COLEES RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw ground beef, change gloves then handle ready to eat cheese with no hand wash in between changing gloves. Discussed with operator to discuss with employee. 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. Hash browns held utilizing time as public health control not listed on time board or marked with time placed out. Operator added to time board. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer in window sill of kitchen missing product label. Operator removed to label. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Ice build up along seal of reach in chest freezer. Walk in cooler door gasket separating from door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has debris/residue around the top portions of the nozzles where connected to the dispenser. Build up of debris on cook line hood filters. Operator has cleaning scheduled for later in the same day. Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Dumpster lid open, bottom rusted through. Operator has requested change of dumpster with the city but not yet received a new dumpster. Corrective Action Taken

Basic - Toilet/urinal not flushing/functioning properly. At time of inspection urinal in men's room waiting for plumber to reconnect to water per operator. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution by hand wash sink on cook line at 0ppm chlorine, operator added bleach to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer closes the entry to the prep area, raw bacon stored over open package of biscuit dough. Operator asked employee to switch the storage levels. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line has debris at the corner of the blade. Microwave for the wait station with food debris residue on the sides and top of the interior. Operator wiped clean the microwave. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink closest the dish machine used to stored bucket. Employee removed the bucket from the hand wash sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in the hot prep line by the fryers unable to dispense paper towels. Operator attempted to correct the dispenser. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. On window ledge behind the hand wash sink of the cook line, unlabeled chemical spray bottle of bleach water. Operator labeled the spray bottle. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler door gasket torn down the middle. Microwave on the cook line with duct tape on push button. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in the wait station has mold like substance on the underside of the dispenser behind the nozzles.

Basic - Reuse of single-service or single-use articles. Used single service tin foil on the top shelf of the prep room reused for cooking potatoes per operator. Operator discarded the tin foil. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection chlorine three compartment sink at 0ppm. Employee added chlorine to 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer on the cook line, raw beef over open onion rings and raw pork over container of prepared jelly. Operator states separate reach in freezer not operating and products relocated into available spots in reach in freezer. Operator has maintenance schedule for down reach in freezer and will relocate the raw products once the freezer is repaired. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area blocked by cleaning utensils in the sink. Operator relocated items and made the hand wash sink accessible. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep table, clean plastic containers stacked while wet.

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a broken door handle. Walk in cooler door gasket is separating from the door. Standup reach in cooler opposite the prep area fryers has rust pitting the surface of the shelves. Operator is in the process or fixing the shelves. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Standing water on the floor of the dish area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at the waitstation area has food debris build up inside the microwave.

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. Dishmachine testing at 0ppm, able to fix during inspection and retest at 100ppm. Corrected On-Site

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. One employee with expired training during inspection. Person in charge states has manager certification, unable to provide.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not functioning in employee restroom.

Basic - Floor area(s) covered with standing water. Standing water in floor in dry storage cooler. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed several containers with cracked edges, missing pieces. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on shelving in stand up reach in cooler. Dust buildup on fans in walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelving in reach in cooler, reach in freezer.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light not functioning in dry storage. Person in charge states stopped working this am. Also, light missing shield.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer opened package of chicken stored over unopened package of shrimp Also, in walk in cooler raw cookie dough made with raw eggs stored over unwashed oranges. Person in charge moved to appropriate location. 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. In walk in cooler turkey dated 1/25, roast beef dated 1/13, meatloaf dated 2/3.

High Priority - Toxic substance/chemical improperly stored. Medicine in container stored above prep area, person in charge removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed multiple containers/lids with cracked edges missing pieces.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sausage held on time and discarded after breakfast not indicated on paperwork. Person in charge added. Corrected On-Site

Basic - Dead roaches on premises. Observed 3 dead roaches on glue trap under soda dispenser. Repeat Violation

Basic - Dumpster rusted out on bottom. Observed holes/ rust in dumpster. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.

Basic - Floor area(s) covered with standing water. Standing water observed on floor of dry storage area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries on counter slacking, not indicated on time paperwork.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign worn at hand wash sink in kitchen by front. Also, missing paper towels in employee restroom.

Basic - Toilet/urinal not flushing/functioning properly. Urinal observed in mens restroom covered, not usable. Also, missing covered receptacle in employee restroom.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/22. Person in charge renewed during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 shell egg with broken shell in reach in cooler. Person in charge discarded. Establishment is utilizing ultra pasteurized creamers. Baskets are on table and utilized between guests. Also, Salisbury steak in walk in cooler dated 8/12.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamers are ultra pasteurized, not UHT, are at 70F during inspection.

High Priority - Time/temperature control for safety food re-served to customers. Creamers on table are ultrapasturized. Are being left on guest tables in between guests.

High Priority - Toxic substance/chemical improperly stored. Sanitizer and comet stored on prep table next to microwave. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at hand wash sink by cookline and in employee restroom not dispensing towels. Person in charge provided during inspection. Corrected On-Site

Basic - Dead roaches on premises. Observed approximately 6 dead roaches under soda dispenser in dining room.

Basic - Dumpster rusted out on bottom. Observed holes in dumpster due to rust. Person in charge states has been in contact with provider. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid or straw stored on prep table. Person in charge removed. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Self closer missing from back door. Screen door has spring to self close.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table at breading station . Person in charge moved to appropriate location. Also, wet wiping cloth stored on prep table, person in charge moved to sanitizer. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No light provided in employee restroom. Also no light in dry storage area. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler observed coleslaw, sausage dated 3/9-3/17. Person in charge discarded. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait area, sanitizer bucket tests at 200+ppm. Person in charge remade solution and tested at 100ppm Corrected On-Site

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Undercooked bacon cooked via non continuous cooking not labeled as such. Person in charge labeled. 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. Beef in walk in cooler made Saturday per person in charge with no date mark. Person in charge marked. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by dishmachine. Person in charge turned on during inspection. Corrected On-Site Repeat Violation

Basic - Dumpster rusted out on bottom. Dumpster with holes due to rust. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table with no lid or straw. Person in charge removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored in container in reach in cooler above foods to be served to customers. Person in charge moved to appropriate location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on crockpot. Observed employee cigarettes stored on top of ice machine. Person in charge removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. On floor under back shelving in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup.

Basic - Outer openings not protected with self-closing doors. Self closing mechanism missing from back door.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. No working light in employee restroom.

High Priority - Food with mold-like growth. See stop sale. 2 oranges in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage patties over hash browns in 2 drawer reach in cooler on cook line. Person in charge moved sausage patties to lower drawer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey gravy dated 7/28, rice dated 7/28, feta cheese dated 7/26, potato salad dated 7/28 in 2 door make table across from cook line. Cut tomatoes dated 7/28 in 2 door reach in cooler across from dish machine.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey gravy dated 7/28, rice dated 7/28, feta cheese dated 7/26, potato salad dated 7/28 in 2 door make table across from cook line. Cut tomatoes dated 7/28 in 2 door reach in cooler across from dish machine.

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 in employee restroom near dish machine Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Lid on chest freezer near entrance to cook line

Basic - Dumpster rusted out on bottom. Small holes in bottom of dumpster

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer near entrance to cook line Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over cook line not covered Repeat Violation