Black & Gold Bar & Grill

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 13 small flying insects on apple that has pesticides in dish area 1 small flying insects on top of ice bucket by ice machine 3 small flying insects under dish machine 2 small flying insects on wall on dish area by plates 1 small flying insect on office 1 small flying insects under reach in cooler located in cook line 2 small flying insects on dry storage Total=23 small flyings insects **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-23: 1 small flying insect at dinning room 3 small flying insects on on coffee urns 1small flying insect on wall over hand sink by ice machine 2small flying insects on dish are Total= 7 small flying insects **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs kept in walk in cooler overnight with temperature of 45F. Cut melons kept ambient cooling in walk in cooler for over 4 hrs with temperature of 45F. Raw chicken pieces kept in walk since Wednesday with temperature of 45F. Rice kept walk in cooler overnight with temperature of 44F Cooked penne pasta kept in walk in cooler overnight with temperature of 44F. - From follow-up inspection 2024-07-23: Shell eggs 49F, gravy 47F, sliced Swiss 47F, sliced American 46F, provolone 48F, blue cheese 49F, shredded cheese 48F, milk 47F all kept overnight on walk in cooler with ambient cooling temperature of 48F. **Admin Complaint**

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen . - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a watch - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold like substance. - From follow-up inspection 2024-07-23: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler located across from oven - From follow-up inspection 2024-07-23: **Time Extended**

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. Dm chlorine 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 13 small flying insects on apple that has pesticides in dish area 1 small flying insects on top of ice bucket by ice machine 3 small flying insects under dish machine 2 small flying insects on wall on dish area by plates 1 small flying insect on office 1 small flying insects under reach in cooler located in cook line 2 small flying insects on dry storage Total=23 small flyings insects **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon kept in reach in cooler since Tuesday thawing in rop package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs kept in walk in cooler overnight with temperature of 45F. Cut melons kept ambient cooling in walk in cooler for over 4 hrs with temperature of 45F. Raw chicken pieces kept in walk since Wednesday with temperature of 45F. Rice kept walk in cooler overnight with temperature of 44F Cooked penne pasta kept in walk in cooler overnight with temperature of 44F.

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. **Corrected On-Site**

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.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham and turkey opened since two days ago and no date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in bar area

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. Salmon kept in tall reach in cooler in cook line , kept since last Tuesday .

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen .

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

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold like substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in reach in cooler located across from oven

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind cook line

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler - From follow-up inspection 2024-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Storage spaces under prep station Exterior of microwave - From follow-up inspection 2024-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler cabinet at entrance to cook line - From follow-up inspection 2024-02-06: **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying insects at bar **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar . Operator removed to be cleaned **Corrective Action Taken**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on both prep tables

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under coffee machine at wait station - under prep station -Under all cooking equipment on cook line -Under triple sink -Floor of walk in cooler

Basic - Floor tiles missing and/or in disrepair. In walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Storage spaces under prep station Exterior of microwave

Basic - Plumbing system in disrepair. -Cooler at end of cook line dripping inside. -beer cooler at bar water inside by evidence of wet rags

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler cabinet at entrance to cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling of walk in cooler has debris by the fans Hole in ceiling by walk in cooler and walk in freezer Floor at entrance and at the end of walk in cooler is in disrepair

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler at beginning of cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink at bar.emailed operator hand washing sign **Corrective Action Taken**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at beginning of cooks line has debris build up

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries stored over orange juice stored in a carafes Unwashed fruits stored over ready to eat in walk in cooler **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach in cooler at beginning of cooks line

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Insects, Rodents, and Animals Not Present

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Liquid eggs stored in reach in cooler across from ovens with temperature of 51F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Fried potatoes kept in buffet 106F.

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.Dish machine with 00 ppm .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored in same container as raw pork in walk in freezer. **Corrected On-Site**

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

Intermediate - No soap provided at handwash sink.No soap in hand wash sink in back of kitchen. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole in ceiling tile in front of walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table at cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.Fish food stored in reach in cooler with restaurant food. **Repeat Violation**