Monkey Bar Of Clearwater

Basic – Accumulation of black mold-like substance in the interior of the ice machine in storage room – manager turned ice machine off- scheduled cleaning this day Corrective Action Taken

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometer reading 55 F -manager adjusted to a cooler temperature and called for service this day

Basic – Employee preparing food ( cutting fruit ) in customer section of dining area. – reviewed with manager . Employee moved to kitchen Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees at bar hand wash sink

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n- heavily soiled soda holster at bar -manager cleaned Corrected On-Site

Basic – Reach-in freezer interior/shelves have accumulation of soil residues at cook line

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area – in hallway near restrooms

High Priority – Food prepared with soiled equipment/utensil

Ice machine drop plate heavily soiled and dripping onto ice – manager turned ice machine off and to remove ice Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition.n- Ice machine drop plate heavily soiled and dripping onto ice – manager turned ice machine off and to remove ice Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

coleslaw 50 F ,provolone cheese 51 F , cooked lamb 52 F ,American cheese 52 F , Swiss cheese 52 F , heavy cream 55 F , lunchmeat ham 48 F , cheddar cheese mix 48 F , sour cream 54 F , cheddars cheese 54 F in glass double door reach in cooler over night – no temperatures taken this day -manager discarded food Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

ncoleslaw 50 F ,provolone cheese 51 F , cooked lamb 52 F ,American cheese 52 F , Swiss cheese 52 F , heavy cream 55 F , lunchmeat ham 48 F , cheddar cheese mix 48 F , sour cream 54 F , cheddars cheese 54 F in glass double door reach in cooler over night – no temperatures taken this day -manager discarded food Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Trashcan in front of bar hand wash sink and cutting board over bar hand wash sink – discuses with manager hand wash sinks must be accessible at all times – manager relocated items Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink bar hand wash sink – manager placed paper towels at hand wash sink Corrected On-Site

Intermediate – No soap provided at handwash sink at bar hand wash sink – manager placed soap at hand wash sink Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.reviewed with manager – manager corrected dates Corrective Action Taken

Intermediate – Probe thermometer not used to ensure proper food temperatures. Reviewed with manager