STEEPLECHASE

High Priority - Dented cans present. See stop sale. Dented can of artichoke hearts

Basic - Accumulation of pink mold-like substance in the interior of the ice machine.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing at the end of splitter attached to mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in side kitchen in other dining area. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom door propped open when not in use to ventilate, per manager.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table, manager moved drinks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled holding oil jugs in dry storage room.

Basic - Single-service articles improperly stored. Togo cups/silverware on floor in side storage room.

High Priority Observed: Time/temperature control for safety food re-served to customers. Establishment collects butter packets on table after meal periods to be reserved at the next meal period. Manager stated butters were subbed for margarine on delivery truck.

High Priority-Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter cups held on time re-refrigerated and re-served.

High Priority-Observed: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6- hour period. See stop sale. Butter cups held on time re-refrigerated and served.

Intermediate Priority- Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.

Intermediate Priority-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.

Basic Priority- Observed: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Dumpster behind building.

Basic Priority- Observed: Old labels stuck to food containers after cleaning. Plastic pans stored on shelf outside of dry storage room.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and apples in dining room area. Operator removed to be washed and wrapped. Corrective Action Taken

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. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips

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. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in food prep area

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed in high temperature dish machine that is not meeting the requirement of 160F at dish. Machine thermometer is registering water at 159F during sanitation cycle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets on tables overnight in dining room at a temperature of 68-70F . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On beverage counter in dining area: cut cantaloupe 57F in water. Prepared three hours prior, Chef added ice. In dishes on tables throughout dining area overnight: butter packets 68-70F. Stop sale issued for all. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Several dishes with butter packets on tables throughout dining room. Reserved to different party's throughout the day. Stop sale issued on all butter packets for being held at 68-70F.

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on shelf over clean dish side of dish machine. Moved during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing device at hose connection side of splitter at mop sink.

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. Provided DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on top surface of deflector plate inside ice machine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees working in kitchen with no certified food managers.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated they utilize the thermometer provided on machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided expired 5/2023. Establishment has seven employees in kitchen, three are certified food managers. Training missing for four employees. Warning

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. Missing for three employees that have no proof of food safety training. Provided DBPR form during this inspection.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine is not reaching 160F at dish. Inspector test strip failed to change color. Instructed chef to set up sanitizer in triple sink. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table near office. One drink on prep table in server station. One drink on shelf over prep table near walk in cooler. One drink on shelf over clean dish side of dish machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf over prep table.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops in flour and cornstarch. Chef moved during this inspection. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Unable to locate.

Basic - Stored food not covered. Bin of cornstarch open on dry storage shelf. Chef closed during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple towels throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Corn starch in dry storage area not labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Canadian bacon (50F - Cold Holding) in reach in cooler above fill line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon (50F - Cold Holding). See stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in walk in cooler. Operator states they were prepped Saturday 12/10, operator voluntarily discarded. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area, hot water turned off due to leak. Operator states they have submitted a work order for repair.

Basic - Ceiling vents soiled with accumulated dust or mold like substance. Ceiling vents in cook line area in front of ice machine Wall soiled at sprayer sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee next to toaster in kitchen area. Employee removed beverage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk bread crumbs. Operator removed. Corrected On-Site

Basic - Employee drinking monster drink in a food preparation area. Manager removed beverages from prep area. And coffee from above dishwasher machine. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Boxes of bread on floor in freezer. Operator moved boxes of bread from floor. Corrected On-Site

Basic - Interior of oven has accumulation of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved towel sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Mushrooms over sliced cucumbers operator moved the mushrooms to a lower shelf Corrected On-Site

Intermediate - Dishwasher washed hands in a sink other than an approved handwash sink. Dishwasher sprayed off hands operator educated staff regarding proper hand washing. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee beverage container on a food preparation table. Operator moved beverages from food service. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. And short pan lids. Operator dad plastic container lids rewashed and sit dried. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Yesterdays frozen foods delivery on floor in freezer. Operator moved food from floor st shelf. Corrected On-Site

Basic - Prep cook, with soiled clothing.