THE BUTCHER BLOCK KITCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Some on plastic shield.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No handwashing sign provided at a hand sink used by food employees. -In side ice cream room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork fritters over French fries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 67f. Less than 4 hours. Advised to rapid chill.

Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic shield.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator in ice cream room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler by toaster.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine.

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries in reach in freezer.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad dated 4-7.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad dated 04-07.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 75f. Less than 4 hours. Advised to rapid chill. Employee placed in refrigerator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Fly spray over paper plates. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on prep cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Repeat Violation

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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added smoker at back patio. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep table in ice cream room. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 40, currently has 74 seats.

Basic - No handwashing sign provided at a hand sink used by food employees. -In ice cream room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ketchup.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator overnight diced tomatoes (48F - Cold Holding); shredded cheddar (51F - Cold Holding) chicken salad (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight chicken salad (50F - Cold Holding) diced tomatoes (48F - Cold Holding);

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table. Slicer soiled Interior oven Interior microwave Interior fryer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. White powder substance not labeled end of cook line.

Intermediate - Spray bottle containing toxic substance not labeled Hanging on hand wash sink in prep area Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Clean utensils or equipment stored in dirty container in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Storage containers holding food cracked.

Basic - Food stored on floor. Bag and box food on floor in ice cream area

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer Hood

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. At front wait station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Food-contact surface not smooth and easily cleanable. Tape on plastic containers in dish area.