Murdock's Bistro & Char Bar Improves its Sanitary Rating
600 Brevard Ave
Cocoa, FL 32922
;
Basic - - From inspection on 2016-11-18: Basic - Accumulation of lime scale on the inside of the dishmachine. On sprayer **Repeat Violation** **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior surfaces throughout **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Build-up of grease/dust/debris on hood filters. **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Floor not cleaned when the least amount of food is exposed. Behind pizza make cooler **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - - From inspection on 2016-11-18: Basic - Hole in or other damage to wall. Small holes behind cookline hand sink, damaged being pizza oven **Warning** - From follow-up inspection on 2016-11-21: operatpr has patched small holes, have one area behind pizza station needing repair **Time Extended** **Corrective Action Taken**
Basic - - From inspection on 2016-11-18: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Intermediate - - From inspection on 2016-11-18: Intermediate - Cutting board(s) stained/soiled. Cookline **Warning** - From follow-up inspection on 2016-11-21: **Time Extended**
Basic - Accumulation of lime scale on the inside of the dishmachine. On sprayer **Repeat Violation** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior surfaces throughout **Warning**
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**
Basic - Floor not cleaned when the least amount of food is exposed. Behind pizza make cooler **Warning**
Basic - Food stored in holding unit not covered. Cooked chicken and marinated cucumbers in salad prep cooler left over from overnight.**Corrected On-Site** **Corrected On-Site** **Warning**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
Basic - Hole in or other damage to wall. Small holes behind cookline hand sink, damaged being pizza oven **Warning**
Basic - Ice buildup in reach-in freezer. White refrigerator at pizza station **Warning**
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
Basic - Uncovered food stored near sink exposed to splash. Loaf of bread on cookline table by sink **Corrected On-Site** **Warning**
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.employee took raw ground beef patty out of cooler then removed and replaced gloves without washing hands. Stopped and Reeducated employee **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid had guard mosquito Folger on shelf at wait station. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler products 44°. Manager stated the shipment came in this morning and door was left open during that time. Under 4 hours. Ambient temp reading 42°. Rechecked food after 30 minutes 44°. Operator opened freezer door **Corrective Action Taken** **Warning**
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. See stop sale.cooked pasta in deep plastic pan 45-49° **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Housemade cheese sauce hot holding at 89°. Manager states holding too ho compromises quality. Recommended time as public health control if unable to maintain 135° or higher at all times. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over half and half in ric **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Mosquito repellent spray at wait station shelf next to silverware **Warning**
Intermediate - Cutting board(s) stained/soiled. Cookline **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered plastic pan **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline prep cooler under lid **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
Intermediate - Soil residue in food storage containers. Remoulade sauce container lid soiled **Warning**
Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy
Basic - Food stored in holding unit not covered. Country fried steak. **Corrected On-Site** **Repeat Violation**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Tuna package states to remove from package to thaw.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked limas, precooked pot roast, cooked veggies. **Repeat Violation**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked veggies from 2/25/16, precooked pot roast from 2/22/16, cooked Lina's 2/19/16 **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
Basic - Clean utensils or equipment stored on rack. Clean pans stored on heavily soiled drying rack, and hotel pans stored on dirty shelf, with rodent droppings. Operator removed all pans from shelf cleaned and rewashed and sanitized pans **Warning** On 7-28-15 observed clean dish shelving has new smooth cleanable liner tiles, drying rack is cleaner but bottom shelf is dirty
Basic - Hole in ceiling. **Warning** operator is speaking with contractor about enclosing ceiling
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Open ceiling in kitchen **Warning**
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Heavy accumulation **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along baseboards throughout kitchen **Repeat Violation** **Warning** Cleaner but still soiled
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in prep area near white refrigerator **Repeat Violation** **Warning** On 7-28-15 observed pipe is leaking
Basic - Carbon dioxide/helium tanks not adequately secured. Under prep counter **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
Basic - Clean utensils or equipment stored on rack. Clean pans stored on heavily soiled drying rack, and hotel pans stored on dirty shelf, with rodent droppings. Operator removed all pans from shelf cleaned and rewashed and sanitized pans **Warning**
Basic - Condensation or other drainage not disposed of according to law. Countertop cooler station draining into bucket **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station **Warning**
Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Hand sink on cookline pulling away from wall **Warning**
Basic - Food stored in holding unit not covered. Fries in white freezer on cookline **Warning**
Basic - Hole in ceiling. **Warning**
Basic - Hole in or other damage to wall. Next to white freezer near back kitchen doors, and under prep shelf by white refrigerator **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers **Corrected On-Site** **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Open ceiling in kitchen **Warning**
Basic - Shelf under preparation table soiled with food debris. Heavy debris shelf with clean pans **Warning**
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Heavy accumulation **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along baseboards throughout kitchen **Repeat Violation** **Warning**
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink in prep area near white refrigerator **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.bwhote refrigerator cheese cake 52°, butter packets 52° operator discarded. Salad station cooler ranch dressing 46° operator discarded **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All items on cold side lift top cooler identified on time plan, left in cooler overnightCold side Lift top cooler spinach artichoke dip, shredded cheese, pimento cheese spread, blue cheese crumbles, olive tepenade **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomato soup 123°, black eye peas 130°, recommend to reheat to 165° **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw crab over English muffins **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked osso Gucci **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meatloaf marked 7-14. Operator discarded **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf dated 7-14 **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed3 hard, shiny black droppings along baseboards of wall at entry to prep room Approximately 10 hard, shiny black droppings in corner near and underneath box soda machine 1 hard shiny black dropping on counter next to iced tea dispensers 3 hard shiny dark droppings under counter with hand sink next to white refrigerator Approximately 20 dull hard droppings on shelf with clean pans Approximately 12 hard dull droppings under liquor shelf at bar**Warning**
High Priority - Rodent rub marks present along walls/ceilings. Around hole in wall next to white freezer near back doors **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All items on cold side lift top cooler identified on time plan, left in cooler overnightCold side Lift top cooler spinach artichoke dip, shredded cheese, pimento cheese spread, blue cheese crumbles, olive tepenade **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter packets 52°, cheesecake 52° **Repeat Violation** **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In white refrigerator at wait station area. Reading 40°, actual temperature 50° **Warning**
Intermediate - Cutting board(s) stained/soiled. Heavy accumulation on boards at back prep area **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookline **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area next to white refrigerator **Corrected On-Site** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water **Corrected On-Site** **Warning**
Basic - Ice scoop handle in contact with ice. Ice bin at wait station **Corrected On-Site**
Basic - Shelf under expo warmer moderately soiled with food debris. And crash cart holding pans and sauces at end of cookline
Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Operator has ordered new gaskets. **Corrective Action Taken** **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near cookline along baseboards **Repeat Violation**
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink at wait station
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown gravy found at 54° cooling overnight
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shredded romaine 46°, spinach artichoke dip 46° cut spinach leaves 44°, shredded cheddar 46° cut spinach44° recommend rapid chill, operator placed on ice. Rechecked found product at same temperatures, discussed time as public health control plan with operator. Operator put items on time plan **Corrective Action Taken**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Brown gravy cooling overnight 54°. Operator discarded
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 opened Wednesday 4-15. Dated **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Brown gravy found covered and in deep plastic pan
Basic - Build-up of soil/debris on the floor under shelving. Under all shelving in kitchen and at bar **Repeat Violation**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case cups on floor in upstairs storage
Basic - Case/container/bag of food stored on floor in dry storage area. Box oil **Corrected On-Site**
Basic - Clean utensils or equipment stored on heavily soiled metal shelf.
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Prep area **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area.cell phone on cutting board prep area **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. Manager **Repeat Violation**
Basic - Grease accumulated heavily on kitchen floor. Along baseboards
Basic - Heavy Build-up of grease/dust/debris on hood filters.
Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen **Repeat Violation**
Basic - Hood heavily soiled with accumulated flour/food debris.
Basic - Interior of microwave heavily soiled with encrusted food debris. Small microwave in service window **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door reach in cooler
Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area
Basic - Soiled reach-in cooler gaskets. All reach in coolers
Basic - Walk-in cooler gaskets heavily soiled with slimy/mold-like build-up.
