FRESH KITCHEN DAVIE

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as degreaser. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of case of canned food product on back dry storage shelf. Manager removed bag. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean pans from dish machine immediately after scrubbing and rinsing pans without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line stopped to drink and continued working with food items without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from water bottle on cook line. Manager reminded employee to leave line when stopping to drink. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at prep line. Manager removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In walk in cooler, cooked chickpea salad at proper temperature not covered. Manager added lids. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as degreaser. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in kitchen make line. Manager removed cloth. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on chemical shelf by cooler door. Manager marked as sanitizer. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher has wash sink set up in middle instead of first sink. Employee drained and cleaned sink and reset in proper order.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers of standing water in kitchen make line. Heating units tripped off. Employee reset and turned back on. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Debris build up on top of dish machine. Employee cleaned. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf next to containers of dry spices. Employee moved bottle to drink holder rack on wall. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front make line wearing watch. Employee removed watch. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chic peas (130F - Hot Holding) less than four hours ago in cook line steam table. Operator reheated to 180F during inspection. Corrected On-Site

Intermediate - Behind ice chute soiled with slime in dining room. Operator cleaned and sanitized ice chute during inspection. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer correctly the cooking temperature for fully cooked grill chicken in cook line. Cook answered cooking temperature at 140F, Educate cook on proper cooking temperature.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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.

Basic - Cutting board has cut marks and is no longer cleanable in prep station. Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours.

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. Caesar salad prepared since 9:00 am 50F ambient cooling in continental reach in cooler in cook line above 4 hours. Operator discarded. See stop sale

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. Emailed procedures to manager

Intermediate - No type of measuring device available( heat strip or heat thermometer )for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee with no beard guard/restraint while engaging in food preparation in cook line. Operator put on beard guard Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 79F in cook line. Observed heated equipment turned off. Operator discarded water and placed in container with no water. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Serving bowls at front counter, operator inverted Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm in cook line. Operator remade to 200ppm quaternary. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil bottle in cook line not labeled. Operator labeled oil Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. -Operator printed current DBPR License during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed multiple employees wearing black wrist watches while preparing food in kitchen.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed employee wearing dreads not properly restrained while preparing food in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. -Observed multiple pairs of tongs stored on oven door handles throughout cook line in kitchen. -Observed utensils in standing water 118 F, person in charge increased temperature at steam table to hold at 135 F.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip no change in color after running twice through. Operator discontinued use and set up to 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in cook line being used as a dump sink. Operator cleaned and sanitized sink Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale buildup in dish machine in ware washing area.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle used in salt container in kitchen area. Operator removed and stored correctly

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on assembly pass bar where consumer food is being delivered through for bagging. Operator removed and stored correctly Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items in dry storage and front counter not inverted. Operator inverted products. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth quaternary ammonium not stored in sanitizing solution

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping quaternary ammonium solution at 10 ppm. Operator corrected to 200ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed bottle with unknown substance. Operator labeled water.