PETER PAN DINER

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then handled clean plate without first washing hands. Cook washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw smoked salmon stored over ready to eat cooked broccoli. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Back stovetop - soup (119-126F - Hot Holding); soup (145F - Hot Holding). Per operator items holding approximately 1/2 hour. Operator turned on heat. 15 minutes later both soups 165-180F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - scoop in water 83F. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over expo flip top - visibly soiled under stored conveyer toaster and other small appliances.

Basic - Waste line missing at soda gun holster. 1 bar soda gun.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to Dishwasher used to store plastic keg. Employee remove plastic keg Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to Dishwasher Employee replaced paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then removed clean dishes from dishwasher, Employee washed hands and put gloves on Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 47F Cheese 47F Operator moved items to Walk In Cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatloaf 125F. Cook reheat to 178F

Basic - Water leaking from pipe and/or faucet/handle. Broken pipe under handwashing sink across from produce cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used to dump ice. Employee removed ice Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef next to RTE ham Operator removed ham and placed on top shelf Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter cooled while being covered Employee removed cover Pancake batter 50F at 9:30am. 2nd temp 43F at 10:30 am Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contained red liquid identified as degreaser Employee labeled spray bottle Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men employee rest room Manager replaced paper towel Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee clean and sanitized ice machine Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.

Basic - Open dumpster lid. Manager closed dumpster lid Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink next to ice machine. Manager fixed leak Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Not prep or prepared today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes 48F-51F in walk-in cooler. Per operator cooked previous night cooling overnight. Potatoes stored in over stacked pans. Per operator not portioned or prepared today.

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. Emailed operator procedures. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes 48F-51F in walk-in cooler over stacked in pans,

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed scoop clean and sanitized scoop. Corrected On-Site

Basic - Plastic Water bottles stored on floor at bar. Operator elevated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket with sanitizer solution and towels inside hand washing sink at front counter. Operator relocated to bottom shelf. Corrected On-Site

Basic - Food stored on floor. Observed cases of orange juice stored on the walk-in cooler floor. Operator placed in crates. 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 corn beef 54F in walk-in cooler. Per operator cooked previous night and has been cooling overnight. Food stored in deep plastic containers. See stop sale.

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. Observed dish machine PPM 0. Operator primed dish machine rechecked 100 PPM. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and hair than engaged in prep work without washing hands. Explained proper hand washing procedure to operator. Cook washed hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cook corned beef 54F. Per operator cooked the previous night.

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. Observed sanitizer bucket chlorine 200PPM . Operator discarded made new solution rechecked 100 PPM. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf on cook line. Operator removed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on Blaine Marie

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - cut lettuce (41-46F). Observed item overfilled. Advised operator to remove excess and place in reach in to quick chill. Cookline - Flip top - tuna salad (49-50F); chicken salad (49-50F). Per operator item was in walk in #2 overnight and placed in this unit approximately 2 hours ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Items were Stop sale due to walk in cooler temperature. Cookline right drawers - cut Tomatoes (47F). Per operator item was held in unit overnight. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See Stop sale. Walk in #2 - chicken salad (44-47F); tuna salad (44-45F). Per operator items were held in unit overnight. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See Stop sale. Warning - From follow-up inspection 2022-06-10: Cookline - Flip top - tuna salad prepared yesterday and held in walk in overnight (47F); chicken salad prepared yesterday and held in walk in overnight (46F), cut tomatoes 43F, tzatziki 41F. Per operator items were placed in this unit approximately 3 hours ago. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline right drawers - raw pork 41F, raw beef 41F, beef burgers 41F. Walk in #2 - chicken salad 39F, tuna salad 39F, cheese 39F, fish 38F. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey in walk in cooler. Moved to properly store. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork chops in cook line drawer. Moved to properly store. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen open shrimp over open frozen cheese sticks in reach in freezer. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy hot held at 109° in steam well. Manager turned up heat. And reheated to 169° at cook line. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Employee washing dishes at 3 compartment with 200 ppm chlorine. Manager added water to 50 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station. Paper towels provided. Corrected On-Site

Basic - Accumulation of residue in the interior of the ice machine/bin. Cleaned and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink.

Basic - Nonfood-contact surface soiled with dirt. Dry storage shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Bleach added to 100 ppm. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-08-10: Observed same Time Extended

Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Liquor and mixer storage area Warning - From follow-up inspection 2021-08-10: Observed same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2021-08-10: Observed same Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Bread and raw pork in WIF. Operator covered Corrected On-Site Warning - From follow-up inspection 2021-08-10: Observed same Time Extended

Basic - - From initial inspection : Basic - Vent tile missing above prep area Warning - From follow-up inspection 2021-08-10: Observed same Time Extended