Hopdoddy Burger Bar

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on non-chemical side of splitter at mop sink. Manager installed **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink on cook line. Moved by manager. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink on left side. Manager provided **Corrected On-Site**

Intermediate - No soap provided at handwash sink. At cook line hand wash sink on right side. Manager provided **Corrected On-Site**

Basic - Drain cover(s) missing. Missing drain cover at mop sink. Manager provided **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line soiled

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. Dishwasher (Chlorine 0ppm) operator observed sanitizer bucket low in solution. Operator changed bucket and running a couple of cycles. Retested at 0ppm. Operator called to have machine serviced. Operator filled cup 3cs to sanitize dishes until machine is operating properly. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-07: At callback 0ppm at dishwashing machine. Operator stated eco lab came on Wednesday and observed hose not connected at machine and connected hose. Operator called eco lab during this inspection to have them back out to recheck dishwashing machine. **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (72F - Cold Holding);on counter on front service line. Operator stated the butter was pulled out this morning to soften and was out past lunch. Determined butter was out longer than 4 hours. Stop sale. Also, two containers of clarified butter made on site (72-78F - Cold Holding) on top shelf above bun cutting machine. One container was made two days ago and the other container made today. Label on butter has butter listed as 2 day shelf life. Person in charge stated clarified butter was prepped this morning around 9-9:30a.. Person in charge was unaware that their corporate written procedure for clarified butter is to keep warmed in soup warmer or under refrigeration. Establishment is currently placing a label with a 2 day shelf life and keeping the clarified butter stored on shelf at room temperature on cookline. Clarified butter is TCS, as has milk particles remaining after straining, as observed today in container on top shelf. Stop Sale. **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for a total of less than 10 seconds. Discussed with employee.

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. Dishwasher (Chlorine 0ppm) operator observed sanitizer bucket low in solution. Operator changed bucket and running a couple of cycles. Retested at 0ppm. Operator called to have machine serviced. Operator filled cup 3cs to sanitize dishes until machine is operating properly. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (112-115F - Hot Holding); made in house bacon jam w/ cooked vegetables (122F - Hot Holding);in food warmer next to grill. Observed light of warmer going on and off during inspection. Operator turned temperature of warmer to high. Also, clarified butter (104-110F - Hot Holding) in single warmer next to pass through window. Operator turned the warmer to high to raise temperature. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (72F - Cold Holding);on counter on front service line. Operator stated the butter was pulled out this morning to soften and was out past lunch. Determined butter was out longer than 4 hours. Stop sale. Also, two containers of clarified butter made on site (72-78F - Cold Holding) on top shelf above bun cutting machine. One container was made two days ago and the other container made today. Label on butter has butter listed as 2 day shelf life. Person in charge stated clarified butter was prepped this morning around 9-9:30a.. Person in charge was unaware that their corporate written procedure for clarified butter is to keep warmed in soup warmer or under refrigeration. Establishment is currently placing a label with a 2 day shelf life and keeping the clarified butter stored on shelf at room temperature on cookline. Clarified butter is TCS, as has milk particles remaining after straining, as observed today in container on top shelf. Stop Sale. Also, raw chicken (48F - Cold Holding); raw chicken tenders (49F - Cold Holding) in reach-in cooler at closed end of cook line. Operator stated chicken was placed in cooler when they opened. Operator placed a couple of bags of ice on top of chicken to chill. Also, ground chicken (46F - Cold Holding) in draw below grill. Observed drawer not fully closed. Employee stated he will check to make sure he drawer stays fully closed. Also, blanched potatoes (70-72F - Cold Holding) on cook line. Potatoes are cooked and left at room temperature. Operator stated potatoes came out when they opened. Discussed with operator about using TPHC , then the cooked potatoes can be left out and discarded at 4 hours. Otherwise need to be help under refrigeration of 41F and colder or at 135F and warmer. Emailed TPHC to operator **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Container of heavy whipping cream opened on Sunday per employee, not date marked. Employee date marked heavy whipping cream. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting boards on bottom shelf in prep area soiled/ stained. Also, ice chute of self dispensing soda machines in dining area soiled. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in closed end of cook line used to store a pan. Also, hand wash sink in bar area used to store brush. Employees removed items from both hand wash sinks. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Container without handle used to scoop fries in reach in freezer.

