RELISH-BIG TASTY BURGERS!

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw hamburger on grill and then proceeded to handle cooked hamburger bun without washing hands. Manager had employee wash hands and change gloves and reheat bun. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked bacon in grill drawers. Employee moved eggs to bottom drawer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler: hamburger (48F,47F - Cold Holding); cheese (48F,48F - Cold Holding); lettuce (48F - Cold Holding); hot dogs (49F - Cold Holding). Manager unsure of how long items were at the improper temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: hamburger (48F,47F - Cold Holding); cheese (48F,48F - Cold Holding); lettuce (48F - Cold Holding); hot dogs (49F - Cold Holding). Manager unsure of how long items were at the improper temperature. Items in walk-in cooler: cheese (48F,47F,48F - Cold Holding); lettuce (48F,49F,47F - Cold Holding). Manager stated items were delivered 4 hours prior to temperature being taken. Manager moved items to reach-in freezers to reduce temperature to 41F. Manager stated items would be stored in front counter reach-in coolers until walk-in cooler is repaired. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer for walk-in cooler reading 18F.

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. No written procedure available. Inspector provided written procedure to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at front counter hand washing sink. Employee provided hand towels at hand washing sink. Corrected On-Site

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. No proof available of employee responsibility

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employee certificates not original. 509.049(6)(a) FS: Third-party providers shall issue to a public food service establishment an original certificate for each employee certified by the provider and an original card to be provided to each certified employee. Such card or certificate shall be produced by the certified food service employee or by the public food service establishment, respectively, in its duly issued original form upon request of the division.

Basic - Ceiling tile missing. Ceiling tile over walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over three compartment sink dusty. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers stored on prep table across from three compartment sink.

Basic - Food stored on floor. Cooking oil stored on floor across from walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Gasket of front counter reach-in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter. Manager turned containers over. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet for three compartment sink.

High Priority - Toxic substance/chemical improperly stored. Observed burn spray stored over bottled drinks by the file cabinet. ALSO, spray chemicals stored over clean dishes on the drying drain board. The sprays were moved to cleaning. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed DaShawn not certified within 30 days of becoming a manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back of the can opener blade with dried food debris. This was moved to the 3 compartment sink. Corrective Action Taken

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed the hand wash sink by the 3 compartment sink produces no water from either handle. Warning

Intermediate - 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. Observed only one employee food safety certificate available for review.

Basic - Ceiling tile missing. Observed ceiling tile missing in the back room over over bulk freestyle boxes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of debris under to to go items in the dining room.

Basic - Single-service articles not stored inverted or protected from contamination. Observed souffle cups not inverted away from the guests at the self service counter. These were adjusted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with the sticker still attached on the front line with ready to eat food.