BENEDICTS RESTAURANT

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm, manager replaced empty chemical bucket, 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); corned beef hash (70F - Cold Holding). Items moved to reach in freezer. Retemp tuna salad 43F, chicken salad 44F, hash 63F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Aerosol spray can on shelf with food in dry storage room, removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee observed drinking in dry storage room and placed uncovered cup on storage shelf with food, cup removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease accumulation under cook line Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine, manager removed and placed in clean container Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Food debris between equipment on cook line Repeat Violation

High Priority - Container of medicine improperly stored on shelf with food over cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored beside ready to eat food in walk in cooler. Raw beef stored beside/ over ready to eat food in walk in cooler. Operator moved items to correct storage order. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Pooled eggs in reach in cooler across from cook line stored uncovered, cooler unit dripping condensation into the food.

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. Butter at bar area and cooked potatoes lacking time marking. Operator verified they are within 4 hour time limit, and time marked products. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily grooved with black markings. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Rag resting on hand wash sink in ware washing area.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Line cook working for company 2.5 years no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler as well as sausages in reach in coolers no date mark.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at bar temped 81F.

Basic - Carbon dioxide/helium tanks not adequately secured by soda lines in back of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. At deli cooler Repeat Violation

Basic - Dead roaches on premises. 1 dead roach behind ice machine. Operator removed, cleaned and sanitized area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on dry storage rack. Operator moved to designated employee area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking Cups at bar west nesting. Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets in reach in coolers in kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris in soda line area and under prep table next to soda lines.

Basic - Insect control device installed over food preparation area. Ecolab zapper stored over coffee and tea prep area at bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line and hand wash sink in ware wash area. Operator put up handwashing signs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets in reach in coolers soiled with grease and debris. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in coolers on cook line. Repeat Violation

Basic - Uncovered food stored in reach in cooler with significant condensation leak exposed to splash/ dripping contaminated fluid into pooled eggs. Eggs were stop sealed and discarded by operator.

Basic - Unwashed fruits/vegetables stored with/ over ready-to-eat food in walk in cooler. Operator moved items to correct storage order. Corrected On-Site

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. Employee washing dishes observed loading soiled equipment, then proceeded to unload dish machine and stack cups without washing hands

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. Shell eggs and pooled eggs on cook line with no time mark, held less than 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Three servers and three kitchen staff present with no CFM at start of inspection, manager arrived Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out and posted during inspection Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep cooler in kitchen, removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint, put on hair net Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of equipment on cook line Cooler gaskets soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler on cook line

Basic - Soiled dry wiping cloth in use. On cook line

Intermediate - - From initial inspection : Intermediate - -Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager - From follow-up inspection 2024-08-22: Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Time Extended

Basic - - From initial inspection : Basic - -Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Reviewed with manager . - From follow-up inspection 2024-08-22: Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Reviewed with manager Repeat Violation - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager . Repeat Violation - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair net on Corrected On-Site - From follow-up inspection 2024-08-22: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then change gloves without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used store cinnamon rolls in upright freezer.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm.Do not use equipment/utensils not properly sanitized. Operator refilled sanitizer. Reading 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cinnamon rolls stored in open box of raw beef in upright freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over open packages of shredded cheese in reach-in cooler next to prep sink. Employee removed raw steak from above shredded cheese. Corrected On-Site

Intermediate - Spray bottle located on bottom shelf of table next to three-compartment sink containing toxic substance not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Both reach-in coolers on cooks line interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Drinking glass without handle stored in a container of sugar in dry-storage room. Operator removed glass. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in kitchen. Operator secured tanks. Corrected On-Site

Basic - Cutting boards on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Shelves with rust surface in warewashing area. Can opener on bottom shelf of prep table is rusted. Torn gasket on reach-in cooler door on cooks line. Rusted shelves next to three-compartment sink

Basic - Floor soiled/has accumulation of debris. Grease and food debris on floor behind fat-fryer and grills. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on both reach-in cooler doors on cooks line.

Basic - Reuse of single-service or single-use articles. Sour cream container used to store tuna salad in walk-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over open containers of cooked sausage in reach-in cooler next to prep sink. Operator removed and washed avocados. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil stored in containers underneath prep table on cooks line are not labeled.

High Priority - Container of medicine improperly stored. Ibuprofen, NyQuil, Tums, and vitamins stored with food seasonings on cook line next to reach-freezer.

