VICTORS KITCHEN FAMILY RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Red sauce, boiled eggs, brown gravy. Owner dated all items during inspection Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Owner moved Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board owner moved Corrected On-Site

High Priority - Container of medicine improperly stored. Vitamin C on top of deli cooler. Employee moved Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Two single sliced wrapped raw beef over top of open package of French fries. Owner moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made 9-14 no date mark in walk in cooler. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knives in crack of deli cooler and prep table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Black coffee cup on top of deli cooler. Corrected On-Site

Basic - Stored food not covered. Open bowl of sausage.in reach in freezer single door near grill employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook crack raw shell eggs and used cloth to wipe hands. Instructed to wash hands. Employee washed hands. Repeat Violation

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. During inspection observed wet area behind building left side of back door. Gray water and egg shells on ground.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over French fries in reach in cooler. Employee moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler sliced yellow cheese (48F - Cold Holding); Employee moved to walk in cooler Corrective Action Taken

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 at grill

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed out and filled out during inspection. DBPR Form HR 5022-090.pdf Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table next to Box of salt Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of oven sliced gaskets single door reach in freezer Repeat Violation

Basic - Stored food not covered. Ham inside walk in cooler not covered. Covered during inspection Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cutting board at deli cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing single service gloves cracked raw shell eggs and touched plates and utensils without changing their gloves and washing their hands. Educated employee about proper hand washing procedures and employee washed their hands. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butters at server station held for four hours with no paperwork. Provided operator with written procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hash browns potatoes not date marked in walk in cooler. Employee date marked item. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table near cook line. Employee stored drink in designated area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on single door freezer on cook line.

Basic - Stored food not covered. Chicken noodle soup and hash brown potatoes in walk in cooler not covered. Employee covered items. Corrected On-Site

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 raw shell eggs and then handled a clean plate and opened the microwave without washing hands and changing their gloves first.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Frozen raw chicken breast stored above frozen pork sausage links and frozen raw ground beef inside stand alone freezer in dry storage area. Employee moved items to minimum required cooking temperatures. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Outside rear area of back door.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Employee washed their hands in three compartment sink. Educated employee on washing their hands in designated hand sinks. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with green mold like substance. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. -Door handel on stand alone freezer in dry storage area soiled with food debris.

Basic - In-use tongs stored on equipment door handle between uses. -Stored on oven handle on cook line. Employee moved tongs. Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee water inside reach in deli cooler on cook line. Employee moved water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cutting board on reach in deli cooler on cook line.

High Priority - Toxic substance/chemical improperly stored. Chemical cleaners store on table with spices near hand sink. Employee moved chemicals to designated area. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Went over the "Big 6" with manager. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Employee refilled hand soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in reach in cooler near door entrance no date of when opened. Opened on 11/27/23. Employee labeled milk Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the ice machine soiled with mold like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup inside container of ranch dressing in reach cooler near door entrance of kitchen. Employee took soufflé cup out of container of ranch dressing. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on table near cook line. Employee moved drink to designated area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on cook line. Employee moved phone. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between equipment on cook line. Employee moved knifes. Corrected On-Site

Basic - No copy of latest inspection report available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk no open date

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Sifter

Basic - Food stored in a location that is exposed to splash/dust. Potatoes being prep at 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.nozzle hose 3cp sink free of debris

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop storage upside down

High Priority - Container of medicine improperly stored. Pills on cook line. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes

Basic - Bowl or other container with no handle used to dispense food. In potatoes on cook line

Basic - Equipment in poor repair. Gaskets on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining. Bain Marie's for oil at cook line soiled with grease build up on exterior.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, gravy, cooked potatoes. All made yesterday. Dated by operator. Corrected On-Site

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

Basic - Equipment in poor repair. Torn gaskets on cook line cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven exterior.

Basic - Ripped/worn tin foil used as cover on the back of the flat top grill is torn.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, boiled eggs, soup, made yesterday but not date marked.

Basic - Current Hotel and Restaurant license not displayed. 2018 license displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over reach in cooler prep on shelf. Drink was moved. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket at cook line,

Basic - Screening is not 16-mesh to the inch. Over fan in wall.

Basic - Uncovered food stored near sink exposed to splash. Chicken soup cooling in the three compartment sink wash with soiled dishes in the next sink over. Operator moved soup. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table. Moved to sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00 ppm chlorine corrected to 100 ppm Corrected On-Site