ALICE'S RESTAURANT

High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. See stop sale. Observed following items on time control beyond four hour time limit. Pooled raw shell Eggs, raw shell eggs, sausage, hash browns, butter and corned beef hash. - From follow-up inspection 2023-07-20: Shell eggs: 65F (cold holding) Pooled shell eggs: 69F (cold holding) Observed raw shell eggs, pooled shell eggs not time marked for time as public health control. Operator uses time as public health control for raw shell eggs and pooled shell eggs. Operator placed time stamp for remaining 45 minutes. Admin Complaint Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline- employee cracked raw shell eggs- then proceeded to handle clean plates to serve food for orders- educated operator - employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw fish not commercially packaged over crab cakes.

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 walk in freezer- raw chicken not commercially packaged over crab cakes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline-Raw shell eggs 78-72F- cold holding- food not prepared or portioned today- operator states food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. Corrective Action Taken

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

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

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee bag over sugar sticks at dry storage- operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Toast/prep area/kitchen/corrective action taken/operator discarded toast and used utensils. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, sausages, hash browns.

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 - Food stored in a location that is exposed to splash/dust. Raw eggs under hand wash sink/cookline/corrective action taken/operator stored raw eggs properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers/kitchen

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup in covered container in walk in 167f unmoved during inspection, was uncobvered. Corrective Action Taken

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cooler next to soups.