ALICE'S RESTAURANT

High Priority - In-use wisp stored in unclean water at or above 135 degrees Fahrenheit in steam table at cook line reach Operator removed Corrected On-Site Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor of walk in cooler

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle inside container of corn beef hash at cook line reach in cooler Chef removed Corrected On-Site

Basic - Plastic cup no handle used to dispense sugars

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw shell eggs, then proceed to wash and rinse hands for less than 10 seconds then continue to handle clean food equipment at cook line. Operator reviewed proper hand washing and employee washed hands Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on prep table next to container of egg wash and crate of raw shell eggs. Operator removed Corrected On-Site

Basic - Observed Clean ice bucket with water specks inside on top of ice bin not stored inverted or in a protected manner. Operator stored items properly Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat milks and drinks in walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. 2 cans tomato juice dented with raised painted edges observational dry storage area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then touched plate and fully cooked bacon with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. 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 cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small black beverage cooler: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Tall White reach in cooler: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in freezer to quick chill.

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. No Time mark raw shell eggs, sausage links at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. Corrective Action Taken

Basic - Food stored on floor. Observed Cooked potatoes in pot stored on floor at walk in cooler. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed Raw fish stored in same pan as hot dogs, raw ground beef stored in same pan as cooked roast beef. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer cook line: Observed Raw steak over cooked bacon not in commercial packaging , raw shrimp over French fries not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (46F - Cold Holding) Observed at patio reach in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator returned to walk in cooler. Corrective Action Taken

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 No time stamp for pancake batter (buttermilk). Per operator, out of temperature for 15 minutes. Operator placed time stamp for remaining 3.75 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 121F (hot holding) Observed at steam table. Per operator, out of temperature for approximately 1 hour. Operator, returned to microwave to bring up to 165+F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Glass cleaner over cleans pans at dry storage area. Operator stored properly. Corrected On-Site