SMOKEHOUSE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs behind partial cooked bacon at Walk in Cooler. Operator relocated the bacon to a proper and safe area at Walk in Cooler. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not identified at front counter Reach in Cooler. Operator labeled the employee food item. Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filter exposed to air contaminants at wait station. Operator covered the filters. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 0ppm on test strip. Operator added chlorine to correct to 100ppm. Corrected On-Site Repeat Violation

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 chlorine sanitizer 0ppm at dish machine due to empty sanitizer container. Operator replaced with a full container to a minimum of 50ppm. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed the sign. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0ppm on test strip. Operator added more chlorine to correct to 100ppm. Corrected On-Site

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. Observed raw shell eggs not time marked at cookline. Operator time marked the food item. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind walk in cooler handle. Operator cleaned the handle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at prep table. Operator placed the wet wiping cloth in sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind deli meat at Walk in Cooler. Operator placed the deli meat in a different location. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sausage patties not date marked. Operator date marked the food item. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed the sign.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at various locations at kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0ppm on test strip. Operator corrected the chlorine sanitizer to 100ppm by adding chlorine sanitizer. Corrected On-Site

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. Observed milk at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at wait station. Educated the operator.

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 0ppm due to empty sanitizer container. Operator replaced with a new sanitizer container. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed partial cooked pork over ready to eat ham at Reach in Cooler. Operator switched the food items. Corrected On-Site

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. Observed milk at Reach in Cooler. Operator date marked the food item. Corrected On-Site

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/. Manager: Jessica Sorbino. Food Manager Certified arrived during inspection. Corrected On-Site Repeat Violation

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. Observed chlorine sanitizer over 200ppm on test strip. Operator corrected to 100ppm. Corrected On-Site Repeat Violation

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/. Manager, Jessica Sorbino. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at front counter Reach in Cooler. Operator segregated and labeled the food item. Corrected On-Site

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. Observed chlorine sanitizer solution over 200ppm. Corrected to 100ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled oil like substance. Observed at mixer head bolt.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping sanitizer solution. Educated the employee.

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/. Jessica Ball in charge.