DINER BY-THE-SEA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cut lettuce (60-65F); cheese (60-65F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Provided handout to operator. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control form to operator and reviewed. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink for sanitizing. Chlorine 100ppm. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided to operator and operator posted. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator made new solution with only chlorine 100ppm. Corrected On-Site

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. At dish machine; chlorine 0ppm. Operator set up triple sink to chlorine 100ppm. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. At cook line flip top cooler; raw shell eggs in-use/stored with broken shells. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked sausage (48°F - Cold Holding). Operated stated sausage not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked sausage (48°F - Cold Holding). Operated stated sausage not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.

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

Basic - Employee with no hair restraint while engaging in food preparation Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored in same container as ready-to-eat food. Ham was in the same container as broken shell eggs. Manager discarded both ham and eggs. See stop sale.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shell eggs in Flip top by the grill. Manager voluntarily discarded all the eggs.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup next to slicer in the kitchen. Employee removed. 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 phone by stove in kitchen area. Discussed proper storage with employee. Employee removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hat, Manager provided hair net. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine at 0ppm. Manager made new solution tested at 75ppm.Corrected On-Site Corrected On-Site

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in glass reach in cooler made 3 days per Manager. Date label added. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of onions on floor in walk in freezer. Box removed. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken in back kitchen. Chicken moved to inside cooler. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped straws on customer tables. Straws removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) sliced tomatoes (42-50°F) in flip top cooler over stacked above cold holding line. Sliced tomatoes in cooler less than 2 hours per cook and over stacked portion removed. 2) cut watermelon (56°F) on top of prep cooler at cook line. Cut melon out of cooler less than 1 hour per cook and container moved to inside cooler. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Burger patties on prep table thawing in back kitchen. Container moved to inside cooler. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at cook line. Sanitizer replaced and tested 100ppm Corrected On-Site