CHRISTO'S

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched nose with gloved hand, continued to cook, touch utensils without changing gloves or hand wash. Cook then removed gloves and washed hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - shredded cheddar (50F - Cold Holding); feta (50F - Cold Holding); cooked eggs (51F - Cold Holding); potato salad (52F - Cold Holding); chicken salad (52F - Cold Holding); corned beef hash (53F - Cold Holding); sauerkraut (51F - Cold Holding) see stop sale In vertical cooler on cook line - eef (45F - Cold Holding); blu cheese (45F - Cold Holding); mixed veggies (45F - Cold Holding); quinoa (45F - Cold Holding) all move to other cooler. Operator called for repair. Operator has not taken temperatures since last night. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to 100 ppm Bucket at wait station > 200 ppm, corrected to 50 ppmCorrected On-Site Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink on cook line, operator removed Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu, nothing notated that eggs are undercooked. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen or at wait station Corrected On-Site Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Plates dried with towel after washing, discussed proper drying and storage with manager on duty. Operator Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm Corrected On-Site Warning - From follow-up inspection 2025-01-06: 0 ppm, operator primed, ran 2 more cycles, still 0ppm. Operator set up 3 compartment sink, put "do not use" Sign on machine. Called for repair. set up 3 compartment sink , 50 ppm chlorine. Time Extended

High Priority - - From initial inspection : High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers on cook line torn gaskets Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled Warning - From follow-up inspection 2025-01-06: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator obtained new sanitizer from another establishment, primed machine, sanitizer now at 100ppm Corrected On-Site Warning

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, touched clean plates to be served to customers without changing gloves or washing hands, discussed proper hand washing procedures with employee with operator present Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rubbed hands together for 6 seconds, discarding proper hand washing with employee Warning

High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Food with mold-like growth. See stop sale. Tomato sliced with black mold-like growth on it Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sanitizer bucket on cook line exceeds 200ppm, strip turned black then white, cook refilled sanitizer bucket, now at 100ppm Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in 3 compartment sink, discussed proper hand washing sink with operator, operator had employee properly wash hands in hand sink Corrective Action Taken Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line Warning

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on back shelf still wet Warning

Basic - Equipment in poor repair. Reach in coolers on cook line torn gaskets Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line soiled Gaskets on cook line soiled Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server sanitizer bucket at 0ppm, server refilled bucket, now at 100ppm Corrected On-Site Warning