E & B RESTAURANT

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....butter 51F in black home type reach in cooler . Cooked vegetables 58F in reach in cooler . Food not prepped or portioned today , food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 51F in black home type reach in cooler . Cooked vegetables 58F in reach in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue. Employee discarded food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked vegetables 81F top of stove being held less than two hours. Operator reheating food. 165F Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.... operator working her shelf without food handler training .

High Priority - Nonfood-grade containers used for food storage - direct contact with food....Hot holding rice covered with thank you bag . Operator removed Corrected On-Site

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...cooked chicken 44F, cooked pork 45F in tall 2 door reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked chicken 44F, cooked pork 45F in tall 2 door reach in cooler . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue. Employee discarded food . Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...Quaternary ammonium.

Basic - No handwashing sign provided at a hand sink used by food employees all handwashing sink at the establishment.