Mickey's 19 Hole Improves its Sanitary Rating

No Violations Were Observed

Basic - Covered waste receptacle not provided in women's bathroom. Handicapped restroom

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom and handicapped restroom.

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. Touching lettuce with bare hands, put gloves on. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato and cut Lettuce at 46-47f in the flip top cooler, moved to another unit capable of maintain proper temperatures. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and handicapped restrooms.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Interior of microwave soiled with encrusted food debris. Bar.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks at the bar.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Build-up of grease on nonfood-contact surface. Portable fryer

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment sink without sanitizing it.

Intermediate - Encrusted, soiled material on slicer.

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. Bartender.

No Violations Were Observed

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

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used at 3 compartment sink. **Repeat Violation**

Basic - Mop/service sink in disrepair. Leaking and water turned off. Used mop sink for prep sink, no other mop sink available.

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

Basic - Unnecessary items on the premise. Unused slicer, Dishmachine and utensils not being used.

High Priority - Radio improperly stored on slicer in kitchen.

High Priority - Roach activity present as evidenced by live roaches found.one baby roach on prep table in prep area.

High Priority - Roach excrement and/or droppings present. On floor in corner of prep area next to True glass cooler.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, bar. **Repeat Violation**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need quaternary.

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

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. Melinda Dunn expired 6/25/11.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.3 compartment sink.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline and bar.

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit, 92°.

Intermediate - Soda gun soiled, bar.

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers with chicken salad, tuna salad and pasta salad in reach in cooler on cook line. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken and raw fish stored over bread and English muffins in reach in cooler on cookline. **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. Cook handling / cutting sandwich and plating it. **Corrected On-Site**

Basic - In-use utensil (knife) wiped on dirty apron between uses and knife was not properly cleaned & sanitized between uses on ph foods (cutting sandwiches).

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00ppm chlorine and tested. 00ppm quat. **Corrected On-Site**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knifes/forks/spoons at bar in cups.

Basic - Hood, hood filters and cook line wall soiled with accumulated grease and dust. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner by bar hand wash sink in spray bottle.

Basic - Carbon dioxide tanks not adequately secured. At bar. **Repeat Violation**

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

Critical - Observed potentially hazardous food thawed in standing water. turkey. Corrected On Site.

Observed attached equipment soiled with accumulated grease & dust. hoodfilters.

Lights missing the proper shield, sleeve coatings or covers. storage area. Repeat Violation.

Carbon dioxide tanks not adequately secured. bar. Corrected On Site.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over tunasalad & chickensalad in cookline reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef and shell eggs over mayo,sauces & milk in cookline reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw pork sausages over tomatoes in tall cooler in storage area. Corrected On Site.

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

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

Observed build-up of debris and mold-like substance on surface of nonfood-contact surface. exterior of kitchen reach-in coolers and reach-in freezer.

Observed build-up of food debris, dust,grease and/or dirt on nonfood-contact surface. all shelfs throughout kitchen , storage area, dishwash area.

Observed gaskets with slimy/mold-like build-up. all reach-in coolers & reach-in freezers. Repeat Violation.

Observed clean equipment stored on floor. pots on kitchen floor under 3 compartment dishwash sink.

Lights missing the proper shield, sleeve coatings or covers. storage areas. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site / processed and held more than 24 hours with not properly date marked. eggsalad, tunasalad, cheeses, soup, chicken in reach-in coolers on cookline. Corrected On Site. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mac&cheese on cookline at 88 degrees. Note: item was reheated immediately to above 135 degrees. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over tortillas & tomatoes in reach-in cooler on cookline. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over/on top of soup container in reach-icooler on cookline. 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 gaskets with slimy/mold-like build-up. reach-in cooler gaskets on cookline. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. in both dry storage areas.

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

Critical - Observed interior of microwave soiled. Corrected On Site.

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

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Observed build-up of grease on nonfood-contact surface.Side of cooking equipments

Observed utensils stored in crevices between equipment. Corrected On Site.Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bread stored on three compartment sink

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

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

Observed build-up of grease on nonfood-contact surface.Sides of cooking equipments

Critical - Observed cloth used as a food-contact surface. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Observed grease accumulated on kitchen floor and under cooking equipments

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

Observed knife block in use to store knives.

Observed nonfood-grade containers used for food storage.

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Tuna fish, turkey in long term reach in cooler

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves by microvave

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Food not stored in a clean/dry location that is not exposed to splash. Bread by three compartment sink .

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of microwave soiled.

Observed knife block in use to store knives.

Observed residue build-up on nonfood-contact surface. By bottom shelves

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. By cook line

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