KELLY’S COUNTRY KITCHEN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in triple sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed employee crack raw shell eggs then rinse hands with water only at handwash sink. Inspector coached employee on proper handwashing and employee washed hands with soap. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with last date served not marked. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Robert G, Cody M and Gracelynn P are photocopies. Repeat Violation Admin Complaint

Intermediate - Well water testing report/documentation is not available upon request. Last well test report not available.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee at triple sink using soap and water as rinse. Employee discarded soapy water and filled sink with plain water. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top reach in cooler in kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at prep area tested at 200+ppm chlorine. Solution remade to 100ppm chlorine. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Brandy M and Aaron H are photocopies.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in pot under the prep table. Chicken moved to running water. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit to right of three compartment sink blocked by trash can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corned beef hash (67F - Cold Holding) and egg wash (81F - Cold Holding) on kitchen counter. Corned beef hash brought from refrigerator approximately 45 minutes prior and egg wash 15 minutes prior. Operator decided to hold both on time controls, added both to current written procedures and marked time on both products. 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. Shell eggs being held on time as a public health control are not marked with time removed from refrigerator. Employee states placed on time control at 8:45am and marked appropriately. 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. Wiping cloth solution in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

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

Basic - Outer openings not protected with self-closing doors. Both side exit doors in kitchen do not self-close. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. In use whole mushrooms in bag in kitchen reach in cooler have visible dirt debris. Cook washed mushrooms. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler on make line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in dining room tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In back reach in freezer, opened case of shrimp stored over opened french fries and open case of raw liver stored over raw cod fillets. Employee rearranged all products to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes reheating on steam table at 101F. Per operator, potatoes started reheating at approximately 6am. Temperature taken by inspector at 8:45am. Employee reheated potatoes on the stove to 164F. Corrective Action Taken

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. No proof available. Provided and discussed DBPR Form HR 5030-103. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, establishment holds shell eggs and hash browns on time controls. No written plan available. Provided and discussed with operator DBPR Form HR 5022-090 and DBPR Form HR 5022-100.

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. Multiple employee training certificates are photocopies. Also, no training certificate for Robert S. hired over 60 days. Repeat Violation Admin Complaint

Basic - Food stored outside. Multiple cases of bread loaves stored in outside storage shed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Area under stove where pans are stored is soiled. Shelf under flat grill has debris.

Basic - Outer openings not protected with self-closing doors. Both exterior doors from kitchen to outside do not self-close.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing turkey and sliced ham in tub of standing water under prep table. Employee placed meats under cold running water. Corrective Action Taken Repeat Violation

High Priority - Container of medicine improperly stored. Medicine containers stored on shelf above prep table. Person in charge removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored over fries. Shell eggs stored over milk. In reach in freezer raw chicken no longer commercially packaged stored over ready to eat items. Person in charge began rearranging. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna made in house dated 3/19.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non uht creamers and butter pats reserved to guests in baskets.

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. Hashbrowns, shell eggs, hash, potatoes held on time per person in charge with no time mark. Person in charge marked appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Non uht creamers and butter pats reserved to guests in baskets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by 3CS. Person in charge provided. Corrected On-Site

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. One employee on duty with no proof of training, has been working at establishment for 2 months.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen Hot Dogs thawed but not redate marked per person in charge. Has date mark of 3/11, 3/18. Person in charge marked appropriately. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in glass door reach in cooler with dust buildup. Shelving under cookline with food debris buildup. Gaskets of fliptop unit with debris buildup.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks not secured under soda cabinet. Operator secured tanks during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed foam cups stored on floor in storage area. Operator moved cups during inspection. Corrected On-Site