CHEF REECE KITCHEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turbo air cooler ; cooked rice (60F - Cooling); cooked pasta (50F - Cooling). Per operator food cooling since last night. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turbo air cooler ; cooked rice (60F - Cooling); cooked pasta (50F - Cooling). Per operator food cooling since last night. See stop sale

Basic - Equipment in poor repair. Gasket torn on reach in cooler Turbo air

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen HOT CASE - assorted fried chicken (122-133F - Hot Holding). Per employee cooked and in unit from 10:45am. Chicken removed and placed in oven to reheat and temperature of unit increased. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk flour and rice on dry goods shelf.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean cam to containers on shelf by back door and pans above triple sink not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry goods shelf with canned goods.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Customer self service bottled lemonades missing label for production location and date.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters in several reach in coolers in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Seasoned flour containers by fryer not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves without first washing hands. Discussed with operator. Operator instructed employee to wash hands Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by cutting board. Operator removed Corrected On-Site

Basic - Food being prepared outside. Establishment preparing bulk oxtail outside on gas burners in lidded pots. Establishment also has smokers that are used for bulk cooking. Operator shut down gas burners and moved pots of oxtail inside Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 85F on cook line. Operator moved utensils to ware washing area and discarded water Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic bottles, single service packaging stored next to hand wash sink exposed to splash at front counter hand wash sink. Operator started to remove Corrective Action Taken

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. Observed no proof that employee informed of her responsibilities for 1 employee .

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored on top shelf in reach in cooler not identified or segregated from restaurant food items.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed a female employee engaging in food preparation with long ineffective hair restraint. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of ikon refrigerator soiled with old food residue.

Basic - Standing water in bottom of ikon reach-in-cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled.

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with coconut milk at dry storage area. Operator informed and stop sale issued.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in reach in cooler. Operator relocate raw chicken to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pasta cold held in reach in cooler at 46F. Per operator,pasta transfer to unit 3 hours prior to the inspection. Operator transfer pasta to reach in freezer for quick chill. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager returned during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 12:10 p.m. no date marked on oxtail gravy stored in reach in cooler. Per operator, item was cooked on 09/11/2024 before noon.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored in refrigerator not segregated or identified from restaurant foods.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

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.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense powder seasoning in kitchen.

Basic - Food stored on floor. Observed a container with jerk seasoning stored on kitchen floor.