debris. throughout bar

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.one light out in kitchen

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Exit signs not properly illuminated. For reporting purposes only.

Food-contact surface not smooth and easily cleanable.shelves in dry storage

Light not functioning.under hood

Lights missing the proper shield, sleeve coatings or covers.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed equipment in poor repair.reachin cookline

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in dry storage

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken above seafood

Critical - Observed interior of microwave soiled.

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

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.grill

Critical - Exit signs not properly illuminated. For reporting purposes only.

Food-contact surface not smooth and easily cleanable.shelves in cookline reachin cooler

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Light not functioning.hood

Lights missing the proper shield, sleeve coatings or covers.

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

Observed attached equipment soiled with accumulated dust.fan

Observed ceiling soiled with accumulated dust.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in dry storage

Observed grease accumulated under cooking equipment.

Critical - Observed interior of microwave soiled.

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

Critical - Observed unlabeled spray bottle.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris.by slicer

Observed wall soiled with accumulated grease.by cookline

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

Waste line missing at soda gun holster.

Light not functioning.

Observed ceiling in disrepair.walk in

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored in ice used for drinks.

Observed grease accumulated under cooking equipment.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed unlabeled spray bottle.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed wall soiled with accumulated black debris in dishwashing area.

Waste line missing at soda gun holster.

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Clean clothes, hair restraints

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Facilities to maintain product temperature

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited