THE FLORIDIAN

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed food employee at bar cutting cucumbers without gloves. No visible contamination observed. Discuses with employee. Employee washed hands and placed gloves on. Cucumbers are used in drinks without a kill step. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad reach in cooler p: house made hummus above chill line. (45F - Cold Holding) person in charge had humus placed in ice too cool. Observed pico style salsa (58F - Cold Holding); cut tomatoes (53F - Hot Holding) items double panned in flip-top cooler for less than 2 hours per person in charge. Person in charge had ice placed in second pan. Observed oil in garlic mixture on cook line. (69F - Cold Holding) person in charge placed in ice to cool left on cook line for less than an hour. Items temperatures 41F or below by end of inspection. Corrected On-Site

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. Observed open gallon of milk in upstairs bakery cooler. Person in charge states it was opened within last two days. Person in charge added date mark. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in upstairs bakery kitchen missing paper towels. Person in charge added paper towels. 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. Observed grits from 10/19 at 48F cooling overnight. Discussed poor air flow and over stocking with person in charge. Person in charge set aside to dispose of.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer scrub and clean dirty dishes, place dirty dishes in dish rack, slide dish rack into dish machine then unloaded cleaned sanitized dishes without washing hands. Discussed with person in charge.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grits (48F - Cooling) overnight in sliding door cooler on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic cup used to scoop salsa from salad flip-top cooler. Employee removed cup and placed spoon in salsa. Observed plastic to go container in bulk flour bin in second story kitchen. Discussed with person in charge. Corrective Action Taken

Basic - Dead roaches on premises. Observed one dead roach in glue trap in upstairs kitchen. Person in charge removed dead roach from establishment. 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 cell phone laying on cloth on flip-top cooler top cooler on cook line.

Basic - Floor soiled/has accumulation of debris. Upstairs kitchen floors soiled with old food debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife on cooked line stored in between coolers. Discussed with cook line employee and they removed knife from crack. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed dish washer pull clean sanitized dishes out of dish machine with labels still attached to food containers. Discussed with dish washer. Dish washer pull labels off containers. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice dated 3/13 (45F - Cold Holding) rice dated 3/16 (47F - Cold Holding) temps taken at center of densely packed rice container in walk-in cooler. Person in charge states both rices containers have not been removed from walk-in cooler today. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork started at 0930 (75F - Cooling) @ 1230 pork placed on sheet tray next to cook line. Pork getting residual heat from cook line. Person in charge placed porn on stove to reheat during inspection. Person in charge will consider adding a heat shield to side of cook line. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice dated 3/13 (45F - Cold Holding) rice dated 3/16 (47F - Cold Holding) temps taken at center of densely packed rice container in walk-in cooler. Person in charge states both rices containers have not been removed from walk-in cooler today.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer soiled with black/green mold like substance. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 10 live flying insects at bar sink. Person in charge cleaned pipes and sink and removed all flying insects. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) shrimp (54F - Cold Holding) located in cook line top left drawer. Person in charge had employees place ice on shrimp and placed in walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) shrimp thawed under running water and packed into deep pan, tightly covered with plastic wrap and placed in walk-in cooler 30 mins prior to inspection. Person in charge had employee break down pan into multiple shallow pans and cool in walk-in cooler uncovered until below 41. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1) hand washing station sink on cook line not operational. Operator found it on floor of kitchen when opening. Person in charge had service to repair sink during inspection. Sink fully operational by end of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) hand washing station sink on cook line not operational. Operator found it on floor of kitchen when opening. Person in charge had service to repair sink during inspection. Sink fully operational by end of inspection. Corrected On-Site

Basic - Equipment in poor repair. 1) Gaskets on flip-top coolers and drawers on cook line are torn. Repeat Violation

Basic - Food stored on floor. 1) raw beef in tub on floor of walk-in cooler and walk-in freezer. Person in charge had employee move food to shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on flip-top cooler top coolers, drawers, walk-in cooler are soiled with food debris.

High Priority - Priority: High Priority Observed: 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 tests at 0ppm

High Priority - Priority: High Priority Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch phone, then put gloves on without washing hands 1st. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gremolade 78F

High Priority - Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gremolade 78F. Oil mixed with herbs

Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced. Corrected On-Site

Intermediate - Priority: Intermediate Observed: 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. Establishment is missing training for some employees.

Intermediate - Priority: Intermediate Spray bottle containing toxic substance not labeled. Spray bottle not labeled in dish. Person in charge labeled. Corrected On-Site

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

Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Dishes are stacked wet on clean dish rack.

Basic - Priority: Basic Observed: Equipment in poor repair. Gaskets on drawers in kitchen and front counter reach in cooler are torn.

Basic - Priority: Basic Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Priority: Basic Observed: Old labels stuck to food containers after cleaning. Old labels stuck to containers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Person in charge placed in dish. Corrective Action Taken

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. No straws in dinks under counter. Employees did get straws. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife sharpener was in between wall. Person in charge moved it. Corrected On-Site