Pool Bar (The) Improves its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured. **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. Cut tomatoes **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48f, cut tomatoes 48f. These are the only 2 TCS items in the box.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lettuce cut 48f, cut tomato 48f

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. Prep box. All TCS items removed

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. Higgles

Intermediate - Spray bottle containing toxic substance not labeled.cleaner

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler white

Basic - No copy of latest inspection report available. **Corrected On-Site**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screens are being repaired...

Basic - Reuse of single-service articles. Old cardboard boxes for storing portioned fries

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. There is raw sausage over lunch meats silver cooler **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 50f, turkey 50f ham 50f Final warning on temperatures . Items stop saled and discarded by operator **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. There is raw beef over uncooked chicken **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

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. Items discarded by person in charge

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. Britrany

Portable fire extinguisher missing from its designated location. For reporting purposes only. Class k is on the floor

No Violations Were Observed

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch

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

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. No screens in windows

Basic - Operator not sanitizing dishes. No sanitizer on site.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef patties 55f. Lunch meat ham 48f, ground beef 48f. Corrective action taken. Coil frozen on prep box

High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over fries **Corrected On-Site**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unable to answer dishwashing quetions

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

No Violations Were Observed

Current license not displayed COS. Any licensed issued from dept shall be conspicuously displayed

Equipment shall be maintained in a state of repair and condition that meets the requirements. The exhaust fan is broken.

The door is not self closing. the outer opening of food establishment shall be protected against the entry of insects and rodents.

The exhaust fan is greasy. Repeat Violation. Non-food contact surfaces shall be cleaned at a frequency as necesary to preclude accumulation of soil in freezer.

The raw burger are above onion rings COS. Food shall be protected from cross contamination

The raw eggs are above the bread in cooler, COS. Raw animal over RTE food shall be protected from cross contamination.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.person in charge discarded turkey

High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Turkey

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. No date on turkey

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese 53f overnight

High Priority - Raw animal food stored over ready-to-eat food.raw beef over ready to eat pretzels . Corrected on site

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw eggs over ready to eat turkey. Corrected on site

Intermediate - No sanitizer for dishes on site

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.beer cooler bottom

Basic - Soil residue build-up on nonfood-contact surface.fan in kitchen is greasy **Repeat Violation**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.drywall is unfinished in kitchen **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured.by three bin osink **Repeat Violation**

Intermediate - Manager lacking proof of food manager certification.karen is the manager

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Cindy

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.cook states that undercooked eggs have not been made recently. If preparing undercooked eggs. A sign shall be posted

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.burger bun **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.womans by pool **Repeat Violation**

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

Basic - Wall soiled with accumulated dust.repair being made , wall not finished , seal cracks

Basic - Attached equipment soiled with accumulated grease.fan in wall. Repeat violation

High Priority - Toxic substance/chemical stored by or with food.sheila shine by mayo in dry storage **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.pink cleaner **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.dry storage **Corrected On-Site**

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

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

Observed grease accumulated on kitchen floor.under frig

Observed attached equipment soiled with accumulated grease.fan

Critical - Observed soiled reach-in cooler gaskets.Small white cooler

Observed residue build-up on nonfood-contact surface.2 old roach droppings on liquor shelf

Observed residue build-up on nonfood-contact surface.fan

Observed single-service articles stored without protection from contamination.to go containers on floor

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed roach activity as evidenced by live roaches found. 1 dead

Critical - Outer openings not protected with self-closing doors.Doors and windows open

Critical - Observed toxic item stored by food.sheila shine by ketchup

Critical - Establishment operating without a current Hotel and Restaurant license.

Carbon dioxide/helium tanks not adequately secured.

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.cindy

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

Critical - Observed raw animal food stored over cooked food.beef over cheese in refrig

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.roach droppings noted under toasterCorrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.roach droppings noted under microwave Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.womans room at poo

Observed food debris accumulated on kitchen floor.

Observed attached equipment soiled with accumulated grease.fan

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.by 3 bin sink

Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Corrected On Site.

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

Critical - Observed raw animal food stored over ready-to-eat food.eggs over mayo

Critical - Manager lacking proof of Food Manager Certification.

No Violations Were Observed

Observed single-service items stored on floor.trays

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. jeff

No Violations Were Observed

Critical - Manager lacking proof of Food Manager Certification.Locked in office at GregorysRepeat Violation.

Observed build-up of grease on nonfood-contact surface.fan

Observed employee with no hair restraint.

Observed light shield soiled with accumulated grease.

Critical - Observed toxic item stored by food.ketchup with comet cleaner

Critical - Outer openings of establishment cannot be properly sealed when not in operation.There is nothing to protect the food service area from insects ,rain,etcRepeat Violation.