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. Reach-in cooler at closed end of cook line unable to maintain temperature of 41F and below. Ambient temperature 53F. Observed tray full of standing water below fan area of cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage thermos/cup stored on prep table at front line next to butter. Employee removed thermos/ cup to properly store. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry

Basic - Equipment in poor repair. Right sliding door of ice machine in cracked/ disrepair

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food warmer next to grill unable to maintain temperature of 135F and higher. Observed light keep going off on equipment and equipment turning off. TCS foods below 135F

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor on cook line. Operator stated maintenance has been working on it for a couple of weeks.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); on cook line and in prep area. Operator emptied sanitizers to remake and retest at 200ppm **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 5 flying insects. 3 flying insects at Dish machine 2 flying insects in back room prep area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-25: Observed one flying insect at mop sink. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line on top of reach in cooler cooked onions (59F - Cold Holding); Pico (64F - Cold Holding); Cut tomatoes (49F - Cold Holding). Heat lamp is near flip top cooler. Manager placed ice under cooked onions, pico and changed cut tomatoes out. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-25: Still the same at callback cooked onions at 55F, cut tomatoes 56F, and pico at 57F. Items under heat lamp and reach in cooler has an ambient temperature of 42F. Employee placed ice pans under cooked onions, pico and cut tomatoes. **Admin Complaint** **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 5 flying insects. 3 flying insects at Dish machine 2 flying insects in back room prep area. **Repeat Violation** **Admin Complaint**

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 with gloved hands engaging in food preparation adjust hat with gloved hand and proceed to get a pan of ice. Employee removed gloves and washed hands properly. **Corrected On-Site**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without a back flow device on non chemical side of splitter. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line on top of reach in cooler cooked onions (59F - Cold Holding); Pico (64F - Cold Holding); Cut tomatoes (49F - Cold Holding). Heat lamp is near flip top cooler. Manager placed ice under cooked onions, pico and changed cut tomatoes out. **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell egg with raw shell eggs in reach in cooler on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda machine soiled near nozzles located in dining room. Observed meat machine located in walk-in cooler soiled with food debris. Observed soda holders in bar area soiled with mold-like substance or slime. **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/ Observed at start of inspection no certified food service manager on duty with four or more employees engaged in food preparation. Manager is in training recently promoted and stated other manager had an emergency and recently just left.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch.

Basic - Food stored on floor. Observed 2 cases of raw chicken in walk-in freezer stored on floor. Manager had employee store cases of chicken properly. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocado on flip top cooler with sticker still attached.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on cook line and in bar area stored on floor. Manager had employee double bucket the sanitizer solution. **Corrected On-Site**

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime buildup in the interior of dish machine. Manager was cleaning during inspection. **Corrective Action Taken**

Basic - Drain cover(s) missing. Observed missing drain cover under ice machine at entrance of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on clean prep table. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**

Employee Health Policies Present

Food Obtained from Approved Sources

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Plumbing Maintained; Sewage Disposal

Wiping Cloths Properly Used and Stored

Personal Cleanliness

Lighting Adequate; Required Shields in Place

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On flip top cooler at the end of cook line, cut tomatoes (47F - Cold Holding); cut lettuce (46F - Cold Holding); house made pico (46F -Cold Holding). Operator stated some items were stocked after lunch. Also, had the doors opened a lot during lunch. Flip top cooler reach in across from grill cut lettuce (46F - Cold Holding); Blue cheese crumbles (46F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated the doors were opened a lot during lunch? Operator iced down foods and placed tub of ice in both reach in coolers to chill foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made Secret sauce w/ yogurt made on 7-30-2022 exceeding 7 days after preparation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed House made Secret sauce w/ yogurt made on 7-30-2022 exceeding 7 days after preparation. See stop sale. Manager removed and discarded. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near back room exit door. **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the Dish machine at 0 ppm . Operator stated machine is a high temp machine but temporarily set up to use sanitize solution until heating booster is replaced. advised manager to use 3 compartment sink for sanitizing dishes until Dish machine is repaired . **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles stored at hand washing sink at entrance of kitchen containing toxic substance without a Label. Manager placed label on both bottles. **Corrected On-Site** **Repeat Violation**

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed self service straws uncovered located in Bar area next to self serve order taking POS. Manager removed and stored properly. **Corrected On-Site**

Basic - Silverware/utensils dried with a towel/cloth. Cups being dried with towel/cloth in service area at the entrance of service line across from hand sink.

Basic - No handwashing sign provided at a hand sink used by food employees. In bar area observed no hand washing sign, manager stated sign got wet will print and post. **Corrective Action Taken**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave above breading station to be soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on main cook line. Removed and stored properly. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in ware washing area wet nesting on storage rack for clean Dishes.

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 flip top across from grill area Ambient temperature of 48F-50F. Door not closing properly. Observed Flip top at the end of cook line Ambient temperature at 45F-47F. Standing water inside unit. **Warning**

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

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of Reach in cooler near prepping and walk-in cooler and freezer soiled. **Repeat Violation** **Warning** - From follow-up inspection 2022-06-15: Still soiled. **Time Extended** - From follow-up inspection 2022-07-05: Still Ice on floor of freezer. **Time Extended**