BREWFISH BAR AND GRILL

Violations (11)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at 61 F on prep table. Per operator, food not prepped or portioned today, food held in cooler, and moved to counter and held for approximately 2 hours. Employee placed butter in cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at 61 F on prep table. Per operator, food not prepped or portioned today, food held in cooler, and moved to counter and held for approximately 2 hours. Employee placed butter in cooler to quick chill. **Corrective Action Taken**

  High Priority

• 10-05-5CriticalCorrected on site

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Clean ice cream scoop stored in water at 80 F on flip top. Manager discarded water.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Clean ice cream scoop stored in water at 80 F on flip top. Manager discarded water. **Corrected On-Site**

  High Priority

• 06-09-1Corrected on site

  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. Packages of Mahi Mahi fish thawing in flip top cooler with packages stating to remove packaging before thawing. Educated employee on proper thawing methods for fish. Fish was removed from packaging. Fish held at 42 F.

  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. Packages of Mahi Mahi fish thawing in flip top cooler with packages stating to remove packaging before thawing. Educated employee on proper thawing methods for fish. Fish was removed from packaging. Fish held at 42 F. **Corrected On-Site**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board Wet wiping cloth stored under cutting board on table. Employee removed cloth from under cutting board..

  Basic - In-use wet wiping cloth/towel used under cutting board Wet wiping cloth stored under cutting board on table. Employee removed cloth from under cutting board.. **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler , opposite fryers, soiled with food debris.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler , opposite fryers, soiled with food debris.

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board in kitchen. Employee removed wiping cloths from cutting board.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board in kitchen. Employee removed wiping cloths from cutting board. **Corrected On-Site**

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels. **Corrected On-Site**

  Intermediate

• 53B-13-5Repeat

  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. No proof of food handler certification for 1 employee.

  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. No proof of food handler certification for 1 employee. **Repeat Violation**

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of croutons on flip top cooler. Employee removed bowl from croutons.

  Basic - Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of croutons on flip top cooler. Employee removed bowl from croutons. **Corrected On-Site**

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder prepared 2 days ago, not dated in flip top cooler. Employee dated.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder prepared 2 days ago, not dated in flip top cooler. Employee dated. **Corrected On-Site**

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler soiled with food debris. Employee started cleaning door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler soiled with food debris. Employee started cleaning door handles. **Corrective Action Taken**

  Basic