PETER'S STEAKHOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - Cooked potatoes 44-47F- at 2:20 ( cooling overnight )- food not prepared or portioned today- food out of temperature overnight- see stop sale.

High Priority - Raw animal food stored over canned/bottled drinks. At reach in coo,er raw beef stored over bottle of wine - operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw salmon not commercially packaged stored over sauce/ soup- operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw beef stored over whipped cream and other prepared foods- operator removed and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler- Cooked potatoes 44-47F- at 2:20 ( cooling overnight )- food not prepared or portioned today- food out of temperature overnight- see stop sale.

Basic - Insect control device installed over shelf with clean dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs and raw beef stored over creamers- operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler - spinach dip prepared two days ago - operator date marked. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked onions ; raw fish over baked potatoes- glass cooler at cook line; stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46F - Cold Holding); in unit at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food container stored on top of other container with chopped onions; See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46F - Cold Holding); in unit at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food container stored on top of other container with chopped onions; See Stop Sale.

Intermediate - No probe thermometer provided to measure temperature of food products- no batteries

Basic - Duct tape used to repair nonfood-contact surface- handles at white cooler used for desserts on the hallway;

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on the garage can Removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner- crab meat thawing in standing water in prep sink. Cold water turned on Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrective action taken/operator printed and posted written procedures. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine area.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/kitchen/corrective action taken/operator labeled chemical. Corrective Action Taken

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. Dishmachine sanitizing at 0/ppm/chlorine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 78 degrees, hollandaise sauce(stored overnight)/cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 78 degrees, hollandaise sauce(stored overnight)/room temperature.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon, lobster/ric#2/cookline/corrective action take operator stored raw seafood on top shelf. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Danielle Hill 2/16-22

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/by dishmachine area/corrective action taken =operator labeled chemical. Corrected On-Site

Basic - Food stored on floor. Brussels sprouts/walk in cooler/corrective action taken/operator stored foods back on shelf. 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. Empty sanitizer bucket was changed, verified 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw salmon over cooked chicken. Removed to proper storage. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Danielle Hill 2/17-22 expired

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef.

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.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-10-06: Time Extended