FIRST WATCH #0108

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining cut green onions located in walk in cooler. Manager removed and stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top rack of dry storage rack. Manager removed and discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on clean dry storage rack wet nesting. Manager removed and stored properly to dry. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed Standing water around mop sink area.

Basic - Old labels stuck to food containers after cleaning. Observed sticker still on container located in clean dry storage area. Manager removed and placed in ware washing. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Observed Evidence of grease buildup on pad of dumpster area.

Basic - Missing drain plug at dumpster. Observed drain plug missing at dumpster.

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. Observed some required employee food training expired.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Employee removed watch. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocados with stickers still on them.

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 dish machine at 0 ppm. Chemical container was empty. Manager added chemical pellets to chemical holding container. Ran dish machine and tested second time at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table located on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table in kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear containers wet nesting on clean dry storage rack.

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 testing at 10ppm. Person in charge restarted machine, reran, retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over ready to eat deli meat on speed rack in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham, cheese stored above fill line in reach in cooler at 48-51F. Person in charge moved to reach in cooler below holding temperature. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup around vent on right side of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right sided oven with grease buildup on exterior door.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 2 flying insects. Observed 1 flying insect in ware washing area. Observed 1 flying insect on service line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown substance without label. Manager discarded contents of bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored with single service to go bags. Manager removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with Bracelets on. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager spoke with employee regarding hand washing. Employee removed glove and washed hands properly. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Employee wearing jewelry (watch)other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut unwashed avocados on flip top cooler with stickers still on them.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat with gloved hands and proceeded to touch unwrapped single-service items without washing hands. Spoke to employee regarding hand washing. Employee removed gloves and washed hands properly. Corrective Action Taken

Intermediate - Spray bottle containing substance not labeled. Observed Spray bottle containing substance not labeled located in chemical storage area. Manager removed spray bottle and emptied contents of bottle. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying rack not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. Manager removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses. Employee removed and stored in sanitizing solution. Corrected On-Site

High Priority - Smartpower sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with Smartpower sanitizer testing at 0ppm. Manager remade solution and it's now at 700ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Monterey Jack (46-47F) in main flip top cooler on cook line. Cheese stacked to high. Manager stated cheese was placed in cooler from walk in approximately 20 minutes ago. Manager moved cheese to the bottom of the cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager has no knowledge of the big 6 foodborne illness. Reviewed with manager and emailed him big 6 handout. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned utensils stored facing up in drying shelf in warewashing area. Reviewed proper clean utensils storage with manager

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind the dishmachine

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wiping his face with his apron, then fixing his hat while wearing gloves and then proceeded to grab cooked bacon without changing his gloves and washing his hands. Employee discarded the bacon, and washed his hands. See stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on line moving a trash can from one place to another and then proceeded to make a sandwich without changing his gloves and washing his hands. After reviewing with cook he discarded the food and washed his hands. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee on cook line wiping his face with his apron, then fixing his hat while wearing gloves and then proceeded to grab cooked bacon without changing his gloves and washing his hands. Employee discarded the bacon, and washed his hands Observed cook on line moving a trash can from one place to another and then proceeded to make a sandwich without changing his gloves and washing his hands. After reviewing with cook he discarded the food and washed his hands.

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 and the time removed from temperature control cannot be determined. Cooked potatoes on cook line, butter in expo station, and raw shell eggs in egg station on cook line held under time control not properly time marked. Establishment utilize iPads to control time marks but they were having technical problems today with the iPad and food items were not time marked. Manager manually wrote down times on food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veggie chopper soiled with old food debris stored with cleaned equipment in drying shelf in warewashing area.

Basic - Wiping cloth sanitizing solution not at proper minimum strength. cook line sanitizer bucket smartpower solution at 170ppm) ( minimum strength per sanitizer chart is 272ppm). Manager remade solution to 272ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sweet potatoes (48F); and smoked salmon (48F) in secondary flip top cooler closest to the walk in cooler on cook line. Food prepped a few days ago. Cook stated food was restocked from the bottom part of the cooler approximately an hour ago. Food stored over the pan fill line. Manager placed bags of ice over food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at the end of the cook line. Manager properly paper towels 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. Manager provided some certificates. He stated other certificates are digital and he is unable to access them. Repeat Violation Admin Complaint

Basic - Ceiling tile missing. Ceiling tile missing above water heater by warewashing area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing bracelets while cooking food on cook line. Reviewed policy with manager

Basic - - From initial inspection : Basic - Equipment in poor repair. Main cooler on cook line has a torn gasket. - From follow-up inspection 2021-09-22: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both coolers on cook line have soiled gaskets. - From follow-up inspection 2021-09-22: No change Time Extended