Dead Bobs Bar

Basic – Bowl or other container with no handle used to dispense food. Portioning cup in jalapeños on cook line, removed Corrected On-Site

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of dish area

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

A/C vent above cook line

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 tuna in cooler on cook line

Basic – Dumpster overflowing garbage.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table next to can opener

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

Metal pans above triple sink

Basic – Equipment in poor repair

Cracked handle on tall reach in cooler

Basic – Floor soiled/has accumulation of debris

Under bar

Basic – Hood filter missing from automatic fire suppression/exhaust system.

Basic – In-use ice scoop for ice machine located outside not stored in a protected manner between uses

Ice buckets stored outside

Basic – No Heimlich maneuver/choking sign posted

Emailed to operator

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

Hood filters soiled

Accumulation of grease between fryers and grill

Cooler gaskets soiled

Basic – Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in kitchen

Basic – Standing water in bottom of reach-in-cooler

Beer cooler behind bar

High Priority – Employee washed hands with no soap

Employee entered kitchen from outside and washed hands without soap

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Cutting boards stained on cook line

Intermediate – No soap provided at handwash sink

On cook line, replaced Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Per operator, refresher class scheduled for 11/7

Intermediate – Spray bottle containing toxic substance not labeled

Handing next to menus at front door and behind bar