PAUL'S KITCHEN

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. Observed employee handling dirty dishes then handled clean dishes, educated on proper handwashing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage over a pan of mix shredded cheese in the reach in cooler on cook line, owner moved sausage to bottom shelve. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed oven cleaner and a wipe spray next to pan of flour in the kitchen, owner moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand washing sink in kitchen, owner replaced. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone in food preparation in kitchen, owner moved. Corrected On-Site

Basic - Equipment in poor repair. Observed walk in freezer door is not shutting close creating ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease.

Basic - Screen in door torn/in poor repair - vermin present. Observed screen torn at side entrance door. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of sausage gravy on a shelf in dry storage, owner pulled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed lemons in the hand wash sink in the wait staff area.

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. Observed some employees have expired training.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 9 individual pink salmon thawed out in reach in cooler and not pulled from packaging, owner pulled-see stop sale. Corrected On-Site

Basic - Dumpster rusted out on bottom. Observed bottom at back of dumpster is rusted out.

Basic - Missing drain plug at dumpster.

Basic - Screen in door torn/in poor repair - vermin present. Observed screen torn on the side door in the kitchen.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then a clean cutting board without washing their hands. Employee sanitized the cutting board and washed their hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg stored over a container of marinara in the walk in cooler. Owner removed the eggs. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.

High Priority - Toxic substance/chemical improperly stored. Bleach and sanitizer bucket stored next to clean pans on a shelf under a a preparation table in the kitchen. Operator moved to proper area separating the chemical from the pans. 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. Emailed handouts to the operator

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. Provided form to the operator. Operator filled out one form before the end of the inspection. 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. Raw shell eggs stored at room temperature on the cook line with a time mark on time as a public health control. Establishment has no written procedures for time as a public health control. Emailed and reviewed time a a public health control form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in the walk in cooler with no date mark. Owner stated the potatoes were cooked on 9/14. Cooked beef stored in the walk in cooler with no date mark. Owner stated the beef was cooked on 9/11. Owner placed a date on the items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin on the soda machine in the wait station area soiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in the dry storage area showing water damage and leaking a small amount of water. Waters only leaking on the the floor not on food or food contact areas.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.

Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors in the dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan next to the cook line soiled. Top of the reach in freezer next to the cook line soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the cook line area soiled.

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 raw pork in walk-in cooler. Operator rearranged items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice bin with black slimy growth around door closure area. Observed old food debris on can opener holder, attached to prep table with old food debris around area attached to table.

Basic - Single-service articles improperly stored. Observed tea filters stored open in dirty shelf. Employee threw away filters touching surfaces and placed others on container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans not inverted at back storage area. Operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass front small cooler at kitchen prep area not holding foods at 41F or colder sausage (52F - Cold Holding); link sausage (54F - Cold Holding) prep cook states items on cooler less than 2.5 hours removed to walk-in freezer to rapidly cool to 41F within 1 hour.

Basic - Employee eating while preparing food. Observed open cup of coffee no lid on cutting board in back prep area. Manager removed and sanitized cutting board. Corrected On-Site

Basic - Equipment in poor repair. Observed small glass front cooler at kitchen prep unable to hold foods at 41F or colder. Ambient temperature found at 72F. May not use to hold temperature sensitive /TCS foods until able to maintain foods at 41F or colder. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Inspector provided via email. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee wrapping potatoes for later cooking. Added gloves.Corrected On-Site Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Observed open drink cup sitting on cutting board at back prep.employee removed and placed lid on drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with jewels on fake nails, ornate rings,bracelets, working with food prep. Employee added gloves removed jewelry. Corrected On-Site

Basic - Equipment in poor repair.walk-in freezer door not tight fitting, causing ice buildup.

Basic - Interior of microwave has accumulation of food debris.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck to pan at clean dish storage area. Operator moved to dishwash. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation Warning

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. Observed raw shell eggs at prep table shelf and next to flat grill. Operator time marked the food item. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed multiple chemicals next to food items at prep table shelf. Operator moved the food items to a proper and safe location. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed over 200ppm at prep area, corrected to 100ppm by adding more water. Corrected On-Site Warning

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/ Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at wait station handwash sink. Educated the operator. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Expired: Ioannis Argyriadis, 02/10/2016. (Person in Charge) Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at prep area and walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour and cornmeal at kitchen close to cookline. Operator labeled the food items. Corrected On-Site Warning

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 82°F ambient at cookline. Operator time marked the food item and will be using Time as a Public Health Control.

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. Observed raw shell eggs 82°F at cookline.Operator time marked the food item. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at 3 compartment sink next to Dish Machine.

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at fountain machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray blocking at wait station handwash sink. Operator removed the tray. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure.

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.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of Dish Machine. Corrected On-Site

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee at cookline. Educated the operator.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle at back exterior of establishment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

Basic - Open dumpster lid. Operator closed the dumpster lid.Repeat Violation Corrected On-Site Repeat Violation