FRESH KITCHEN

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. -High temp dish machine temped at 156F twice, after letting the machine sit for some time without running, we tested machine again and thermometer read 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with pink substance at drink machine in lobby, manager cleaned and sanitized during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on drying rack stacked with water trapped between containers. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and spoons in water on cooks line at 125F, operator turned heat up retemped water above 135F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area, manager placed sign at Handwash sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom reach in freezer in prep area soiled with old food debris.

Basic - Old food stuck to clean dishware/utensils. Old food stuck on spoon hanging on wall in clean dish area, manager moved spoon to soiled dish area to be washed. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. At the prep sink, hose laying in sink, manager hung hose on hook. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stained hanging on back wall. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by back door, manager placed roll at sink. 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 phone on top of rice cooker on cooks line, manager moved phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic bins on shelf above the clean dish side of dish machine, employee placed containers on there sides to prevent wet nesting. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handle in front of grill, employee moved tongs to containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding) 2 containers of marinated chicken in rice under grill, manager stated items were out to fill grill with chicken then leftover chicken placed back in cooler, manager moved items to walk in cooler to rapidly cool down to 41F or below.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above clean equipment in prep area, manager moved bucket to the bottom shelf. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken on cooks line when asked about the fully cook temperature of raw chicken he stated the answer as 160F, inspector explained that raw chicken fully cook temperature is 165F instantaneously.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board heavily stained hanging on wall near walk in cooler, manager discarded board. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Multiple plastic containers that are cracked or burnt on clean rack above dish sink area.

Basic - Old labels stuck to food containers after cleaning. Large plastic containers on shelf above clean container side of dish machine.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line pulled pants up then kept cooking chicken peas on cooks line. Repeat Violation Admin Complaint

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took sip of drink then continued scooping rice no hand wash.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door with hose attached.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment non continuous cooking chicken not keeping temperature logs also not cooling chicken after initial heat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line across from grill. Ice chutes on both drink machines. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on shelf above clean dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door tracks at front counter.

Basic - Unnecessary items/unused equipment on the premises. 2 unused reach in coolers out back door, manager stated he is waiting for company to pick up items.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution in Three compartment sink has food debris inside.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking on cooks line wiped hands on pants/apron changed gloves but did not wash hands in between. Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Blackened chicken on cooling rack on cooks line, employee states the first cook hits 155F then second cook hits 165F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on lobby drink machine. Cutting boards on cooks line stained. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents outside of walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags, jackets, etc over soda syrup boxes on shelf outside of office.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish shelf to the left of dish washer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On plastic containers in dish machine area, label residue is still stuck to some containers.

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed cabbage in original cardboard box over washed/prepped green beans in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink by back door.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron reached into pants pockets to get out the cutting gloves. Spoke to manager about implementing a different glove policy.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board hanging on wall outside of walk in cooler stained. Soda nozzles on both machines. Ice chutes on both machines. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket at Handwash sink at prep area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees having the original Servsafe food handler certificates, 1 employee no longer works with the company the other one does. All other certificates are Safestaff/Servsafe.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on reach in cooler in Togo area, manager discarded drinks. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above dish machine area. Repeat Violation

Basic - Equipment in poor repair. One spatula hanging on wall on front line the handle has become melted. Cutting boards on cooks line with deep cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under/behind cooking equipment on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line with sliding doors the door track is soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls on shelf in Togo area with the food contact surface facing upwards, manager flipped bowls. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 3rd pans held on time control not discarded at the end of time control.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 3rd pans of cauliflower mash supposed to be discarded 3 hours prior to inspection.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired January 2021.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on back storage rack heavily stained. Soda machine nozzles. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak being served medium rare at 135F. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink holder with drinks on top of reach in cooler at front counter that holds beverages and cookies. Operator moved drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on clean shelf at dish machine. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water in cooks line at 112F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers holding raw chicken the handles are soiled. Soda machine nozzle backsplash. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the dish machine area.

High Priority - Employee switched from working with raw animal foods clean dishes to ready-to-eat food without washing hands. Went from handling raw chicken and touched clean dishes without washing hands in between on the cookline. Inspector reviewed proper hand washing procedures with employee and manager. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear prep area.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened on 8-15. Date label added to container during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris or slime. Cutting boards hanging in clean dish storage area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak cooked to only 135F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by walk-in cooler. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided during this inspection. Raw beef cooked to only 135F.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish storage area: Food storage pans stacked together wet nesting.

Basic - In-use ladle stored on grill equipment tray hanging at knee level between uses. Moved during this inspection.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and Go desserts and drinks not labeled with address and/or date made.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop bucket.