ASTON GARDENS AT THE COURTYARDS

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 500+ppm quat, employee remade tested 200ppm quat. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand wash sink on cook line, manager removed at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink drink phone next to gloves and toaster.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food with no hair restraint.

Basic - Food stored on floor. Milk on floor in walk in cooler. Manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quat, manager remade tested 200 ppm quat Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled in dry storage. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of cranberries on can goods rack in dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler. Manager removed chicken at time of inspection. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. At drink station. Repeat Violation

Basic - Food stored on floor. Whipped cream on floor in walk in cooler. Manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Manager labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58 F, yogurt 62 F on buffet table. Employee placed in cooler. Corrective Action Taken Repeat Violation

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

Basic - Carbon dioxide not adequately secured. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates not inverted on buffet table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing near ice machine.

Basic - Food stored on floor. Box of lettuce on floor in walk in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted next to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 53 F, cream cheese 68 F at buffet table. Operator moved items to cooler at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 200+ppm chlorine, operator remade tested 50 ppm. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 food handler certifications. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler not date marked. Operator date marked at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler with restaurant food. Operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting nest to 2 compartment sink. Repeat Violation

Basic - Food stored on floor. Lettuce and butter on floor in walk in cooler. Food not stored at least 6 inches off of the floor. Potatoes near office. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Box of foam cups on floor in dry storage. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under 2 compartment sink. Operator removed at time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomatoes in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 80 F, on tables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 80 F on tables. Cut tomatoes 47 F- 43 F, turkey 48 F- 42 F, tuna 46 F- 41 F, cheese 55 F- 44 F, beef 46 F- 41 F in reach in cooler, operator placed in walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers. Butter left on tables in dining area.

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Employee signed at time of inspection. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 employee training certificates.

Basic - Carbon dioxide tanks not adequately secured. Ext to dry storage room.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes in dry storage.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to 2 compartment sink. Repeat Violation

Basic - Food stored on floor. Water on floor next to dry storage room. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, employee removed at time of inspection. Corrected On-Site 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. Scoop handle in container of flour on cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink over cut tomatoes in walk in cooler.

Basic - Single-service articles improperly stored. Foam cups on floor in dry storage room. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm operator remade tested 150ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 75 F, operator placed butter in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over clean containers in dish area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting next to 2 compartment sink. Repeat Violation

Basic - Food stored on floor. Sweet potatoes on floor near office, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed at time of inspection. Corrected On-Site 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. Scoop handle in flour, operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Plastic cup lids stored on floor next to walk in cooler. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed off of floor at time if inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored on prep tables on cookline

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil stored on floor in dry storage

Basic - Single-service articles improperly stored. Observed Togo cups stored on floor in dry storage Corrected-observed employee remove Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at mop sink

Basic - Covered waste receptacle not provided in women's bathroom.