Closure Date: 08/30/2022
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since …
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since …
10 am. Product did not cooled to 70°F within 2 hours. Operator discarded. See Stop Sale
High Priority - Employee was eating behind cook line then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated staff. Employee washed hands **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cooked eggplant stored under a container of raw steak,inside reach in freezer Operator stored properly **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches by 3 compartment sink and by paper towel dispenser and bottom of wall next to it. Observed 2 live roaches under slicer on prep table.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since 10 am. Product did not cooled to 70°F within 2 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Observed on Pizza cooler, cooked sausage, cheese, diced tomatoes, cooked onions, pizza sauce 45- 50°F cold Holding and inside tall reach in cooler across from 3 compartment sink cooked eggplant, raw shrimp 45-50°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products
High Priority - Toxic substance/chemical improperly stored. Clorox container stored on cans good shelf Operator removed **Corrected On-Site**"
Source: Florida Department of Health
High Priority - Employee was eating behind cook line then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated staff. Employee washed hands **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cooked eggplant stored under a container of raw steak,inside reach in freezer Operator stored properly **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches by 3 compartment sink and by paper towel dispenser and bottom of wall next to it. Observed 2 live roaches under slicer on prep table.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since 10 am. Product did not cooled to 70°F within 2 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Observed on Pizza cooler, cooked sausage, cheese, diced tomatoes, cooked onions, pizza sauce 45- 50°F cold Holding and inside tall reach in cooler across from 3 compartment sink cooked eggplant, raw shrimp 45-50°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products
High Priority - Toxic substance/chemical improperly stored. Clorox container stored on cans good shelf Operator removed **Corrected On-Site**"
Source: Florida Department of Health
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