EDDIE V'S RESTAURANT #8512

High Priority - Employee washed hands with cold water. Employee washed hands in handwash sink at expo line with hot water temped 80 F. Discussed with operator about the minimum hot water temperature is 85F to properly wash hands.

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 and the time removed from temperature control can be determined. Melted butter at expo line. Operator date marked at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ices dumped in handwash sink at wait station in kitchen.

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sinks at expo line, wait station and oyster bar, temped 80F-81F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of goat cheese 48 F and corn salsa 50 F stored in reach-in cooler at cook line. Operator moved items to walk-in freezer for rapid cooling. Corrective Action Taken Repeat Violation

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

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinking ice coffees next to espresso machine and clean cups at wait station.

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. Ran dish machine at bar, tested 10ppm. Operator prime sanitizer manually to get rid of air bubbles inside fitting line, ran dish machine again, tested 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over cooked asparagus and cooked pasta in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line: corn salsa 44-47 F, spinach dip 45 F. Operator placed items on ice at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzle soiled with old slimy substance at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwash sink at wait station across from cook line.

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46 - Cold Holding) and cooked shrimp (46 - Cold Holding) in reachin cooler on cookline Observed employee place on ice Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer machine with old food debris on back prep table Corrected -observed employee clean area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline corrected observed employee remove Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in back kitchen adjacent to ice machine Corrected observed employee place in dish area Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Observed employee remove Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observe at dipper well on service line Corrected observed employee turn on water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on back prep table Corrected -observed employee replace sign Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes stored in dish area Corrected -obscene employee remove old labels Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons with washed lemons in walk-in cooler Corrected observed employee separate Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on service line Corrected -observed employee place in sanitizer bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49 - Cold Holding)in reachin cooler on cookline Observed employee place in walk-in cooler Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on service line Inspector explained proper locations for employees to eat

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf next to dish machine Observed employee place in dish put to be washed Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored oven handles Corrected -observed employee remove Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils stored in dipper well with no water velocity Corrected -observed employee place dipper well on Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on cookline Corrected -observed employee remove and place in sanitizer bucket Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of milk and whipping cream all held over 24 hrs not date marked . Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in back area blocked by strainer, corrected, employee removed strainer during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish area, corrected employee replaced paper towels during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. Hot water in high temp dish washer at 141°. 3 compartment sink set up with 200 ppm of quaternary.Repeat Violation** Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of heavy cream not date marked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee garbage can stored in front of employee hand wash sink on front cooks line , corrected , manager removed garbage can. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored with no straw and no lid . Corrected employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans stored wet in pot storage area wet nesting of clean . Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on large pot handle on cooks line . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee's placing gloves on with no prior hand washing, corrected action taken , inspector discussed with management proper hand washing procedures . Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corrected, manager date marked buttermilk during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Old food debris and paper stored in employee hand wash sink at wait station, corrected, Chef removed debris during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher with old debris .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected , chef removed drink during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles , corrected , chef removed utensils during inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Sea food thawing in prep sink with no running water, corrected , Chef turned water on during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves with no prior hand washing, corrected action taken, inspector discussed with management proper hand washing procedures when changing gloves. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Current month tags not dated , corrected, employee dated tags during inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk held over 24 hrs in walk in cooler not date marked. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in employee hand wash sink in dishwasher area, corrected, employee removed pan Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash in dishwasher area, corrected , employee replaced paper towels during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top portion of large ice machine with mold build up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected employee discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. 0 ppm of chlorine in dishwasher, Corrected action taken, inspector had three compartment sink set up as wash , rinse , sanitize, quaternary used as sanitizer in three comp sink . Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp , cooked crab meat held over 24 hrs in walk in cooler not date marked .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table , corrected, employee removed drinks at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above prep table, corrected , employee removed phone at time of inspection. Corrected On-Site

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

Basic - Food stored on floor. Observed box of potatoes stored on floor in prep area , Corrected, employee placed potatoes on shelf at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at employee hand wash sink in shell fish bar. Corrected , manager replaced sign during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation