MAPLE LEAF CC RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over whole muscle intact beef at Walk in Cooler. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water in the container at kitchen handwashing sink. Educated the operator of using the handwash sink strictly for handwashing.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Freezer. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed unable to determine the mop sink vacuum breaker operable due to no cover on top of the built-in vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer inside the basin of kitchen handwashing sink. Operator removed the strainer. 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. Observed egg salad not date marked at Salad Station. Operator date marked the food item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed residue buildup in the interior of ice machine. Operator cleaned and sanitized the machine. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Freezer. Repeat Violation

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 chlorine sanitizer 0ppm on test strip due to empty container. Operator corrected to 100ppm by replacing the empty sanitizer container with a full container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs 53F at Salad Station due to being on top of other containers instead of flushed in the cold holding unit (Make Table). Operator discarded the eggs due to sitting on top over other food items overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs 53F at Salad Station due to being on top of other containers instead of flushed in the cold holding unit (Make Table). Operator discarded the eggs due to sitting on top of other food items overnight.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked fish not commercially packaged at Walk in Freezer. Operator switched the food items. Corrected On-Site

Intermediate - No chlorine 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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed roasted garlic balsamic vinaigrette contains eggs not date marked at Reach in Cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on multiple soda guns at bar. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Make Table handles soiled. Educated the operator.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tank not adequately secured at bar next to beer Walk in Cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted at Walk in Cooler.

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 handle touching at flour container. Operator removed the handle from touching. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cutting board on Make Table. Operator placed in sanitizer solution. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Operator delime the Dish Machine. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener blade holder at prep table. Operator cleaned and sanitized the holder. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at bar soda gun next to ice bin. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cutting board has cut marks and is no longer cleanable. Observed Make Table next to entrance to the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind ready to eat cheese at Make Table. Operator switched the food items. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed at Walk in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Observed at bar soda gun. Operator cleaned and sanitized the equipment. Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at kitchen handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at bar handwash sink.

Basic - Accumulation of residue build up in the interior of the ice machine/bin. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at oven next to the entrance to the kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar handwash sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.

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 at 0ppm on test strip at bar Dish Machine. Operator will have the dishes/cups washed, rinsed, and sanitized at kitchen Dish Machine. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw calamari over cooked lasagna. Operator switched the food items. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cur sausage at Walk in Cooler. Operator date marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade. Operator cleaned and sanitized the blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can and multiple brooms blocking the handwash sink at kitchen handwash sink next to Reach in Cooler. Operator removed the items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at bar counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar handwash sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed on the floor at mop sink. Operator hanged the mop. Corrected On-Site