SUZI'S RESTAURANT LLC

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile throughout back kitchen area and over dish washing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured next to soda machine near dish machine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting on front counter. Operator removed stack from front counter and rewashed and placed to dry separately Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. Under bacon used for grease of bacon.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at service station.

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. Emailed to operator

Basic - Equipment in poor repair. Door handle of reach in fridge broken

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris cart beside grill

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was 0 ppm now 50 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook Dustin touched raw burger patties changed gloves no hand wash. Started preparing food again. Educated employee. Employee washed hands. Had an extensive conversation with owner. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Meatloaf from pull out drawer under cook line from 3-5 not covered. Cook put wrap.

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 raw shelled egg did not wash hands changed gloves and touched ready to eat spinach from reach in cooler. Manager asked employee to wash hands. Cook washed hands and went back preparing food. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly In dining room area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw shrimp, crab cakes, raw beef in reach in freezer over ready to eat biscuits. Manger moved all products. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored with single service sugar packets. Manager moved Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Cooked potatoes in large metal on back of dishwasher area at room temperature. Exposed to splash Manager moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup ladle sever station in water temp was 90F. Educated. Manger took and cleaned items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on severe prep station. Put in solution Corrected On-Site

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

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

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. -half and half opened on 8/12/2022 Operator voluntarily discarded during time of inspection. 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. -training missing for 2 employees at cooks line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above prep station in kitchen area Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Floor tiles missing and/or in disrepair. -at dish machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils stored in water at 82 degrees Fahrenheit at prep station in kitchen Operator discarded water during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease -reach in freezer has accumulation of food residue -fan above dish machine has accumulation of dust Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked soup in reach in cooler adjacent of cooks line Discussed proper hierarchy during time of inspection.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2022. 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 can be determined. Butter at front counter. Operator able to determined time and time marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of soda machine at front service area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at kitchen.

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

Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer bucket in handwash sink at front counter Operator moved sanitizer bucket during the inspection Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -bottom of reach in cooler adjacent of flat top grill Operator moved cardboard during time of inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open water bottle on dish drying rack Operator moved water bottle during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf with clean forks Operator moved clean forks during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack adjacent of stove has accumulation of food residue

Basic - Old labels stuck to food containers after cleaning. -old label stuck to plastic containers at dish drying rack

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at fire control head has accumulation of dust -wall at steam table has accumulation of food residue

Basic - Working containers of food removed from original container not identified by common name. -container with salt in kitchen