Basic - Wall heavily soiled with accumulated food debris. Throughout kitchen
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Lift top cooler cut lettuce 62°, spinach dip 62°, shredded cheddar 55°, shredded white cheese 58°, pimento cheese 57° goat cheese 58° garlic in oil 56°, half n half 60°, raw shrimp 59°raw chicken breast 59°, c
High Priority - Rodent activity present as evidenced by rodent droppings found.9 dry droppings along baseboards at back entrance to kitchen 3 hard dry droppings under hand sink 2 hard dry droppings on shelf over make table4 hard dry droppings near white refrigerator at back door to porch area 1 hard dry dropping on service window next to microwave Approximately 40 hard dry droppings on window ledges behind steam table and where knives are stored Rub marks along window ledge Approximately 6 dry droppings under dishmachine area Approximately 10 dry droppings under stainless storage shelf 4 moist droppings next to co2 tank 7 dry droppings under bag in box soda Gnaw marks on lid of plastic storage container storing cookies 3 hard dry droppings next to white refrigerator 7 hard dry dropping under shelf under bar window 1 hard dry dropping on shelf under bar window 1 dry dropping on shelf with canned goods 1 dry dropping on shelf under cold table 3 dry droppings on baseboards at front kitchen entry Approximately 10-15 dull dry droppings at end of bar next to black cooler
High Priority - Rodent rub marks present along walls/ceilings. Rub marks along window ledges in kitchen over steam table
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Lift top cooler cut lettuce 62°, spinach dip 62°, shredded cheddar 55°, shredded white cheese 58°, pimento cheese 57° goat cheese 58° garlic in oil 56°, half n half 60°, raw shrimp 59°raw chicken breast 59°,
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. Half n half
Intermediate - Cutting board(s) moderately stained/soiled.
Intermediate - Moderately Encrusted material on can opener blade.
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. Stainless 3 door cooler closest to back door, Observed temperature of 61°, white upright cooler in wait station area observed 54°
Intermediate - Soil residue in food storage containers. Sugar container at wait station heavily soiled
Basic - Build-up of soil/debris on the floor under shelving. Under all shelving in kitchen and at bar **Repeat Violation** Cleaner
Basic - Clean utensils or equipment stored on heavily soiled metal shelf. Still soiled
Basic - Grease accumulated heavily on kitchen floor. Along baseboards Cleaner
Basic - Heavy Build-up of grease/dust/debris on hood filters.
Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen **Repeat Violation** Cleaner
Basic - Hood heavily soiled with accumulated flour/food debris.
Basic - Interior of microwave heavily soiled with encrusted food debris. Small microwave in service window **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door reach in cooler
Basic - Soiled reach-in cooler gaskets. All reach in coolers
Basic - Walk-in cooler gaskets heavily soiled with slimy/mold-like build-up.
Basic - Wall heavily soiled with accumulated food debris. Throughout kitchen Cleaner
Intermediate - Cutting board(s) moderately stained/soiled.
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. Stainless 3 door cooler closest to back door, Observed temperature of 61°, white upright cooler in wait station area observed 54° Observed unit at 44° at 5:00 pm callback. No temperature control for safety foods are currently being stored in this unit until repaired. Facility has sufficient coolers for food storage
Basic - Bowl or other container with no handle used to dispense food. Plastic souffl cup found in prep table with diced tomatoes **Corrected On-Site**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. At beverage station
Basic - Build-up of soil/debris on the floor under shelving.
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cup on shelf with dry goods at dishmachine area and on cooks station**Corrected On-Site** **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back packs stored on top of microwave oven in wait station
Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook with bandana on
Basic - Heavy Build-up of grease/dust/debris on hood filters.
Basic - In-use knife/knives stored in cracks between pieces of equipment. On wire shelf next to breading station in kitchen
Basic - Interior of microwave soiled with encrusted food debris. At beverage station
Basic - Sanitizer bucket at cook line found with heavy build up of grease residue on the inside **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Exceeded 400ppm corrected to 50ppm **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes on prep table in kitchen that were prepped on 10/23 found at 55°. Cook discarded them into trash can **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks on hot line
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked on hot line
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket exceeded 400ppm Reeducated chef and retested to (50ppm **Corrected On-Site**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in far right prep table broken
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Chefs pocket thermometer not calibrated. Reeducated chef on procedure to calibrate thermometer **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with u known substance hanging on dishmachine **Corrected On-Site**
Basic - Condensation or other drainage not disposed of according to law.due to middle door broken
Basic - Dusty ceiling tiles kitchen and prep area
Basic - Equipment and utensils not properly air-dried - wet nesting.plastic cups in server station
Basic - Floor area(s) covered with standing water. Kitchen
Basic - Grease moderate accumulated under cooking equipment.fryers **Repeat Violation**
Basic - Heavy Accumulation of debris inside warewashing machine.
