SCHNITZEL HAUS RESTAURANT & BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over basil in upright reach in cooler on cook line. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 89°F and red cabbage 91°F, in steam table for less than 2 hours. Operator placed food on stove to reheat. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F on cook line. Cook discarded the water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind onions in cooler across grill. Operator reversed. Corrected On-Site

Intermediate - Clam tag removed from original container prior to container being emptied. Operator placed tag back on bag. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar salad dressing using raw shell eggs, not identified on menu, Caesar salad and Calamari Caesar. Operator reprinted menus identifying items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area and wait station. Operator provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator reprinted menus with consumer advisory. Corrected On-Site

Basic - Parsley not washed prior to preparation in prep area. Cook went to wash parsley. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in reach in cooler at cook line Operator stored properly Corrected On-Site

Intermediate - Clam tags not marked with last date served. Educated operator Repeat Violation

Basic - Food stored on floor- case of fries in walk-in freezer Operator stored properly Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses- at cook line; Operator discarded Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Clams tags not marked with last date served.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to small baking oven at prep station; Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in water at 80 F at cook line Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle stored in sandwich table at cook line; operator removed; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored behind raw onions and peppers. Eggs moved to the front Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, butter (63F - Cold Holding). Item stored in bucket inside of 1/2 hotel pan. Butter out of refrigeration less than 4 hours. Butter moved to walk in cooler to chill and cold hold Emailed TPHC form Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. At walk in freezer, cases of bread and pretzels stored on floor. Operator moved up off of the floor Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Walk in cooler - meat loaf pulled from freezer 1 day ago. Food date marked. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Dry storage area - stored foods being dripped on by over head air conditioner unit. Trays placed over foods to catch drips. Corrected On-Site