CITRON OF HOBE SOUND

High Priority - Raw tuna stored over or with unwashed melon in prep cooler. Operator removed tuna. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense panko and flour in dry storage area. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over asparagus at cook line cooler drawers, raw beef not in commercial packaging over French fries at low boy reach in freezer in kitchen. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked rice made 7/8 at tall stainless reach in cooler in kitchen. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed in overstocked pan in flip top cooler on cook line. Operator cut portion in half and moved to lower portion of cooler. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Roasted garlic mayonnaise made 9/26 at tall stainless reach in cooler. Operator discarded. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (125F - Hot Holding) Observed in double boiler on grill. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips for quaternary sanitizer at sanitizer buckets and triple sink.

Basic - Bowl or other container with no handle used to dispense food. Observed portion cups as scoop in sugar and bread crumbs. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade Garlic butter date marked 6.30.24 at cook line. Marked more than 7 days ago.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dish washer entered kitchen from using the bathroom and started to stored sanitized dishes on a shelf, without washing his hands. Dishwasher washed his hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade Garlic butter date marked 6.30.24 at cook line. Marked more than 7 days ago. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 41°F-62°F, in flip top cooler on cook line for less than 2 hours stated cook. Cheese is stacked to high . Cook placed cheese out of temperature in refrigerator. Corrective Action Taken

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. Dish washer hired less than 30 Days ago has not been informed of his reporting responsibility. Emailed handout.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs. Corrected On-Site