VERNON'S RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Establishment high temperature sanitizing Dish machine reach 156°. Person In Charge had Three compartment sink Quaternary ammonium 300 ppm set up for sanitizing. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded cheese date marked 4/26. Walk in cooler. Cooked mushrooms in oil. Date marked 1/31. Butter date marked 5/2 Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters at 70° on kitchen counter. Placed about 7 am. Items added to existing Time Temperature Controlled for Safety. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Large quantities of, covered items during cooling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic in oil made a few days ago not date marked.

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. Some employee training cards expired.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Missing , broken cove molding tiles. Dish machine. Kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Cookline.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw fish, raw chicken and raw beef and keeping items in vacuum packages for over 48 hours. Warning - From follow-up inspection 2024-11-20: 60 day callback from original inspection Time Extended

High Priority - Container of medicine improperly stored. Triple antibiotic cream stored with spices on rack in middle of kitchen, cream moved. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of black beans inside dry food storage area.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on main cook line in kitchen making omelets with gloved hands then touched scratched head with the same gloved hands then continued to make food orders without washing hands between tasks.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 6 packages of fully thawed out raw salmon in reach in cooler in prep area in middle of main kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects insects around sink at the server area in hallway by dining area. 3 live flying insects at bar area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger and raw chicken over asperges and sour cream in reach in cooler drawers under grill on main cook line. Repeat Violation Admin Complaint

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Contains of honey and jams in dining room for customer self service without any covers or lids, all items moved Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of fully thawed out raw salmon in reach in cooler in prep area in middle of main kitchen. 2 full boxes and 1 full line pan of fully thawed out raw mahi in reach in cooler in middle of prep area in main kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (71F - Cold Holding) in non working warming unit on main cook line, per manager they do not know how long beef had been in warmer. butter (71F - Cold Holding) in container on main cook line in kitchen, per operators butter was from the previous day with no additional preparation done today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) sitting out on secondary cook line in main kitchen, per manager butter was taken out of cooler approximately 3 hours prior, butter placed back inside cooler. beef (71F - Cold Holding) in non working warming unit on main cook line, per manager they do not know how long beef had been in warmer. butter (71F - Cold Holding) in container on main cook line in kitchen, per operators butter was from the previous day with no additional preparation done today. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (130F - Hot Holding); cooked pasta (121F - Hot Holding) in hot box next to main cook line in kitchen, per manager door had been left open for less then 30 minutes, temperature turned up on hot box. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of soda machine in server area between main kitchen and dining area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area in hallway next to dining area.

Intermediate - No soap provided at handwash sink. At hand wash station in server area in hallway next to dining area.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw fish, raw chicken and raw beef and keeping items in vacuum packages for over 48 hours. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine in server area between main kitchen and dining area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 full boxes and 1 full line pan of fully thawed out raw mahi in reach in cooler in middle of prep area in main kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's chili oil with other spice for customers on rack in pastry area in main kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several food handlers in main kitchen with bracelets and non plain rings.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at end of bar area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in standing reach in cooler in pastry area in main kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine straight from the box they came in without washing them first inside prep area in main kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash raspberries berries over cake in reach in cooler near offices in main kitchen. Unwashed raspberries over cream in reach in cooler at end of main cook line near dish area. Unwashed blackberries over cut carrots in produce walk in cooler in main kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket in pastry prep area in main kitchen reading 0ppm, remade to 200ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Label for multiple seasonings in main kitchen.

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwrapped apples, muffins, and multiple containers of topping at the breakfast buffet. Warning - From follow-up inspection 2024-04-16: 60 day callback from original inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on egg Benedict missing marking going from menu item to consumer advisory on breakfast menu. Warning - From follow-up inspection 2024-04-16: 60 day callback from original inspection Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects at bar area around drains. Approximately 5 live flying insects area sink in server area behind the bar area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over cooked pork empanadas in walk in freezer by office. Raw fish stored over cheese tortellini in walk in freezer by server area behind breakfast buffet area. All fish rearranged. 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 reach in cooler near multiple walk in coolers, cream cheese frosting dated 3/28 and 4/2, and brazo de mercedes dated 3/28. Lemon custard in walk in cooler dated 3/28.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwrapped apples, muffins, and multiple containers of topping at the breakfast buffet. Warning

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. Open container of heavy cream in reach in cooler in middle of kitchen, per operator cream opened 4/11, cream dated Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Conveyor style dish machine reading max of 161F, maintenance adjusted machine, final rinse reached 184F Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on egg Benedict missing marking going from menu item to consumer advisory on breakfast menu. Warning

Intermediate - No soap provided at handwash sink. At hand wash station in server area behind bar.