FREDGIE'S WORLD FAMOUS HOT DOGS

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board since hand wash sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked sausages date marked 10/14, per operator items frozen on 10/17 and thawed on 11/4. Advised operator of proper tracking and date marking Corrected On-Site

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hot dogs and sausages on rack above triple sink thawing out at room temperature.

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. Flip top cooler: diced tomatoes (49F - Cold Holding); Cole slaw (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: diced tomatoes (49F - Cold Holding); Cole slaw (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. butter (87F - Reheating) at 9:50 since 9:30 - 87F 10:05 Observed in elevated pan on flat top. Per operator, flat top not turned on right away. Operator placed in microwave to quickly reheat butter. Advised operator to begin reheating immediately after removing from refrigeration. Corrective Action Taken

High Priority - Triple sink sanitizer solution exceeds the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator corrected to 100ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. We 49 spray can/by prep area/corrective action taken/operator removed chemical. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives/frontline/corrective action taken/operator stored single serving items proper. Corrective Action Taken

Basic - Food stored on floor. Oil/shortening container/corrective action taken/operator stored oil container properly. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks/frontline

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/

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Cut lettuce 50f cut tomato 51f chili 50f, less than 4 hours, removed to another cooler. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in Emerson Reach-in cooler.

Basic - Plumbing system in disrepair. Water heater dependent on pending propane gas hook up on Thursday 9/09. Opening on Saturday 9/11.