FLAMINGO DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs, then handled clean plate,touched ready to eat food without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line, employee dried hands on wiping cloth then used wiping cloth to handle clean plate. Advised operator of proper handwashing. Warning

High Priority - Nonfood-grade bags used in direct contact with food. At cook line, corned beef stored in "Thank you" bags. Advised operator to remove items from bags. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over flour tortillas. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw pork stored over cooked rice. Operator stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. At cook line flip top cooler, cooked potatoes (56F - Cold Holding); hash browns (64F - Cold Holding); raw hamburgers (44F - Cold Holding); raw liver (45F - Cold Holding); sliced cheese (62F - Cold Holding) flip top cooler ; Coleslaw (51F - Cold Holding); egg salad (51F - Cold Holding); waffle batter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); chicken salad (47F - Cold Holding); egg salad (53F - Cold Holding); diced ham (47F - Cold Holding); cooked spinach (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Operator placed items on ice for quick chill. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo line, ice bin not inverted. Operator stored properly. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish area, pots pans, bowls not stored properly, with water inside. Advised operator of proper storage. Operator stored properly. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. At walk in freezer, food not stored 6 inches off the floor. Advised operator of proper storage. Warning

Basic - Food stored on floor. At walk in cooler, cooked soup, cleaned, cut onions stored on floor. Advised operator of proper storage. At cook line, near reach in freezer, oil stored on floor. Advised operator of proper food storage. Warning

Basic - Soiled dry wiping cloth in use. At cook line, cook using dry soiled wiping cloth to wipe plates. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At expo line, sanitizing bucket chlorine, 0 ppm. Advised operator of proper chlorine ppm. Operator changed bucket to chlorine 100ppm Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over French fries at reach in freezer by steam well. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: coleslaw (50F - Cold Holding) yogurt sauce (tzatziki) (58F - Cold Holding); cooked rice (60F - Cold Holding) - Per operator, products not prepared or portioned today. Per operator, products out of temperature for 2 hours. Operator placed on ice bath to quick chill. Prep counter at cook line: corned beef hash (67F - Cold Holding); buttermilk pancake batter (69F - Cold Holding); pooled shell eggs (48F - Cold Holding) ; butter pats (75F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Walk in: sliced ham (45F - Cold Holding); marinara (47F - Cold Holding); whole turkey (46F - Cold Holding); sliced roast beef (48F - Cold Holding); sliced turkey (51F - Cold Holding) at 10:00 since 9:00; quiche (49F - Cold Holding); cooked rice (48F - Cold Holding); chicken (47F - Cold Holding); link sausage (47F - Cold Holding) - Per operator, all products not prepared or portioned today. Per operator, delivery was made to restaurant at 9am and cooler door left open for 30 minutes. Products out of temperature for approximately 1 hour. Operator placed all products on ice bath to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) Observed cooked onions in metal pan, on top of egg crate material, on flat top. Per operator, product out of temperature for two hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at cook line: sliced tomatoes (63F - Cooling) at 9:30 since 8:00 - 57F at 11:00 At this rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. At dry storage closet - dented can of corn beef hash- see Stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer at end of cookline- raw pork sausage and raw shrimp not commercially packaged over- French fries- operator removed to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top on cookline-cooked onions 98-130F- hot holding- operator states food out of temperature for 1 hour - operator placed to be reheated to 165F. At steam table at end of cookline- Gravy 110-130F - hot holding, Grits 102-131F- hot holding- operator states food out of temperature for 2 hours- operator placed to be reheated to 165F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by cookline - with Ice Inside- operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine Chemical test kit- provided operator test strips. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets at drying rack not inverted- operator inverted. Corrected On-Site

Basic - Food stored on floor. Containers of oil on floor by reach in freezer- operator moved off floor. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler-sausage 82-84F, at 10:30 ( cooling since 8:00)- food covered in plastic wrap- food did not cool to 70F within 2 hours- see stop sale.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soil cloth towel then proceeded to handle clean utensils at cookline- educated operator- employee washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Roast beef at cookline stored in non food grade Plastic to-go bag- operator removed bag. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area counter next to cookline- Eggs 72-74F- cold holding - operator states eggs out for 30 minutes- food not prepared or portioned today- operator placed coolin walk in cooler to quick chill to reach 41F.Corrective Action Taken Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cook line- Gravy 115-120F hot holding, Grits- 112-121F- hot holding- products out of temperature for 3 hrs- operator placed products in pot to reheat toreach 165F.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler at cookline- chopped lettuce 51-52F at 10:00 to 51-52F at 11:20( cooling since 8:30), tomatoes- 58-62F at 10:00to 56-62F at 11:20( cooling since 8:30)- food left above cooler above rim levels of containers- at current rate of cooling products will not reach 41F within the hour remaining in cooling process- placed in walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cook line- Gravy 115-120F hot holding, Grits- 112-121F- hot holding- products out of temperature for 3 hrs- operator placed products in pot to reheat to reach 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Can of raid stored over metal pans at prep table by three compartment sink- operator removed .

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dish cleaning supplies in both handwash sinks at cookline- operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots and buckets by three compartment sink shelf- not inverted - operator inverted. Corrected On-Site

Basic - Food stored on floor. Container of oil stored on floor by cookline- operator removed off floor. Corrected On-Site