DAVID PLAZA LUNCH

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line touching toast and plated, Inspector addressed situation, employee used utensils to moved toast to plates. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to washed his hands before starting to work with food for customers. Inspector instructed to stop and wash his hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw fish stored above lettuce bags, also raw sausage stored above pasteurized eggs, employee moved and stored food properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple containers with old dates stickers, employee started to removed them. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, links 119F and sausage 121, per Manager items were cooked at 7:00am and will be discarded at 11:00am. Per manager these two items will be on time. Corrective Action Taken

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. One female employee card expired.

Basic - Employee eating in a food preparation or other restricted area. Male employee at the cook line eating beagle and cooking food for customers, Inspector addressed situation and instructed to washed his hands. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on stoves oven handle, employee moved. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipments and handles soiled, also shelves under prep tables soiled. Also at the server station exterior part of soda nozzles soiled.

Basic - Old labels stuck to food containers after cleaning. Cleaned containers stored on shelves next to triple sink with old stickers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line soiled Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touching toast bread with her bare hands. Inspector addressed situation, employee washed her hands and used utensils. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers above chicken salad containers, employee stored properly. Corrected On-Site

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. At the cook line, grilled onions no time marked, per employee item was moved at 6:30, employee time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the three compartment sink area used to stored sponges and scrubbing pads.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, meatloaf, home fries, turkey and hash browns no date marked, per employee all item were prep between 02/21-22/22 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the server station, spray bottle not labeled, manage labeled "bleach". Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries containers, manager moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Next to fryers, oil jug on Floor, employee moved off the floor. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in cooler at the cook line soiled also the exterior of equipment.

Basic - Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, Manager labeled "sugar". Corrected On-Site

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. Chlorine 0 ppm, sanitizer bucket empty. Employee set up the three compartment sink, chlorine 50 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler At the front counter, butter 70°, per employee item was out of refrigerator and placed back. Employee moved three packets around 9:00 am.

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. At the cook line, corned beef hash, home fries, cheese, cut tomatoes, and grilled onions no time marked, Employee time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the cook line, can opener blade heavily soiled, also interior of the microwave.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, meatloaf and potatoes no date marked, Employee date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside home fries, employee moved. Corrected On-Site

Basic - Food stored on floor. At the cook line, liquid margarine on floor, also oil jug near dry storage area, employee moved off the floor. Corrected On-Site