SIZZLIN' GRILL, LLC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar cooler- sliced mushrooms 55F, ground beef 60F, raw chicken breast 54F, chopped boiled eggs 62F ( all held overnight per owner and kitchen manager ).See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar cooler- sliced mushrooms 55F, ground beef 60F, raw chicken breast 54F, chopped boiled eggs 62F ( all held overnight per owner and kitchen manager ).See stop sale. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas In dining room, kitchen .

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in cook kitchen. Sign fell off wall, owner to re hang sign. Corrective Action Taken Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Entry leading to kitchen. Owner in process of repairing floor. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 small flying insects: 2 flies in dining room near cashier area, 1 fly in kitchen, 1 fly in dry storage area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef stored over vegetables. Employee rearranged to correct. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature . Double door upright cooler in dry storage- ambient temp 49°F- shell eggs 51°, sour cream 51°, beef patties 57°, lettuce 54°F. ( see stop sale ). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees . Double door upright cooler in dry storage- ambient temp 49°F- shell eggs 51°, sour cream 51°, beef patties 57°, lettuce 54°F. ( see stop sale ). Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In double door reach in cooler in dry storage.

Intermediate - Handwash sink used for purposes other than handwashing. Straws, rag, and steel scrubber stored in both hand wash sinks. Employee removed items from sinks. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - No soap provided at handwash sink. Soap does not dispense at front hand wash sink, no soap in employee bathroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak repacked held in freezer not date marked.

Basic - Bathroom facility not clean.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes stored in dry storage not all inverted.

Basic - Clean linens stored in improper location. Rag stored in ice chute in reach in freezer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Drink stored on prep table in kitchen. Employee removed and placed on employee shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door left open, dry storage door left open to outdoors. Employee closed doors.

Basic - Floor soiled/has accumulation of debris. In kitchen and behind equipment.

Basic - Food stored on floor. In dry stock area, oil, salt and pickles stored on floor. Owner placed food item on bread rack. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both reach in coolers.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and employee bathroom.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Plastic Forbes and cutlery packs stored on floor near cashier area next to reach in freezer. Owner removed items from floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing hamburger meat in bucket of water stored in sink. Employee removed meat from bucket and placed in sink with running cold water. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor leading to kitchen area also kitchen floor.

Portable fire extinguisher gauge in red zone. For reporting purposes only.