2 Creeks Bar & Grill

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracker raw shell eggs with gloved hands then contained to handle clean plates, utensils, and equipment before washing hands and changing gloves. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (56F - Cold Holding); rue with butter (76F - Cold Holding) sitting out on tables on cook line, per manager both items where taken out of the walk in cooler 1 hour prior, both items moved to reach in coolers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station at bar does not work.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara (137F - Cooling, 108 after 45 minutes ); chili (135F - Cooling, after 45 minutes 118F); gravy (136F - Cooling, after 45 minutes 127F) sitting out on tables the entire inspection, per employee all items made 30 minutes prior, all items moved to walk in cooler. **Corrective Action Taken**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict, Crabby Benedict, and Huevos Rancheros are all missing disclaimer. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find any certificates for any employees. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid in server area.

Basic - Food stored on floor. Box of French fries in walk in freezer.

Basic - Unclean building components, attachments or fixtures. Fan guard of condenser in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket under table in prep area.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning** - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. **Admin Complaint**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched face with gloved hands then contained to handle clean equipment and plates without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of several raw shell eggs stored over various ready to eat items in top section of reach in cooler on make line, employee moved sheet pan of eggs to bottom of cooler. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag from November missing date. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station inside stall of men's bathroom.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine and quaternary ammonium

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face after washing hands then handled clean containers with bare hands. **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in reach in cooler on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing date marks in containers of cooked potatoes in reach in cooler in prep area.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags mixed all together in folder in office.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing date of last served. **Repeat Violation**

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory posted at end of bar behind glasses and bottles not visible to customers upon entrance or in back of dining area separated by walls. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Container of spatulas in hand wash sink on cook line. Strainer in hand wash station at bar.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 people engaged in food handling on site and no one is a certified food manager, certified food manager showed up during inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen. Fan covers in walk in cooler.

Basic - Food stored on floor. Oil on cook line. Fish and bread in walk in cooler. Pickles and chicken in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Around door frames of reach in cooler in middle of make line. Around exterior of ice bin at bar.

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Food Received at Proper Temperature

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board hanging over the three compartment sink with food residue staining build up. **Repeat Violation**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on the storage shelf over the three compartment sink stacked while wet. **Repeat Violation**

Basic - Food stored on floor. Flat rack of bread stored on the floor in front of the bulk ice bin. Operator relocated the rack of bread. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the walk in freezer door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In the main cook line, knives stored between flip top reach in cooler door and side of the equipment. Operator relocated the knives. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the front portion of the fryers. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler in the waitstation area has mold like substance on the door gaskets. Build up of debris on the hood filters of the main cook line. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots on the deflector plate.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in the men's restroom has a leak, operator has made a call for maintenance. **Corrective Action Taken**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents have build up of dust on the vent and surrounding ceiling area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, chili (47F - Cold Holding) stored cooling in the walk in cooler overnight. Operator pulled the chili from the walk in cooler to be discarded. **Corrective Action Taken**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, one cracked egg stored in cardboard flat not in contact with the intact shell eggs. Operator discarded the cracked shell egg. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, chili (47F - Cold Holding) stored cooling in the walk in cooler overnight. Operator pulled the chili from the walk in cooler to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the first flip top reach in cooler on the main cook line, pot pie mix (47F - Cold Holding); creole (46F - Cold Holding). Operator states food was in temperature at the beginning of the lunch shift and that the flip top cooler was recently left open during the lunch rush and is opposite the char grill. Operator relocated the items to the standup reach in cooler to quickly lower the temperature. At conclusion of inspection; pot pie mix second temperature (42F - Cold Holding); Creole second temperature (42F - Cooling). **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. At time of inspection, oyster tags not stored in chronological order.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cooler door gaskets on the main cook line have old food debris in the door gaskets. Interior of the bulk ice machine has mold like substance spots on the sides of the bin by the deflector plate. First soda gun behind the bar counter has soda syrup residue build up on the nozzle. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored hanging on the soda syrup dispenser boxes. Operator had employee relocate the jackets. **Corrected On-Site** **Repeat Violation**

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working with food in the main cook line with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the dry storage area, clean plastic containers stacked while wet. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top cooler doors and the side of the reach in cooler. Operator relocated the knife to the correct storage location. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line has old food debris stuck to the base and sides of the microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, salamander over the flat top grill has old food debris on the exterior. **Repeat Violation**

Basic - Stored food not covered. In the two door reach in cooler by the bulk ice bin, ready to eat desserts stored without being covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packages of Mac and cheese and cheese sauce thawing at ambient air temperature on the prep cart at the end of the main cook line. Operator relocated the items to thaw under cold running water. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line opposite the flat top grill. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**

Toilet Rooms Maintained