VESSEL SANDWICH CO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Back 2 door; brisket 47F, beef 46F, chowder 45F( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Back 2 door; brisket 47F, beef 46F, chowder 45F( - Cold Holding) Warning

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. Cream in back 2 door reach in cooler not dated. Person in charge dated Saturday. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash behind make and stove top has food debris on it.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in water in sink. Person in charge moved to reach in cooler. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on kitchen floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Working container of flour not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer raw pork belly over bread. Person in charge moved pork belly to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Butter 52F, slaw dressing 45F, buttermilk 52F, pork belly 45F; ( - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 4+ hours; Butter 52F, slaw dressing 45F, buttermilk 52F, pork belly 45F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose in back of building.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled spray bottle Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bread in container on floor., person in charge moved to store properly. Corrected On-Site

Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatulas under cooking equipment. Person in charge removed. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on cookline thought out kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 2 door; Chowder 51F; ( - Cooling). Per person in charge made last night. Did not cool in time. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in reach in cooler 54F. Took out and placed in another reach in cooler. Corrective Action Taken 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 and the time removed from temperature control cannot be determined. Missing on butter. Person in charge time stamped. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.

Basic - Food stored in undrained ice. Ice not draining. Person in charge unplugged cooler and placed container under it to drain. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from panini handle. Tongs underneath grill. Person in charge removed all. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in cheese. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag underneath cutting board in back area. Person in charge removed rag. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Person in charge turned water on to run. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour not labeled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plate sandwich with bare hands. Person in charge spoke to employee. Corrective Action Taken

High Priority - Establishment lacking adequate sneezeguards or other proper protection from contamination. At the cookline, equipment has been added since last plan review to cookline. Food items on cookline do not have protection from contamination by customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler soup, 46,51°F person in charge states has been in and out of unit. Person in charge iced items down. Corrective Action Taken 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. Butter on cookline with no time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bags of kale stored in hand wash sink at cookline. Person in charge removed. Also, items stored in hand wash sink by mop sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by mop sink. Person in charge provided. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. At the time of inspection fliptop cooler, small griddle, induction burner added to kitchen along wall shared with hallway to restrooms, no adequate sneeze guard in place during inspection. Warning

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. At the time of inspection, one employee on duty at the time of inspection with no proof of training.

High Priority - Displayed food not properly protected from contamination. Bread cooling on open rack with no barrier at service line. Person in charge wrapped bread during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door reach in cooler, Soup (45°F - Cold Holding); Brisket (45°F - Cold Holding) Ambient temperature of unit 42°F. In the fliptop cooler Tomatoes, cheese,cheese (47-50°F - Cold Holding). Person in charge states fliptop cooler is not functioning properly. Has another unit on order. Has been storing items in double door reach in cooler, causing more in and out of that unit. Items on make top are being kept on ice. Person in charge will keep on time from 11-3 until unit is fixed. Provided time paperwork to operator. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager has expired training during inspection Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. As indicated by ice in sink at front hand wash sink. Spoons stored in sink by reach in cooler. Person in charge removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink by reach in cooler no soap. At hand wash sink in dry storage area, no soap. 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. Some employees on duty unable to provide proof of training.