Siggy's An American Bar Improves its Sanitary Rating

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Light not functioning.-one set in kitchen

Basic - Waste line missing at soda gun holster.in bat by register by stage

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.- 10 ppm, corrected 200 ppm

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- hot dogs dated 7/31 and ice cream mix dated 8/1

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.- hot dogs dated 7/31 and ice cream mix 8/1

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

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

Basic - Ice buildup in reach-in freezer.- white RIF

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. - kitchen, several lights burnt out

Basic - Working containers of food removed from original container not identified by common name.- squeeze bottle of water **Corrected On-Site**

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

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- ice cream mix dated 11/20

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. - ice cream mix dated 11/20

High Priority - Toxic substance/chemical stored by or with single-service items.- stenos above portion cups **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+++ppm, corrected to 50 ppm

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.- fixture to left as enter kitchen **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.- thawing fish in packaging that states needs to be removed from packaging prior to thawing **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - 10 ppm, corrected to 50 ppm **Corrected On-Site**

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

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. - ice cream mix and milk in side bar

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food.

Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door on pool table side of building **Warning**

Basic - Ice buildup in reach-in freezer.- white freezers **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.- light fixture by door **Warning**-

Basic - Ceiling tile missing.above screen door in kitchen **Warning**

Basic - Covered waste receptacle not provided in women's bathroom.- pool table side restroom **Corrected On-Site** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door on pool table side of building **Warning**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.- kitchen **Warning**

Basic - Ice buildup in reach-in freezer.- white freezers **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.- light fixture by door **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in refrigerator on cook line and "coca cola" cooler in side bar **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.- thawing fish in packaging that states needs to be removed from package when thawing **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar 3 bin 10 ppm, corrected to 50 ppm **Corrected On-Site** **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. - hot dogs opened 5/1 **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink.- sink in bar **Warning**

Basic - Hole in ceiling.- to right of 3 bin sink

Basic - Hole in wall.- by ice bin in side bar **Repeat Violation**

Basic - Ice buildup in reach-in freezer.-white freezer

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- provolone 47°f, above chill line in reach in, cook moved to another cooler **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food.- chicken above cooked potatoes **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

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

Intermediate - Hanging mops to dry outside, dripping on ground

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- seared tuna needs to state it's raw **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Hole in wall.- by ice bin of bar 2 and bar 2 hand sink

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- Swiss 47°f, above chill line, re educated, product at this temp 2 hrs, moved to rapid chill

High Priority - Toxic substance/chemical improperly stored.- steno above oil and napkins **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.- reading 32°f, food at 40-43°f

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**

Intermediate - Employee used handwash sink as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

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

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Carbon dioxide/helium tanks not adequately secured./ one tank not chained **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./ scoops/long handled cooking spoons by fryers stored handles down **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use ice scoop stored on soiled surface between uses. / sitting on top of a ceiling tile on top of machine **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees./ in bar area

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ in second bar area **Corrected On-Site**

High Priority - Small flying insects in bar area./ a few small gnat type flies

High Priority - Toxic substance/chemical stored by or with food./ spray can of stainless steel cleaner between onions and container of chips **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink./ in bar area

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Covered waste receptacle not provided in women's bathroom./ back pool room ladies restroom

Basic - No handwashing sign provided at a hand sink used by food employees./ in men or ladies rooms

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood around hand wash sink and wood by the pass through window by 3 comp sink not sealed

Basic - Wall soiled with moderate accumulated grease./ behind cooking equipment

Basic - Worn, torn concrete floors kitchen/ ware washing area

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. / dried hands with towel **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. **Corrected On-Site**

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

Intermediate - Moderately Encrusted material on can opener blade.

Intermediate - No soap provided at handwash sink. **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**

Basic - Reach-in freezer shelves with rust that has pitted the surface./ also food debris build up

Intermediate - Heavily Encrusted material on can opener blade.

Basic - Food debris/dust/grease/soil residue on all exterior of reach-in cooler/refrigerator.

Basic - Condensation or other drainage not disposed of according to law./ tall freezer appears to be draining in floor- obsreved a small pool of water in the front of unit

High Priority - Evidence of mop/cleaning wastewater dumped onto ground./ explained to employee importance of dumping wate water into the proper sinks

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas

Basic - Floors not maintained smooth and durable or easily cleanable

Basic - Debris/soil build up on floor under, around, or behind equipment in bar.

Basic - Wall in disrepair./ under 3 compartment sink back bar area

Basic - Attached equipment soiled with accumulated grease./ ceiling light shields kitchen

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

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. / observed booklet training but certifications not properly filled out must have by next inspection

Can opener blade not kept sharp - observed metal shavings.

Observed nonfood-contact equipment in poor repair/ice machine heavily rusted a hole starting in left side

Critical - Observed interior of microwave heavily soiled.

Observed build-up of food debris,residue on front of all reach in's doors

Clean pans not stored inverted or in a protected manner.

Observed worn, torn and/or soiled carpeting.

Observed moderate grease accumulated under cooking equipment.

