ARBOR TERRACE AT CITRUS PARK INDEPENDENT LIVING FACILITY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line reach in cooler soil.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths stored inside hand washing sink on front line. Employee remove cloths at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at both ends of front line cook. Employee provided paper towel towels at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located at both ends of front line cook. Employee provided soap time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walking cooler not dated.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front line reach in cooler cut marks.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Located next to ice cream station. Manager cleaned in time of inspection. Corrected On-Site

Basic - Stored food not covered. Cooked chicken, not covered inside walk-in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, tomatoes, cucumber, limes, zucchini, and other items stored over ready to eat onions, celery, carrots and potatoes inside walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces and liquids not labeled in establishment.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 500+ppm in three compartments sink. Employee diluted with water, tested 200ppm. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat tested 500+ppm. Operator is going to contact Ecolab to recalibrate Quat dispenser. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Daniel Flick.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dessert station. Corrected On-Site Repeat Violation

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. The fish filets are semi frozen, operator opened vacuum sealed bags at time of inspection. Corrected On-Site

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

Intermediate - Hot water supply not maintained during peak periods. Ran hot water in handwash sink by dish machine for over 2 minutes to reached 85F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks on cook line. Provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at wait station. Operator labeled at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Obser employee drinks stored on storage shelf with clean coffee cups at dish machine area. Operator removed drinks at time of inspection. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizing spray bottles stored on prep table pointing at meat slicer. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in handwash sink on cook line. Employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink on on cook line. Provided. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled soiled dishes, then replaced gloves to handled clean dishes without washing hands at dish machine area. Discussed proper gloves changing and hand washing procedures with operator.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored on reach-in cooler at cook line.

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.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink next to storage room at dish machine area, temped 80 F. Repeat Violation

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

Basic - Food stored on floor. A container of ice cream stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container of cooked Philly Cheese Steak 46 F cooling from last night over 6 hours in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep container of cooked Philly Cheese Steak 46 F covered and deeper than 6 inches cooling from last night over 6 hours in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to dish machine to clean. Corrective Action Taken

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100F in handwash sink next to dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks. Operator provided at time of inspection. No soap provided at handwash sink. Handwash sink on cook line. Operator provided. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle. Operator labeled. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Operator starts clean and sanitize at time of inspection. Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Resurfacing serviced scheduled. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on clean dish storage shelf. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 49 F and chicken salad 50 F cold holding on ice well at cook line. Operator placed items in ice bath, re temped: cole slaw 40 F, chicken salad 43 F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by 2 baskets of silverwares at wait station. Operator removed silverwares. Corrected On-Site Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. Handwash sink next to dish machine: ran hot water approximately 2 minutes to reached 100 F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. Handwash sink at pizza station. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date marked on chicken soup in walk-in cooler.

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

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

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2021-11-10: Time Extended - From follow-up inspection 2022-01-14: Time Extended