THE HEN AND THE HOG

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed trays of raw shell egg stored on shelf above ready to eat frosting in three door reach in cooler, opposite cookline in kitchen. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared coleslaw dressing dated July 9 stored in the walk in cooler. See Stop Sale. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two broken and damaged raw shell eggs stored in reach in cooler opposite cookline in kitchen. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared coleslaw dressing dated July 9 stored in the walk in cooler. See Stop Sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Sliced Ham (47F), corned beef (47F), brisket (47F), brisket chopped (47F), sliced turkey (47F), pork (48F), sausage (48F), corned beef (48F), Hollandaise (48F) and cooked potatoes (49F) stored in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. Observed prepared dates July 17-19. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Sliced Ham (47F), corned beef (47F), brisket (47F), brisket chopped (47F), sliced turkey (47F), pork (48F), sausage (48F), corned beef (48F), Hollandaise (48F) and cooked potatoes (49F) stored in walk in cooler. Not prepared or portioned today. Stored in unit overnight per operator. Observed prepared dates July 17-19. See Stop Sale. Warning

High Priority - Vacuum breaker missing at hose bibb on threaded faucet Warning

Intermediate - Handwash sink used for purposes other than handwashing. 1. Spoon in sink basin of hand sink at front counter. 2. Measuring spoons observed in basin of hand sink in prep area. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep and storage area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on food prep table next to sauces in kitchen. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at cleaned utensil rack opposite triple sink in kitchen. Warning

Basic - Ice buildup in reach-in freezer near dish machine in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at three door reach in cooler opposite cookline in kitchen. 2. Around fryers at cookline in kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep table opposite cookline in kitchen. 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. Dish machine chlorine sanitizer 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shell eggs placed on top of container of capers and container of chocolate morsels on top shelf of reach in cooler opposite cook line in kitchen. Operator reorganized. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon breakfast sandwich , poached eggs and Caesar salad dressing on menu. Caesar salad dressing made in house with raw shell eggs. 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 - Equipment in poor repair. Observed door gasket missing on walk in cooler door. Repeat Violation 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 chlorine sanitizer, 0ppm. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked two raw shell eggs and then handled bread without handwashing. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with gloves hand and then handled bread without handwashing. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 1. Approximately 35 rodent droppings observed at the front counter on bottom shelves next to cleaned cup and bowls. 2. Approximately 15 rodent droppings observed beneath reach in cooler and beneath hand sink, opposite the cook line in the kitchen. 3. Five rodent droppings observed on and under toilet paper on bottom shelf of storage rack in dry storage area. 4. Observed approximately 15 rodent droppings around water heater in dry storage area. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink at the sink next to dish machine in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork (47F), turkey (50F), and corned beef (48F) stored in two door reach in cooler opposite cook line in kitchen. Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork (47F), turkey (50F), and corned beef (48F) stored in two door reach in cooler opposite cook line in kitchen. Not prepared or portioned today. See Stop Sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Corned beef 117F at cookline in kitchen, stored under no temperature control. Warning

Intermediate - Spray bottle containing yellow toxic substance not labeled and stored at the triple sink in the kitchen. Warning

Basic - Accumulation of mold-like substance in the interior of the ice machine. Warning

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance in storage area. Warning

Basic - Light not functioning. One light not functioning at hood above cook line in kitchen. Warning

Basic - Light shield damaged/in disrepair. Observed damaged light shield in walk in cooler. Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed on fire extinguisher in dry storage area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline - Shredded cheese 50F at 10:30 -(cooling since 5:00)- operator food portioned in closed container- food out of temperature for 5.5 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Raw shell eggs 61f- cold holding, pooled eggs 53F- cold holding- food out of temperature for 1 hour - operator placed in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline - Shredded cheese 50F at 10:30 -(cooling since 5:00)- operator food portioned in closed container- food out of temperature for 5.5 hours- see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at cookline- gravy 112-115F- hot holding- operator states food out of temperature for 30 minutes- operator reheated to 165F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cookline kitchen blocked by prep table.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle not labeled at front counter and dish area- operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink over syrup at counter- operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stickers at cooking with stickers still attached- operator removed stickers. Corrected On-Site

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. Observe chlorine sanitizer at 0ppm. Operator set up 3 compartment sink and called for service. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe in walk-in refrigerator 1) cold smoke salmon above pancake batter. Operator placed cold smoke salmon on Owner shelf. 3) observe raw bacon above cooked meat. Operator placed raw bacon on lower shelf. ** 3) observe pooled eggs above ham. Operator placed pooled eggs on lower shelf Corrected On-Site** Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observe at walk-in refrigerator coleslaw,pooled eggs,cooked meat,cooked vegetables,butter,blue cheese (50-53F - Cold Holding)overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2)Observe at ; flip top refrigerator refried beans (53F - Cold Holding) due to overfilled, operator stated they open can less then hour. Operator removed the overfilled beans. 2) observe at walk-in refrigerator coleslaw,pooled eggs,cooked meat,cooked vegetables,butter,blue cheese (50-53F - Cold Holding)overnight See stop sale. Repeat Violation Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observe with poached eggs . Explain to operator that time as public health control would work better.

Intermediate - No probe thermometer provided to measure temperature of food products. I provided operator probe thermometer. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe at cook line flip top refrigerator employee's drink. Operator removed. Corrected On-Site

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. Observed Dishwasher (Chlorine 0ppm). Operator called for service and set up 3 compartment sink. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw bacon above cooked ready to eat food. Observed placed raw bacon on lower shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter on all tables when entering restaurant. Operator place all butter in container. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Fliptop refrigerator ; sliced cheese,pulled pork (50-53°F - Cold Holding) due to overfilled food . Operator removed the overfilled food. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food re-served to customers. Observed butter on all tables when entering restaurant. Operator place all butter in container. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Observed at cook line Room temperature ; sausage (78°F - Hot Holding) Operator will use time as public health control in future. 2)observed at waiters station soup (132°F - Hot Holding),due to steam table not hot enough. Operator gave soup to chef to reheat, soup 171°F reheat. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 75PPM. Corrected On-Site Warning