Closure Date: 07/11/2022
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing properly only at 10ppm. use of dishmachine for sanitizing and set up manual sanitization
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not sanitizing properly only at 10ppm. use of dishmachine for sanitizing and set up manual sanitization
until dishmachine is repaired and sanitizing properly.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloves at cook line then proceeded to touch ready to eat slice tomatoes and serve to server at pass bar window.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 or more flies located at the server area landing on clean sanitized cup, covered straws, uncovered paper cups being used to serve guests. Observed approximately 70 or more flies flying around hallway close to back entrance door and hallway leading to server area.. Observed approximately 40 or more flies flying around prep area located next to dish washing area landing on cutting board, food grinder, clean pots on stove, ovens and walls. Observed approximately ten or more flies flying around 3 compartment sink area landing on clean sanitized pans, strainer, clean hanging utensils and strainers. Observed approximately 20 or more flies in flying around drain sink and bread proofing area next to walk in cooler for deli and walk in freezer for frozen bread. Observed 5 or more flies flying through deli area at front counter landing on walls.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
High Priority - Toxic substance/chemical improperly stored. Observed pink chemical in bottle on condiment shelf with no label. Operator labeled degreaser. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution at front counter exceeding 200 or more ppm. Operator corrected to 100ppm.
Source: Florida Department of Health
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloves at cook line then proceeded to touch ready to eat slice tomatoes and serve to server at pass bar window.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 or more flies located at the server area landing on clean sanitized cup, covered straws, uncovered paper cups being used to serve guests. Observed approximately 70 or more flies flying around hallway close to back entrance door and hallway leading to server area.. Observed approximately 40 or more flies flying around prep area located next to dish washing area landing on cutting board, food grinder, clean pots on stove, ovens and walls. Observed approximately ten or more flies flying around 3 compartment sink area landing on clean sanitized pans, strainer, clean hanging utensils and strainers. Observed approximately 20 or more flies in flying around drain sink and bread proofing area next to walk in cooler for deli and walk in freezer for frozen bread. Observed 5 or more flies flying through deli area at front counter landing on walls.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (51F - Cold Holding); sour cream (50F - Cold Holding); cooked chicken (50F - Cold Holding); bone in ham (49F - Cold Holding); hot dogs (51F - Cold Holding); homemade corn beef hash (51F - Cold Holding); corn beef hash canned (51F - Cold Holding); feta cheese (51F - Cold Holding); blintz mix (51F - Cold Holding); cooked boiled potatoes (51F - Cold Holding); sausage gravy (49F - Cold Holding); potato pancakes (49F - Cold Holding); marinated raw chicken (51F - Cold Holding); chicken raw (51F - Cold Holding); French toast bread dipped in eggs (49F - Cold Holding); sauerkraut (49F - Cold Holding) Per operator all TCS products has been made from Friday 8th through Sunday and held in walk in cooler
High Priority - Toxic substance/chemical improperly stored. Observed pink chemical in bottle on condiment shelf with no label. Operator labeled degreaser. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution at front counter exceeding 200 or more ppm. Operator corrected to 100ppm.
Source: Florida Department of Health
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