TASTY CHOICE RESTAURANT INC

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. Kitchen Flip top cooler; pikliz (56F - Cold Holding). Per operator. Items cold holding in unit overnight. Observed unit holding warm ambient temperatures. Items not prepared or portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top cooler; pikliz (56F - Cold Holding). Per operator. Items cold holding in unit overnight. Observed unit holding warm ambient temperatures. Items not prepared or portioned today. See stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen prep table heavily grooved

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle to go bag. Operator moved to bin Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in 3 door reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained soiled

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to buy bleach Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked turkey 49°, Pork, 50°, chicken 50° and goat meat 49°F cooling in refrigerator from yesterday. Items did not cooled from 135°F to41°Fin a total of 6 hours. See stop sale Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked turkey 49°, Pork, 50°, chicken 50° and goat meat 49°F cooling in refrigerator from yesterday. Items did not cooled from 135°F to41°Fin a total of 6 hours. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked plant foods in refrigerator. Operator relocate shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed soup cold held in refrigerator at 45 degrees Fahrenheit. Per operator, soup stored in unit from 07/08/2023. Soup did not removed from unit today. See stop sale.

Intermediate - Equipment drain line draining into handwash sink. -Observed a drain pipe draining waste water into handwash sink in restroom.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed various food items cooling in a deep 6 inches containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on soup and plant foods stored in refrigerator. Per operator, items were cooked on 07/08/2023. Repeat Violation Admin Complaint

Basic - Equipment in poor repair. -Observed reach in cooler gaskets in disrepairs. Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over ready to eat foods in turbo air refrigerator. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked goat meat cold held at 48°F and pork at 47°F. Both items has been stored in refrigerator from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked goat meat cold held at 48°F and pork at 47°F. Both items has been stored in refrigerator from yesterday. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 104 degrees Fahrenheit at cookline. Per operator,pork was cooked less than 4 hours prior to the inspection. Advice operator to reheat item to 165 degrees Fahrenheit. Corrective Action Taken

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. A poster has been given to the operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on all TCS foods stored in turbo air refrigerator. Per operator,all items were cooked on 2/8/2022. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag stored on food storage shelf. Corrected On-Site

Basic - Equipment in poor repair. -Observed turbo air refrigerator gasket in disrepairs. Repeat Violation

Basic - Food stored on floor. -Observed container with cooking oil stored on dry storage floor. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked pork stored in reach in cooler at 46-54 degrees Fahrenheit. Per operator, cooked pork has been cooling from yesterday. Pork did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked pork stored in reach in cooler at 46-54 degrees Fahrenheit. Per operator, cooked pork has been cooling from yesterday. Pork did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.

Intermediate - Equipment drain line draining into handwash sink. -Observed AC drain in handwash sink in restroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom

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. Observed no date mark on cooked chicken, turkey, pork and goat meat stored in refrigerator. All items were cooked on 10/24/2022

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Observed no hot water at handwash sink in kitchen.

Basic - Equipment in poor repair. -Observed gaskets on turbo air refrigerator in disrepairs.

Basic - Food stored on floor. -Observed cases with various food items stored on kitchen and dry storage floor.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than thirty days

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.in the kitchen , chef turned on heater Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Ripped/worn.