STEPH'S SOUTHERN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at room temp on counter 70, employee stated that the butter was not out very long. Employee placed butter packs in the freezer. Corrective Action Taken

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. Two employee certificates

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black eyed peas, cooked rice, gravy all prepared over the weekend

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table to in front of three compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen through screen door from outside and without washing hands employees handling clean and sanitized dishes, container of ore made foods. Discussed with operator employees washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off spatula and did not sanitize before using to stir food products. Discussed it operator employee.

High Priority - Toxic substance/chemical improperly stored. At front counter serving area bottle of hand sanitizer stored with clean and sanitized dishes, discussed with operator who removed hand sanitizer. Corrected On-Site

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. Sent clean up poster to operator via email.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - milk dredge (50F - Cold Holding), held less than 4 hours, added ice to ice bath Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle in dining room, labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with an accumulation of food debris. Operator had employee clean and sanitize. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Oven in kitchen Warning - From follow-up inspection 2023-10-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some employees Warning - From follow-up inspection 2023-10-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of vertical cooler in storage room Warning - From follow-up inspection 2023-10-04: Time Extended

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 the dishwas not washing her hands while going from dirty dishes to clean dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Pork 61f and chicken 61f. Manager iced down all meats in the cooler. By the fryer. In 23 minutes iced proteins were 47 f.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed a prep cook chewing gum while prepping food .

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed the dishwasher stacking wet dishes together.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice buildup in a freezer by the fryermkk Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed the employee working the front not wash her hands after clearing plates at a table. She got a customer a drink.

Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed is expired on 2-1-2-22.

Basic - Floor soiled/has accumulation of debris. Observed the floor behind the kitchen equipment with debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the freezer in the kitchen with ice build up.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed tea spoons stored in a cup with the spoon end up to grab rather than the handle end.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a Dunkin drink and a personal beverage insulated container on the preparation table by the mixer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened buildup on the base of the can opener