Basic - Heavy Accumulation of debris on exterior of warewashing machine.
Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Prep and ware washing area. **Repeat Violation**
Basic - Walk in cooler floor in disrepair.
Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Basic - Wet mop not stored in a manner to allow the mop to dry. Storage area and dish area. **Repeat Violation**
Basic - middle door on 3 door cooler broken.
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.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Server placing lettuce tomatoes on cooked burger.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes 46° cut lettuce 47° cole slaw 46° salsa 41° on ice bath cold bar in server area. Operator took corrective action and submerged in the ice bath. Rechecked found at 43° **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured. Under hallway staircase and in kitchen next to soda machine **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. In prep area next to dishmachine **Warning**
Basic - Dead roaches on premises. 3 dead roaches found along wall in kitchen behind posted notices **Warning**
Basic - Kitchen fan had accumulation of dust/debris. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler in kitchen **Warning**
Basic - Reach-in freezer bottom shelves with rust that has pitted the surface. **Warning**
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. Outside walk in cooler **Warning**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
High Priority - Presence of insects, rodents, or other pests. Sugar ants along kitchen wall by side bar hallway **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. On stairwell to office by side dining room and drawers at kitchen wait station. **Warning**
Intermediate - Cutting board(s) stained/soiled. In kitchen on hot line **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen next to cook line **Warning**
Basic - Build-up of grease on nonfood-contact surface. All shelving in kitchen **Warning**
Basic - Build-up of grease/dust/debris on hood filters. Above broiler **Warning**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. Under hallway staircase and in kitchen next to soda machine **Warning**
Basic - Cardboard used to line food-contact shelves. Under microwave oven **Corrected On-Site** **Warning**
Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. In prep area next to dishmachine **Warning**
Basic - Dead roaches on premises. 3 dead roaches found along wall in kitchen behind posted notices **Warning**
Basic - Floor tiles cracked, broken or in disrepair. In kit hen by hot line **Warning**
Basic - Food debris accumulated on kitchen floor. **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board. At prep cooler in kitchen **Corrected On-Site** **Warning**
Basic - Kitchen fan had accumulation of dust/debris. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Prep cooler in kitchen **Warning**
Basic - Reach-in freezer bottom shelves with rust that has pitted the surface. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. On top of single door white freezer in kitchen **Warning**
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. **Warning**
Basic - Walk-in cooler floor soiled. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. Outside walk in cooler **Warning**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated dust. Above white single door freezer in kitchen **Warning**
Basic - Wall soiled with accumulated food debris. In kitchen **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles at cook line with asst. liquids/sauces **Warning**
High Priority - Dented/rusted cans present. See stop sale. Embasa Nacho sliced jalapeos #10 can 6lbs 2 oz. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food in walk in cooler **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Pulled pork cooked on 6/16 found at 47° Cooked sliced meatloaf on 6/16 found at 47° Cooked pot roast vegetable on 6/11 found at 47°**Warning**
High Priority - Presence of insects, rodents, or other pests. Sugar ants along kitchen wall by side bar hallway **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. On stairwell to office by side dining room and drawers at kitchen wait station. **Warning**
Intermediate - Cold holding equipment incapable of 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. Walk in cooler ambient temp 50° **Warning**
Intermediate - Cutting board(s) stained/soiled. In kitchen on hot line **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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. Ambient temp found at 50° All TCS products removed from cooler for proper temperature storage. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in fish dip and flour. **Corrected On-Site** **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Waste line missing at soda gun holster. Bar
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. White upright in kitchen
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves **Repeat Violation**
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets and boxes
Basic - Clean utensils or equipment stored in dirty drawer or rack. Plates under printer and rice pot.
Basic - Equipment in poor repair. Ice machine door
Basic - Food heavy debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl in rice. **Corrected On-Site**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen.
