Irish 31 Seminole

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Clean dishes resting on top shelf of service line soiled with dust

Basic – Cutting board has cut marks and is no longer cleanable

On cook line Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee food not segregated in walk-in cooler, items moved Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Male employee on cook line

Basic – Equipment and utensils not properly air-dried – wet nesting. Metal pans on storage shelf next to triple sink Repeat Violation

Basic – Equipment in poor repair

Reach in freezer handle on cook line broken Repeat Violation

Basic – Floor soiled/has accumulation of debris

Accumulation of grease under cook line Repeat Violation

Basic – Ice buildup in reach-in freezer

Beer glass cooler at bar Repeat Violation

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

Accumulation of grease and dust around lever of salamander on cook line

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

Accumulation of grease on sides of fryers on cook line

Cooler gaskets soiled on cook linenAccumulation of dust on metal shelves above triple sink 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. 0ppm. Operator set up Quat 200ppm in triple sink. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Confirmation #238031825 Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod over cooked turkey/pastrami in walk-in cooler, order corrected

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

Cutting boards soiled on cook line

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test kit, operator ordered during inspection

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. Bartender does not have proof of training