SILVER SPRINGS DINER

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers. 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, liquid eggs no time marked, Employee marked. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, hot dogs no date marked, employee dated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line entrance blocked by containers, employee moved all. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs with no asterisk indicating raw animal product. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six food employees, no manager on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For nine employees.

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. For eight employees

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottles with colorless substances not labeled, employee labeled bleach. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside chicken breading, employee removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink next to sink, employee moved. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer at the prep room.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife between reach-in cooler lids. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue also observed some rust Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers and moved some under running water and refrigeration. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet towels on prep tables at the cook line, employee moved all. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep room, observed flour mix not labeled, employee labeled. Corrected On-Site 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. Male employee at the cook line, washed his hands and immediately after touched and plated toast, Inspector explained the correct way to work with ready to eat food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep room, raw beef stored above opened bag of ice cream and fruits.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, potato salad 45F manager moved to freezer, temperature dropped to 40F, also observed raw shell eggs 47F, pooled eggs 49F and liquid eggs 46F, all eggs will be added to time, items pulled out of refrigeration at 6:45am. Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the prep room, no paper towels. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line boiled eggs no date marked, manager dated 10/14/2023. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

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

Basic - Working containers of food removed from original container not identified by common name. At the prep room, container with white substance, employee labeled sugar. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen area is turned off due to leak near sink. Water was turned on during this inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at sink near cooking equipment on cookline. No soap towels or sign at sink near pass thru window.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler are rusted. Shelves in reach in cooler on cookline.

Intermediate - Spray bottle containing toxic substance not labeled. Orange and yellow chemical not labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All pans in storage on clean dish shelves.

Basic - Duct tape used to repair nonfood-contact surface. Tape on pipe under triple sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cookline.

Basic - Water leaking from pipe and/or faucet/handle. Under hand sink on cookline.