THE MODERN ROSE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees on cook line cracked raw shell eggs and continued preparing multiple other orders without washing hands and putting on new gloves. Reviewed proper procedures with manager and employees washed hands and changed gloves. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling cleaned and rinsed (non sanitized) dish ware without washing hands and changing gloves from washing dish ware. Reviewed proper procedures with employee for washing hands before handling clean dish ware. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dish ware without a sanitizing step. Employee set up sanitizer sink to correct chlorine ppm and sanitized dish ware. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers bringing dirty dishes to dish area and returning to floor to run food without first washing hands. Reviewed with manager proper procedures for servers running food items. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, liquid eggs (49F - Cold Holding); liquid egg whites (50F - Cold Holding); half and half (50F - Cold Holding); sliced deli turkey packs (50F - Cold Holding); kale artichoke handheld pies (50F - Cold Holding); curry vegetable handheld pies (51F - Cold Holding); squash and herb handheld pies (50F - Cold Holding); brie cheese wheel (50F - Cold Holding); commercial hummus (49F - Cold Holding); sliced mozzarella cheese (50F - Cold Holding); sliced muenster cheese (49F - Cold Holding); diced cooked chicken (51F - Cold Holding); garlic and herb cheese spread (50F - Cold Holding); commercial cooked vegan sausage (50F); cream cheese spread (50F - Cold Holding); marscapone cheese (49F - Cold Holding); fresh mozzarella (51F - Cold Holding); raw smoked salmon (49F - Cold Holding); raw bacon (47F - Cold Holding). Per manager no items prepared or portioned today and all in unit items in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by cook line under no temperature control, commercial garlic herb cheese spread (67F - Cold Holding). Per manager, not prepared or portioned today and out of cooler since 8:00am. Manager returned spread to lower fliptop cooler to rechill. 2) On cutting board at mini fliptop, under no temperature control, liquid eggs (68F - Cold Holding); liquid egg whites (69F - Cold Holding). Per manager both out of cooler approximately 1.5 hrs. Manager returned both to lower control cooler to rechill. 3) In walk in cooler, liquid eggs (49F - Cold Holding); liquid egg whites (50F - Cold Holding); half and half (50F - Cold Holding); sliced deli turkey packs (50F - Cold Holding); kale artichoke handheld pies (50F - Cold Holding); curry vegetable handheld pies (51F - Cold Holding); squash and herb handheld pies (50F - Cold Holding); brie cheese wheel (50F - Cold Holding); commercial hummus (49F - Cold Holding); sliced mozzarella cheese (50F - Cold Holding); sliced muenster cheese (49F - Cold Holding); diced cooked chicken (51F - Cold Holding); garlic and herb cheese spread (50F - Cold Holding); commercial cooked vegan sausage (50F); cream cheese spread (50F - Cold Holding); marscapone cheese (49F - Cold Holding); fresh mozzarella (51F - Cold Holding); raw smoked salmon (49F - Cold Holding); raw bacon (47F - Cold Holding). Per manager no items prepared or portioned today and all in unit items in unit overnight. See stop sale. Do not use cooler until temperature can be maintained at 41F or below. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper cooler, raw smoked salmon 51F at 11:15am (portioned cooling approximately 1 hr) to 54F at 12:20pm. Based on times and temperatures salmon will not reach 41F in 4 hrs. Employee covered container and moved to lower cooler to rapid chill. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Employee replaced paper towels. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. New employee hired less than one week unaware of reporting responsibilities. Bulletin provided to be signed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee table on prep table between ice machine and crock pot. Repeat Violation Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Dishwasher not wearing a beard guard. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing any hair restraint. Warning

Basic - Ice buildup in reach-in freezer or cooler and/or walk-in freezer or cooler. Cooling unit in walk in cooler completely covered with ice build up. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at fliptop make line. Employee dumped water and replaced utensils. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Multiple wiping cloths under cutting boards at cook line. Warning

High Priority - - From initial inspection : High Priority - Establishment operating with no potable running water. -Observed no running water throughout establishment. Warning - From follow-up inspection 2023-11-02: No hot water throughout establishment. Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. -Observed an bug zapper installed in dishwashing and prep area in kitchen. - From follow-up inspection 2023-11-02: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at an hand sink at front line. - From follow-up inspection 2023-11-02: Time Extended

High Priority - Establishment operating with no potable running water. -Observed no running water throughout establishment. Warning

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over carrots and limes in walk-in cooler.

Basic - Food stored on floor. -Observed container with food items stored on walk-in freezer floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handles stored in various containers with toppings at front line area.

Basic - Insect control device installed over food preparation area. -Observed an bug zapper installed in dishwashing and prep area in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at an hand sink at front line.