PINK FLAMINGO

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Warning - From follow-up inspection 2024-07-19: Dish machine chlorine tested as 0ppm, employees have Three compartment sink quaternary ammonia 200ppm set up, they stated that new dish machine is to be installed in 2 weeks. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. 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 the touched clean plate and spatula for service, spoke to employee about changing gloves and washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom gravy 7/2, vegan chili 7/2, and meatballs 7/1. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46F - Cold Holding) item in display cooler, cooler digital thermometer says 38, other items are at 43, employee moved to freezer. Retemped at below 41F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach bottle and spray chemicals by bbq sauce bottle on cooks line, employee moved bbq sauce away from chemicals. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia observed at 500 ppm, employee added water retested at 400ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam well on cooks line stained. Interior left side deflector plate ice machine downstairs.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink in corner of cooks line. Employee moved bucket. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired February and May.

Basic - Equipment in poor repair. Blue cheese container lid is cracked in walk in cooler. Reach in cooler on cooks line gasket is torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. In dishwasher machine room.

Basic - Standing water in bottom of reach-in-cooler. In prep cooler next to oven.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures. Corrective Action Taken Warning - From follow-up inspection 2023-08-03: Middle cooler and cooler at prep: Turkey 39, ham 40, cheese 41, ranch 42. Far cooler at the end of cooks line: Coleslaw 53, tomato 51, cheese 51. Technician present during callback, he stated cooler has a part ordered, employee had ice on items but has melted, more ice is being added to food items. Admin Complaint Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed line and retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Noodles dated 7/18 on cooks line. Noodles dated 7/17 in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Sterno cans next to aluminum Togo containers on shelf downstairs. Dumpster deodorizer spray over single service boxes gloves in chemical closet downstairs.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecakes in display cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior flip top reach in cooler interior soiled. Multiple cutting boards on clean dish rack stained. Interior ice machine inside kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in corner of cooks line blocked by a rack holding sanitizer bucket. Employee filled bucket with water at Handwash sink in prep area to put in rice to start cooking. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at Handwash sink on front server alley by ice cream area. Operator restocked Handwash sink. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some Ceiling tiles in prep area that were replaced. Missing multiple ceiling tiles in downstairs area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cooks line. Floor soiled in walk in freezer. Under staircase downstairs.

Basic - Clean linens stored on floor. Bag of clean towels on floor in chemical closet downstairs.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on clean dish rack in warewashing area.

Basic - Equipment in poor repair. Multiple cutting boards on reach in coolers on cooks line and cutting boards on clean dish rack in dish machine area. Repeat Violation

Basic - Food stored on floor. Jug of oil on floor in front of fryers.

Basic - Insect control device installed over food preparation area. Over large mixer, 1 dead fly observed on top of bulk panko crumb container next to mixer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler next to oven gaskets are soiled. Air vent over back door is soiled.

Basic - Old labels stuck to food containers after cleaning. On plastic containers near dish washing area.

Basic - Single-service articles not stored inverted or protected from contamination. Brown boxes on cooks line and at server alley. Single service Togo containers and lids on floor downstairs in front of ice machine.

Basic - Standing water in bottom of reach-in-cooler. Flip top cooler on cooks line nearest prep area. Flip top cooler in prep area water is dripping out when door is opened. Repeat Violation

Basic - Stored food not covered. Peas and carrots in walk in freezer, manager twisted items bag to completely cover. Corrected On-Site

BASIC-Insect control device installed over food preparation area. Installed over dough mixer.

BASIC-Observed: Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tiles all through out the basement area.

BASIC-Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents at the end of he cooks line.

BASIC-Observed: Cleaned and sanitized equipment or utensils not properly stored. 2 sheet pans on floor next to Handwash sink on cooks line.

BASIC-Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of clean dishes and plastic ziploc bags.

BASIC-Observed: Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal containers on clean dish rack.

BASIC-Observed: Equipment in poor repair. Cutting boards on cooks line with cut marks.

BASIC-Observed: Food stored on floor. Jug of oil on floor under Handwash sink on cooks line

BASIC-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue flaps on the clean exiting side of dish machine

BASIC-Observed: Old labels stuck to food containers after cleaning. Multiple plastic containers on clean dish rack.

BASIC-Observed: Single-service articles not stored inverted or protected from contamination. Togo containers on cooks line and at server station inside.

BASIC-Observed: Stored food not covered. Potatoes in 3rd pans inside walk in freezer, manager covered items

BASIC-Observed: Water leaking from pipe and/or faucet/handle. Spray hose at dish machine.

BASIC-observed: Floor soiled/has accumulation of debris. Under staircase in basement.

HIGH PRIORITY- Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili overnight (51-55F - Cooling) see stop sale.

HIGH PRIORITY-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken portioned into ziploc bags over ice cream tubs in walk in freezer.

HIGH PRIORITY-Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Eggroll filling with cooked hamburger

HIGH PRIORITY-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili overnight (51-55F - Cooling) see stop sale.

HIGH PRIORITY-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beyond meat/cooked peppers and onions (72F - Cold Holding); chicken wings (45F - Cold Holding); coleslaw (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); turkey (45F - Cold Holding); ham (46F - Cold Holding) inside cooler on cooks line, thermometer reads 32, plastic bags was blocking the fan vent. Employees placed items on ice

INTERMEDIATE-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. Can opener blade

INTERMEDIATE-Observed: Handwash sink not accessible for employee use at all times. On the cooks line, blocked by trash can and sheet pans.

INTERMEDIATE-Observed: 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 1 employee food handler certificate, manager couldn’t locate other certificates.

High Priority - Stop Sale issued due to food originating from an unapproved source. Through a complaint, Observed water from an unmonitored well was used to supply water for ice making, dishwashing, food prep and hand washing. The municipal water has been reactivated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: meatball 47F, red sauce 46F, Cole slaw 46F, chicken 46F. Ice bags were being added to these items. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer guard has dried food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a quaternary amonia sanitizer bucket in the cook line hand wash sink. This was moved below. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the cook line hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over bulk oil in the hallway. Drinks were moved below. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron on the first cook line cutting board. This was removed. Corrected On-Site

Basic - Stored food not covered. Observed cooked food in the walk-in cooler and walk-in freezer, uncovered.