2 CHEFS SOUPAREE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door of the restaurant and started to handle clean utensils and ice paddles for soups without washing hands first. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on prep area on shelf Chicken pot pie soup 114F hot holding, mashed potatoes 112F hot holding Per operator stored for approximately 2 hours. Operator moved to stovetop to be reheated to 165F ++ Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee sanitized dishes and placed on drying rack, discussed with operator who educated employee and employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in mini cooler at front counter cooked pasta (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour discussed with operator who moved product into walk in freezer to chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of raid flying insect killer stored on metal wire shelf directly above clean and sanitized dishes, discussed with operator who corrected Storage of products. Corrected On-Site Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At front counter sandwich flip top cooler interior has accumulation of soil residues, discussed with operator to clean and sanitize interior.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavily rusted and pitted, discussed with operator to repair or replace.

Basic - Wall soiled with accumulated grease, food debris, and/or dust At front counter wall soiled accumulation of soil residues where office window is located, discussed with operator to clean and sanitize.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scrapped food from pot and ate food using hands. Without washing hands employee handled clean and sanitized dishes. Discussed with operator who had employee wash hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling cleaned and sanitized dishes.discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored on top of bag of pork loin. Discussed storage with operator who corrected. 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 front counter sandwich prep table cut lettuce (67F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for unknown amount of time. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter sandwich prep table cut lettuce (67F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for unknown amount of time. See stop sale 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. At front counter steam table tomato (120F - Hot Holding) per operator product prepared on stove this morning approximately 2 hours ago and held in steam table until served. Operator reheated product to 174F Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At front counter container of stainless steel cleaner store next to clean and sanitized dishes operator corrected storage. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear of restaurant mop sink vacuum breaker broken off discussed with operator to repair and replace. Warning

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. Provided poster to operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked pasta (52F - Cooling) at 1:15 since 9:30 to 51F at 2:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from plastic containers and moved pasta to walk in to rapidly cool. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time is a public health control used for butter at front counter properly time marked. Operator has no written procedures for time is a public health control provided form to operator to print and fill out. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating left over food from pots in kitchen by prep table and three compartment sink and handling cleaned and sanitized utensils. Discussed with operator who talked to employee. Corrected On-Site Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.... -10 ppm.. operator corrected it at 100 ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup , potato soup in reach in cooler at front line , operator not determined when food was prep.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...heavy cream 45°, milk 45° , pasta 50° in reach in cooler at front line being held less than 4 hours . Operator move food to walk in freezer to cooling food fast . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding. chicken stock 87° by the steam table at rare front counter being held less than 4 hours, operator time marked . Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup , potato soup in reach in cooler at front line , operator not determined when food was prep. Stop sale issue . Operator discarded food. Corrected On-Site

Basic - Stored food not covered... multiple soup , multiple sauce not covered at walk in cooler , employee covered food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup in ice machine. Operator cleaned and sanitized. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on sandwich station cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Stored food not covered. Observed soups already cooled, uncovered. Operator provided covers for all. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above open case of vegetables Operator place on lower shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door. Operator has the new door sweep and will be installing later today.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ppm. Operator corrected to 75PPM. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken defrosting in standing water. Operator removed the water and placed in the refrigerator. Corrected On-Site