THE STEAKOUT AT HIGH SPRINGS

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle with quaternary ammonia tested over 500 ppm, operator added water to 300ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza oven conveyer belt soiled with food crumbs.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Three compartment sink using quaternary ammonia has chlorine tested kit.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles hanging on shelf in front of Three compartment sink no labels. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Small cups no handles in oregano container, employee removed cups. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Grease soiled cardboard on ground behind mop sink area, operator stated they use those to wash hood filters then dry overnight, on Wednesdays they discard them.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer spray bottles tested over 500ppm, employee added water retested at 300ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.

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/ 4 employees working no certified manager present, manager arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles hanging on shelf by Three compartment sink, employee labeled as sanitizer and cleaner. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter by Philly meat/above seasonings, employee moved drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on shelf by/above mayo, employee moved hat. Corrected On-Site

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 adjusted hat on head then grabbed bread, inspector stopped employee and he washed hands and changed gloves. -Employee pulled up pants then touched spatula handles on cooks line, inspector had him wash hands and change gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around and landed on package of bread on reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs over deli meat in reach in cooler, employee moved eggs to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. The faucet with hose attached at front porch.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat tortillas and ranch in reach in cooler. Employee started rearranging cooler so that the eggs were on the bottom. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding); ranch (45F - Cold Holding) items in stand up reach in cooler inside kitchen, operator stated he had door open rearranging items and taking inventory. Other items in cooler were 41F or below.

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. 1 employee working longer than 60 days pizza maker at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Small black cup in seasoning container by Three compartment sink. Employee removed cup. Corrected On-Site

Basic - Equipment in poor repair. Pizza reach in cooler gasket torn. Ice build up in reach in freezer outside on porch.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under pizza oven. Wooden piece under reach in freezer inside. Repeat Violation

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