Clear Sky Club Haus

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked meatloaf dated 1/10/25 , discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked meatloaf dated 1/10/25 , discarded. Mahi thawed in closed package, discarded. Discussed ROP fish thawing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48f, black beans 47f, breakfast items sitting in pan not in reach in cooler for cold holding. Items moved. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Cutting boards on cooks line. Gasket for stand up freezer on line soiled. **Repeat Violation**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**

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. Mahi thawed in closed package, discarded. Discussed ROP fish thawing procedures.

Basic - Floor area(s) covered with standing water. Alley.

Basic - Ice buildup in walk-in freezer. Freezer door frame and door.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers being cut out of package not washed. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area. - From follow-up inspection 2024-10-31: **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

High Priority - - From initial inspection : 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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine. **Corrective Action Taken** - From follow-up inspection 2024-10-31: Data plate states minimum chlorine sanitation is 50ppm, chlorine sanitizer is at 10ppm at this visit, establishment is using the dish machine **Admin Complaint**

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee. - From follow-up inspection 2024-10-31: Employees put beard guards on and put gloves on to start preparing food without washing hands, I explained to manager the proper procedure **Admin Complaint**

Intermediate - - From initial inspection : 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. Emailed operator procedure - From follow-up inspection 2024-10-31: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust. - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine. **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline. - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area. - From follow-up inspection 2024-10-31: **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (103F - Hot Holding) sitting on top of items in steam table for 30 minutes. Operator began reheating to 165F. **Corrective Action Taken**

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. Dishmachine was running throughout inspection. When tested, it was 0ppm. The operator primed and refilled wash, and it tested 50ppm. When ran a third time, it was 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine. **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states all food was removed from cooler at 8:30am.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked egg and changed gloves then touched clean equipment. No handwash. Discussed with manager who discussed with employee.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes, ran dishmachine, changed gloves then touched clean dishes. Discussed with manager who discussed with employee.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw shrimp in walk in cooler. **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shepard pie was dated 10/14/24. Operator discussed with employee who states that she wrote the wrong date on the Shepards pie, and it was prepared on 10/22/24. Cooked mushrooms date marked 10/16/24. Employee states she wrote the incorrect date and mushrooms were prepared on 10/20/24. Operator fixed the date on the containers. **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs on cookline cracked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (63F - Cold Holding) in cooler in server area. Operator said they were sitting out of temperature for 1 hour. All other items in cooler were at proper temperature. **Repeat Violation**

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. Emailed operator procedure

Intermediate - Food-contact surface soiled with food debris. Cutting boards on cookline stained. Area around soda nozzles soiled with dust.

Intermediate - Handwash sink used for purposes other than handwashing. 2 tiles sitting in handwash sink next to 3 compartment sink. Operator relocated. **Corrected On-Site**

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked on 10/21/24 not date marked. Discussed with manager and employee.

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. Robyn expired 6/29/2024

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on drop plate of ice machine. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.

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. Tuna thawed in walk in cooler not removed from package before thawing. Package states to remove from packaging before thawing. Discussed with manager. See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on cookline.

Basic - Employee eating in a food preparation or other restricted area. Employee food on device station table. Operator relocated **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout bar, server station and back of house. Walls soiled **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Bar and walk in cooler **Repeat Violation**

Basic - Food stored on floor. Box of bread and margarita mix stored on floor of walk-in freezer. Operator relocated. **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Reach in freezer in bar area.

Basic - Water draining onto floor surface. Water draining onto floor while dishmachine in bar is running.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator corrected to 100ppm chlorine **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: Cutting boards and soda nozzles soiled **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: Floors in kitchen, bar area, and walk in have been cleaned. Server station behind equipment still soiled. **Time Extended** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: **Time Extended**

