HAROLD SELTZER'S STEAKHOUSE

High Priority - Food stored in ice used for drinks. Container of limes/lemon in drink ice behind bar. Operator relocated at time of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Whipped butter and gravy marked more than 7 days. Operstor discarded at time of inspection. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter and gravy marked more than 7 days. Operator discarded at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line used to fill up bucket of water.

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.

Intermediate - No soap provided at handwash sink. At handwash sink in warewashing area. Paper towels not dispensing at handwash sink. Operator stocked handwash sink and fixed dispenser st time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flour and sugar in prep area. Operator removed from food and replaced with handled scoops at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under handwash sink in warewashing area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water - 79°F. Operator placed scoop for warewashing and discarded water during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed old labels from containers at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. In dry storage area. Operator stored properly at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped food in walk in cooler. Operator corrected during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizing solution at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Provolone (48F - Cold Holding) tempted at approximately 4:30pm, held overnight on cooks line inside reach in cooler, last temperatures recorded at 10:30am, manager discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Provolone (48F - Cold Holding) held overnight on cooks line inside reach in cooler, manager discarded. See stop sale. -Sour cream (50F - Cold Holding)placed on cooks line at 2:30pm tempted at 4:30pm. Stored at front counter inside 6th pan stored in ice bath. Manager placed in reach in freezer to cool down. Retested at approximately 5:05 42F

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk held more than 24hours not date marked, manager voluntarily discarded. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine or quat test strips for dish machine or sanitizer buckets. Per manager to order more.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Glass pitchers on storage rack near dish machine area not inverted, manager inverted Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Near hand wash sink on cooks line closest to dry storage room, discussed with manager.

Basic - Cutting board has cut marks and is no longer cleanable. On cooks line to slice prime rib, per manager to order more

Basic - Equipment in poor repair. -Gaskets on reach in cooler at cooks line torn.

Basic - Food storage container/container lid cracked or broken. -Large Flour container lid cracked in dry foods storage area, per manager to order a new lid.

Basic - Food stored on floor. -Two boxes of oil stored on floor in storage area inside kitchen. Manager placed on shelf. -Frozen dough stored on floor inside walk in cooler. Employee moved off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -On cooks line in between reach in freezer and reach in cooler across from fryers. -Tongs stored on cooks line on oven door handle, manager removed and cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in cooler on cooks line over raw shrimp. Manager moved Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on floor on cooks line manager put an empty bucket under Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line of oil, water and other sauces not labeled, manager labeled bottles. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in reachin cooler on service line Corrected-observed employee place date mark on milk Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid not labeled in dish area Corrected-observed employee label Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles improperly stored. Observed Togo bowls stored on floor in dry storage Corrected-observed employee place on shelf Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slow in service area near Caesar station

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - From follow-up inspection 2022-05-11: 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 2021-08-10: Admin Complaint