MEAN DEANS LOCAL KITCHEN

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed watch and band on wrist. Employee removed and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.em here we go put on beard guard and washed hands. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.observed food pans wet nesting.Person in charge separated. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed in back kitchen area dented can of artichoke hearts. Person in charge removed can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line by fryer butter milk batter (61F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed in a bigger container with ice.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Ceiling/ceiling tile shows damage over ice machine by fountain beverage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employees. Repeat Violation

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. Educated Person in charge . Person in charge removed from packaging. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation in main kitchen area. Employee put on. Hair restraint and washed hands. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Ceiling/ceiling tile shows damage over ice machine by fountain beverage.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation - From follow-up inspection 2025-01-30: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line egg mixture (68F - Cold Holding). Person in charge stated it had been out for approximately 2 hours and placed back in the reach in cooler. Corrective Action Taken

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. Emailed person in charge a copy. Person in charge printed and had employees read and sign that are currently working. Corrective Action Taken

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

Basic - Ceiling/ceiling tile shows damage over ice machine by fountain beverage.

Basic - Outer openings not protected with self-closing door on east side of building.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

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 in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Walk in cooler, raw Seafood over cooked Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw Seafood. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen Walk in cooler Raw Ground Beef over raw Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

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. Observed in Reach in cooler on cooks line raw fish thawed and not removed from reduce oxygen package. Educated Person in charge on 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. Person in charge removed from packaging. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation in the salad make station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line in main kitchen area Raw Beef steak of cooked Ground Beef. Educated Person in charge on cold food storage. Person in charge removed Raw Beef steak. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg and flour mixture for dipping fish at 56°F. Person in charge stated it had been there on ice for approximately 4 hours. Educated Person in charge on TCS cold holding. Person in charge voluntarily discarded batter. Corrected On-Site

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. Educated Person in charge on cleanup procedures and emailed Person in charge.

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. Educated Person in charge on employee health agreement and emailed Person in charge a copy.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryer and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler in back area of kitchen lasagna and rice not date marked. Person in charge stated it was prepared on 1/9/23 and date marked accordingly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under fryers and food rack by 2 door Reach in cooler. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over grill and fryer soiled with grease. Observed stained cutting boards throughout kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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. Chef name Stanton expired food handlers training.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under fryers and food rack by 2 door Reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stained cutting boards throughout kitchen area. Observed hood vents over grill and fryer soiled with grease.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook went to put on gloves and no hand washing. Stopped employee and explained proper protocol for Handwashing and glove use. Cook washed hands and put on clean gloves. Corrected On-Site

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 cook grabbed with bare hands toasted hamburger buns for a sandwich. Stopped employee and explained proper protocol for handling readying to eat food. Manager discarded bun. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook doing food preparation and was warring a watch and bracelet. Cooked removed watch and bracelet. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean glassed at fountain beverage station.

Basic - Open dumpster lid. Manager closed lid.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2021-07-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket on reach-in cooler behind bar and 3 door reach-in cooler on cook line in disrepair. Warning - From follow-up inspection 2021-07-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach-in cooler at bar. Warning - From follow-up inspection 2021-07-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2021-07-29: Time Extended

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 DM with sanitizer level at 0 ppm chlorine. Operator set up 3 compartment sink at 200 ppm quaternary.

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. Observed butter milk not date marked, located in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance around soda nozzles, located in wait station. Operator cleaned soda nozzles. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of DM, located across from 3 compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler, located on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler, located on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler., located by back door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation