43 STREET BREAKFAST HOUSE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked raw shelled eggs then handled cooking utensils, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and Manager spoke with cook . Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves adjusted head bandana then changed gloves but did not wash hands. Manager spoke with cook. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves adjusted slacks then handled cooking utensils. Another cook not wearing gloves wipes hands on apron then handled serving plate. Manager discussed with both cooks. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left building to outside walk-in-cooler and brought back chorizo into the kitchen, opened the chorizo bag and handled chorizo , without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Inspector spoke with employee Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken over carrots in walk-in-cooler. Manager instructed employee to rearrange items. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item and cold holding temperatures in the reach -in Cooler under grill: Hamburger (45F - Cold Holding). Hamburger had been in reach in cooler overnight. Reach in cooler had Johnson cake mix at 48F, and had been in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following item and cold holding temperatures in the reach -in Cooler under grill: Hamburger (45F - Cold Holding). Hamburger had been in reach in cooler overnight. Reach in cooler at the end of the cookline had Johnson cake mix at 48F, and had been in reach in cooler overnight. The following items and cold holding temperatures in the reach-in Cooler under grill: Salmon (44F - Cold Holding); steak (45F - Cold Holding); Chicken (44F - Cold Holding). These items had been on the cook line for less than 2 hours. Manager had all of these items placed in walk-in-cooler. Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed Potato 120F. Mashed potatoes had been prepared 2 hours earlier..Manager had mashed potatoes re heated Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives soiled with food particles on magnet in kitchen

Intermediate - Packaged food not labeled as specified by law. The following items in containers did not have labels: Sesame seed oil, flour, and sugar bin. Manager placed labels on all the containers Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (salt bin). Manager removed portion cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line soled with dirt and grease Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean ware rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soft drink syrup boxes. Manager removed jacket. Employee backpacks store above bins for sugar, flour and panko. Manager reassigned location of where personal items should be placed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( clean ware rack )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked lid on yeast container. Manager replaced lid Corrected On-Site

Basic - Food stored on floor. Box of soda syrup stored on floor in front bar area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both walk-in-freezers. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( panko). Manager removed scoop and placed in dishwash area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler off cookline has accumulation of debris

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager discussed with dishwasher Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid open Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters at coffee machine not protected. Manager placed in plastic bag. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( strawberries and Tomato ) stored over ready-to-eat food ( cream cheese) in walk in cooler. Manager placed cream cheese on another shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: cheese (48F - Cold Holding); turkey bacon (47F - Cold Holding); ham (48F - Cold Holding); sausage (47F - Cold Holding). Manager stated items were placed in cooler at 6:00 am. Manager moved items to reach-in cooler to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-10-07: Items in cook line grill drawers: cheese (50F - Cold Holding); ham (50F - Cold Holding); sausage (49F - Cold Holding). Manager stated items were placed in cooler at 7:00 am. Manager moved items to reach-in cooler to reduce temperature to 41F. Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of slaw in reach-in cooler across from kitchen entrance dated 9/16.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean plate in wait station pass through window without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over pasteurized egg whites in outside walk-in cooler. Manager removed ground beef from walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in outside walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: cheese (48F - Cold Holding); turkey bacon (47F - Cold Holding); ham (48F - Cold Holding); sausage (47F - Cold Holding). Manager stated items were placed in cooler at 6:00 am. Manager moved items to reach-in cooler to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from back door. Soda gun in wait station.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine in dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

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

Basic - Open dumpster lid. Dumpster in parking lot. Repeat Violation

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

Basic - Stored food not covered. Corned beef stock in walk-in freezer.

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in dish area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes. Manager had employee wash hands and rewash dishes. Corrective Action Taken Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled clean dish without washing hands and changing gloves. Manager had employee wash hands and change gloves and return dish to dish room. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed towel over shoulder and began handling clean dishes without washing hands and changing gloves. Manager had employee wash hands and change gloves and return dishes to dish room. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryer: tomatoes (45F - Cold Holding); cheese (45F - Cold Holding); coleslaw (45F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items held in ice bath on food cart on cook line: sausage (48F - Cold Holding); sausage (45F - Cold Holding). Manager stated items placed in ice bath three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Inspector discussed holding fewer items in ice bath so items could sit deeper in ice bath. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item held in pan on grill: sausage (123F - Hot Holding). Manager stated item placed in pan 30 minutes prior to temperature being taken. Employee moved items back to grill to reheat. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.

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. Establishment has no written procedure available. Inspector provided written procedure to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryer. Blade of can opener on prep table across from back door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed spatula in cook line hand washing sink.

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. Manager provided six employee training certificates. Manager stated no certificates available for back of house employees.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Paddle and whip stored on floor underneath oven across from back door. Manager had employee return items to dish room. Corrective Action Taken

Basic - Dead roaches on premises. Three dead roaches in light fixture next to dish room. Two dead roaches in light fixture in front of back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on reach-in freezer across from dish area. Manager removed drinks and moved them to an area where employee drinks are permitted. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach-in cooler across from fryer. Employee removed phone. Corrected On-Site

Basic - In-use ladle stored on equipment door handle between uses. Ladle stored on the side of cart. Manager removed ladle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above stove greasy. Gaskets for grill line drawers.

Basic - Old labels stuck to food containers after cleaning. Containers stored over three compartment sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut avocado on cook line with label on avocado. Manager had employee rewash avocado and remove label. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawed in standing water. Manager moved item to walk-in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from fryer. Manager placed towel in sanitizer bucket. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly at the mop sink. ALSO, 1 fly at the bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter pats on the dining room tables, 73°. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid egg on the cook line 47°. ALSO, shred mozzarella 46°. ALSO, potato salad 46°. ALSO, butter chips on the table, 73°. Warning

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

Intermediate - No soap provided at handwash sink. Observed the side hallway hand wash sink lacks soap, sign and paper towels. Towels were added. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some dates of birth missing. ALSO, Certified Food Manager certificate number was missing.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the flip top reach-in cooler handles have an accumulation of debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks stored on prep tables. Both were moved below. Corrected On-Site

Basic - Food stored on floor. Observed multiple items on the floor of the freezer. Some were put on a shelf. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the ice machine scoop touching ice. The scoop was adjusted. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed used apron over covered food on the cook line. This was moved to laundry. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed the wood bumper in the side hallway is not sealed.