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. Observed employee handle soiled dishes, then retrieve clean dishes from dish machine. Educated operator on proper hand-hygiene techniques.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching toast with bare hands. Educated operator on proper food handling and hand hygiene techniques. Operator discarded toast. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over open box of raw beef. Operator placed raw chicken below raw beef in reach-in freezer on cook line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausage (131F - Hot Holding) Operator re heated sausage to 175f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pink tub stored in hand wash sink located at rear of establishment. Operator removed item. Hand wash sink at front counter used for other purposes, evident by ice inside bowl. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink located in near 3 compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen, near rear exit. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. All Cutting boards in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. open employee drink on cutting board next to rear exit in kitchen. Operator removed drink. 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 on cutting board at prep table located in rear of establishment. Operator removed phone. Employee cloths stored with on shelf with food in dry-storage area. Operator removed clothing. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris.

Basic - Food stored on floor. 5 gallon of pickles stored on floor in talk-in cooler. Operator placed item on crate. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored underneath cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers in kitchen. Walk-in cooler.

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

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in dry-storage. Operator covered filters. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on table on cook line. Operator placed cloth in soiled linen basket. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed glove with no hand wash. Educated employee and he washed hands properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders stored above ready to eat tortillas. Operator moved chicken to bottom shelf. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs temped at 51F at 11:05am, steak bites temped at 51F at 11:05am, retemped at 12:05pm at 43F. had employee move eggs to freezer. Operator disposed of pooled eggs, Corrective Action Taken Repeat Violation

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. See stop sale. No time mark on pooled eggs. Discussed with operator using time frames as an alternative. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in non hand wash sink. Educated employee and he washed hands in the hand wash sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen shows accumulation of debris underneath slicer guard. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the cook line had a grape inside it. Employee moved the grape. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine shows accumulation of debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents, in kitchen, in the dishwasher area, show accumulation of debris and dust like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had drink on wash cart with dishes. Employee moved the drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drink cups at front server area showed wet nesting while stacked up. Repeat Violation

Basic - Equipment in poor repair. Gaskets on both deli coolers in kitchen on main cook line. Also torn gaskets on walk-in cooler door. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line , the microwave on the left shows accumulation of debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink. Operator provided sign and displayed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Steel panel on fryer shows accumulation of debris and grease. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat fruit. Operator moved the product to proper storage on lower shelf. Corrected On-Site

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. Server touched face then did not wash hands. Educated operator and he Educated his server staff. Corrective Action Taken

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked sausage temped at 9:40am (129F - Hot Holding) employee reheated to minimum temperature of 165F. Sausage temperature ranged from 166-177F. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In stand up freezer on the cook-line, raw frozen chicken tenders and Pattie's stored above Canadian Bacon, smoked salmon. Operator moved frozen raw chicken to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta cheese labeled 7-30 in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash; temped at 9:31. (48F - Cold Holding) Re temped at 9:42am at 41F. Had employee move it to the freezer. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink in kitchen.

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 in walk-in cooler not date marked. Employee date marked properly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and. Slicer guard shows accumulation of debris. Operator had employee clean and sanitize. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside large sugar bin. Employee removed the cup. 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 phone on shelf between microwaves, over food prep area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher had no hair restraint on. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area stacked while still wet. Repeat Violation

Basic - Equipment in poor repair. Gaskets on the two door deli cooler on the line has torn gaskets.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Their hood is functioning properly, but it does not cover the second half of the fryer. Grease drips are beginning to form.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven handle in kitchen to the left of the flat tops.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the right microwave shows accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above flat tops show accumulation of grease. Gaskets on the walk-in cooler show accumulation of debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Red Bull in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen near the fryer has grease accumulation and debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket in kitchen. Operator hung the mop. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee Re enter from the back, put gloves on without hand washing, then was preparing to prep. Educated employee and he then washed his hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Chicken in the walk in cooler next to sliced oranges, operator moved the chicken to a proper place. Shelled eggs observed on shelf over ready to eat foods. Shelled eggs on cook line over sausage, spinach, and cheese. Employee moved eggs. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed large bottle soap in the hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed prepped items not day marked in walk in cooler. Corrected On-Site

Basic - Cutting board has cut marks and staining.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink on rear prep table. Employee discarded drink. 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 cell phone on prep table in kitchen. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line preparing food with no hair restraints. They put on hair nets after inspection began Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked while drying.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed exterior of microwave with accumulated debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line gaskets and reach in freezer gaskets soiled

Basic - Reuse of single-service or single-use articles. Observed sour cream buckets being washed and re used. Operator disposed of all buckets. Corrected On-Site

Basic - Single-service articles improperly stored. Operator lifted single serve to go containers and moved to shelf Corrected On-Site

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator made a new sanitizer bucket at 200ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar bin not labeled. Operator labeled the bin properly. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-10-25: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Line sink. - From follow-up inspection 2021-10-25: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Three clear plastic containers not labeled with food contents held inside on shelf above waffle maker. - From follow-up inspection 2021-10-25: Time Extended