NICHOLAS FAMILY RESTAURANT

Basic - Building components, attachments or fixtures in poor repair. Observed two booths with torn cushion seats and one booth with a broken board below the seat cushion in the dining room.

High Priority - Container of medicine improperly stored. Observed a bag of cough drops in the wait staff area beside kitchen, employee moved.Repeat Violation Corrected On-Site Repeat Violation Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. In the reach in freezer in the kitchen, there was 10 pounds of broccoli in a tub with an employees bag of m&m's in direct contact with it, operator discarded. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed flat of raw hard shell eggs over sliced American cheese in the reach in cooler, operator moved. Observed raw steak over a container of yellow rice, operator moved. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not change his gloves while prepping food then changing tasks to help in the dish area, explained the importance of hand washing and changing gloves, employee washed hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The dessert cooler out in the dining area was at 67 degrees, operator stated desserts have been in the case for a while. Operator discarded desserts- 4 slices of strawberry cheesecake, 5 slices of coconut cake, 2 slices of key lime pie, and 1 slice of apple pie. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The dessert cooler out in the dining area was at 67 degrees, operator stated desserts have been in the case for a while. Operator discarded desserts- 4 slices of strawberry cheesecake, 5 slices of coconut cake, 2 slices of key lime pie, and 1 slice of apple pie. Corrected On-Site Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored with food in the dry storage area. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with food debris on it. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink next to the oven on the cook line with build up grease in it. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Sent operator a copy by email. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in a container of bread crumbs under the oven in the dish area. Observed a bowl in a container of yellow rice in the reach in cooler in the kitchen. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 tanks not secured in the kitchen by the back door. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed there is a leak from the ceiling tile in the kitchen, operator stated he is going to submit a work order. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse and jacket stored on a shelve above a case of potatoes, employee moved. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed 2 reach in freezers in the kitchen with duck tape on the sliding door. Observed reach in cooler in kitchen the gasket is torn. Observed dessert cooler is not cooling properly out front. Warning

Basic - Food stored on floor. Observed container of bread crumbs on the floor in the dish room and observed 2 containers of oil and 2 bags of panko seasoning on the floor in the dry storage area, operator put on shelves. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the the handle of the oven on the cook line, operator moved. Corrected On-Site Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper-well in the kitchen is not running sufficiently to clean the scoops. Warning

Basic - Missing drain plug at dumpster. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the dessert case located by the cash register. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the hand washing sink on the cook line next to the oven. Warning

Basic - Screen in door torn/in poor repair. Observed screen door at the back door is torn. Warning

Basic - Stored food not covered. Observed a container of ice not properly covered in the dining room near customer tables, employee covered. Corrected On-Site Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located by the 3-compartment sink is in the red.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the hose outside needs one, hose located by mop sink. Warning - From follow-up inspection 2024-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Establishment offers Broiled, Fried, and Stuffed Grouper with homemade crabmeat on their menu. Establishment has no Grouper on site and cannot provide a recent invoice, Swai is utilized. Also, they are utilizing Surimi Flakes as their crabmeat. Admin Complaint - From follow-up inspection 2024-10-24: Observed written tickets for grouper, cooked acknowledged and is going to serve. There is no grouper on site, and no crabmeat on site. Operator states they are using swai. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in dining and kitchen areas. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed in kitchen and cook line there is a lot of food debris under the equipment. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in walk in cooler, storage and hallway no covers on the lights. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair. Observed back screen door, screen was torn in a couple of places and exposed. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Observed old rusted meat saw stored in food/dish area. Warning - From follow-up inspection 2024-10-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the kitchen area are soiled. Warning - From follow-up inspection 2024-10-24: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup found at 120F after 2 hours cooling. Operator reheated to 165F within 2 hours and will start cooling process again making sure that the food is cooled from 135F to 70F within 2 hours and from 70 F to 41F within 4 more hours for a total of cooling from 135F to 41F within total of 6 hours.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoops in dipperwell that was not running and water was slimy, when drained black sludge was on interior of well . Operator drained and cleaned and sanitized. Scoops were sent through dishwash. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (54F - Cold Holding) at cookline. In ice bath. Ice not to height of food. Operator added more ice. Observed cut lettuce (45F - Cold in cooler for two hours placed in walk-in to quickly cool to 41F within 2 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (119F - Hot Holding)on steam table not stirred with frequency to promoate even heating throughout product. Operator stirred and covered product. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handsink at waitstaff area Used as dumpsink as evidenced by ice cubes n basin.

