LINDBURGERS WELLINGTON, INC.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At steam table: raw chicken (158F - Cooking) As per chef, removed from grill approximately 1 min to store for service. Cooked chicken did not reach a minimum internal temperature of 165F. Chef placed on grilled chicken to cook to 165+F. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw ground beef then began to handle clean reach in cooler door; no hand wash. Advised manager to clean and sanitize reach in cooler door; employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked mushrooms (126F - Hot Holding) As per operator, stored approximately 30mins. Operator placed to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

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.

High Priority - Employee touched soiled towels and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Overstocked cheese 46F cold holding Per operator products not prepared or portioned today. Product stored for approximately 1 hour. Operator removed overstocked. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Cooked chicken 109F hot holding . Per operator stored for approximately 1 hour. Operator moved to reheat to 165F++ Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep overstocked container with Roast beef at 4:08pm(52F cooling) since 1 hour, at 4:32pm (same temperature). At this current cooling rate product will not cool to 41F within 4 hours Operator removed overstocked Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser . Operator labeled Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of chili.

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. Dishwasher at bar area (Chlorine 0ppm). Dishwasher at bar area (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled dirty dishes then handled clean dishes; no glove change; no hand wash. Advised operator that dish washer should wash hands.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (52F at 1:08pm; 51F at 1:38pm- Cooling) As per manager, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Operator removed over-stacked portion. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Manager labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door mini cooler: sliced tomatoes (46F - Cold Holding); pico de gallo (47F - Cold Holding); coleslaw (46F - Cold Holding) At flip top cooler near soup steam table: mashed potatoes (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-10-17: At flip top cooler near soup steam table: mashed potatoes (43-45F - Cold Holding); Macaroni and cheese (49F - Cold Holding) Not prepped or portioned today. As per operator, they had deliveries prior and reach in cooler door was open for a while whist stocking. Operator moved items to quick chill. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-10-24: Glass door mini cooler: pico de gallo (47F - Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Operator moved to quick chill. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Contains dust over cook line Vent walk in coller Warning - From follow-up inspection 2024-05-28: Same. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Ice cream in freezer chest Warning - From follow-up inspection 2024-05-28: Same. Operator covered. Time Extended Corrected On-Site

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

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

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. Spray bottle containing sanitizer at bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles unclean in kitchen

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.at0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cheese sauce 116°F hot Holding on expo side. Per operator product stored for approximately 1 hour. Operator moved to flat top grill for reheating 168°F reheating Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 11/13/2022 Julio Flores Expired

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer. Operator cleaned and sanitized 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 - A container with pickles stored on floor inside walk-in cooler. Operator stored properly Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On kitchen area Advised operator to clean Corrective Action Taken

Basic - Floor soiled/has accumulation of debris inside walk-in cooler. Advised operator to clean it Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On expo side above steam table, coolers. Advised operator to clean Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled and dropped raw chicken on fryer followed by touching reach in freezer door and grabbing frozen onions rings on fry station. Educated employee on proper hand washing procedures. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on fry batter station a container with buttermilk (51F - Cold Holding) Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved product to reach in freezer Corrective Action Taken

Basic - Ceiling tile missing.above dishwasher area clean side

Basic - Fly sticky tape hanging over food/( bread rack on back area)food-contact equipment. Clean area dishwasher area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.on cook line. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container on cook-line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container inside steam table with cooked onions (98 - Hot Holding). And a container stored right next to flat top grill with cooked chicken (112 - Hot Holding)on cook line. Per operator products stored for approximately two hours. Operator transferred products to flat top grill for reheating Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar both ice wells. Operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser) on dish area not labeled. Operator labeled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.at men's restroom at 78°F

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

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cook line. Operator discarded Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair Inside walk-in cooler by door.. Repeat Violation

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. At 0 ppm. Operator corrected to 100 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with raw chicken tenders ( 48°F cold holding). Stored on top reach in cooler rail on breading station. Top rail is surrounded by plastic wrap underneath containers. Per operator product stored for approximately two hours. Operator removed plastic wrap underneath and iced down product. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table on expo side, cooked beans (100°F - Hot Holding); clam chowder (100°F - Hot Holding); chili (100°F - Hot Holding). Per operator products stored for approximately 2.5 hours. Operator removed and transferred to stovetop for reheating. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened bottle of water stored right above flip top cooler on cook line. Operator removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed inside walk-in cooler.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Right inside walk-in cooler.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over expo side on cook line right above reach in cooler. Operator removed. Corrected On-Site