Back Porch Mulberry

Basic – Bowl or other container with no handle used to dispense food

Cup in red seasoning on cookline.

Basic – Employee with no beard guard/restraint while engaging in food preparation

Male employee on cookline.

Basic – Equipment and utensils not properly air-dried – wet nesting

Several plastic pans in ware wash area. nGlasses in server station.

Basic – Food stored on floor

Buckets of pickles on floor in walk in cooler. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly

Tongs stored in water at 91F in dessert area. nAlso, ice bucket stored on top of machine not inverted.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Around doors of reach in coolers on cookline soiled with mold like substance.

Basic – Old labels stuck to food containers after cleaning

Several clean dishes with old labels on clean dish shelf. Repeat Violation

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

At bar area, bucket on shelf over single use lids. nBucket on shelf over clean dishes on cookline

Manager moved. Corrected On-Site

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date

Establishment has reduced oxygen packages of meatloaf and pork made yesterday with no label. Chef stated that items are removed from ROP within 48 hours. Repeat Violation

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. Machine has chemical attached but chemical is not reaching dishes. Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Male employee on cookline touched pants and towel and continued to prepare food without washing hands.

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

Male employee on cookline touched bread of two Ruben sandwiches with bare hands when removing from grill and placing on cutting board.

High Priority – Nonfood-grade bags used in direct contact with food

Thank you style grocery bag with ice on top of fish on roll cart located on cookline. nThank you style grocery bag contains bread in walk in cooler.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Butter in reach in cooler with a date mark of 10/15. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Bean sprout nIn pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Yellow chemical on shelf over single service items. Chef removed. Corrected On-Site

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

Milk at bar opened two days ago with no date mark. Added during this inspection. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Two soda guns have mold like substance build up on nozzles. nInterior of reach in cooler on cookline soiled with food debris

Interior of ice machine has black substance on top wall and near chute. Manager began cleaning. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Sink in middle of cookline has knife inside. Removed during this inspection. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device and/or towels provided at handwash sink

Sink on cookline has no towels or soap. Added during this inspection. Corrected On-Site

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

One employee expired 2/2023

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Sink at bar has hot water turned off. Water at sink is 78F.