RIPPER'S RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves and proceeded to prepare food without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee picked knife up from floor, then proceeded to touch clean pan and prepare eggs without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, Employee picked knife off floor, rinsed it off with water. Did not sanitize it. Advised operator do not use utensil until properly sanitized.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored, not inverted.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages stored on prep tables Ice bucket and shelf where food is stored. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen cook line, microwave soiled with food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket of standing water. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees on numerous occasions changing gloves without washing hands after taking garbage outside, breaking delivery boxes, touching dirty surfaces and starting to work with foods; operator educated and employees washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-50F - Cold Holding); sliced tomatoes (41-50F - Cold Holding); in small cooler by flat top; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods overstocked; smaller portions made; 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- raw shell eggs at cook line; as per operator since 9 am; operator decided to discarded as breakfast ended ; 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. Emailed poster and printed

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (57-58F - Cooling)at 11:08 to 57 -58 F at 11:30 since 9:00;in big cooler at the back of the kitchen; food covered during cooling process; at this rate food will not reach 41 F or below; food uncovered Corrective Action Taken Repeat Violation

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 - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed small child walking around food prep area and cook line; manager removed the child from kitchen; Corrected On-Site

Basic - Food stored on floor- opened box of lettuce used to prep foods on the floor at cook line; stored properly Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry- wet mop stored in water inside mop sink Advised to store properly to dry

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) advised to fix to 50 -100 ppm

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell eggs then changed gloves without washing hands. Advised operator of proper handwashing.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw shell eggs stored over raw sausage in reach in cooler. Advised operator of proper food storage. Operator stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table, cooked sausage patty (96F - Hot Holding); cooked onions/peopers (96F - Hot Holding). Per operator items held approximately 1 hour. Advised operator to reheat products to 165F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cooked ground beef (109F - Cooling)@10:04 since 9:00, 109F @10:47; egg salad (84F - Cooling)@10:07 since 9:00, 84F @10:47; Advised operator of proper cooling parameters. Operator placed items onto ice bath to fascilitate cooling. Corrective Action Taken

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, several ready to eat items prepared onsite, not properly date marked. Advised operator of proper procedure for date marking items prepared and held over 24 hours.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained CO2 tanks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage cooler interior soiled with debris.

High Priority - Dented/rusted cans present. See stop sale. At kitchen dry storage rack, 3 #10 cans of mushrooms dented. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw shell eggs (64F - Cold Holding) not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding. Operator placed product onto ice for quick chill. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At kitchen dry storage rack, Can of chemical duster and can of stainless steel cleaner stored on shelf over cake mixes. Advised operator of proper chemical storage. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, wiping cloth sanitizer Chlorine 0 ppm. Advised operator of proper ppm for Chlorine wiping cloth solution. Operator corrected to Chlorine 100ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. At chemical shelf Ibuprofen stored on same shelf as chemicals, operator removed ibuprofen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pork sausage stored over ready to eat vegetables, operator removed raw sausage to proper storage shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at prep station: Swiss cheese (50F - Cold Holding); sliced tomatoes (50F - Cold Holding), per operator items were not prepared or portioned today and were held in the flip top cooler since 7am (3 hours), cheese was stored on top of pan instead of in pan, operator put ice on product to facilitate cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table meatballs (97F - Hot Holding); refried beans (97F - Hot Holding), per operator items were reheated elsewhere at 7am and then brought to steam table, operator moved products to stovetop to reheat to 165+FRepeat Violation Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter chlorine sanitizer bucket = 200+ppm, operator discarded contents of sanitizer bucket and made a new solution that measured 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine slime on inside of ice machine.

Basic - Raw fruits/vegetables not washed prior to preparation. Fresh lemons with stickers still attached used to squeeze for lemonade without being washed. Instructed operator to wash and remove stickers before using. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At make station reach in cooler has standing water, operator states that they are aware and placed a call for repair already.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then used spatula to scramble eggs with no hand wash. Educated employee and operator on proper hand washing procedures. Employee removed gloves and washed hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef country fried steak opened from commercial packaging over hot dogs at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over diced onions reach in cooler by flat top. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: raw shell eggs (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. - Reach in cooler: diced ham (48F - Cold Holding) Observed in a plastic pan on top portion of flip top cooler resting on top of another pan of shredded cheese. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed ham inside bottom portion of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (120F - Hot Holding) Observed in fryer basket. Per operator, out of temperature for approximately 20 minutes. Operator put back in fryer to reheat to 165+F and then placed in steam table. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket, Chlorine sanitizer 200ppm. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (50F - Cooling) at 9:30 since 9:15 - 50F 9:55 Observed in metal pan overflowing 1 inch above pan at reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator split in half and placed inside cooler. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked corned beef reach in cooler, raw salmon over cake reach in freezer. Operator inverted all products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat lamp: fries (98F - Hot Holding) sautéed peppers (115F - Hot Holding) ; sautéed onions (105F - Hot Holding) Per operator product stored for approximately 1 hour. Operator decided to use time control, products time marked. Emailed time control form to operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at 3CS: sausage gravy (68F - Cooling) 2:10 since 11:30 - 65F 2:35 ; chili (70F - Cooling) at 2:15 since 2:00 - 68F 2:35. At current cooling rate product will not reach 41F within 6 hours. Reach in by register: tuna salad (52F - Cooling); 1:30 since 10:30 - 51F 1:50 ; egg salad (51F - Cooling) 1:30 since 10:30 - 50 F 1:50 ; chicken salad (51F - Cooling) 1:30 since 10:30 - 51F 1:50 ; sliced American cheese (57F - Cooling) at 1:30 since 1:00 56F at 1:50. Reach in at 3CS: breakfast ham (57F - Cooling) 2:10 since 11:30 - 51F 2:35 At this cooling rate products will not reach 41F within 4 hours. All products moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes piles on around hand wash sink. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor under sink. Operator elevated and inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing in sink no running water. Products still in frozen state. Operator put under running water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline- raw shell eggs 73-74F- cold holding - food out of temperature for 30 minutes- operator placed eggs in reach in cooler to quick chill. Corrected On-Site - From follow-up inspection 2022-09-20: Raw shell eggs 65F- cold holding- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.Admin Complaint Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline under heat lamp- Pork sausage 94-96F- hot holding - food out of temperature for 4 hours - see stop sale. Warning - From follow-up inspection 2022-09-20: At cookline Pork sausage -96-104F- hot holding- food out of temperature for 1 hour- operator placed on flat top to be reheated. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table by three compartment sink- operator removed. Corrected On-Site Warning - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Warning - From follow-up inspection 2022-09-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, butter (76F - Cold Holding). Item stored outside of refrigeration. Item returned to refrigeration Corrective Action Taken

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline hood filters

Basic - Time/temperature control for safety food thawed in an improper manner. At prep sink, up tubes of pork sausage thawing at room temperature not under running water. Water turned on

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46°F - Cold Holding); sliced tomato (46°F - Cold Holding); American cheese (46°F - Cold Holding) front make table; sliced tomato (46°F - Cold Holding); cheese (48°F - Cold Holding), items out of them for less than two hours and were overfilled. Operator moved excess to cooler. 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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items on dry goods shelf. Operator moved items. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with bracelets engaged in food preparation. Employee removed bracelets. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up the 3cs properly and sanitized all items. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and beef sitting out at room temp. Operator moved fish to under running water. Corrected On-Site