Johnny O'quigley's / Lil Quig's Irish Pub And Grille Improves its Sanitary Rating

Basic - - From inspection on 2016-12-08: Basic - Adequate light not provided inside equipment where food is stored. Walk in cooler #1. **Warning** - From follow-up inspection on 2016-12-09: 12/9/16- same conditions observed. **Time Extended**

Basic - - From inspection on 2016-12-08: Basic - Floors not maintained smooth and durable- kitchen with open floor seams between floor sheets. **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-09: 12/9/16- same conditions observed. **Time Extended**

Basic - - From inspection on 2016-12-08: Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in coolers. **Warning** - From follow-up inspection on 2016-12-09: 12/9/16- same conditions observed. **Time Extended**

Basic - Adequate light not provided inside equipment where food is stored. Walk in cooler #1. **Warning**

Basic - Floor drains/drain covers heavily soiled- front bar **Warning**

Basic - Floor soiled/has accumulation of debris- under ice machine. **Warning**

Basic - Floors not maintained smooth and durable- kitchen with open floor seams between floor sheets. **Repeat Violation** **Warning**

Basic - In-use knife/knives stored in cracks between holder and wall . **Corrected On-Site** **Warning**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in coolers. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. House made seafood Gumbo 47/47/45/45/47°F, // Gumbo - 47/46/48/46/47/46/48°F, both dated 12/6/16 held overnight walk in cooler #2 - See stop saleSteak soup - 45/47/47°F, walk in #2 - overnight dated 11/29/16, see stop sale. Potato salad -45/45°F, on salad bar less than 2 hrs. Salad bar closed during inspection items discarded. Deli turkey 45/45/45°F, salad bar less than 2 hrs. Placed in walk in freezer second temp 38°F. Rice 44°F, raw shrimp 44°F, - up right cooler cook line. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. House made Seafood gumbo 47/47/45/45/47/47/46/48/46/47/46/48°, over night in walk in cooler. Steak soup dated 11/29/16 and temped at 45/47/47°F. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Front bar **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- cook line exteriors.

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

Basic - Floors not maintained smooth, durable and easily cleanable.

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Walk-in cooler floor soiled.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Several small flying insects in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, over cookline.

Basic - Floors not maintained smooth and durable, flooring cracked in bar.

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in reachin on cookline. **Corrected On-Site**

Basic - Storage of tools on shelf above or with food, drill on top of cans. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corned beef 48°f roast beef 44°f in reachin cooler cookline for less than 4 hours. Items moved to freezer unit to quickly cool. At end of inspection corned beef 43°f roast beef 37°f. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Breaded shrimp over fries in upright freezer cookline. **Corrected On-Site** **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**

Intermediate - Upright cooler shelf guide soiled with food debris, cookline. **Corrected On-Site**

Basic - Floors not maintained smooth and durable. Covering detaching **Repeat Violation**//upon callback on 5/22/15 observed same conditions

Basic - Ice buildup in walk-in freezer. **Repeat Violation**//upon callback on 5/22/15 observed same conditions. Operator stated repair person coming Tuesday

Intermediate - Identity of food or food product misrepresented. All you can eat Catfish meal on menu. Invoices show pangasius fillets 5-7 oz from Sysco. **Admin Complaint**//upon callback on 5/22/15 observed Sysco catfish fil shank 5-7 oz. change made 5/20/15

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

Basic - Build-up of mold-like substance on nonfood-contact surface. Reach in coolers in- between hinges

Basic - Employee personal items stored in or above a food preparation area. Drink in salad reach in cooler **Corrected On-Site**

Basic - Floors not maintained smooth and durable. Covering detaching **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Corn beef 50°f, turkey 50°f, ham 49°f, roast beef 47°f, lettuce 47°f in cooler since last night

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw shrimp over fries

High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler thawed in packaging. Instructions on packaging

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Corn beef 50°f, turkey 50°f, ham 49°f, roast beef 47°f, lettuce 47°f in cooler since last night **Repeat Violation**

Intermediate - Identity of food or food product misrepresented. All you can eat Catfish meal on menu. Invoices show pangasius fillets 5-7 oz from Sysco. **Admin Complaint**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit 48°f

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food (sugar) **Corrected On-Site** **Repeat Violation**

Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Sides of cookline/fryer/grill.

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

Basic - Carbon dioxide/helium tanks not adequately secured, bar area.

Basic - Ceiling in disrepair by dishwashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored, potato masher stored on soiled hook on wall. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. Duplicate license requested.

Basic - Dusty ceiling tiles and/or air conditioning vent covers in wait station area.

Basic - Equipment in poor repair, several plastic food storage containers cracked/chipped.

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

Basic - Floor area(s) covered with standing water.

Basic - Floor in disrepair, covering detaching. Owner states repair will be made in next two weeks.

Basic - Garbage or debris on floor under, around, or behind equipment in bar.