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. All reach in coolers on cook line **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended** - From follow-up inspection 2024-06-28: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First drawer on cookline. Operator states temperatures were taken at 12pm, all food was 41F. Operator moved to different unit: shredded cheese (54F - Cold Holding); American cheese (55F - Cold Holding) In cooler across from grill, temperatures taken at 12pm, operator moved foods to freezer for rapid chill: rice (47F - Cold Holding); Shepard pie (47F - Cold Holding); Fish (46F - Cold Holding); shrimp (45F - Cold Holding); sausage (46F - Cold Holding) In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale **Warning** - From follow-up inspection 2024-06-27: First drawer on cookline. Operator states temperatures were taken at 12pm, all food was 41F. Provolone 52F, American cheese 55F, Swiss cheese 54. Pepperjack 56F. Operator is moving all food to different unit. In unit across from grill: Rice 47F, Meatloaf 48, coleslaw 50F. Operator putting all food on ice and is aware not to use cooler until it is able to hold food at proper temperature. Walk in cooler: shrimp 43F, steak 40F, calamari 40F, chicken 36F **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cookline **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Objectionable odors in walk in cooler or other areas of the establishment. Odor coming from far back right of walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. All reach in coolers on cook line **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on ice machine in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2024-06-27: **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First drawer on cookline. Operator states temperatures were taken at 12pm, all food was 41F. Operator moved to different unit: shredded cheese (54F - Cold Holding); American cheese (55F - Cold Holding) In cooler across from grill, temperatures taken at 12pm, operator moved foods to freezer for rapid chill: rice (47F - Cold Holding); Shepard pie (47F - Cold Holding); Fish (46F - Cold Holding); shrimp (45F - Cold Holding); sausage (46F - Cold Holding) In back of walk in cooler, no temperatures taken and not cooling: meatballs (44F - Cold Holding); ribs (46F - Cold Holding) See stop sale **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (80F - ambient sitting on counter) 2 hours, operator reheated to 204F **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline. Build up behind soda nozzles in server area **Warning**

Intermediate - No soap provided at handwash sink. Handwash sink on cookline. Employee refilled **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon date marked 6/14/24. Operator states salmon was prepared 2 days ago. Operator changed to correct date. **Corrected On-Site** **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance on ice machine in kitchen **Repeat Violation** **Warning**

Basic - Floor soiled/has accumulation of debris. Cookline, prep areas, was washing area, bar, walk in cooler/freezer **Repeat Violation** **Warning**

Basic - Floor tiles missing and/or in disrepair. Tiles in walk in cooler and bar area **Repeat Violation** **Warning**

Basic - Interior of refrigerator or freezer in disrepair. Heavily damaged door to walk in freezer. Unable to close. Freezer is inside walk in cooler. Door coming off the hinge. Ice build up inside interior of walk in freezer **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cookline **Warning**

Basic - Objectionable odors in walk in cooler or other areas of the establishment. Odor coming from far back right of walk in cooler **Repeat Violation** **Warning**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In server station above rack with ketchup. Operator relocated **Corrected On-Site** **Warning**

Basic - Standing water in bottom of reach-in-cooler. All reach in coolers on cook line **Repeat Violation** **Warning**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler **Repeat Violation** **Warning**

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee with gloves cracked eggs and then touched English muffin without washing hands and changing gloves. Discussed with employee to heat English muffin to 145F. **Warning** - From follow-up inspection 2024-05-22: Employee touched raw chicken and placed on grill. Employee then changed gloves with no hand wash, then touched clean utensils. Discussed with manager who discussed with employee. **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has pink, mold like substance on drop plate. Ice machine in bar area has mold like substance on walls and drop plate. Discussed with manager **Repeat Violation** **Warning** - From follow-up inspection 2024-05-22: Ice machine in kitchen with pink mold like substance. Operator cleaned and sanitized. **Time Extended** **Corrected On-Site**

