TIMBER PINES COMMUNITY ASSOC

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. 0 ppm, no sanitizer connected to machine, operator put chlorine jug on, still not sanitizing. Repair company has been called. Corrective Action Taken Warning

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. Cook touched sandwich with bare hands to cut, put on plate with bare hand. Discussed with staff and manager on duty Warning

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. Milk bath for breading shrimp, removed from refrigeration approximately 30 minutes, is removed from refrigeration at 11 am and discarded 2 hours later, after lunch. operator will write time on pan Warning

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 sanitizing dishmachine at 0ppm in the bar area. Operator contacted service company. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chili (101F - Hot Holding); French Onion Soup (119F - Hot Holding) in hot holding cabinet in prep area of kitchen near ovens across from the walk-in freezer. Operator stated the items had been in cabinet for less than 4 hours. Operator removed and reheated to 165F. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink to the right of the dishmachine in the bar area used as a dump sink with a strainer filled with ice stored in sink. Employee moved. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at two handwashing sinks in the bar. Employee placed soap at handwash sinks. Corrected On-Site Warning

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 sanitizing dishmachine at 10 ppm. Operator contacted service company to come out and service the dishmachine and set up three compartment sink with a quaternary solution at 200 ppm. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta Cheese (50F - Cold Holding); Chicken (52F - Cold Holding); Hard Boiled Eggs without Shell (45F - Cold Holding)in sandwich station reach-in cooler. Operator had employees move items into the walk-in freezer for rapid cooling. Operator contacted company for service. Corrective Action Taken Warning

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 on can rack in dry storage area and an employee bag stored in warewashing area on rack holding cleaned dishes. Employees moved. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. In beer cooler. Moved to office Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Mandarin oranges, 3 6 lb cans, dented on seam Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in prep room. 1 small fly in bar Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cottage cheese (53F - Cold Holding); coleslaw (53F - Cold Holding); sour cream (49F - Cold Holding); cut melon (51F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler at sandwich station Pork (44F - Cold Holding), moved to walk in cooler AuJus (44F - Cold Holding); sherry mushroom sauce (45F - Cold Holding)moved to freezer In single door cooler wait station - cottage cheese (53F - Cold Holding); coleslaw (53F - Cold Holding); sour cream (49F - Cold Holding); cut melon (51F - Cold Holding) Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, grease Fry baskets Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. some unapproved provider Warning

Basic - Food stored on floor. multiple boxes on floor in freezer Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook Line Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm , corrected to 200 ppm Corrected On-Site Warning