ON THE FLY CRG FOOD HALL

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomatoes and coconut milk on dry storage shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of front line: sour cream 52 degrees F. Operator cut portions Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold box of cook line: cooked chicken 110 degrees F . Operator began reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of on the fly section Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes and coconut milk on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented can of sweet potatoes on storage rack

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Operator tried priming dish machine. Still 0ppm. Operator set up three compartment sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of cook line: green salsa 46°F. Operator placed in reach-in freezer. Re-temp 42°F Fry station: tofu batter made with almond milk 67°F. Operator placed ice bags. Re-temp 42°F Reach-in cooler next to fry station: raw chicken 47°F. Operator placed ice bags. Re-temp 43°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box of cook line: cooked chicken 113-128°F Front line steam table: Vegan queso 124-128°F, Steam table better Byrd: jalapeno Mac and cheese 113-148°F. Operator discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in double door reach-in cooler of sweet soul. Ice chute on self-service soda fountain soiled.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. On front line where customer walkway used to be: 2 stainless steel tables added followed by a small reach-in freezer, two-door reach-in cooler, then 2 stainless steel tables. On opposite end of tables there is another stainless steel table, a handwash sink added, 3 door reach-in cooler with two ice cream dispensers on top of them, then a single door reach-in cooler, 2 door reach-in cooler, followed by a three compartment sink. Next area is what used to be the front line with a 34" high wall: two stainless steel tables added, a single door reach-in cooler, and one large steam table. Then starting where article 3 used to be: handwash sink, display cooler, small stainless steel table, 2 door reach-in cooler. Per operator plans have been submitted for remodel but no follow up was given. Called plan review and they stated no updated plans have been submitted since February to reflect the added front line preparation area Repeat Violation Admin Complaint

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. 1 employee

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer unlabeled on front line. Employee labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of better Byrd prep area and handwash sink of three compartment sink area. Handwash sink of cook line and front line for taco dirty. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in donor door reach-in cooler of sweet soul

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of sweet potatoes on storage rack. Operator segregated Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers on dry rack. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven handles. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door reach-in cooler of sweet soul line.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Handwash sink of the better Byrd prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on exterior of soda fountain nozzle area.

Basic - Old labels stuck to food containers after cleaning. On clear storage containers. In dish area

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner at 170ppm DDBSA and 452 ppm lactic acid. Operator replaced. DDBSA 700PPM 1875ppm lactic acid Corrected On-Site