Champions Sports Bar

Supervisor/Person in Charge Present

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

Warewashing Facilities Maintained and Used

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); food was stored overnight. Observed at buffet line sliced ham (46F - Cold Holding); sliced cheese (47F - Cold Holding); boiled eggs (51F - Cold Holding); butter packet (63F - Cold Holding); cream cheese packet (61F - Cold Holding); whole milk (49F - Cold Holding) as per operator was placed on buffet line one hour before inspection.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced cheese dated 3/9 inside of reach in cooler near dry storage.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20+ live files flying throughout the bar area, approximately 6 live flies landing on various containers of seasonings in the back prep area of the kitchen, 4+ live flies flying around vegetable/prep sink, 7+ live flies flying around and landing on shelves, mop sink area, and 4+ live flies flying around ware wash area nearby the three compartment sink and the high temperature dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by front door: sliced cheese (49F - Cold Holding); cooked ground beef (55F - Cold Holding); flatbread with cheese (57F - Cold Holding); cheese sauce (52F - Cold Holding); marinara sauce (52F - Cold Holding); grilled chicken (58F - Cold Holding); ambient temperature of reach in cooler 49F -50F

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8 packages of raw mahi 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 stored inside of walk in cooler. Operator unsure of what time or which day fish was placed inside of walk-in cooler to thaw. Discussed with operator the proper procedures.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sliced cheese dated 3/9 inside of reach in cooler near dry storage and mango salsa dated 3/17 inside of reach in cooler by front door.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed manager and employee unsure of if dishwasher uses chemicals or high temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator removed to be cleaned. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking handwash sink next to ice machine. Operator moved the cart. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored inside hand wash sink in bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bins stored on top of ice machine not inverted. Operator removed the bins to be cleaned and stored properly. **Corrective Action Taken**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to front door in disrepair, not cooling properly. Ambient temperature 49F-50F.

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 8 packages of raw mahi 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 stored inside of walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee personal items stored on prep table in kitchen and one employee personal item in bar area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air dried with wet nesting stored on drying rack near dish area.

Basic - Food stored on floor. Observed raw beef stored on floor inside of walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup near door inside of walk in freezer.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelf inside of beer walk in cooler where fruits and vegetables are stored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stand up,reach in cooler: Cole slaw (46-48F - Cold Holding), as per operator, the Cole slaw was prepared 2 days ago, stored inside the walk in cooler, was placed on the prep table today to stock the line around 20 minutes before the inspection, and the operator placed pan inside the reach in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised operator.

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. Observed the establishment have the clean-up; however, the procedures are missing. Discussed with the operator and provided the handout with the clean-up plan. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area: soda gun nozzles soiled. prep area: can opener blade soiled. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Bar area: employee pouring water from a pitcher into the hand washing sink.

Basic - Equipment in poor repair. Torn reach in freezer gasket, by the cook line.

Basic - Bowl or other container with no handle used to dispense food. Dry storage area: cup with no handle stored inside a container of flour. **Corrected On-Site**

Basic - Drain cover(s) missing. Kitchen, where the side machine was located. **Repeat Violation**

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

Basic - Floor soiled/has accumulation of debris. Kitchen, location where the soda machine was located. The dry storage area and walk in cooler floors are soiled. bar area floor drains soiled with black and orange mold-like substance, **Corrective Action Taken** **Repeat Violation**

Basic - Ice bucket ps stored on top of the ice machine, not inverted in the between uses. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer by the cookline, inside the door.

Basic - In-use ice scoop stored on soiled surface between uses. Kitchen: observed blue ice scoop stored on a hook by a soiled wall. operator placed the scoop into the ware wash area to be cleaned. **Corrective Action Taken**

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the wash and the final rinse gauge does not move when the machine is running. Operator provided the test strips.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen: shelf by the drink area soiled with dirt or dust. **Corrected On-Site**

Basic - Objectionable odors in bar area of the establishment.

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

Basic - Reach-in freezer nearby the cookline interior have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the ice machine.

