American Charlie

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for manager Zienden Sayles. **Warning** - From follow-up inspection 2025-06-02: Manager working to get certification. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time. See stop sale. **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef over onions, raw fish over chicken stock in inside walkin cooler. Raw animal food stored over or with unwashed produce. Raw eggs stored over avocados in outside walk-in cooler. Manager rearranged all items appropriately. **Corrected On-Site**

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. Tested at 0ppm. Manager connected new container of chlorine to machine, tested at 100ppm. **Corrected On-Site**

High Priority - Dented/rusted cans present. Can of baked apples heavily dented with sharped creases in dented area. See stop sale.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for manager Zienden Sayles. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Observed dirty water inside pan used for ice scoops. Manager had items washed at time of inspection. **Corrected On-Site**

High Priority - Stop Sale issued due to adulteration of food product. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: cooked chicken wings 50F, per employee, wings in this location less than 1 hour. Wings moved to reach in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Eco lab sink and surface sanitizer tested at 848/2258 DDBSA/Lactic acid using establishment's test strips. Employee diluted solution during inspection, retested at 700/1875. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee women's room. Manager restocked at time of inspection. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Per manager unlabeled spray bottles contain degreaser. Employee labels bottles at time of inspection. **Corrected On-Site**

Basic - Stored food not covered. Uncovered Ice cubes for bar drinks stored in expo area chest freezer. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Ice scoop handle in contact with ice in bar ice wells. Manager removed handles from ice at time of inspection. **Corrected On-Site**

Employee Health Policies Present

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grouper 52F, red fish 58F and hot dogs 61F.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on ceiling in kitchen with dust build up.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two open top cups on prep tables. Manager asked employees to throw away. **Corrective Action Taken**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in water at 54F.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper thawed in sealed bag with instructions to open bag before thawing.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. **Warning** - From follow-up inspection 2023-11-20: Fry station: boiled shrimp 48F, boiled eggs 45F, pico de gallo 42F, blue cheese 42F, corn 42F, Flat top reach in: corned beef 46F, shredded beef 46F, Swiss cheese 46F, pico de gallo 40F, mahi 40F, Grill: sliced tomatoes 40F, raw shrimp 41F, All items per manager less than 4 hours, items moved to walk-in or iced better at time of inspection. Manager states new coolers are on order, discussed keeping items iced or in walk-in until new coolers arrive. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale. **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.

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. Bar dishwasher tested at 0ppm chlorine, manager primed machine at time of inspection. Tested at 100ppm. **Corrected On-Site**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Leaking water meter outside back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Interior of ice scoop holster.

Basic - Stored food not covered. Ice cubes for bar drinks in walk-in freezer not covered. Manager covered ice cubes. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed ice machines and can opener with mold like substance. **Repeat Violation**

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/

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones and keys on top of gloves used for food. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 kitchen employees with no hair restraints.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape over case of open to go cups and fly water bag over kitchen line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water not moving at 73F. **Repeat Violation**

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Single-Use/Single-Service Articles Properly Stored and Used

Personal Cleanliness

Warewashing Facilities Maintained and Used

Food Contact Surfaces Clean and Sanitized

Proper Hot and Cold Holding Temperatures