Basic - Reach-in cooler gasket torn/in disrepair. 3 door low boy right door
Basic - Soil residue build-up on nonfood-contact surface. Bucket of seafood breading
Basic - Working containers of food removed from original container not identified by common name. Sugar rice **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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**
High Priority - Raw animal food stored over ready-to-eat food. In reach in , fish over cream. **Corrected On-Site**
Basic - Food stored on floor. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving
Basic - Leaking pipe at plumbing fixture. Ice bath, reach in drain line.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
No Violations Were Observed
Critical - No conspicuously located thermometer in holding unit.cookline cooler
Critical - Observed food stored on floor.a bag of rice is on the walk in cooler floor
In-use utensil not stored on a clean portion of food preparation or cooking equipment.in use knives are stored between the cookline cooler and freezer in the crack between the equipment
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.test at 0 ppm
Critical - Observed soiled reach-in cooler gaskets.cookline coolers
Critical - Observed encrusted material on can opener.heavy buildup
Critical - Vacuum breaker mising at hose bibb.on the connection at the smoker on the back porch
Critical - No handwashing sign provided at a handsink used by food employees.in the mens restroom used by employees
Critical - Hand wash sink lacking proper hand drying provisions. at the prep room sink at the pass through
Critical - Hand wash sink lacking proper hand drying provisions.at the cook line hand wash sink
Critical - Observed rodent activity as evidenced by rodent droppings found.under the server side handwash sink and soda boxes under the cabinet 10 droppings observed. no food prep is being done in the area
Lights missing the proper shield, sleeve coatings or covers.in the walk in freezer
No Violations Were Observed
Violation: 15-32-1Observed gasket badly torn/in disrepair on icemachine . callback- observed outdoor ice machine ot air tight, with seal in disrepair and duct tape in use.
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.cook line above make coolers callback- coolers moved, observed tow fans with lights not shielded .
Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.manager states only 3 employee's on but 5 was on site. Corrected On Site. callback- observed 2 cooks and 2 servers engaged in food preparation
Critical - Violation: 53B-08-1No 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. Corrected On Site.manager provided callback- observed safestaff books onsite with two completed certificates.
Critical - Observed 1 badly dented can of jalapeno peppers, 1 badlyndented can of diced tomatoes,2 badly dented cans, of black beans. Repeat Violation.
Critical - Observed pan of raw beef stored over cooked foods in the walkin cooler
Critical - Observed opened bags of food stored on floor in the walkin cooler. Repeat Violation.
Observed cutting boards in prep area badly grooved/pitted and no longer cleanable. Repeat Violation.
Observed shelves where clean dishes are stored is heavily rusted
Observed gasket badly torn/in disrepair on icemachine .
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wooden shelves above slicer
Critical - Observed interior of microwave moderatly soiled.
Critical - Observed heavy encrusted material on can opener.
Critical - Observed moderate buildup of slime on soda dispensing nozzles.
Critical - Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
Observed heavy build-up of food debris, dust or dirt on shelf next to steam table.
Pipe broken hand washing sink at bar.
Drain cover(s) missing.cook line Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions.cook line
Observed hood above char grill heavily soiled with accumulated grease.
Lights missing the proper shield, sleeve coatings or covers.cook line above make coolers
Critical - Exit signs not properly illuminated. For reporting purposes only.dining room
Critical - Hotel and Restaurant license not properly displayed.
No copy of latest inspection report.
Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.manager showd by end of inspection.Stephanie Whittaker 02/09
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.manager states only 3 employee's on but 5 was on site. Corrected On Site.
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. Corrected On Site.manager provided
Critical - Observed dented/rusted cans. jalapenos, 6 lbs. on seam. operator discarded can.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish batter, will discard after 4 hours. Corrected On Site.
Critical - Observed food stored on floor. cases , walk in freezer. Corrected On Site.
Critical - Observed ioutside ce machine lid in disrepair leaving gap.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. outside ice scoop on unsanitized surface.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. primed. 50 ppm. Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards, heavy.Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in freezer. Corrected On Site.
Critical - Hot water not provided/shut off at employee hand wash sink. cook line. Repeat Violation.
Plumbing system in disrepair. sink, cook line.
Drain cover(s) missing. cook line.
