PASTIME RESTAURANT

Intermediate - - From initial inspection : 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. Observed manager certification is expired as of September 2023 - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2025-02-11: Observed manager certification is expired as of September 2023 . Admin Complaint

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom shelf on preparation table rusted, located next to 3 compartment sink. - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2025-02-11: Observed bottom shelf on preparation table rusted, located next to 3 compartment sink. Time Extended

Intermediate - - From initial inspection : 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. Observed employees certifications were expired . - From follow-up inspection 2024-03-12: Time Extended - From follow-up inspection 2025-02-11: Observed employees certifications were expired . Admin Complaint

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed ; Triple Sink (Chlorine 25ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site - From follow-up inspection 2024-03-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn beef (63F - Cold Holding); cooked potatoes (59F - Cold Holding);pooled eggs (63F - Cold Holding ) located in walk in cooler. As per operator more than 4 hours . Operator discarded product. - From follow-up inspection 2024-03-12: Observed raw fish 45f , shredded cheese 53f, raw salmon 48f, all cold holding at walk in cooler . As per manager for less than 30 minutes. Admin Complaint

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. Observed cooked sausage (98F - Hot Holding); at the cook line. As per cook less than 4 hours . cooked sausage (167F - Reheating). Corrected On-Site - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : 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. Observed manager certification is expired as of September 2023 - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips on premises. - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom shelf on preparation table rusted, located next to 3 compartment sink. - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : 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. Observed employees certifications were expired . - From follow-up inspection 2024-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing all purpose cleaner not labeled being stored behind front counter. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on top of microwave and next to clean plates across cook line. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no washing sign on employee handwashing sink. Located next prep table in the kitchen area . Also observed on men bathroom. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers no inverted located next to steam table. Employee inverted containers during inspection. - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops (frozen) next to reach in freezer. Employee stored product back to freezer. Corrected On-Site - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at dry storage area. Employee labeled during inspection. Corrected On-Site - From follow-up inspection 2024-03-12: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed ; Triple Sink (Chlorine 25ppm); Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on clean gloves without washing hands. Instructed employee with correct procedures. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked corn beef located in the walk in cooler . Employee stored product properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing gloves. Instead of changing. Instructed employee proper procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn beef (63F - Cold Holding); cooked potatoes (59F - Cold Holding);pooled eggs (63F - Cold Holding ) located in walk in cooler. As per operator more than 4 hours . Operator discarded product.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (98F - Hot Holding); at the cook line. As per cook less than 4 hours . cooked sausage (167F - Reheating). 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.

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. Observed manager certification is expired as of September 2023

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips on premises.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom shelf on preparation table rusted, located next to 3 compartment sink.

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. Observed employees certifications were expired .

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing all purpose cleaner not labeled being stored behind front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on top of microwave and next to clean plates across cook line.

Basic - Food stored on floor. Observed boxes of fries and chicken wings being stored on the floor inside walk in cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no washing sign on employee handwashing sink. Located next prep table in the kitchen area . Also observed on men bathroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers no inverted located next to steam table. Employee inverted containers during inspection.

Basic - Stored food not covered. Observed fish fillets container not covered located inside walk in cooler . Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops (frozen) next to reach in freezer. Employee stored product back to freezer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at dry storage area. Employee labeled during inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Valerie Bradley, 07-27-2023. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on top reach in cooler next to service window, manager removed and provided clean cutting board. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed coins inside handwashing sink behind front counter, manager removed and cleaned properly during inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing behind front counter, manager provided during inspection. Corrected On-Site 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. Observed employees-Kandi, Shakira, Stacy and Carnell.more than 60 days employed. * Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling food without a hair restraint, manager provided hair net during inspection. Corrected On-Site Warning

Basic - Food stored on floor. Observed bag of onions being stored on the floor inside walk in cooler. Manager removed and stored properly. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed cooking intensils inside standing water at 127F, , next to to steam table. manager reheated water during inspection Second temperature 148F. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled with food debris behind service window. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted next to handwashing sink in preparation area, manager inverted during inspection. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease across from 3 compartment sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with butter not labeled next to steam table. Manager labeled properly during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw liver 62 ( - Cold Holding); sliced Tom (48F - Cold Holding); shredded cheese (58F - Cold Holding); at reach in cooler next to oven. As per employee less than 2 hours . Repeat Violation Warning

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. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees-Kandi, Shakira, Stacy and Carnell. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled on top 3 compartment sink. Employee labeled during inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone stored on top preparation table next to 3 compartment sink. Employee removed and stored properly. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Observed floor at kitchen area and under front counter soiled with grease and food debris. Warning

Basic - Food stored on floor. Observed plastic container with cooking oil store on the floor in the dry storage area . Employee stored product properly. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink next to reach in cooler in kitchen area. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers and kitchen equipment soiled with food debris. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with sugar , flour not labeled at preparation table across from 3 compartment sink. Employee labeled product during inspection. Corrected On-Site Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor at kitchen area and under front counter soiled with grease and food debris. Warning

High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves touching raw shrimp. Employee switched gloves a d then handled cooked shrimp, without washing hands in between. Spoke to employees about proper hand washing procedures. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut onions. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (67F - Cold Holding); cooked potatoes (72F - Cold Holding); sausage (69F - Cold Holding) ham (67F - Cold Holding). As per employee, items were brought to cook line cooler approximately 2 hours prior to inspection. Employee moved items to walk in cooler to rapid chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing stainless steel cooler on cook line unable to maintain cold holding temperatures below 41°F. Observed fish (67F - Cold Holding); cooked potatoes (72F - Cold Holding); sausage (69F - Cold Holding) ham (67F - Cold Holding). Warning

Basic - Floor soiled/has accumulation of debris. Throughout kitchen area. Warning

Basic - Food stored on floor. Observed box of cooking oil, bag of sugar, and container of flour stored on floor in kitchen area. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 85°F. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled throughout property. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed tongs, spatulas, and spoons not inverted. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm) at station Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed raw product being cooked without temperature check

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing bracelet

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed not functional, no water or drainage

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk in cooler shelving and fan

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed white towel on prep table . Operator added to sanitizer bucket Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw fish over sausage and unwashed vegetables in the walk in cooler. Operator readjusted the product Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn beef / rice etc in the reach in cooler without date marking made yesterday per operator Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed boxes of potato and bag of onions on the walk in cooler floor Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood filters soiled and walk behind equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula next to stove top. Operator discarded water from container

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.