SARA'S DINER

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook prepare a wrap and place a pickle on a plate and put in service window for server to deliver to table without wearing gloves. Discussed with employee and operator. Operator had employee put on gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef stored over opened box of croissants in reach-in cooler near kitchen entrance. Operator stored correctly. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in a container in reach-in cooler near cook line/service window area. Operator moved and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pooled eggs in reach-in cooler on cook line. Employee moved and stored correctly. Corrected On-Site

High Priority - Dented cans present. See stop sale. Can of green beans and can of chili beans dented on seal

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. 0ppm, operator primed machine 100ppm at recheck. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in soda rack storage area. Operator secured tanks. Corrected On-Site

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs in cooks line Reach-in-Cooler above Ready to eat foods. Operator moved Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse utensil. Discussed proper hand sink usage with operator

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on table near steam table in prep area. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in-Cooler floor soiled

Basic - Floors not maintained smooth and durable. Section of Walk-in-Cooler floor not smooth, easily cleanable

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-Cooler fan guards soiled Walk-in-Cooler shelves soiled Floor fan soiled Repeat Violation

Basic - Open dumpster lid.

Basic - Ripped/worn tin foil used as shelf cover near cooks line. Repeat Violation

Basic - Single glass door Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 8 Rusted cans of cream potato soup

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 loaded dirty dishes the unloaded clean dishes. Discussed proper hand washing with operator and employee. Dishes were rewashed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Liquid eggs stored above shredded cheese in reach in cooler near kitchen entrance, cooks line, and cart near cooks line cooler. Bacon stored over produce in walk in cooler. Operator moved. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator keeping eggs, sausage, hash browns on time without written plan. Provided operator with TPHC packet.

Basic - Damaged/spoiled/recalled food not properly segregated. 8 cans of cream of potato sound rusted and stored on shelf near dish area. Operator disposed of cans. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind/under equipment throughout establishment Wall under dish machine/three compartment sink

Basic - Floors not maintained smooth and durable. Middle portion of walk-in in cooler has missing Diamond plate with exposed wood framing.

Basic - Food stored on floor. Deep fryer oil in rear storage area of kitchen Pickle buckets, potatoes on floor of walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. At sink on cooks line. Operator hung sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards Trays and cart near cooks line cooler soiled Shelves under prep tables

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line sandwich unit and subtle door reach in cooler. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. In rear prep area near dish machine

Basic - Stored food not covered. Raw Chicken quarters in walk in cooler not covered

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area adjacent to walk in freezer. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Ibuprofen and icy hot stored on shelf with condiments and to go containers in server area. Operator removed. 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. Employee washing dishes touched soiled then clean equipment without hand wash. Discussed with operator who states they will discuss with employee. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over potatoes in walk in cooler. Raw pooled eggs stored over bacon in walk in cooler. Operator corrected shelves. Corrected On-Site

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/ Helen Saunders

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. Patricia Wiley Kenneth Sumner Mark Teeple Amey Collier Susan Gamache

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on soda bib box in storage room. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing watch and bracelet

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line area 74F. Operator removed utensils to be washed. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door reach in cooler next to office

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area next to walk in freezer

High Priority - Dish room 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. Operator educated staff regarding proper procedures regarding hand washing. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rubber mats in dish-room used as shelf liner. Operator remover mats from shelf Corrected On-Site

Intermediate - Spray bottles of chlorine water on premise that is not required for the operation of establishment.operator has stop utilizing spray bottles in the dinning room. Spray bottles removed from building. Corrected On-Site

Basic - *soiled floors walk in cooler. *soiled floors walk in cooler. Operator will have floor of the walk-in cooler and in dish room cleaned after breakfast shift.

Basic - Ceiling/ceiling tiles/vents soiled with accumulate grease, and dust Over prep table. Repeat Violation

Basic - Cloth used as a food-contact surface. In dishroom operator educated staff regarding use of cloth towel to dry off dishes after being sanitized. Operator educated staff regarding the use of towels wipe of sanitizers . Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack in dishroom operator had employee move personal items removed from dish area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking tumblers wet nesting in server station operator will have the tumblers rewashed and air dried. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill. Operator will have under the grill cleaned.

Basic - Open dumpster lid.

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. 0ppm, sanitizer chemical bucket was empty. Operator set up 3 compartment sink and re-sanitized dishes.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats 67F left in cooler that was not operating. Operator voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 67F left in cooler that was not operating. Operator voluntarily discarded. See stop sale.

Intermediate - No soap provided at handwash sink. Hand wash sink on cook line. Operator refilled soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk batter mix. Operator removed cup. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust. Multiple vents throughout kitchen area Floor tiles in disrepair under 3 compartment sink Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys, cell phones stored on shelf with soufflé cups, jelly packets. Operator relocated items to proper storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station at front counter. Operator removed cups to be air dried on dish rack. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Multiple buckets of food item including potatoes in water on floor in walk in cooler. Onion rings, butter in walk in freezer Fryer oil in dry storage area Operator moved items to shelf Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Drink cup stored in front of hand wash sink at front counter. Operator discarded Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under prep table has no label. Employee marked disinfectant on bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris,dust. Vents over prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above jelly packets in back dry storage area Jackets above barbecue sauce in back dry storage area Container of mints in clean dish rack

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on drying rack in prep room. Employee relocated pans to dry correctly. Corrective Action Taken

Basic - Food stored on floor. 3 buckets of potatoes in walk in cooler Liquid margarine in prep area 2 plastic totes with bread under toast station Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to scoop bulk flour inside bin. Operator replaced with scoop with handle. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door vertical cooler at cook line Reach in cooler in server station

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen area. Provided operator a sign to hang Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Gasket on walk in freezer Gasket on 3 door reach in cooler in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler at cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container in prep room. Operator marked with label. Corrected On-Site