Critical - Hand wash sink lacking proper hand drying provisions. bar. Corrected On Site.
Observed hole in wall. throughout .
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses in reach in, in front room. Corrected On Site. less than 4 hours, rapid chilled.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in reach in across from grill Corrected On Site. Repeat Violation. will work out of other reach in and walk in.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ach in by grill. Corrected On Site. will use ice bath and walk in until replaced.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in in front room. Corrected On Site. mostly non potentially hazardous raw vegetables stored. will store cheeses in reach in cooler right next to down unit.
Critical - Observed an ice machine withbroken lid. ice exposed.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 84 degrees, cook line. Corrected On Site.
Observed reachn-in cooler gasket torn/in disrepair.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. primed
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
Critical - Hot water not provided/shut off at employee hand wash sink. hand sink by dish. Corrected On Site.
Critical - Outer openings not protected with self-closing doors. back door.
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted, upright cooler.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at salad line cooler.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). raw mahi, tuna , chicken, pasta, etc. in sliding door reach in.all from 48-57 degrees.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in sliding door cooler across from grill with temperatures ranging fron 48-57 degrees.. note; all other foods 44-47 degrees must be used wit in 24 hours or discarded.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two door sliding cooler across from grill.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted, upright cooler.
Critical - Observed buildup of slime in the interior of ice machine. waitress station. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed buildup of slime on soda dispensing nozzles. bar.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at salad line cooler.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dish machine.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. window ledge by steam table. Repeat Violation.
Waste line missing at soda gun holster. bar.
Critical - Handwash sink not accessible for employee use at all times. mop buckets, prep line. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. bar, chemicals, dead roach, buckets,
Critical - Observed handwash sink used for purposes other than handwashing. prep area, spray bottles, etc.
Critical - Hand wash sink lacking proper hand drying provisions. bar.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen.
Critical - Observed roach activity as evidenced by one dead roach in sink , bar.
Observed food debris accumulated on kitchen floor. walk in cooler, freezer.
Observed attached equipment soiled with accumulated dust. walk in fans.
Lights missing the proper shield, sleeve coatings or covers. kitchen over steam table.
Critical - Hotel and Restaurant current license not properly displayed.
No copy of latest inspection report.
Critical - Insecticide/rodenticide use not in compliance with regulations. Unapproved insecticide found in kitchen; Ortho home defense. Not approved for use in restaurants.
Lights missing the proper shield, sleeve coatings or covers.
Critical - No conspicuously located thermometer in holding unit. in reachin coolers in salad station.
Observed cutting board grooved/pitted and no longer cleanable at salad reachin.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
Critical - Observed heavily encrusted material on can opener.
Observed heavy build-up of grease on hood filters.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shell eggs stored next to butter in walkin cooler.
Observed open dumpster lid.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed in wiping cloth buckets. Found chlorine at +200 ppm.
Critical - Observed small flying insects in bar area.
Critical - Observed soil buildup inside ice bin in waitress station and bar.
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Observed wall and ceiling in grill area soiled with accumulated dust.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bbq pork found in steamtable at 132 F. Reheat to 165, hothold at 135 or higher. Sauteed onions found at 106 F. Reheat and hold in steamtable . Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on walnut butter in dessert reachin.
Clean pots and pans not stored inverted or in a protected manner on shelf in dishroom.Repeat Violation.Corrected On Site.
Observed leaking pipe at plumbing fixture under mop sink.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp in cook's reachin cooler at 46 degrees fahrenheit.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine Sanitizer found at +200ppm in wiping cloth bucket. Corrected On Site.
Critical - Observed shrimp stored in undrained ice in cook's reachin.
Wet wiping cloth not stored in sanitizing solution between uses at cook's line. Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Handwash sink not accessible for employee use at all times. Observed dishes in handwashing sink in dishmachine area. Nothing should be in handwashing sink or blocking handwashing sink at any time.
Observed build-up of food debris, dust or dirt on ledge to the right of steamtable in kitchen.
Critical - Observed light buildup of slime in the interior of ice machine shield.
Critical - Observed uncovered food in holding unit; Observed frozen beef patties in the door of reachin in freezer not in a container, not covered or protected.
Critical - Outer openings not protected with self-closing doors. Back screen door stands upen, it does not close.