CENTRAL DINER AT ST PETE BEACH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commingled raw eggs (60F - Cold Holding, retemped at 51F); pancake mix (60F - Cold Holding, retemped at 53F); corn beef hash (58F - Cold Holding, retemped at 44F) Cook said that he didn't think he needed to keep these items refrigerated because he didn't at other restaurants. I called owner and verified that they do not have Time as a Public Health Control paperwork. Moved foods to cooler to cool, and I discussed Time as a Public Health Control with cook and emailed paperwork to owner. I explained that it will need to be time marked when it leaves the cooler, and discarded after 4 hours. Operator moved items to large reach in cooler in front kitchen, I monitored temps but not all were dropping significantly because the cooler was in heavy use. Operator moved pancake mix and corn beef hash to freezer and iced eggs to allow for rapid cooling. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. I provided operator with probe thermometer. Corrected On-Site

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. Employee cracking eggs is rear kitchen hired 5 weeks ago does not have signed health agreement. Emailed owner health agreement paperwork.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing bleach and water near 3 compartment sink not labeled. Operator labeled. Corrected On-Site

Basic - Cutting board on prep table with meat slicer has cut marks and is no longer cleanable.

Basic - Food stored in a location that is exposed to splash/dust. English muffins stored directly beside/ under hand wash sink uncovered in a way that would allow them to be splashed on if someone washed their hands. Operator covered and moved container. Corrected On-Site

Basic - No hot running water at mop sink. Water temped 68F at mop sink.

Basic - Standing water or very slow draining water in mop sink.