DIVE IN FLORIDA EATERY

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishmachine not dispensing sanitizer at proper strength. Found at 0ppm. May not use machine until able to dispense sanitizer at 50 to 100 ppm.

Basic - Observed grease accumulation under fryer area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Dishmachine has no data plate/operating specifications. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on top of microwave at waitstation.

Basic - Equipment in poor repair.observed visibly corroded metal ice scoop . Owner discarded. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Floor soiled/has accumulation of grey stain/ dust/ dirt in dinning area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris in toaster oven.

Basic - Working containers of food removed from original container not identified by common name. Observed dried spices removed from original packaging with no common name label in storage shelves over prep area.

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. Corrected to 50 ppm during inspection. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Observed two door prep top (); veggie burger meat (51F); sauerkraut (49F - Cold Holding); Olive tappenaude (52F - Cold Holding); ground beef (48F - Cold Holding); raw chicken (52F - Cold Holding); cube steak (51F - Cold Holding); canned mushrooms (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door prep top (); veggie burger meat (51F); sauerkraut (49F - Cold Holding); Olive tappenaude (52F - Cold Holding); ground beef (48F - Cold Holding); raw chicken (52F - Cold Holding); cube steak (51F - Cold Holding); canned mushrooms (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding), in cooler from day before. See stop sale. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed roof leak and tiles water damaged in storage area. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to properly sanitize to 50 ppm corrected to 50 ppm during inspection. Warning

Basic - Equipment in poor repair. Observed two door prep top (); veggie burger meat 1lb(51F); sauerkraut 1/2 pint (49F - Cold Holding); Olive tappenaude 1 pint (52F - Cold Holding); ground beef 5 lbs (48F - Cold Holding); raw chicken 8 lbs (52F - Cold Holding); cube steak 3 lbs(51F - Cold Holding); canned mushrooms 1pint (51F48 - Cold Holding); sliced cheeses 4 lbs (52F - Cold Holding); tindie butter 1pint (49F - Cold Holding); brined onions 2qts (49F - Cold Holding); Cuban sandwiches 8ea (52F - Cold Holding) cooler unable to hold foods at 41F or colder. Warning

Basic - Single-service articles improperly stored. Observed gloves under soap dispenser at wait station. Warning

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen and dining area. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food changed gloves without washing hands. Manager corrected and employee washed hands. Corrected On-Site Warning

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 touch sliced cheese using bare hands. Warning

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Napproved sanitzer in use in kitchen. Observed Chlor ox cleaner with bleach used to disinfect kitchen food contact surfaces. May not use on food contact surfaces. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding); chicken batter (44F - Cold Holding) Observed ice bath with butter and batter not at temperature of 41F or below. Manager discarded butter added ice to ice bath switched pan for batter to metal to conduct cold more efficiently. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meatballs (118F - reheated Items on steam table reheated on oven and placed on steam table. Foods temperature not checked before placing on steam table. Found foods on steam table at 118F after 2 hour reheat. Must reheat to 165F within 15 minutes or discard. Corrective Action Taken Warning

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. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Thick gravy placed on ice bath not stirred found at 128 after 1.5 hours. More ice and water added to ice bath foods uncovered and stirred to quickly drop temperature below 70 degrees. Corrective Action Taken 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/ managers have class scheduled for September. Corrective Action Taken Warning

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage observed on ceiling tile above I've machine. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plates stored open not inverted and within reach of customers at open window area to dining area. Warning

Basic - Employee eating while preparing food. Observed open peanut butter crackers in cabinet over prep table at kitchen. Discarded item. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cooks no hair restraints. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed celery stored on container of ready to eat potatoes and over cooked bacon. Moved to another cooler. Corrected On-Site Warning