SIGNATURE GRAND

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at WIC#2// ; demi glace (58°F-62 - Cooling)overnight. Food did not reach 41°F for cold holding in allotted time. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at WIC#3//; milk (51°F - Cold Holding); butter (51°F - Cold Holding); deli roast beef (51°F - Cold Holding); deli turkey (51°F - Cold Holding); deli ham (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at WIC#2// ; demi glace (58°F-62 - Cooling)overnight. Food did not reach 41°F for cold holding in allotted time. Stop sale. 3) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at WIC #1//; cut honeydew (46°F - Cooling)overnight; tuna salad (45°F - Cooling)overnight; horseradish dressing (45°F - Cooling)overnight. Foods did not reach 41°F for cold holding in allotted time. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at WIC#3//; milk (51°F - Cold Holding); butter (51°F - Cold Holding); deli roast beef (51°F - Cold Holding); deli turkey (51°F - Cold Holding); deli ham (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at WIC #1//; cut honeydew (46°F - Cooling)overnight; tuna salad (45°F - Cooling)overnight; horseradish dressing (45°F - Cooling)overnight. Foods did not reach 41°F for cold holding in allotted time. Stop sale.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Provided operator with test strips. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, course was given to staff; Staff has not signed their certificates.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: 1) WIC #1//; cut honeydew (46°F - Cooling)overnight; tuna salad (45°F - Cooling)overnight; horseradish dressing (45°F - Cooling)overnight. 2) WIC#2// ; demi glace (58°F-62 - Cooling)overnight. 3) WIC#3//; milk (51°F - Cold Holding); butter (51°F - Cold Holding); deli roast beef (51°F - Cold Holding); deli turkey (51°F - Cold Holding); deli ham (50°F - Cold Holding).

Basic - Covered waste receptacle not provided in women's bathroom. Operator provided trash can with lid. Corrected On-Site