Michaels Grill

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. 5 roach eggs located in shelf beneath coffee maker **Warning** - From follow-up inspection 2024-04-18: 3 egg casing located inside oven located beneath broiler in front line cook area. **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 33 approximately live roaches inside crack in wooden frame next to broiler at front line. 11 approximately live roaches next to metal bracket next to broiler at front line. 4 live roaches behind reach in cooler in front line adjacent to flattop. 1 live roach on prep table beneath shelf of coffee maker. 2 live roaches behind prep sink adjacent to dish area. 1 live roach on top of ice machine next to walk in refrigerator. **Warning** - From follow-up inspection 2024-04-18: 1 live roach on wall adjacent to front line cook area. 10 live roaches inside oven located beneath broiler in front line cook area. 1 live roach next to oven located beneath broiler in front line cook area. 1 live roach located beneath soda machine in back kitchen. **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in dish area. Approximately 12 flies in bar area. **Warning** - From follow-up inspection 2024-04-18: 1 fly located in the bar area. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like substance in ice machine adjacent to walk in refrigerator. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches inside crack in wooden frame next to broiler at front cook line. 1 dead roach on prep table beneath coffee maker. 1 dead roach inside receipt machine beneath prep table of coffee maker. 1 dead roach between wall and ice maker. 1 dead roach between walk in refrigerator and dry storage shelf. **Warning** - From follow-up inspection 2024-04-18: 3 dead roaches inside oven located beneath broiler in front line cook area. 1 dead roach on top of reach in cooler on front line cook area adjacent to fryer. 1 dead on pipe between wall and broiler in front line cook area. 1 dead roach beneath broiler in front line cook area. 1 dead roach on a sticky trap beneath employee handwashing sink. Adjacent to broiler in front line cook area. 1 dead roach located beneath soda machine in back kitchen. 1 dead roach located in the bar area. **Time Extended**

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door is dirty, located next to coffee machine in back kitchen. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in refrigerator are rusted. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**

Required Records Available; Shellstock Tags/Labels

Hands Clean and Properly Washed

Employee Health Policies Present

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

Certified Food Manager Identification

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cook carrots 53 f cook green beans 53 f held in reach in cooler overnight. Ambient air temperature 56 f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by oven ambient temperature 56 f Cold holding: butter 52 f fish spread 52 f cook zucchini's 48 f fried cheese stick 48 f egg rolls 48 f employees moved to freezer Reach in cooler salad cooler cooks line Cold holding: ranch in house 45 f ceaser in house 45 f blue cheese 44 f manager moved to freezer Operator stated door was open from two truck unloading Walk in cooler Cold holding: cook rice 45 f cook chicken 45 f cook noodles 45 f cook zucchini 43 manager began to place ice on foods

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. Printed for management manager signed and some employees signed. Next unannounced inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Filling up water vases.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. In house Caesar dressing has raw egg that is not listed on menu.

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over a flour bin manager removed at time of inspection **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Main salad prep cooler cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: zucchini 45 f operator placed in walk in cooler 2nd temp 45 f **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 to operator. **Corrective Action Taken**

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. Emailed to operator. **Corrective Action Taken**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by kitchen entrance. Tested at 82 f. **Repeat Violation**

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread to serve to customers with no gloves discussed with op the importance of wearing gloves.

High Priority - Employee washed hands with cold water. Discussed with employee to use other hand washing sink that has hot water at 100 f. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line closet to dining room area.Cold holding: blue cheese 49 f in house ranch 47 f ceaser dressing 47 f 2nd temp Cold holding reach in cooler Blue cheese 47 f all to 43 f Reach in cooler cold holding: by stove cheese 44 f beef 45 f zucchini 45 f cheese 45 f 2nd temp Butter 62 f on counter top. 34 f 2nd temp **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook onions 70 f operator reheated to 165 f **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 41 f thermometer was reading 48 f in reach in cooler cooks line by stove.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink bar area. operator restocked **Corrected On-Site**

Intermediate - No soap provided at handwash sink. In hand washing sink by bar operator restocked. **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. Dressings made in house not dated. Reach in cooler on cooks line.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by cooks line 87 f ran for two minutes

Basic - Equipment in poor repair. Reach in cooler gasket torn.

Basic - Working containers of food removed from original container not identified by common name. In house dressing squeeze bottles not labeled. Ranch.

Basic - Standing water in bottom of reach-in-cooler. Desert cooler.

Basic - Single-service articles improperly stored. Stored in a closed in shed that is not on plan review. Togo containers and kitchen equipment operator moved the kitchen equipment from inside the shed. No food stored in shed during time of inspection.