CITY DINER OF STUART

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen, per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe soiled apron then proceed to handle clean food equipment and prep foods at cook line. Observed employee wash hands and change gloves Corrective Action Taken Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cheese lasagna (50 F - Cold Holding) in reach in cooler at cook line placed approximately 1 hour ago- items out of temperature for approximately 1 hour Per operator Items not prepared or portioned today - operator placed items in walk in cooler- items 39F at 10:00 Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed vegetable soup at 91F 9:15 on prepping counter at kitchen in high tall plastic pans. per operator, items placed on counter at 8:15. Observed items at 86F at 10:15. At current rate of cooling, items did not reach 70F within 2 hours. Operator began reheating process for items to 165F within 2 hours. Warning

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. Observed expired certificates for 3 food handler employees 4/25 Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in cooler India at cook line. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30+small flying insects over prep table, landing on equipment, slicer, baking equipment, scales, spices, wrapped bread. Admin Complaint - From follow-up inspection 2024-07-24: Observed 7 small flying insects at wait station, at soda fountain, landing on walls and counters. Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then proceeded to prepare plates with same gloves. Without changing gloves and washing hands. Advised employee to change gloves and wash hands. Employee removed gloves, washed hands, changed gloves. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30+small flying insects over prep table, landing on equipment, slicer, baking equipment, scales, spices, wrapped bread. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, French toast batter (48F - Cold Holding); sauerkraut (50F - Cold Holding); cooked mushrooms (50F - Cold Holding); raw hamburgers (44F - Cold Holding); raw steak (47F - Cold Holding); raw chicken kabobs (47F - Cold Holding); meatloaf (47F - Cold Holding); cooked onions (48F - Cold Holding). Not prepared or portioned today. Per operator, stored for approximately 3 hours. Advised operator to place into walk in. 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. At cook line, shrimp sauce (120F - Hot Holding); hollandaise sauce (116F - Hot Holding); Operator stated items held for approximately 2 hours. Advised operator to reheat products to 165F. Warning

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 cook line, Sanitizer bucket solution 200+. Advised operator to dilute solution to proper ppm. 100ppm chlorine or 200 ppm quat. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at wait station. Warning

Basic - Clean utensils stored between equipment and wall. At cook line, Knife stuck in between equipment. Operator removed. Corrected On-Site Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Insect tags with dead flies over food prep table. Operator removed. Warning

High Priority - Full text of violation 1 can of black olives Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/23 Operator renewed. Corrected On-Site Warning

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 liver stored over commercially packaged vegetables. Operator moved liver to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shelled eggs stored on top of cooked pasta. Operator moved eggs. At walk in cooler, raw bacon stored over sauces. Operator stored property Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler. Raw chicken above raw beef Advised operator to store properly Warning

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 reach in cooler-cook line, beef stroganoff (47F - Cold Holding); operator stated item held overnight. See stop sale. At reach in cooler, pooled eggs (46F - Cold Holding) stored overnight; see stop sale. At reach in cooler, cooked pasta (57F - Cold holding) Operator stated item stored overnight. see stop sale All items not prepared or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler-cook line, beef stroganoff (47F - Cold Holding); operator stated item held overnight. See stop sale. At reach in cooler, pooled eggs (46F - Cold Holding) stored overnight; see stop sale. At reach in cooler, cooked pasta (57F - Cold holding) Operator stated item stored overnight. see stop sale All items not prepared or portioned today. At cook line low boy, raw hamburgers (45F - Cold Holding), cooked potatoes (59F - Cold holding) Per operator stored for approximately 2 hours Not prepared or portioned today. Operator moved to walk in cooler. At walk in cooler milk (47F - Cold Holding); pooled eggs (49F - Cold Holding); sliced cheese (49F - Cold Holding); hummus (48F - Cold Holding); spinach pie (48F - Cold Holding); Greek pie (45F - Cold Holding); stuffed peppers (46F - Cold Holding); sliced tomatoes (47F - Cold Holding); caramelized onions (47F - Cold Holding); ground beef (47F - Cold Holding); hollandaise sauce (47F - Cold Holding); shrimp sauce (57F - Cold Holding); Bolognese (52F - Cold Holding). Per operator products not prepared or portioned today. Per operator items stored approximately 2 hours. Operator opened freezer door to help temperature of cooler drop down, A/C maintenance guy is here. Warning

High Priority - Toxic substance/chemical improperly stored. At cook line prep table, oven cleaner stored on shelf with cooked biscuits. Medicine stored over prep tableOperator removed cleaner . Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler, Tahini sauce not prepared or portioned today, not date marked. Advised operator to date mark all food items held over 24 hours. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (57F - Cold-holding) @9:12am since 7:00am 57F @10:53 At this current cooling rate, product will not reach 41F within 6 hours. Operator moved product to walk in cooler. Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu, poached eggs are not marked by an asterisks for being served undercooked. Repeat Violation Admin Complaint

Basic - Insect control device installed over food preparation area. Over prep area Advised operator to remove Warning

Basic - Plumbing system in disrepair. At cook line, handwashing sink knobs for hot water in disrepair, leaking. Operator stated plumber is on call for repair. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw Philly steak above croissants in reach-in freezer. Operator relocated. Corrected On-Site

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. -chlorine sanitizer bucket on cook line greater than 200ppm. Recheck 50ppm. Spray bottle containing toxic substance not labeled. -spray bottle of degreaser on cook line. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple items with smoked salmon and poached eggs. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 line cook unable to show proof, card at home. Others less than 60 days. Operator has trading books on site to complete training.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -soap not dispensing at salad end of cook line. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between coolers at salad end of cook line. Operator removed. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons in water 78°f. Operator dumped water. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch and bracelet. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed under water that was not running/dripping - operator turned on water. Corrected On-Site Warning