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Toilet Rooms Maintained

Food and Non-Food Contact Surfaces Designed and Constructed

Washing Fruits and Vegetables

Lighting Adequate; Required Shields in Place

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked ribs stored inside the drawer reach in cooler located in the kitchen area, operator placed salmon at bottom. **Corrected On-Site** - From follow-up inspection 2022-07-28: During the callback inspection still observed raw salmon stored over cooked ribs stored inside the drawer reach in cooler located in the kitchen area, operator placed salmon at bottom. **Time Extended**

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working at the new prep station located at the buffet line then employee touched his face, employee failed to wash hands and change gloves, coached operator in hand washing procedures. - From follow-up inspection 2022-07-28: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. During the callback inspection still observed employee working at the new prep station located at the buffet line then employee touched his nose then employee started to prep food, employee failed to wash hands employee coached operator in hand washing procedures. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee preparing food in an area where there is no hand washing sink, employee is not able to washed hands every time he changed tasks. Observed employee working at the new prep station located at the buffet line then employee touched his face, employee failed to wash hands and change gloves, coached operator in hand washing procedures. - From follow-up inspection 2022-07-28: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. During the callback inspection still observed employee preparing food in an area where there is no hand washing sink, employee is not able to washed hands every time he changed tasks. During the callback inspection still observed employee working at the new prep station located at the buffet line then employee touched his nose then employee started to prep food, employee failed to wash hands employee coached operator in hand washing procedures. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and foos on top such as: cut tomatoes, chopped ham, chopped onions, pooled eggs, liquid eggs. Observed employee preparing food in this area without washing hands. - From follow-up inspection 2022-07-28: No handwash sink for employees. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and foos on top such as: cut tomatoes, chopped ham, chopped onions, pooled eggs, liquid eggs. Observed employee preparing food in this area without washing hands. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and food on top such as: cut tomatoes, chopped ham, shredded cheese chopped onions, pooled eggs and liquid eggs. Observed employee preparing food in this area, employee is not able to wash hands in this prep area. - From follow-up inspection 2022-07-28: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and food on top such as: cut tomatoes, chopped ham, shredded cheese chopped onions, pooled eggs and liquid eggs. Observed employee preparing food in this area, employee is not able to wash hands in this prep area. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed cook line cooler lid broken in the kitchen area. **Repeat Violation** - From follow-up inspection 2022-07-28: Equipment in poor repair. Observed cook line cooler lid broken in the kitchen area. **Time Extended**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working at the new prep station located at the buffet line then employee touched his face, employee failed to wash hands and change gloves, coached operator in hand washing procedures.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee preparing food in an area where there is no hand washing sink, employee is not able to washed hands every time he changed tasks. Observed employee working at the new prep station located at the buffet line then employee touched his face, employee failed to wash hands and change gloves, coached operator in hand washing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (63F - Cold Holding); butter (62F - Cold Holding); hard boiled eggs (59F - Cold Holding) stored at the buffet line as per operator less than 1 hour. Observed mozzarella cheese (46F - Cold Holding); corn (45F - Cold Holding); ham (46F - Cold Holding) at the cook line cooler located across from fryers as per operator less than 1 hour.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked ribs stored inside the drawer reach in cooler located in the kitchen area, operator placed salmon at bottom. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored inside hand sink located at the bar area.

Intermediate - No handwash sink for employees. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and foos on top such as: cut tomatoes, chopped ham, chopped onions, pooled eggs, liquid eggs. Observed employee preparing food in this area without washing hands.

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed operator added a new prep area at the buffet line and no hand sink was observed. This area has a tray with ice and food on top such as: cut tomatoes, chopped ham, shredded cheese chopped onions, pooled eggs and liquid eggs. Observed employee preparing food in this area, employee is not able to wash hands in this prep area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment serves eggs, steak and burgers cooked as per costumer order, no consumer advisory was observed. Provided operator consumer advisory. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting containers on shelf located in the dishwasher area.

Basic - Equipment in poor repair. Observed cook line cooler lid broken in the kitchen area. **Repeat Violation**

Basic - Silverware/utensils stored upright with the food-contact surface up. Wait station area.

Basic - Wet mop not stored in a manner to allow the mop to dry.