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen area. **Warning** - From follow-up inspection 2024-05-22: Ice bucket not inverted. Manager corrected **Time Extended** **Corrected On-Site**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line **Warning** - From follow-up inspection 2024-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors in kitchen behind, in between equipment, and along walls. Floors in service station, walk in cooler, and bar area **Repeat Violation** **Warning** - From follow-up inspection 2024-05-22: Bar area and service station floors soiled **Time Extended** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in bar area and walk in cooler **Warning** - From follow-up inspection 2024-05-22: Manager on duty said they received a quote on replacing the tiles through the kitchen and the walk in. **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of shrimp on floor in walk in freezer. **Warning** - From follow-up inspection 2024-05-22: Shrimp stored on floor. Operator relocated shrimp **Time Extended** **Corrected On-Site**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from over in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of walk in cooler tile is unsealed concrete **Warning** - From follow-up inspection 2024-05-22: Manager on duty said they received a quote on replacing the tiles through the kitchen and the walk in. **Time Extended**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee with gloves cracked eggs and then touched English muffin without washing hands and changing gloves. Discussed with employee to heat English muffin to 145F. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen, landed on Brussels sprouts being prepped. See stop sale. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of egg rolls. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on brussel sprouts in prep area. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 114F. Cook reheated sausage links to 166F. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handwash sink in bar area. Operator relocated strainer. Discussed with manager. **Repeat Violation** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide TPHC procedure. Emailed form and operator began to fill out form **Corrective Action Taken** **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. No trainer CPFM certificate number for all employee certificates. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has pink, mold like substance on drop plate. Ice machine in bar area has mold like substance on walls and drop plate. Discussed with manager **Repeat Violation** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen area. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table. Employee beverage on prep table. Employee food in service station. Employee chewing in food prep area. Discussed with operator. **Repeat Violation** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees handling food not wearing hair restraints. Employees put on hats. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet in warewashing area **Warning**

Basic - Floor soiled/has accumulation of debris. Floors in kitchen behind, in between equipment, and along walls. Floors in service station, walk in cooler, and bar area **Repeat Violation** **Warning**

Basic - Floor tiles missing and/or in disrepair. Tiles in bar area and walk in cooler **Warning**

Basic - Food stored on floor. Boxes of shrimp on floor in walk in freezer. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On sides of equipment in kitchen. Racks in walk in cooler rusted. Dust on fan in walk in cooler. Walk in cooler shelves soiled with black mold like substance and food debris, black mold like substance on walls in walk in cooler Discussed with manager. **Repeat Violation** **Warning**

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor in walk in cooler. **Warning**

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from over in kitchen. **Repeat Violation** **Warning**

Basic - Stored food not covered. Mashed potatoes in walk in cooler **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Employee turned on water. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of walk in cooler tile is unsealed concrete **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted **Warning**

High Priority - Employee did not dry hands after washing. Cook, washed hands, did not dry them. Discussed proper hand wash with Manager on duty. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher touched dirty dishes, changed gloves but did not wash hands before putting clean gloves on. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded chicken date marked 8 days ago. See stop sale. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shredded chicken dated 8 days ago. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 53F Micro greens 66F **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Micro greens 66F. Manager was not able to determine how long greens were sitting on counter. Butter packets 53F left out of cooler, removed from refrigeration at 8am, then put back into cooler after breakfast. Discussed using time control with manager on duty. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 74F, gravy 105F. Cooked today, placed above broiler. Manager put on stove and reheated both to 165F. **Corrected On-Site** **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary above 400ppm at triple sink. Corrected to 200ppm **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer, can opener, cutting board stained, interior of ice bin at wait station(repeat violation). Ice scoop stored between liquor bottle. Operator too to dishroom. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Stack of trays on top of sink **Corrected On-Site** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify poached eggs, raw ahi tuna in poke bowl and seared ahi tuna on menu. **Admin Complaint**

Intermediate - No probe thermometer provided to measure temperature of food products. Manager went to store and bought probe thermometer. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items. Discussed with Manager on duty. He had employee begin to date items. **Corrective Action Taken** **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in bar area. Manager burnt ice, cleaned and sanitized. **Repeat Violation** **Warning**

Basic - Building components, attachments or fixtures in poor repair. 2 of 3 bathroom stalls out of order in women's restroom. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, Multiple employee beverage stored condiments at wait station. Operator removed **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above prep area next to plates, operator removed . **Corrected On-Site** **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris. Floors, walls, ceilings in kitchen and dishroom. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets and hinges on cookline. Fan guards in walk in cooler, walk in cooler shelves. Exterior of soda gun. **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Stickers still on avocados in avocado on cook line in reach in cooler. **Warning**