Observed floor area(s) covered with standing water./by tall freezer

Wall not smooth and easily cleanable./bar area

Observed ceiling light shields with heavy grease/dead insects

Observed unnecessary items on the premise./oldequipment.tvs.

Wet wiping cloth not stored in sanitizing solution between uses./bar areaCorrected On Site.

Critical - Observed interior of microwave heavily soiled.

Critical - Observed moderate buildup of slime in the interior of ice machine.

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

Equipment and utensils not properly air-dried./beer glasses in undrained ice/bar area

Observed floor and wall junctures not coved./several areas in kitchen

Observed moderate grease accumulated under cooking equipment.

Observed floor area(s) covered with standing water./right side of coolerCorrected On Site.

Violation: 14-33-1Observed front and interior door ice machine cracked./on order

Violation: 36-10-1Observed worn floors kitchen area and worn carpet in bar area

Violation: 37-12-1Ceiling not smooth and easily cleanable.

Observed front and interior door ice machine cracked.

Critical - Observed moderate buildup of slime in the interior of ice machine.

Critical - No handwashing sign provided at a handsink used by food employees./employee designated restroom

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed worn floors kitchen area and worn carpet in bar area

Ceiling not smooth and easily cleanable.

Critical - Manager lacking proof of Food Manager Certification.

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.

Critical - Food not cooked to 145 degrees Fahrenheit or above./fish Corrected On Site./kept cooking 150 degrees f

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.

Observed a nonfood-grade basting brush used in food./utilizing small paint

Observed residuegunk like build-up in employee handwashing sink Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times./blocked by excessive items Corrected On Site.Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory./employee handwashing sink kitchen Corrected On Site.

Critical - Observed a couuple of live flies in kitchen./bar area

Observed worn, torn and/or soiled carpeting./bar area

Floors not maintained smooth and durable or easily cleanable

Ceiling not smooth and easily cleanable.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before appling gloves

Observed cook line RIC gasket torn/in disrepair.

Critical - Observed buildup of slime in the interior door of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of slime on soda dispensing nozzles.north bar red gun

Critical - kitchen Handwash sink not accessible for employee use at all times.blocked

Critical - Hand wash sink lacking proper hand drying provisions.

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

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

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.for chlorine sanitizer in kitchen

Critical - Observed buildup of slime on soda dispensing nozzles.NORTH END BY POOL TABLES

Critical - Handwash sink not accessible for employee use at all times.by 3 bay sink

Critical - Hand wash sink lacking proper hand drying provisions.by 3 bay sinkCorrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.bar

Critical - Handwashing cleanser lacking at handwashing lavatory.bar

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gapnat back door by restrooms near main bar

Observed floor in kitchen chipping paintRepeat Violation.

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

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-10 degrees. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed interior of microwave moderatly soiled.

Critical - Observed heavy encrusted, soiled material on slicer.

Critical - Observed food thermometers heavily encrusted with grease and/or soil deposits.

Critical - Hand wash sink lacking proper hand drying provisions and soap.cook line. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap at back door.

Floors not maintained smooth and durable in kitchen badly chipping paint. Repeat Violation.

Observed several ceiling tiles in north pool room has holes,bowingRepeat Violation.

Observed personal care item stored with food.jacket. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.roast beef,turkey and capicola found above 41F. Corrected On Site.recommend rapid chill.placed in frezzer

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.ware washing

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.kitchen and barCorrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.womens on pool table side. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door by restrooms.gap at the bottom

kitchen Floor not maintained smooth.chipping paint.

Ceiling not smooth and easily cleanable.kitchen

Observed holes in ceiling tile.pool table area

Observed ceiling soiled with accumulated water stains above 3 bay sink. Repeat Violation.

Wet mops not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

Ceiling tile missing./back mens restroom

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

Critical - Hand wash sink lacking proper hand drying provisions./bar area

Critical - No conspicuously located thermometer in holding unit./sandwich make line

Observed hole in ceiling./by back room ladies room

Critical - Observed raw animal food stored over cooked food./groind beef/deli meats same tib in reach in Corrected On Site.

Observed soda gun holster with heavy accumulated slime/debris./back bar

Critical - Observed unlabeled spray bottle./cleaners in spray bottles

Plumbing improperly installed./a/c line pipe into handsink back mens restroom

Plumbing system in disrepair./old drain for employee handsink bar area build up of water causing pungant sweet odor

Floors not maintained smooth and durable./kitchen

Critical - No conspicuously located thermometer in holding unit./ cooks line cooler

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed bathroom facility not clean./back side ladies room

Observed ceiling in disrepair./several water stained tiles/kitchen

Critical - Observed heavily soil buildup inside ice bin.

Critical - Observed heavy buildup of slime on soda dispensing nozzles./bar area

Critical - Observed heavy soil buildup inside lip ice bin.

Observed light shields heavily soiled with accumulated dust/grease.kitchen

Observed nonfood-contact equipment in poor repair/bottom front panel stove missing

Observed water draining onto floor surface./the ice machine and reach in cooler unit not draining into proper drains-draining into cambro

Observed worn, torn and/or soiled carpeting./backside pool table area

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