REUBEN'S

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw ground beef to working with cooked potatoes without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee after using cutting board to prep raw beef, failed to sanitize cutting board before cutting cooked potatoes. Reviewed proper cleaning procedures. Employee washed rinsed and sanitized correctly. See Stop Sale Corrected On-Site

High Priority - Ready-to-eat food contaminated by employee. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee after using cutting board to prep raw beef, failed to sanitize cutting board before cutting cooked potatoes. Reviewed proper cleaning procedures. Employee washed rinsed and sanitized correctly. See Stop Sale

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the back of the kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shelled eggs stored over cooked pasta. Advised operator of proper storage, operator stored properly. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall reach in cooler: milk (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator moved to walk in cooler to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to table mixer in kitchen. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain backed up at curbed mop sink on back dock.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracking raw shell eggs then touched plate to plate food. Educated operator on proper hand washing procedures. Operator washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with lettuce at reach in cooler at cook line. Operator removed paper towel and used deli paper. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders and raw shaved beef over bagels at reach in freezer. All products opened from commercial packaging. Educated operator on proper storage procedures.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle not labeled at chemical shelf. Advised operator to label all chemicals.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large catering platters in dry storage area stored upright.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Spatulas and ladles stored in container with food debris.

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. Observed breakfast potatoes at flat top grill no time mark. Per operator, out of temperature since 8am. Operator placed time stamp. Corrected On-Site

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 Sausage gravy at walk in cooler no date marking. Per operator, opened 11/5 at approximately 6am. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Container of ibuprofen over ziplockbsgs and rolling pin- at dry storage- operator removed.

High Priority - Non-food grade paper/paper towel used as liner for food container. In walk in cooler- Paper towels over chopped lettuce- operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Bagels in non food grade plastic to-go- shopping bags- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline by microwave- French fries 54-60F- cold holding- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. At flip top cooler by cookline- sliced cheese 54F- cold holding- operator states food out of temperature for 1 hour- food above fill line- operator placed in reach in freezer to quick chill.Corrected On-Site Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink by front counter- operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Chicken and bagels on floor in walk in cooler- operator moved off floor. Corrected On-Site

Basic - Stored food not covered. At reach in cooler by cookline- Potatoes uncovered- operator covered. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In late make table, cheese (54°F - Cold Holding). Cheese was overfilled, operator moved excess cheese to walk in cooler. Corrected On-Site

Basic - Potatoes on floor of walk in cooler. Operator moved to shelf. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Detected >200ppm. Operator made new at 100ppm. Corrected On-Site