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. Operator had employees sign and date form during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other Observed raw chicken and raw fish dipped on same batter ingredient's. Cross contamination of raw chicken and fish. Cook dumped batter ingredients before continuing to fish. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad prep cooler (); cut lettuce in water 3lbs (51F - Cold Holding); cut tomatoes 10lbs (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter held at room temperature on counter butter (78F - Cold Holding) 50ea Operator states butter has been on table for 3 hours. Must discard at 3pm. Observed salad prep cooler (); cut lettuce in water 3lbs (51F - Cold Holding); cut tomatoes 10lbs (51F - Cold Holding) see stop sale. Operator found cooler was against wall and could not circulate air properly moved cooler away from wall and unit began to cool. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided handout. Corrected On-Site

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. Inspector provided handout. Operator had employees sign. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair cover.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed new concrete floor in walk-in cooler unsealed concrete.

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 dishmachine not sanitizing. Tested at 0ppm. Operator called for service and discontinued use of machine until able to sanitize at 100 to 50 ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat washed and cut vegetables and bread in walk-in cooler. Operator removed eggs to a lower location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (52F - Cold Holding) food held on ice bath on cookline. Foods out of temperature for 3 hours . Must use or discard by 33m. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (119F - Hot Holding); cooked onions (109F - Hot Holding) foods held in pan on top of another pan on side of grill foods not at 135F or hotter. Cook says foods placed on grill at 1200am. Out of temp for 2.5 hours. Foods must be discarded if not used by 400pm. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by inspector via email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy old food on can opener blade. Operator removed to be cleaned. 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. Class has been scheduled. Corrective Action Taken

Basic - Accumulation of scale and/or debris inside warewashing machine.

Basic - Ceiling tile dislocated and not fitted leaving large gap at ceiling in dry storage area. Manager replaced tiles. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed dishwasher chewing gum while doing dishes, loading and unloading dishwasher.

Basic - Floor soiled/has accumulation of debris. Observed soil and old food buildup in walk-in cooler under shelving and along walls.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black growth on wall at dishwash area.

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. Found at 0ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3door prep top cooler at back prep across from dishwash area cut tomatoes (63F - Cold Holding); macaroni salad (61F - Cold Holding); cut lettuce (63F - Cold Holding); 3 bean salad (62F - Cold Holding); feta cheese (59F - Cold Holding); cole slaw (63F - Cold Holding) Some foods on cooler less than 1 hour. Put back into walk-in cooler to recook to 41F within 4 hours. See stop sale for 3 bean salad and cole slaw.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager arrived during inspection. Corrected On-Site

Basic - Accumulation of scale inside warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

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 at 25 ppm. Dishwasher will prime machine to get to 50ppm until maintenance can arrive. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lettuce and Greek salad on salad bar not nestled on ice but sitting above. Found at Greek Salad (54F - Cold Holding); cut lettuce (48F - Cold Holding). Manager discarded lettuce because she did not know what time it was placed out. Greek salad was on bar less than 1hour. Must be used or discarded by 7pm. Observed scallops held in ice bath (58F - Cold Holding)in less than 4 hours cook discarded voluntarily and placed new in cooler. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored on handsink at wait station area. PIC removed and sent through dishwash. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information for some employees. Observed no expiration date on some certifications.

Basic - Employee with no hair restraint while engaging in food preparation,Cooks with no hair restraint.

Basic - Food stored on floor. Box of French fries and bucket of cooked ribs stored on floor on freezer. Manager placed on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook removed to dishwash. Corrected On-Site

Basic - Reach-in cooler door handles. have accumulation of soil residues.

Basic - Stored food not covered. Observed large bulk container with no lid at front waitstaff counter. Observed multiple containers open at back prep area. Corrected by adding lids.Person in charge covered container with plastic wrap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over crab meat. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw fish. Operator switched the food items. Corrected On-Site Repeat Violation

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. Observed over 200ppm on test strips at prep area. Operator corrected to 100ppm by adding more water. Corrected On-Site

Intermediate - Food-contact surface soiled/stained with food debris. Observed cutting board at Make Table.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Person in Charge: Andreas Ameres.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed incorrect/missing dates on Foodhandler Training Certificates.

Basic - Accumulation of residue build up in the interior of the ice machine/bin. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at steam table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at wait station.

Basic - Ice scoop handle in contact with ice. Observed at wait station ice bin. Operator removed the handle from touching the food item. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cookline Reach in Cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels at wait station. Operator placed in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the food item. Corrected On-Site