Traders Restaurant

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. -ran unit 4 times, 0-10ppm. Callback inspection shall occur to verify 50-100ppm chlorine sanitizing at dish machine . **Warning**

High Priority - Ants present in establishment. -inside dry storage area along shelving near pasta/seasoning containers **Warning**

High Priority - Toxic substance/chemical improperly stored. -bathroom cleaner/disinfectant on shelf next to wrapped utensils in side storage area near interior bar **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan stored above pan of raw fish inside stand up cooler on cook line **Corrected On-Site**

High Priority - Live, small flying insects found -6 flying insects in corner of back of house area near air conditioning duct -4 flying insects under dish machine in warewashing area **Warning**

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. -heavy cream inside walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun nozzle in bar

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by co2 tanks

Intermediate - No soap provided at handwash sink. -bar out front

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle put front in side area near bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, edges of splash guard inside machine

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense from granola container

Basic - Equipment in poor repair. -shelving in dry storage room

Basic - Floor tiles missing and/or in disrepair. -grout in disrepair In front of low boy prep cooler

Basic - Water leaking from pipe and/or faucet/handle. -sink faucet next to dish machine

Basic - Working containers of food removed from original container not identified by common name. -flour container in dry storage room

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mixed cut leafy greens 60F, shredded cheese 55F inside salad station cooler in back, manager stated discarding at end of breakfast service, placed out at beginning of service. Advised person in charge of requirement for time as a public health control policy/paperwork. -sour cream 45F, ham 45F, sliced cheeses 47F inside stand up cooler at end of cookline. Person in charge stated unit opened and closed frequently prior to inspection, advised to monitor internal refrigeration temperatures to take corrective actions as needed with high ambient room temperature inside kitchen. -ice cream drink mix 55F inside bar inside mini fridge. Advised bartender that the purple carton ice cream mix must be maintained at 41F or below for safety. **Warning** - From follow-up inspection 2025-08-05: -cheese sauce 41F, cut tomatoes 42F, pico 41F, ham 42F. -advised to monitor load of cooler, taking temperatures as needed. -salad station cooler - cut leafy greens 45F, shredded cheese 45F, cut melon 44-46F. See stop sale. Person in charge stated switching salad station to 4 hour time as public health controls for the limited TCS food in unit on top side. No time control paperwork on site, provided to person in charge. Time plan must be completed and kept on site in order to have time as public health controls in place. Verification of time controls shall occur in 7 days Action Taken** **Time Extended** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -person in charge stated certificates are currently locked in an office **Warning** - From follow-up inspection 2025-08-05: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in bar up front containing 3 compartment sink and ice well for bartender to handle/scoop ice(food) for beverages **Warning** - From follow-up inspection 2025-08-05: Time extended 7 days. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-08-05: **Time Extended**

Employee Health Policies Present

Supervisor/Person in Charge Present

Food Received at Proper Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -door in back near 3 compartment sink **Warning** - From follow-up inspection 2025-03-18: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -damage to wall near back door next to 3 compartment sink **Warning** - From follow-up inspection 2025-03-18: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -warewashing area hand sink **Warning** - From follow-up inspection 2025-03-18: **Time Extended**