BREAKFAST STATION 17

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler above fill line. Operator moved to walk in cooler to rapidly chill. corned beef hash (49F - Cold Holding); sliced ham (48F - Cold Holding) Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed DBPR Form HR 5022-090 to operator

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. Dish washer touched dirty dishes to put in dishwasher, then picked up clean dishes and put them away. Discussed with staff and manager.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook removed gloves, total hand wash time 15 seconds, discussed with manager

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in dish room. Discussed with management.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken fried steak over French fries, steak moved to bottom of cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pad (63F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -sliced turkey(50F- (cold holding )re-check 39F, sausage links (50F - Cold Holding); re- check 41F, cream cheese (45F - Cold Holding), re- check 41F, moved to walk in cooler, pans over filled In drawer under grill- -diced ham (45F - Cold Holding);re-check 42F butter pad (63F - Cold Holding)server right back from table, placed in cooler. Discussed with manager not re-serving food to customers. Operator discarded. See stop sale Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime an opener blade, moved to dish room Corrective Action Taken

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. Some are copies of Safe Staff, discussed with manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled speaker over prep table, operator removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook Discussed with manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at server station, moved to dish room Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, operator removed Corrected On-Site

High Priority - Dented cans present. See stop sale. Corned beef hash dented on seal

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. Eggs on cook line. Operator time marked. Corrected On-Site

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

Basic - Damaged/spoiled/recalled food not properly segregated. Corned beef hash can dented on seal

Basic - No Heimlich maneuver/choking sign posted.