DONNA'S CARIBBEAN RESTAURANT IN THE_PINES

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Manager replaced. Corrected On-Site

Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Heavy ice buildup around cooling unit in walk in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. Scoop handle contacting ice in ice machine. Manager moved handle out of ice. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter 3 door lowboy reach in cooler.

Basic - Soiled dry wiping cloth in use. On prep table in kitchen. Employee removed cloth from line. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean sanitized dish ware immediately after washing dirty dish ware without washing hands first. Reviewed proper handwashing procedures and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above cookline stove, fried chicken (122F - Hot Holding). Per employee cooked approximately 1 hour. Employee moved chicken back to oven to reheat and hot hold properly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Wet wiping cloth in front counter hand sink. Manager removed cloth. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, bags of prepared cooked chicken not date marked.

Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Cooling unit in walk in cooler frozen with heavy ice buildup.

Basic - Soiled dry wiping cloth in use. Soiled wet wiping cloth in front counter hand sink. Manager removed cloth. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct to 100ppm. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front counter hot case for patties is for folding holding only. Temperature does not go high enough to measure hot holding.

Basic - Hole in or other damage to wall. Wall damaged near mop sink in kitchen and in hallway by restrooms.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on kitchen prep table. Employee moved container to stovetop and placed over heat to 139F. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping board under cutting board nearest to front entrance to kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in walk in cooler by cases of raw vegetables.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, removed from unit, cooked cabbage (104F - Hot Holding). Per employee out of unit approximately 1 hr. Employee moved cabbage to stove to reheat above 165F for proper hot holding. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on prep table by single prep sink in back kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 10ppm chlorine. Manager remade to 100ppm chlorine. 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. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs. Manager discarded both items. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked peppers sauce (56F - Cooling); cooked onions (52F - Cooling). Per manager, both prepared on 8-19 and in unit more than 6 hrs.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink not labeled. Manager labeled as degreaser. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on kitchen prep table. Employee moved container to stove to heat water to 135F or above. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on kitchen prep table.

Basic - Working containers of food removed from original container not identified by common name. Labeling worn off bulk salt and flour containers in kitchen prep area.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty certification expired for Anita Smith Reid. Warning - From follow-up inspection 2023-10-17: Observed same Time Extended

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. Repeat Violation Warning - From follow-up inspection 2023-10-17: Observed same Time Extended

Basic - - From initial inspection : Basic - Cove molding in disrepair in hallway to restroom. Warning - From follow-up inspection 2023-10-17: Observed same Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in hot holding unit at front counter. Warning - From follow-up inspection 2023-10-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided ( quaternary)for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using bleach but unable to provide chlorine test strips. Warning - From follow-up inspection 2023-10-13: Operator ordered Time Extended

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 2023-10-13: Observed same, employee training will be reviewed at the next routine inspection. Time Extended

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. WIC filters, Employee cleaned and sanitized Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two cloths on prep table in cook line, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding line in front counter ; chopped salad (46F cold holding ) potato salad (47F cold holding ) held under 4 hours ago in Ice bath. Ice melted at time of inspection. Operator placed foods on fresh batch of ice to quick chill. Suggested using TPHC. Corrective Action Taken* Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table in kitchen: fried fish (125F - Hot Holding) held under 4 hours ago per cook. Operator moved to oven to be reheated to 165F or above. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in front counter and kitchen. Water heater was turned off, water temperature at 85F. Retested when water heater was turned on, hot water at 105F. Corrected On-Site

Basic - 1.Walk-in freezer shelves with rust that has pitted the surface. 2.Shelf under prep table with rust that pitted the surface in kitchen.

Basic - Cove molding at floor/wall juncture broken/missing,in Hallway to restroom.

Basic - Equipment in poor repair. 1. Sliding glass door missing from steam cabinet in front counter. 2. Prep table in disrepair in kitchen opposite stove.

Basic - Objectionable odors in hallway to restroom or other areas of the establishment. Turned on all facets and flush toilets in establishment. No sewage back up observed at time of inspection.

High Priority - Metal stem-type thermometer soiled., employee cleaned Corrected On-Site

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