CHRISTOPHERS KITCHEN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling cleaning supplies then proceeded to put on gloves and prepare food without washing their hands- educated operator- employee washed their hands. Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area - employee handled dirty dishes then proceeded to wash their hands for 5 seconds then handle clean dishes - educated operator- employee washed hands properly. 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 market area grab and go cooler- Cauliflower pizza 47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At market area grab and go cooler- Cauliflower pizza 47F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- Cut melon 45F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in freezer to quick chill. At tall three door reach in cooler - cooked pasta 45F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- food left out on counter as per operator- operator placed in freezer to quick chill. 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. At market grab and go cooler - Caesar salad 56F at 10:40 to 56F at 11:00 ( cooling since 10:00AM)- at current rate of cooling food will not reach to 41F within re sing time - operator moved to reach in freezer to quick chill. Warning

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. At employee bathroom- single service gloves stored in bathroom- operator removed. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage/ prep area- two dented cans of tomato strips- see stop sale Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back hallway near prep area- approximately 5 small flying insects on walls. At front counter prep line- approximately 2 small flying insects landing on shelf with clean dishes above prep area and steam table. At back prep area- approximately-3 small flying insects landing on shelves with clean utensils and dry food storage above prep tables At market area - approximately 2 small flying insect by Single service items. At bar area - approximately 2 small flying insect landing on wall and bar counter. At dining room - approximately 4 small flying insects on decorative plant in dining room. Repeat Violation Admin Complaint

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/ Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use egg plant with stickers still attached - educated operator - employee removed and washed properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Stop Sale issued on time/temperature control for safety food due to temperature abuse..... spinach dip 46°, potato salad 46° , quinoa salad 48°, mixed salad 48° in display market cooler , food being held more than 4 hours . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pico de gallo 54°, cut tomatoes 53°, arigola 57°, crab cake 58° in reach in drawer next to hot holding at kitchen, per manager food being held less than four hours . Employee discarded food...spinach dip 46°, potato salad 46°, quinoa salad 48°, mixed salad 48° in display market cooler , food being held more than 4 hours . Stop sale issue . Employee discarded food . Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned . Corrected On-Site Warning

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. Warning

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

Basic - Bathroom located inside establishment left opened not completely enclosed with tight-fitting, self-closing doors. Employee closed . Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees at prep station Warning

Basic - Working containers of food removed from original container not identified by common name....nuts , salt in cook line , salt flour in dry storage area. . Employee labeled. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 door cooler - curry soup (59 - Cold Holding) operator states held overnight in a 5 gallons container and removed from cooler. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. CK Go - breakfast burritos (cooked potatoes (62°F) sitting on counter just received from outside company. Outside company states product left at 33°F at 8:30am.

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 41 degrees Fahrenheit within 6 hours. 3 door cooler - curry soup (59 - Cold Holding) operator states held overnight in a 5 gallons container and removed from cooler. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in - salsa (53 - Cold Holding) held overnight in lowboy cooler at front counter moved to 3 door reach in cooler in the morning - not portioned or prepared see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in - salsa (53 - Cold Holding) held overnight in lowboy cooler at front counter moved to 3 door reach in cooler in the morning - not portioned or prepared see stop sale.

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. CK Go - breakfast burritos (cooked potatoes (62°F) 9:30am cooling since 8:30am recheck 57°F - operator opened and covered containers to facilitate the cooling process. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At dish area - operator removed empty boxes. Corrected On-Site

Intermediate - No hot running water at three-compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site

Basic - Equipment in poor repair. Hot line make table drawer falling off and supported by an insert pan.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-09-20: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2021-09-20: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-09-20: Time Extended

High Priority - Diswasher handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed proper hand washing procedures Corrective Action Taken Warning

Intermediate - Food-contact surface soiled.employee picked up sanitizer bucket from the floor and set on in use cutting board. Employee cleaned and sanitized cutting board. Corrected On-Site Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. For bottled juices made out of fresh vegetables and fruits. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ Warning

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. Warning

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepackaged Juices and salads in Market place area. Warning