Super Food And Brew

Basic – Bowl or other container with no handle used to dispense food

On spices, kitchen storage shelf,

Basic – Carbon dioxide/helium tanks not adequately secured

Front counter

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

For raw tilapia in cooler, employee punctured them Corrected On-Site

Basic – Covered waste receptacle not provided in women's bathroom.

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

By to go containers, front counter, mgr moved it Corrected On-Site

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

Employee bag on shelf above clean lines, storage by beer walk in cooler

Basic – Employee with no beard guard/restraint while engaging in food preparation

Cook cooking

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

Cook cooking

Basic – Floor soiled/has accumulation of debris

Storage area by mop sink

Basic – Food stored on floor

Water bottles and box with ketchup, front counter, ketchup placed on shelf Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses. nOn oven handle, employee removed them Corrected On-Site

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

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Panel missing on interior door, 2 door prep cooler,

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

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

Rim on hand sink in kitchen is blackish

Basic – Single-service articles improperly stored

Plasticware in box on floor, front counter, employee placed it on shelf, to go container on shelf by triple sink not inverted Corrected On-Site

Basic – Single-service items for customer self-service not properly protected to prevent contamination

Plasticware in container that has holes on it, self service area

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed lemons on shelf above cut cabbage, walk in cooler

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw fish then he changed gloves and scooped rice, explained to him and he washed hands Corrected On-Site Warning

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

One in prep area Warning

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Invoice doesn't show any information about raw salmon and owner stated they do it undercooked if requested Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw pork on shelf above cooked lumpia-open bag in reach in freezer, kitchen, raw chicken on shelf above avocados in walk in cooler Warning

High Priority – Shell eggs in use or stored with cracks or broken shells. Employee removed one, walk in cooler Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Cleaners hanging by clean equipment on shelf by triple sink

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

Emailed one Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee here that helps in kitchen sometimes for 6 months 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

One new employee here and another employee that has not trying yet

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Coleslaw made here early yesterday morning, employee wrote date Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Glen solution, cleaner per employee, front counter