PLANT BASED MAFIA

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Sweet heat tomato sauce made 8/10

High Priority - Toxic substance/chemical improperly stored. Observed All purpose cleaner over sugar packets at front counter area. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has an accumulation of black mold like substance by small flip top cooler in kitchen. Can opener blade soiled with food debris.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine Sanitizer spray bottle not labeled at cook line area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice bin at cook line area.

Basic - Food stored on floor. At walk in freezer - box of tater tot's stored on floor- operstor moved off floor. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly... chlorine 00 ppm . Manager set up 3 compartment sink . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... commercially packaged tofu 46° in tall glass door reach in cooler at kitchen, per manager food being held less than 4 hours . Employee moved to walk in cooler . Corrective Action Taken Repeat Violation

Intermediate - No chemical CHLORINE test kit provided when using sanitizer at warewashing machine or wiping cloths....

Basic - Stored food not covered... multiple ice cream in reach in freezer . Manager covered Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato soup 47° in walk in cooler . Per chef soup was cooked yesterday. Stop sale issue . Advise to discarded food.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint

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....tomato soup 47° in walk in cooler . Per chef soup was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...impossible burger 52°, cheese 48° in reach in drawer below grille in kitchen being held less than four hours. Employee moved to another acceptable cooler . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored...blue liquid spray bottle stored with sauce, pasta at dry storage shelf at kitchen. Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....speed rack front of hand washing sink. Employee moved . Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...stored bucket in handwashing sink at kitchen, employee moved Corrected On-Site

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

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 - Spray bottle containing toxic substance not labeled...glass cleaner, employee labeled Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public...milk in tall glass door reach in cooler.

Basic - Working containers of food removed from original container not identified by common name...flour , employee labeled Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Triple sink set up at 400ppm. Observed employee conducting ware washing without extra sanitize step in triple sink. Discussed with operator. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil on bread (84°F - Cold Holding) being held at room temperature. Operator states item has been out for 2.5 hours. Operator placed back in reach in cooler. Discussed tphc with operator. Provided written procedure Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Empty sanitizer bucket stored in sink on cook line. Operator removed Corrected On-Site

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

Basic - Food stored on floor. Items stored on floor in walk in cooler. Operator placed on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 82°F on cook line. Operator removed and discarded water. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts Dishwasher (Chlorine <50ppm). Operator contacted technician. Operator changed chemical bucket tested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen- garlic in oil (78F) sitting out at room temperature under 4 hours - moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in kitchen hand sink - operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Pasta label dated 04/20 - operator stated pasta prepared today - old label removed. Corrected On-Site Repeat Violation

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. Larger make table - cooked peppers and onions (47 - Cold Holding); cooked tofu sausage (48 - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Larger make table - cooked peppers and onions (47 - Cold Holding); cooked tofu sausage (48 - Cold Holding) not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

Basic - Old labels stuck to food containers after cleaning. Pasta dated 12/31 - operator states pasta was prepared prior day - operator removed old label. 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. walk in cooler - tofu cutlets (46°F - Cold Holding); tomato sauce (45°F - Cold Holding) operator states not portioned or prepared today and held over night in the walk in cooler - See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - tofu cutlets (46°F - Cold Holding); tomato sauce (45°F - Cold Holding) operator states not portioned or prepared today and held over night in the walk in cooler - 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. COOLING - chopped tomatoes (58°F - Cooling) 1145 cooling since 10:30 recheck 45 mins 58°F. Operator moved to walk in freezer for quick chill. Recheck 42°F. Corrected On-Site