Doc Ford’s Rum Bar & Grille

Basic – Bowl or other container with no handle used to dispense food. nPlastic bowls with no handle used in beans, flour, sugar, rice. Manger removed all plastic bowls Corrected On-Site

Basic – Cleaned and sanitized equipment or utensils not properly stored. nIce buckets not inverted. Manager removed broken ones with no handles. Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line and prep area.

Basic – Employee eating while preparing food. nPrep cook eating in prep area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. nMultiple employees drink cups on shelves in prep area. nCell phone stored on cook line table next to knifes. nSpeaker on shelf pr line next to spices.

Basic – Employee with no hair restraint while engaging in food preparation

Prep cook no hair restraint. Cook put hair net on. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at waitress area.

Basic – Food stored on floor

Containers-of mayonnaise in dry storage on floor. nBag of carrots on floor in walk-in cooler.

Basic – In-use knife/knives stored in cracks between pieces of equipment. nKnives on cook line between reach in coolers.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Metal spoon in croutons with handle touching food.

Basic – In-use wet wiping cloth/towel used under cutting board. nTowel used under cutting board on cook line.

Basic – No handwashing sign provided at a hand sink used by food employees. nNo hand wash sign in prep area next to back door.

Basic – Old labels stuck to food containers after cleaning

Old labels on clean pans in prep area.

Basic – Open dumpster lid.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee energy drink in freezer on cook line.

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

Sanitizer buckets on floor on cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed to sanitizer bucket. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Prep cook failed to wash hands before putting on gloves.

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

Can opener soiled with food substances. nMixer head soiled with food debris. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. nPlastic bandage in hand sink in prep area. Employee removed bandages Corrected On-Site Repeat Violation