NEWK'S EATERY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area on lower shelf, slicer has food debris on blade. Operator moved to be washed. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area, ice machine interior has build up on top plate.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area, cell phone laying on open box of gloves. Operator moved phone. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go items missing address. Manager had employee put address labels on all items. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In prep area, sanitizer bucket stored over prep table/sink. Operator moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At middle line in top section of flip top reach-in cooler, pasta (51F - Cold Holding); potato salad (47F - Cold Holding). Items prepped in individual cups 20 minutes prior. Cups stacked above chill line. Manager moved items to 3 door reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, slicer blade has food debris. Manager moved to be washed. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At prep area, towel dispenser not dispensing. Manager made towels accessible. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen, interior of ice machine at top,plate and side have black stains. Operator had employee clean during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At back kitchen prep area, can of artichoke hearts dented at lid area. Operator discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Spitter at mop sink missing backflow preventer on non chemical dispenser side.

Intermediate - Handwash sink used for purposes other than handwashing. At entrance to don't kitchen area, ice bucket cart blocking handwash sink. Operator moved. Also, at front counter area, pack of bread stored in handwash sink. Operator removed. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. At back kitchen prep area, can of artichoke hearts dented at lid area. Operator discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At prep area, employee biscuit stored on top of microwave. Operator moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, exterior of ice machine door has black mold-like substance. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. At clean dish shelves, multiple containers have residue from labels.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) tested twice.; Operator primed and ran dish washer a couple more times. Retest Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In under counter reach-in cooler at make station, pasta salad (44F - Cold Holding). Operator stated pasta moved from walk-in cooler recently. Moved to walk-in cooler , lid off to rapidly cool. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee drink on storage shelf above prep table. Employee discarded. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in front prep area with no hair protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying. Operator moved to air dry. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. At prep area, dry storage shelves have rusting. Repeat Violation

Basic - Floor area(s) covered with standing water. At dish area, standing water in walkway. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple large plastic lids have cracked/chipped edge.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At self service coolers at cashier stands, multiple items missing address. Operator had employee put address stickers on all items. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish area, exterior of plastic and metal pans have food debris. Moved to be washed. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. In prep area, large plastic togo lids on top shelf not inverted. Operator inverted. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Multiple food items stored on table in middle of dining area are not protected. Items removed from dining area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, two pans of chicken salad prepared yesterday and stored overnight 44F. Chicken salad discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, two pans of chicken salad prepared yesterday and stored overnight 44F. Chicken salad discarded. In walk in cooler, pan of steak 48F. Steak pulled out of walk in cooler and placed in prep area 30 minutes prior. Steak placed back into walk in cooler to cool. Corrective Action Taken Admin Complaint

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. No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple items on time but does not have a written procedure. Inspector emailed Time as Public Health Control Paperwork. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in back prep area of kitchen. Drink discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Manager removed pans to be washed again. Corrective Action Taken

Basic - Equipment in poor repair. Multiple plastic handles for reach in cooler drawers in front kitchen are cracked/broken.

Basic - Floor area(s) covered with standing water. In dish area. Manager states maintenance company has been contacted to repair lines in walls. Corrective Action Taken Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items in self service coolers and at cashier stand are missing pieces of information. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in back prep area. Towel removed. Corrected On-Site

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. Dish machine reading 0ppm, manager ran dish machine multiple times and could not get sanitizer to register, triple sink already set up next to dish machine. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple bowls, utensils, and plates ran through dish machine reading 0ppm, employees began sanitize items at triple sink Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding); cut tomatoes (50F - Cold Holding) in top section of reach in cooler on make line, per manager both items have been in cooler less then 3 hours, both items moved to walk in freezer, both items retemp below 41F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Missing time markings for cooked garlic cloves at customer self service area in dining area, manager placed markings on container. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding salad mixes, cooked garlic, and shredded cheese on time but does not have any written procedures.

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. One expired Repeat Violation Admin Complaint

Basic - Floor area(s) covered with standing water. Under rack next to dish machine. Under large ice machine in prep area. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing address label on cakes at front counter. Repeat Violation

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. When first tested, dish machine 0ppm. Manager primed sanitizer and tested 100ppm. Corrected On-Site Repeat Violation Admin Complaint

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 in dish area rinsing/scrubbing soiled plates and immediately handled clean utensils from dish machine. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in prep area of kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of portioned chicken stored in flip top cooler on sandwich make line 53F. Chicken placed into service approximately 30 minutes prior. Chicken moved to reach in cooler to cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by pizza area as evidenced by ice in sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment use DDBSA/Lactic Acid as sanitizer but does not have the correct test strips. Manager states that establishment has reached out to company that supplies chemicals. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheese held near soup station on time has no written procedure in place. Inspector emailed paperwork. Corrective Action Taken

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. One employee working today.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical cleaner stored on chemical rack in back kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee black jacket on dry storage shelf by to go items. Employee phone on prep table in back prep area. All items moved and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Repeat Violation

Basic - Floor area(s) covered with standing water. Through out back kitchen. Manager states ice machine is not working correctly, leaking water on floor and maintenance on site is fixing. Corrective Action Taken Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bag in box rack in back kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic black spoon in tortilla strips by soup area. Spoon removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items stored in grab and go coolers are missing the establishment address on container. Manager states labels just received and is in process of labeling items. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go cups on floor by register in dining area. Cups moved and stored correctly. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by rear exit door.

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. Dish machine 0ppm.

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 walking to walk in cooler pulled mask down, rubbed nose, enter walk in cooler and handled food containers. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad prepared yesterday stored in flip top cooler on cook line 51°F. Manager states that temperature was taken at 0900 and was >41°F. Item placed in reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing orange chemical cleaner stored in back chemical storage area. Bottle labeled. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored. Sanitizer bucket on top of prep table in back prep area. Bucket moved and stored correctly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2021.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Two cook working in kitchen. Hair nets provided. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near dish area. Pans removed to be washed. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Top wire conveyor belt in kitchen is in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by office.

Basic - Floor area(s) covered with standing water. In prep, dish and walk in cooler areas.

Basic - Food storage container/container lid cracked or broken. Clean storage pans/containers near dish area. Containers discarded. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food items in grab and go cooler in front display area.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink between men's and women's restroom in dining area.

Basic - Single-service articles improperly stored. Case of children's plastic cups stored on floor near front door. Cups moved and stored correctly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in prep area. Cloth removed and stored correctly. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door.