THE RIB HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. EEL 46 F Krab Styx 46F Inside the reach in cooler at the sushi station. The product was moved to the walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Located at the end of the small prep table acfrom the single door upright freezer.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8-9-2022

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

Basic - Food stored on floor. Bag of potatoes inside the walk in cooler. Case of meat insthe walk in freezer.

Basic - Light not functioning. Hood system. Wall soiled in the kitchen above the upright reach in coolers at the end of the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw chicken stored over cooked pork in walk in cooler

Intermediate - Cold water at hand sink shut off. Hot water at hand sink on cook line was reaching 136f. Manager turned on water Corrected On-Site Repeat Violation

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.

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.

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Cold water shut off at employee handwash sink, causing employees to wash hand with water reaching 153f. Cold water was turned off due to leak. Manager turned on cold water Corrective Action Taken

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gave manger paperwork to fill out for next inspection

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.

Basic - Duct tape used to repair nonfood-contact surface. Observed tape on prep table, and on door handle of reach in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. At sink by ice machine