Florida Taphouse

Basic - Bowl or other container with no handle used to dispense food. Observed no handle soufflé cups used as scoops in dice tomatoes, onions and shredded cheese at make table cooler. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**

Basic - Cardboard used to line food-contact shelves in walk-in cooler. **Warning**

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. Observed reach-in cooler draws at grill area not holding temperature, ambient temperature at 50F **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef in reach-in cooler draws over ready to eat gyro meat. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items keep on counter for use at cooks line: shredded mozzarella (72F - Cold Holding); dice onions (74F - Cold Holding); pesto sauce (70F - Cold Holding); shredded cheese blend (74F - Cold Holding); dice tomatoes (71F - Cold Holding); cut greens (73F - Cold Holding); feta (74F - Cold Holding); sauté onions (75F- Cold Holding). Observed the following items in reach-in cooler draws at cooks line. beef short rib (47F - Cold Holding); cut ham (59F - Cold Holding); sliced corned beef (49F - Cold Holding); burger patty balls (49F - Cold Holding); America cheese (48F - Cold Holding); shredded cheese blend (48F - Cold Holding); Swiss cheese (48F - Cold Holding); pepper jack (48F - Cold Holding); grilled pineapple (46F - Cold Holding); sour cream (50F). Operator did not know how long food had been out of temporary. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items keep on counter for use at cooks line: shredded mozzarella (72F - Cold Holding); dice onions (74F - Cold Holding); pesto sauce (70F - Cold Holding); shredded cheese blend (74F - Cold Holding); dice tomatoes (71F - Cold Holding); cut greens (73F - Cold Holding); feta (74F - Cold Holding); sauté onions (75F- Cold Holding). Observed the following items in reach-in cooler draws at cooks line. beef short rib (47F - Cold Holding); cut ham (59F - Cold Holding); sliced corned beef (49F - Cold Holding); burger patty balls (49F - Cold Holding); America cheese (48F - Cold Holding); shredded cheese blend (48F - Cold Holding); Swiss cheese (48F - Cold Holding); pepper jack (48F - Cold Holding); grilled pineapple (46F - Cold Holding); sour cream (50F). Operator did not know how long food had been out of temperature. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles on rack at bar over clean pitchers . Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed manager Madison Pratt in charge at time of inspection. Does not have certification of manager training. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Warning**

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed raw ground chemical **Warning**