Basic - Grease accumulated under cooking equipment, cookline.

Basic - Ice buildup in walk-in freezer/reach-in freezer. **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment (reach-in cooler)

Basic - In-use tongs stored on oven door handle.

Basic - No handwashing sign provided at a hand sink used by food employees, bar area and women's restroom. **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair, handle on reach-in cooler door in disrepair. Tape peeling off, not easily cleanable.

Basic - Reach-in cooler/walk-in cooler gasket torn/in disrepair. **Repeat Violation**

Basic - Reuse of single-service articles, cardboard containers on fryline.

Basic - Single-service items stored on floor, cups. **Repeat Violation**

Basic - Soiled reach-in cooler gaskets.

Basic - Stored food (crab) not covered in walk-in freezer.

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

Basic - Working containers of food (sugar) removed from original container not identified by common name. **Repeat Violation**

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. 0ppm Chlorine, owner Contacted repair service.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook place herbs and cut tomatoes on sandwich with bare hands and observed bartender cutting lemons with bare hands. **Corrected On-Site**

High Priority - Live, small flying insects in food preparation area/dishwashing machine area. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 46 °F (cook moved to inside of reach-in cooler) and cut tomatoes 50 °F (tomatoes were in large pan not in contact with ice, tomatoes to be moved to smaller pan with ice).

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. Chili 48 °F, See stop sale.

High Priority - Raw animal food (fish) stored over cooked food (chicken and bread pudding), makeline drawers.

High Priority - Toxic substance/chemical stored by or with food. Paint and WD-40 store over/next to spices. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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. Milk. **Corrected On-Site** **Repeat Violation**

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. Proof for manager Greg available, no proof for Amy.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area.

Intermediate - No soap provided at handwash sink, bar area.

Intermediate - Potentially hazardous (time/temperature control for safety) food (chili) cooled in quantity deeper than 4 inches.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered (chili) while cooling.

Intermediate - Soda gun soiled, bar area.

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upon arrival informed one of the walk-in coolers was not functioning properly. No potentially hazardous (time/temperature control for safety) food was stored in unit upon arrival. Items had been moved to other walk-in cooler. Two other walk-in coolers are available for use. Repairman arrived during inspection.

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Bowl or other container with no handle used to dispense food... Flour comtainer. **Warning**

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

Basic - Ceiling soiled with accumulated dust... kitchen. **Warning**

Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**

Basic - Clean knives/utensils stored in crevices between equipment... spatula. **Warning**

Basic - Clean plates not stored inverted or in a protected manner... Kitchen. **Warning**

Basic - Food debris/soil accumulated on kitchen floor throughout. **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - Ice buildup in walk-in freezer. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees... kitchen and bar. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Plastic spatula in disrepair... Crevised. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Single-service items stored on floor... Cup lids, shed. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Water leaking from faucet/faucet handle... 3 compartment sink. **Warning**

Basic - Working containers of food removed from original container not identified by common name. **Warning**

High Priority - Live, small flying insects in food preparation area. **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... Open gallon of milk. **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**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**

Basic - Case of sausages of stored on floor in walk-in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice... bar.

Basic - Moderate build-up of grease/carbon on hood filters over grill.

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

Basic - Reach-in cooler gasket torn/in disrepair... cook line.

Basic - Soiled reach-in cooler door gaskets.

Basic - Water leaking from faucet... 2 compartment prep sink.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Liquid egg 45°, walk in cooler. Transferred. **Corrected On-Site**

High Priority - Small flying insects in bar area.

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit... 45, later temp 42. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Encrusted material on can opener blade.

Basic - Soiled reach-in cooler door gaskets.

Basic - Build-up of grease on hood filters.

Basic - Water leaking from kitchen handsink faucet.

Basic - Moderate grease/food scraps accumulated under cooking equipment.

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

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

Critical - Observed 2 containers of cheese sauce stored on floor... walk in cooler.

Critical - Observed food employee touching ready-to-eat food, toppings/onions, lettuce, with bare hands. Corrected On Site.

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

Critical - Observed soiled reach-in cooler door gaskets.

Observed build-up of grease on hood filters.

Observed dripping handsink faucet.

Corner of stainless plating around floor drain raised... cook line.

Critical - Observed food stored on walk in freezer floor.

Critical - Observed no handwash sign posted at kitchen handsink.

Critical - Observed accumulation of food debris on warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease on hood filters.

Critical - Observed soiled cook line handsink fixtures.

Observed grease/food scraps accumulated under cooking equipment.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.

Critical - Observed box of pizza crust stored on walk in cooler floor. Corrected On Site.

Critical - Observed uncovered pepper tray unit/dry storage area. Corrected On Site.

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

Critical - Observed soiled reach-in cooler gaskets... waitstation reach in cooler.

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

Observed moderate amount of grease accumulated under fryers.