IKEA MAIN RESTAURANT & STAFF CAFETERIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at employee buffet chopped romaine (44-45F - Cold Holding) per operator held out of temperature less than 30 minutes. Operator replaced lettuce rechecked 43F Observed butter pc 47F sitting in a pan on top of another pan on the buffet. Per operator held out of temperature less than 2 hours. Not portion or prepared today

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on employee buffet chicken fingers (94-147F - Hot Holding); corn on the cob (97-110F - Hot Holding). Per operator held out of temperature less than 2 hours. Operator reheated items to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon and egg . Operator did noted item was raw during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed at dishwasher room - spray bottle containing Lime Away without proper label. Operator provided label. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with marinara sauce and chocolate pudding in dry storage shelf. Operator informed and stop sale issued.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager Joseph Picciuca lack knowledge of the big 6 foodbourne illnesses. A poster has been given to him.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available to measure surface temperature at the time of inspection. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Observed no consumer advisory for raw salmon served. A copy has been given to the operator. Operator posted advisory. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -Observed unwrapped apples at display self serve case. Operator wrapped apples. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed bag with onions stored over pre-washed lettuce in walk in cooler.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not water temperature thermometer or testing strips on site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop store inside mop bucket, not allowing the mop to properly air dry. Operator removed mop.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed current DBPR License expired on 12/1/2021. Operator instructed to contact DBPR to renew license during inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash signage provided at hand wash sink in food preparation area in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice pudding (50°F-Cold Holding) front counter make table in kitchen. Operator states holding less than 4 hours, moved to freezer to quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed white rice w/vegetables (118-120°F - Hot Holding) front counter steam table in kitchen. Operator states holding less than 4 hours, moved to oven to reheat to 165 F. Corrective Action Taken