Basic - Standing water in bottom of reach-in-cooler. Multiple coolers on cookline. **Repeat Violation** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in prep sink in standing water, operator turned water on **Corrective Action Taken** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked - From follow-up inspection 2023-11-27: **Time Extended**

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation - cutting grouper in prep area of kitchen **Repeat Violation** - From follow-up inspection 2023-11-27: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair at cook line and walk in cooler - From follow-up inspection 2023-11-27: **Time Extended**

High Priority - Food placed in soiled equipment. soiled drop plate in the interior of ice machine - black pieces inside ice - stop sale - manager melted the ice **Corrective Action Taken**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - soiled drop plate in the interior of ice machine - black pieces inside ice - stop sale ice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F , cooked chicken 52 F , cooked rice 45 F , cheddar cheese 45 F , crab 50 F , impossible burger 47 F , liquid eggs 49 F in cooler next to steam table opposite stove - manager discarded **Corrective Action Taken** **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures.- thermometer purchased during inspection **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked

Basic - Accumulation of black mold-like substance in the interior of the ice machine

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. Cooler next to steam table and opposite stove

Basic - Employee with no hair restraint while engaging in food preparation - cutting grouper in prep area of kitchen **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair at cook line and walk in cooler

Basic - Ice scoop handle in contact with ice at bar **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board in food prep area of kitchen **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler next to steam table/ opposite stove **Repeat Violation**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets over fries in stand up freezer at cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced roast beef, sliced corn beef ,sliced cheese, shredded cheese, in cooler drawers over night per manager at cook line 49-51f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced roast beef, sliced corn beef, sliced cheese, shredded cheese, in cooler drawers over night per manager at cook line 49-51f

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. Provided form

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Slicer **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing. Missing tiles under 3 compartment sink

Basic - Cutting board has cut marks and is no longer cleanable. Small white board at cook line not easily cleanable, has pitted groves

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on box of bag in box soda

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets cooks and servers

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - Equipment in poor repair. Gaskets torn on stand up freezer at cook line and reach in cooler at cookline

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

Basic - Food offered in a way that misleads/misinforms the consumer. Poached eggs on breakfast menu for Bennies menu items Corned beef hash and eggs Brisket and eggs Mexican Hash Veggie Hash Avocado Eggs Manager changing all menus during inspection **Corrected On-Site**

Basic - Food stored on floor. Walk in freezer has a box of biscuits on floor **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Wet clothes under cutting boards

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in office/dry storage area for storage of bag in box soda

Basic - Standing water in bottom of reach-in-cooler. In flatbread cooler Reach in coolers at cook line Keg coolers at bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall under dish machine

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quat

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line **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. -0 ppm chlorine in dish machine at bar - manager primed machine -run three times - recheck 100 ppm (corrected on site ) - 0 ppm chlorine in kitchen - run three times - 0 ppm chlorine - manager called for service this day - to use triple sink to sanitize dishes **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 54 F Greek yogurt , butter 59F , cut melons 45 F at cod holding unit at expo line - placed in unit 3 hours previously - employee placed in freezer for quick chill down

Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside cook line hand wash sink - reviewed with manager that hand wash sinks are used for washing hands only **Corrective Action Taken**

Intermediate - No soap provided at handwash sink at bar **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked ribs and Cubans. In walk in cooler - employee date marked food **Corrected On-Site**

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

Intermediate - Handwash sink not accessible for employee use at all times. - strainer inside hand wash sink at bar - reviewed hand wash sinks must be accessible at all times and properly stocked - strainer removed **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on drop plate - employee protected ice then cleaned drop plate **Corrected On-Site**

Basic - Drain cover(s) missing at mop sink - **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and cellphone on shelf above reach in cooler at cook line - employee removed items **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - Food ( box of chicken ) stored on floor in walk in freezer - employee rearranged food **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees at bar **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled reach in cooler gaskets at cook line

Basic - Silverware/utensils stored upright with the food-contact surface up at bar

Basic - Standing water in bottom of reach-in-cooler at bar area **Repeat Violation**