IRIE DINER

High Priority - Employee washed hands with no soap. Employee brought dirty dishes to the dishroom and rinsed hands with pre-rinse hose and then dried hands and got a take out container for a customer. Employee did not use soap.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk in stand up reach-in cooler not date marked. Per operator, milk was opened over one week ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk-in cooler at 53F. Per operator, rice left out of the cooler for approximately 1.5 hours. Lid was removed to rapidly cool.

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. See stop sale. Milk in stand up reach-in cooler not date marked. Per operator, milk was opened over one week ago.

Intermediate - No proof provided that some 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 reporting agreement available for Mikel, hired approximately three weeks ago. Employee signed form during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice. Chef removed bowl. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm chlorine. Chef remade solution to 100ppm chlorine. 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. Dishmachine tested at 0ppm chlorine. Chef primed machine and retested at 50ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

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. Plantains being held on time controls was not marked with time. Per chef, plantains prepared at 11:30 and Chef marked the time on chart. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two containers of rice being held on cart in kitchen at 86F and 127F. Per Chef, both have been placed out approximately 15 minutes prior. Chef voluntarily discarded 86F rice and reheated 127F rice to 183F. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on microwave handle in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at flip top reach in cooler in standing water at 83F. Chef removed water. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Multiple sauces in walk in cooler stored uncovered.

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 tested at 0ppm chlorine. Operator adjusted machine and retested at 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In far left reach in cooler, raw shrimp stored on top of container of coleslaw. Cook moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains under heat lamp in kitchen at 92F. Cook states plantains prepared 30 minutes prior. Cook heated plantains to 208F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Case of sterno heat cans stored above single-service cups on rack near soda machine. Operator moved to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside back exit on threaded faucet with attached splitter, the vacuum breaker is at the top of the splitter. Vacuum breaker is needed on both sides of the splitter with attached hoses. Repeat Violation Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employee training documents missing date of birth, trainer's certificate number and/or date of training and/or date of expiration. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around the two vents in kitchen have dust/debris.

Basic - Equipment in poor repair. Two hood filters have slats missing creating a gap. Microwave handle in kitchen in disrepair, duct tape present on handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At far left wall in kitchen, scoop in standing water at 75F. Cook removed water. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker at mop sink installed incorrectly at top of splitter with two attached hoses. Vacuum breaker needed at both sides of splitter at top of both connected hoses.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by stove in kitchen.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some dates of birth and some expiration dates for employee food handler certificates provided.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet by POS system at front counter. Operator states it is window cleaner.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Two small gaps on the right in hood filter system. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Outer openings not protected with self-closing doors. Back exit door by women's restroom has self-closing device broken.

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. One employee currently working employed over 60 days with no food handler training.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vent over the main cook line has build up of dust around the vent.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets hung next to the bulk ice machine not inverted or covered for protection. Operator inverted the ice buckets. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored hanging over cans on the dry storage rack. Operator relocated the employee apron. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The two door reach in freezer door gasket has mold like substance spots at the center of the gaskets. Hood filters on the main cook line have build up of residue. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler opposite the fryers has standing water at the base of the cooler. Operator had employee wiped out the interior of the cooler. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler, open container of soup and stock stored without being covered. Operator had employee cover the products in the walk in cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice x 2 started @2200 (47F-50F - Cooling) @1150 Rice left in deep pales. Discussed using sheet racks with operator. See stop sale.

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 at 0ppm. Person in charge set up triple sink 200 quats ppm. Person in charge called service on dishmachine. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice x 2 started @2200 (47F-50F - Cooling) @1150 Rice left in deep pales. Discussed using sheet racks with operator. See stop sale.

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. Provided employee reporting agreement to person in charge and discussed. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stir Spoon in water at 70F. Person in charge placed spoon in dish area to be washed and dumped water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Double door Reach in freezer gaskets soiled with black/green mold like substance. 2) walk-in cooler gaskets soiled with black/green mold like substance.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to food containers on drying rack. Discussed with person in charge.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One bag of brown and slimy heads of lettuce in walk in cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (121°F - Hot Holding); cut cabbage (126°F - Hot Holding) in hot box on cook line, per manager both items have been in box for less then one hour, both items reheated to 165°F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At hand wash station on cook line, employee refilled during inspection. 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. Establishment holding cooked plantains and jerk chicken on time but does not have the written procedures filled out, manager filled out paperwork during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on vent over cook line.