LYNORA'S

High Priority - Observed Employee at bar handle soiled drink cups and dirty dishes , then engaged drink preparation and handled clean equipment without washing hands. Operator reviewed proper hand washing for employees to wash hands properly Corrected On-Site

High Priority - Observed Nonfood-grade grocery bags used in direct contact with peppers at bottom of reach cooler at cook line. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (50F - Cold Holding) sausage (48-cold holding); inside reach in cooler at pizza prep station line. Per operator items not prepped or portioned today and removed from cooler and left out of temperature for approximately 1 hour. Operator placed inside cooler to quick chill. Corrective Action Taken

Intermediate - Clams/mussels tag removed from original container prior to container being emptied at cook line. Operator provided tags Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line and hand wash sink in back prep area blocked by food boxes and containers not accessible for employee use. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook Line Operator provided Corrected On-Site

Intermediate - Observed some Clam/mussel tags not marked with last date served. Advised operator to write down last date served when product set is Done Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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. Dish machine tested at 0ppm chlorine. Sanitizer hose clogged. Operator cut hose and primed. Retested at 100ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat sauce (128F - Hot Holding); marinara sauce (130F - Hot Holding). Operator states sauces are reheated on stove and moved to steam table. Operator states sauces have been in steam table for approximately 1 hour. Operator reheated sauces to 165F+ and turned up steam table temperature Corrected On-Site

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel tags not marked with last date served. Multiple shell fish tags not marked with last date served. Discussed proper tag maintenance with operator

Intermediate - Handwash sink not accessible for employee use at all times. Multiple oil bottles, pans of herbs stored on counter directly in front of hand wash sink on cook line. Hand wash sink set back further on counter. Operator made accessible. Discussed with operator Corrected On-Site

Basic - Employee personal food not properly identified and segregated from beverages to be served to the public. Employee lunch box stored on top of canned beverages at front line. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pizza station; meatballs (59F - Cold Holding); ground sausage (59F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 9:00am. See stop sale.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. At walk in cooler, 4 broken clam shells. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened cup of water stored over prep table. Operator removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line.

Basic - Food stored on floor. At kitchen, oil stored on floor. And at walk in freezer, box of bacon stored on floor. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water of 81F. Operator removed utensils.

High Priority - Dented/rusted cans present. See stop sale. At dry storage, cans of artichokes dented. See stop sale.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has cook chill soups and sauces made at commissary dated less than 7 days without an approved HACCP plan from DBPR. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, frozen octopus thawing in standing water. Operator removed. Corrected On-Site