Inspection Report - Florida Food Watch

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Swiss cheese 61 F, Sliced Swiss cheese on tray placed on top of items in containers of reach in cooler. Per employee items have been out for 4 hours. Inspection spoke with employee about proper cold holding procedures.

Intermediate 3

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dish area.

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled with blue liquid in kitchen.

Basic 3

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Employee removed. **Corrected On-Site**

Corrected On-Site

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cooks on cooksline.

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting of clear containers on dish drying rack.

Florida Food Watch

COPPERTAIL BREWING CO LLC

Inspection Summary

Violation Summary

All DBPR Inspector Observations

High Priority 1

Intermediate 3

Basic 3