FLORIDIAN REST

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dish machine chlorine 0ppm. Manager corrected to 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form. Corrective Action Taken

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fan, phone and back pack stored on dish shelf.

Basic - Soil on back of interior ice bin.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can sauerkraut on can rack in storage room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In #1 walk in cooler, packed raw brisket above case of cooked turkey. Manager moved beef to separated shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of cooler by bar container individual butters (54F - Cold Holding). Per employee out of cooler less than 1 hr. Employee moved back into cooler to rechill. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles on drink machine at middle of bar has mold like build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened water bottle in salad unit in kitchen. Manager removed bottle. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored in same container as ready-to-eat food. Container of cut celery in same container as raw turkey burgers. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - ham (45F); meatloaf (45F). Per operator items were placed in unit approximately 2 hours ago. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F and below. Operator moved items to another reach in to quick chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - mashed potatoes (108F-139F - Hot Holding). Per operator holding for approximately two hours. Advised operator to immediately reheat to 165F and hot hold at 135F or higher. Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Benedict. Reviewed menu updating with operator and he made necessary updates during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Front counter by toaster.