FLEMING'S PRIME STEAKHOUSE & WINE BAR

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small pan of cooked onion (123F - Hot Holding) stored in steam well. Water level too low in steam well, operator placed cooked onion in another steam well with 170+F to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ices in handwash sink at back kitchen. Discussed with operator to educate employee that handwash sink is for handwash only.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw salmon in drawer cooler at cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

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 - Food not stored at least 6 inches off of the floor. A soda syrup box stored on floor in kitchen. Operator moved to shelf. Corrected On-Site

Basic - Waste line missing at soda gun holster. At bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shell oyster with no tag.

Intermediate - Handwash sink not accessible for employee use at all times. A trash can stored in front of the handwash sink at walk-in cooler location in kitchen. Operator moved trash away from handwash sink. Corrected On-Site

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. Observed employee drinking from a cup with no lid and no straw at dish ware area. Employee discarded drink. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor if the walk-in freezer.

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. Employee handled soiled food containers, then handled clean food containers from dish machine without washing hands and changing gloves. Discussed with operator, operator coached employee and washed hands at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked meatballs 44-45F in walk-in cooler. 2nd temp: 43 F. A container of blue cheese crumbles 54 F and homemade ranch dressing 51 F stored in cold well at cook line. Operator moved items to blast chiller to cool at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of cooked mushrooms 123 F stored in steam well at cook line. Operator reheated over 165 F on stove top at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and sweater stored on clean food containers at dish washing area. Operator removed employee items at time of inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. A case of lemon juice concentrates stored on floor in walk-in freezer. Operator moved to shelf at time of inspection. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At dessert station by office.