RED FOX DINER

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulling their pants up at the cookline in the kitchen with gloved hands, then handling cleaned food utensils without first handwashing. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon in hand sink basin at cookline in kitchen. Warning

Basic - Ceiling tiles missing in dry storage space. Repeat Violation Warning

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in dry storage space. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal book bag and sweater stored on shelf above seasonings and food prep sink in storage area. Warning

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on cutting bored opposite cookline in the kitchen. Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottle of peroxide stored on food storage rack next to coffee filters. Warning

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, or dust in dry storage area. Warning

Basic - Ceiling tiles missing above food storage in dry storage area. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on soiled wiping cloth on oven door handle at cookline in kitchen. Operator removed. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. 1. Both two and three door reach in coolers opposite cookline in kitchen. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking observed on pooled whole eggs and liquid egg whites at cook line in kitchen. Operator time marked 7a to 11a. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tiles missing in dry storage space. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on stove top at cookline in utensil water 103F.

Basic - Tape used to repair nonfood-contact surface. Observed tape used to repair handle on top drawer of reach in cooler at cookline in kitchen. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack two raw shell eggs, remove gloves, and then handle clean utensils without handwashing. Reviewed hand washing procedures with employee.

Basic - Ceiling tiles missing in dry storage room.

Basic - Duct tape used to repair nonfood-contact surface, handle on two drawer reach in cooler beneath grill at cook line in kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dry storage room.

Basic - Employee beverage container on a shelf above food prep table, stored with spices. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at the cookline exceeds 200ppm. Operator corrected to 100 ppm.. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in the cooler drawer under flat top grill in the kitchen, thawing in sealed package. Operator opened packages. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of cranberry sauce dented, stored in dry storage room.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna (58F - Cooling)@ 9:26am since 7:30am; 53°F @11:00 in flip top cooler at cook line. At this rate, food will not reach 41°F within 4 hours. Operator put tuna in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Whisk stored in hand wash sink at cook line. Operator removed. Corrected On-Site Repeat Violation

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue unknown substance stored at server station. Operator labeled. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tiles missing in dry storage room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee drink cup stored at dry storage shelf, in kitchen, above food items. Operator removed. 2)Employee drink cup stored on counter next to steam table at server station. Employee removed. 3)Employee bottled drink stored on flip top cooler cutting board at server station. Operator 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 purse stored on top of soda syrup box in kitchen next to walk in cooler. Employee removed. Corrected On-Site

Basic - Food stored on floor. Case of oatmeal stored on floor in dry storage room.

Basic - Time/temperature control for safety food thawed in an improper manner. Two whole deli turkeys being thawed in standing water in prep sink. Educated operator on proper thawing methods. Operator removed from sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler raw bacon stored over unwashed produce. Operator moved bacon to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line first flip top cooler raw salmon stored over ready to eat pancake toppings. Operator moved salmon to lower shelf. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line sanitizer bucket >200ppm. Operator diluted to 75ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cook-line hand wash sink blocked by garbage can. Operator moved garbage can. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station, operator stated both dish soap and bleach used in sanitizer bucket. Operator emptied remade with only bleach, chlorine 75ppm. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station sanitizer bucket chlorine 0ppm. Operator added bleach, chlorine 75ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At wait station both sanitizer buckets stored on floor, operator moved up off of floor. Corrected On-Site