COOPER DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cookline cracked raw shell eggs and handled multiple for other orders without washing hands and changing gloves. Reviewed procedures with employee and manager and employee washed hands. Corrected On-Site Warning

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 and had hands on hip before starting f order without washing hands and changing gloves. Reviewed procedures with manager and employee and employee washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In ice bath at end of cookline, liquid eggs (48F - Cold Holding). Observed low level of ice around container. Per employee, eggs in container approximately 1 hour. Manager added ice to completely surround eggs. 2) At cookline, LEFT FLIPTOP UPPER - diced tomatoes (44-48F - Cold Holding); shredded cheese (46F - Cold Holding); sliced cheeses (45-47F - Cold Holding); diced ham (46F - Cold Holding). Per employee items not prepared or portioned today - tomatoes and ham in unit overnight; other items in unit from 7:30am. See stop sale for tomato and ham. Manager moved items out of unit to reach in cooler to rechill. 3) At SALAD FLIPTOP UPPER - blue cheese dressing (67F - Cold Holding) LOWER - individual cream cheeses 68F - Cold Holding); milk (67F - Cold Holding). Per employee none prepared or portioned today. Blue cheese dressing in unit overnight. See stop sale. Other items in unit from 7:30am. Employee removed items to walk in cooler to rechill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Half flat of raw shell eggs at make line missing time mark. Per employee placed on time at approximately 8:45am. Employee added time mark to 12:30pm. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Dispenser at end of cook line almost empty, not adequate amount dispenser. Manager replaced. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage container on shelf next to spices above left end of make line. Employee changed containers and move to under counter shelf. Corrected On-Site Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open glass of water on shelf above left end of make line. Employee switched to styrofoam cup with lid and straw. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at kitchen make line. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw shell eggs without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler at end of cook line, container of portioned raw smoked salmon above container of diced cooked chicken. Manager inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cook line left fliptop lower cooler, mashed potatoes (47F - Cold Holding); cooked chicken tenders 46F - Cold Holding); cooked penne pasta (46F - Cold Holding); cooked spaghetti (47F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line left fliptop lower cooler, mashed potatoes (47F - Cold Holding); cooked chicken tenders 46F - Cold Holding); cooked penne pasta (46F - Cold Holding); cooked spaghetti (47F - Cold Holding). Per manager not prepared or portioned today and in unit more than 4 hrs. See stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets at cookline reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on top of lowboy cooler by edge of flattop unit. Employee removed cloth. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine not properly calibrated. Dish machine at 0ppm chlorine. Establishment using 3 compartment sink to sanitize dishes. Warning

High Priority - Milk with mold-like growth in exterior of bottle cap in reach-in true refrigerator by prep area. Milk has bad spoilage odor. Operator discarded. See stop sale. Corrected On-Site Warning

High Priority - Raw Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on flip top cutting board at 74F ambient temperature. Eggs held less than 2 hours ago . Operator moved to walk in cooler for quick chill. **Correctiv Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed raw beef stored over cooked pasta in left flip top cooler in kitchen cook line. Operator removed and placed in different location. 2. Raw shell eggs over cooked beans in right walk-in cooler. Operator rearranged and corrected placement. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Right Walk in cooler : cooked potatoes (44F); shredded cheese (44F). 2. Left walk in cooler; cooked beans (43-44)milk (43- 44F); cut lettuce (44F) Ambient temperature in walk in coolers at 41F. Per operator door was opened for morning prep. Operator placed foods on ice to quick chill Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served on take out menu not identified as being served raw. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings ( bag) in prep area. Employee removed and placed in appropriate area. Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Bug zapper installed over clean cooking utensils in prep station. Operator removed. Corrected On-Site Warning

Basic - Light not functioning in dry storage room. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust behind the flat top in cook-line. Warning

Basic - Stored food not covered. Country fried stake on bare shelf inside reach in freezer in cook line. Operator placed inside container Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on flip top table in kitchen. Operator placed in sanitizer bucket. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.. Operator labeled . Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in ladies restroom. 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. #1. 4 drawer cooler , ambient temperature 46F under stove in cook line #2. Walk in cooler #2 , ambient temperature 44F Warning

Basic - Hole next to exit door in kitchen above paper towels in the right corner. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in cook line next to oven. Warning

Basic - Single-service articles improperly stored on floor in outside storage room. Warning