Hollywood Ale House & Raw Bar

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed at oven, walk in cooler doors **Warning** - From follow-up inspection 2024-09-27: Next unannounced **Time Extended**

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. right side 2 door flip top: coleslaw (57F); cheese (55F); cut tomatoes (59F); salsa (56F); guacamole with tomatoes (55F); sour cream (58F); hard boiled egg (57F); cut lettuce (53F); blue cheese crumbles (56F). Per operator unit was turned off and items stored in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side 2 door flip top: coleslaw (57F); cheese (55F); cut tomatoes (59F); salsa (56F); guacamole with tomatoes (55F); sour cream (58F); hard boiled egg (57F); cut lettuce (53F); blue cheese crumbles (56F). Per operator unit was turned off and items stored in unit overnight. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale **Repeat Violation** **Admin Complaint**

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/. Operator unable to provide proof of certification at time of inspection. No other CFM present **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles at beverage stations soiled **Warning**

Basic - Standing water or very slow draining water in handwash sink. Observed at right side cook line hand wash sink **Warning**

Basic - Employee eating in a food preparation or other restricted area. Operator removed employee food from cook line **Corrected On-Site** **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at oven, walk in cooler doors **Warning**

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. Raw salmon pulled for thawing today still frozen not removed from reduced oxygen packaging. Operator opened up packaging **Corrected On-Site** **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink reading 0ppm quaternary. Manager switched to chlorine and remade to proper 100ppm chlorine. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline single door reach in, container of raw shell eggs above bottled sauce and container of onions. Employee moved eggs to bottom of cooler. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at expo station, commercial blue cheese dressing (56F - Cold Holding). Container sitting above ice. Per manager in ice bath since 11:00am. Manager had dressing moved to walk in cooler to rechill. Dressing not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of raw shrimp at sauté station. Employee removed cup. **Corrected On-Site**

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line not wearing beard guards. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at back freezer. Manager discarded water. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at cook line reading 0ppm quaternary. Manager switched to chlorine and added to correct 100ppm chlorine. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. 1) squeeze bottles of oil at cook line not labeled. 2) bulk flour container not labeled Manager labeled all items. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sliced provolone (55F - Cold Holding); sliced Swiss (55F - Cold Holding); shredded cheese (55F - Cold Holding); caramelized onion (54F - Cold Holding); sauté mushrooms (54F - Cold Holding); sliced tomatoes (54F - Cold Holding); sliced corned beef (53F - Cold Holding); sliced roast beef (53F - Cold Holding) pico de gallo (54F - Cold Holding) per operator held less than two hours. Operator placed ice packs on items. Operator placed call to technician. Observed fish (47F - Cold Holding) in over stacked container. Cooked removed over stacked fish and placed in freezer to chill ; milk (47F - Cold Holding); batter (56F - Cold Holding) in fry station per operator items held less than two hours. Cook placed ice bags on fish ,milk,and batter. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-27: At the time of callback inspection sliced provolone (40F - Cold Holding); sliced Swiss (41F - Cold Holding); shredded cheese (42F - Cold Holding); sautéed onion (39F - Cold Holding); sautéed mushrooms (41F - Cold Holding); sliced tomatoes (39F - Cold Holding); sliced corned beef (40F - Cold Holding); pico de gallo (41F - Cold Holding) ..Complied. Raw chicken 45F , milk 47F and batter in flip top cooler at cookline. Not complied. Per operator, items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items and placed chicken in walk in freezer for quick chill. **Admin Complaint**

Certified Food Manager Identification

Employee Health Policies Present

Food in Good Condition, Safe, and Unadulterated

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit cutting board at fry station- observed wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen soda dispenser area at exit door- observed 4 live flying insects flying around soiled wiping cloths. Operator discarded live flying insects and soiled wiping cloths. Live flying insects was not near food contact surfaces or near food items. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen pantry cold holding unit- observed 2 ounce container with no handle being stored inside salsa. Operator removed salsa. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. Main kitchen prep table at prep sink- observed wiping cloth on cutting board at cold holding unit.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep area at prep sink-observed container of panko and tortilla chips with no labeling.