Hops 2.0

Basic – Carbon dioxide/helium tanks not adequately secured

CO2 tank outside walk in cooler not properly secured.

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

Employee drinks on shelf above prep table. Employee removed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee cell phone, deodorant and glasses stored above prep table in kitchen. Employee stored properly. Corrected On-Site

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

Employee engaged in food preparation in kitchen with no hair restraint.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave oven in kitchen has built up food debris.

Basic – Missing drain plug at dumpster.

Basic – Open dumpster lid.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 live fly outside restrooms not landing on food or food contact surfaces.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 02/01/2023. Admin Complaint

High Priority – Presence of insects, rodents, or other pests

1 dead fly on bar by garage door opening area. Bartender removed and sanitized the area. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shelled eggs over ready-to-eat cooked meatballs. Employee stored correctly.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Chicken on steam table at 124 F. Employee put on cook top and reheated to 168 F. Corrected On-Site

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 – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Sandwich press in kitchen has built up food debris

Slicer in rear of kitchen has built up food debris.

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.