COLT COUNTRY CAFE & BUFFET

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. Dish machine choline 0ppm Machine primed 100ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Displayed food not properly protected from contamination. Salad bar and buffet are missing overhead protection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Live fly in the kitchen area. Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue lowes bucket used for ice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs stored over cooked beef. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato 50F reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet line butter packs in ice bath at 53F, educated operator on placing item in ice. Tomato 50F at top portion in reach in cooler at cook line located in double pan, stop sale issued. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork on buffet 128F. Reheated then 178F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. CRL stored on shelf next to sanitizer in wait station. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sponge in sink in ware wash area. Removed. Corrected On-Site Repeat Violation

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork made Thursday in reach in cooler. Gravy, Mac and cheese, salads made two days ago and yesterday. Also two gallons of milk opened yesterday and day before. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in ware wash area has water 69°. Manager turned on hot water them 102°. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near door in kitchen area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. And glasses were wet nested in the storage area.

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. Swazi in reach in cooler bears label to open package prior to thawing.

Basic - Employee eating in a food preparation or other restricted area. Open water on shelf over single service items One cup on prep table One coffee mug on prep table One cup on the shelf over the reach in cooler Two drinks were moved. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Door not aligned properly

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Bucket on top of ice machine for ice not inverted. Handle of scoop inside sugar in wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler at cookline. Exterior of bulk food bins in wait station. Hood filters soiled over cooking equipment. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Utensils on dish rack are soiled

Basic - Unclean building components, attachments or fixtures and/or in disrepair. Walls in the kitchen heavy soiled with grease Kitchen floor heavy soiled with grease under fryer Cold molding detached under the triple sink Floor under shelving dirty in kitchen area

Basic - Wet wiping cloth not stored in sanitizing solution between uses Wet table on prep table in back room

High Priority - Container of medicine improperly stored. Advil stored next to jelly underneath front counter.

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. Dish machine 0 ppm. Manager stated they will sanitize dishes in three compartment sink until machine is working properly.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw ham in walk-in cooler. Manager moved hamburger to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on counter across from fryers. Employee stated items out for 45 minutes, employee placed items in reach-in freezer to reduce temperature to 41°F. Manager stated items will be stored in reach-in cooler in the future.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine soiled. Can opener in kitchen soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in wait station used as dump sink. Spatula and whip stored in hand washing sink on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler. Employee stated item cooked two days earlier.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy vents above fryers and grill. Sides of fryers greasy. Top of microwave on cook line is soiled with food debris. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water underneath hand washing sink in wait station, and underneath and behind ice machine in wait station.