CHRISTO'S RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then touched clean plate without changing gloves or washing hands Warning

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. Server touched face then touched clean cup of water and served to customer without washing hands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (45F - Cold Holding); milk (44F - Cold Holding); yogurt (44F - Cold Holding); coleslaw (44F - Cold Holding) in server cooler, all items moved to walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs sitting on cook line cook was able to determine what time they were put out on line Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap, paper towels or hand wash sign at hand sink on cook line No hand wash sign at hand sink in server area Paper towels, soap and hand wash sign restocked at both hand sinks Corrected On-Site Warning

Intermediate - Nonfood-grade basting brush used in food. Paint brush used to put butter on toast in server area, brushed changed out to a food grade basting brush Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for all food items in walk in cooler, spinach pie made yesterday morning, cooked potatoes made 11/4, salsa made 11/4, tuna salad made 11/3 Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Exterior of equipment soiled Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line Repeat Violation Warning

Basic - Reuse of single-service or single-use articles. Egg carts reused for storing cooked sausage on Sour cream containers used for sausage gravy, diced tomatoes, sausage Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee changed task and did not wash hands discussed with operator Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham steaks (45F - Cold Holding); Red peppers (44F - Cold Holding); Beef burgers (45F - Cold Holding); Cheddar (45F - Cold Holding) operator moved all items to walk in freezer. And replaced with items from walk in cooler and iced down until the units can be repaired. Reach in coolers at end of hot line stand up cooler and make station. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm Operator changed them out Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Boards, microwave oven Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dead roaches on premises. 1 dead roach in unused toaster oven in back of kitchen, operator removed and discarded entire toaster. Warning

Basic - Equipment in poor repair. Shelving in kitchen rusting. Warning

Basic - Floor soiled/has accumulation of debris. Throughout kitchen, floors along walls under equipment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and under equipment in kitchen heavily soiled. Grease build up and food debris. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Ham at room temperature Warning

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

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on wheel of coffee station table at wait station Approximately 5 live roaches on wheels of vertical freezer on end of cook line 1 live roach on underside of prep table with waffle iron 2 live roaches on wheel of vertical cooler on end of cook line Approximately 20 live roaches in oven by door Approximately 17 roaches on wheels of non working 2 door cooler on cook line 1 live roach on hinge of non working cooler on cook line 3 live roaches on wheel of lift top cooler on cook line Warning - From follow-up inspection 2022-10-14: 1 live roach in stove, operator eliminated and cleaned the area. 1 dead roach under shelf in kitchen 1 dead roach under stove 2 dead roaches under Togo boxes in back of kitchen 1 behind electrical device on floor in back of kitchen 1 dead roach in stove in kitchen operator removed and sanitized areasTime Extended 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 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on 3 door cooler on cook line Warning - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall under 3 compartment sink Floors soiled under equipment Ceiling tiles and vents soiled Warning - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior, on door Shelves under flat top soiled Warning - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door on cook line Warning - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On multiple tables on cook line Warning - From follow-up inspection 2022-10-14: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Approximately 25 live roaches on wheel of coffee station table at wait station Approximately 5 live roaches on wheels of vertical freezer on end of cook line 1 live roach on underside of prep table with waffle iron 2 live roaches on wheel of vertical cooler on end of cook line Approximately 20 live roaches in oven by door Approximately 17 roaches on wheels of non working 2 door cooler on cook line 1 live roach on hinge of non working cooler on cook line 3 live roaches on wheel of lift top cooler on cook line Warning

High Priority - Stop Sale issued due to adulteration of food product. Personal canned beverage in drink ice in ice machine. 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 - Employee beverage container in ice machine/ice bin. Canned beverage in ice machine. See stop sale operator removed, discarded Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses Warning

Basic - Equipment in poor repair. Gasket torn on 3 door cooler on cook line Warning

Basic - Hole in or other damage to wall. Hole in wall under 3 compartment sink Floors soiled under equipment Ceiling tiles and vents soiled Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between lift top cooler and vertical cooler, removed, discussed with staff Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior, on door Shelves under flat top soiled Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door on cook line Warning

Basic - Ripped/worn tin foil used as shelf cover. On multiple tables on cook line Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched clean plate without changing gloves or washing hands Corrective Action Taken Repeat Violation Warning

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. Dishwasher putting dirty dishes in dish machine then handling clean dishes from dish machine Servers putting dirty dishes in dish area then taking clean plates of food to customers discussed proper hand washing procedure with manager Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched neck then touched clean plates of food to take to table, discussed proper hand washing procedure with manager Corrective Action Taken Warning

High Priority - Employee washed hands with cold water. Employee washed hands in hand sink on cook line with no hot water, hot water faucet broken, water temperature 79F, discussed proper hand washing procedure with manager Corrective Action Taken 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. No proof for some and some expired Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cook line has no hot water, hot water faucet broken Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in reach in cooler on cook line, employee removed bottle of water Corrected On-Site Repeat Violation Warning

Basic - Plumbing system in disrepair. Hot water faucet at hand sink not functioning Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg open then touched clean plates, manager explained to employee proper hand washing Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line, employee moved chicken to bottom shelf Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook picked up egg shell off floor threw in the garbage and continued to cook without changing gloves, manager discussed proper glove change and hand washing with cook Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (50 - Cold Holding); sausage (50 - Cold Holding); roast beef (50 - Cold Holding); steak (50 - Cold Holding), in upright refrigerator on cook line, raw chicken (50 - Cold Holding) in reach in cooler across from stove on cook line, operator iced all product Corrective Action Taken Repeat Violation Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine Sanitizer bucket on cook line at 200ppm, refilled sanitizer bucket now at 100ppm Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line has food debris in it, discussed proper hand wash usage with operator Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. In women's restroom, operator refilled soap dispenser Corrected On-Site Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of v8 juice in reach in cooler on cook line, employee removed drink Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line Repeat Violation Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning