HARRY'S CONTINENTAL KITCHENS

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs on oven door handle on cook line. Educated employee tongs on equipment door handle. Employee removed tongs from handle. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing at hose bibb located at mop sink outside near back door.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna on the menu without an identifier. Operator added identifier. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in server area with cut marks.

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shell eggs in 2 door reach-in cooler in back storage area. Operator voluntarily discarded shell eggs. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoop in rice. Operator removed container. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed fryer oil stored on floor at the end of the cook line. Operator moved fryer oil off the floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employees must wash hand sign in men's restroom. E-mailed operator copy of hand-wash sign. Operator hung sign in men's restroom. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary wiping cloth sanitizer bucket stored on floor. Operator moved bucket off the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lobster tails in glass 2 door reach-in cooler at the end of cook line at 50F. Operator stated that lobster had been in cooler from day before. Operator voluntarily discarded product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster tails in glass 2 door reach-in cooler at the end of cook line at 50F. Operator stated that lobster had been in cooler from day before. Operator voluntarily discarded product.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in server area blocked. Operator removed cart. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cups being used as scoop in sugar and flour. Operator removed cups. Corrected On-Site

Basic - Food stored on floor. Observed fryer oil on floor at the end of cook line. Operator moved oil to shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed employees glass cleaner on food shelf in kitchen. Chef removed cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container without handle being used scoop in sugar and flour containers. Chef removed containers. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on oven door. Chef removed tongs. Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler behind bar.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone and touched clean utensils without washing their hands. Employee removed utensils to be sanitized, then washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp stored over ready to eat dressings in reach-in cooler next to the cook line. Chef removed shrimp. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in food preparation sinks. Employee rehashed hands in hand washing sink. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers hollandaise sauce containing undercooked eggs on their menu, with no identifier. Establishment offers cold smoked raw/undercooked salmon on menu with no identifiers. Establishment added identifiers and reprinted menus before the end of inspection. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Mixing bowl next to hand wash sink in kitchen. Chef removed bowl and stored on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans on cook line and dish room soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic scoop in bulk container of panko bread crumbs with no handle. Operator discarded plastic scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in glass door reach in cooler at end of cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottle of wine reach in cooler at bar area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw ground beef over Beef rib roast. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed Raw ground beef .

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. Educated Person in charge and emailed Person in charge a copy.

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. Educated Person in charge and emailed Person in charge a copy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler in main kitchen area cooked Meatloaf and cooked Sausage not date marked. Person in charge stated they were prepared on 6/17/23 and date marked accordingly.

Basic - Employee eating while preparing food in main kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food in main kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation in main kitchen area. Person in charge had him put on hair restraint and wash hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shrimp stored over ice cream in reach in freezer in the kitchen area. Operator removed shrimp and placed it in the other freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following item was stored in the reach in cooler in the kitchen sweet potatoes (50F - Cold Holding). Per operator the item was in the reach in cooler from opening, less than 2 hours. Operator placed the item in walk in freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside hose bibb, at the west side of the building. Operator provided a vacuum breaker and placed it on the hose bibb. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area.

Basic - Clean linens stored on floor. Observed table cloths stored in the basket on the floor. Operator placed the basket with linens on the crate. Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to repair door handle of reach in cooler in the kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed Krab meat container had old label of 10/31. Operator removed the label and dated with correct date. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone than clean pans without washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bag in used to store bread in the walk-in cooler. Manager removed the bread. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (62F - Cold Holding); Swiss cheese (60F - Cold Holding) stored on ice on the cook line. Manager stated the cheese had been on ice for 2 hours. Manager placed the cheese in the reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kits.

Intermediate - No soap provided at handwash sink. Hand washing sink next to the preparation area. Manager placed soap at the hand washing sink. 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. 50 employees 15 area expired.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher and cook line area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then charge there gloves without washing hands. Instructed manager and employee on the correct hand washing protocol..

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over shredded cheese in the reach in cooler on the cook line. Employee placed the shrimp below the cheese. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell Eggs stored at room temperature. Manager stated the eggs had been at room temperature for 2 hours Ambient egg temperature 74°F. Manager placed the eggs in the reach in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Instructed manager and employee on the correct hand washing protocol..

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

Basic - Food stored on floor. Containers of sauces and cases produce stored on the floor in the walk in cooler. Manager placed the items on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed and sanitized the utensils.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dish room behind the sprayer hose soiled with a mold-like substance.