Basic – Carbon dioxide/helium tanks not adequately secured

Tank at bar.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Several dishes on shelf over triple sink are not inverted.

Basic – Current Hotel and Restaurant license not displayed

Displayed license expired 6/1/2022 Repeat Violation

Basic – Dead roaches on premises

One dead roach on floor in back room.

Basic – Equipment in poor repair

Broken container holding hotdogs in reach in cooler at front counter. nIce buildup on interior back wall of reach in freezer in back kitchen area. nGaskets torn on reach in cooler at bar.

Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface

Employee stated several sponges are used to wash all dishes.

Basic – Floor soiled/has accumulation of debris

Floor at bar is sticky.

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

Under ice chute of four fountain machines have pink and black mold like substance

Exterior of reach in freezer at front counter soiled with food debris

Exterior of pizza oven soiled with dust. nUnder popcorn machine has large amount of food debris.

Basic – Single-service articles improperly stored

Case with napkins and cups stored on floor in back kitchen area. Repeat Violation

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

In reach in cooler at front counter.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Brooms stored on shelf with single use items.

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

Male employee adjusted pants, cashed out customer then continued to scoop popcorn into bags 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 scooping popcorn with bare hands, as bags are filled extra kernels falling onto employees bare hands. Advised manager that employees should were gloves while filling popcorn bags. Corrective Action Taken

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale

Hotdogs in reach in cooler at front counter with no date mark. Employees unable to identify date hotdogs were opened.

High Priority – Toxic substance/chemical improperly stored

Bottle labeled Window cleaner on shelf over candy. nBottle of window cleaner stored next to single use gloves. nChemical bottles stored with clean dishes over triple sink. nAll were moved. 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

Hot dogs in reach in cooler at front counter with no date mark. Stop sale issued. Repeat Violation

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Employee who works in food service is not aware that thermometer should be used to monitor food temperatures. Repeat Violation Admin Complaint

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nSeveral shift managers and assistant manager are not certified food managers. Per shift manager currently working, all manager have been employed more than 30 days. Repeat Violation Admin Complaint

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

Hot dog roller grill soiled with grease and food debris. nInterior of reach in cooler and freezer on front line soiled with food debris. nNozzles of cheese dispensers at front counter soiled with food debris. nTea nozzle in fountain area soiled with mold like substance. nDeflector plate in ice machine soiled with mold like substance

Interior of two ovens soiled with food debris and grease. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Items stored in hand sink at bar. Moved all. Corrected On-Site

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nFour employees currently onsite with no certified food manager. Repeat Violation Admin Complaint

Intermediate – Records/documents for required employee training do not contain all of the required information

ISFEA certificates provided are missing employees date of birth, date of training and expiration dates. nAlso, one certificate provided is not the original document. Repeat Violation Admin Complaint