FRANKS GRILL

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

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 170 F COS 180 F Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dressing in reach in cooler Raw chicken over vegetables Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slices blade is soiled cleaned during inspection Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat ,sauces, food in stand up unit

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach in cooler

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. Patty, Joe.

Basic - Accumulation of debris on exterior of warewashing machine.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over onions in stand up cooler in back room

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer slide is soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in stand up cooler not date marked

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is 84 F holding spatula

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. Cook touching cooked sausage with out wearing gloves Discussed bare hand contact with ready to eat food. Corrected On-Site

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat risotto in stand up cooler.

Intermediate - Handwash sink used for purposes other than handwashing, used to fill water pitcher .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagne, risotto in stand up cooler .

High Priority - Standup cooler Raw seafood food stored over/not properly separated from ready-to-eat food sauces

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. Corrective Action Taken

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. Corrective Action Taken

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.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked broccoli in reach in cooler

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. Half Ham not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, potatoes, lasagne

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in chest freezer is soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Fish over sauce in reach in cooler

Basic - Accumulation of debris on exterior of warewashing machine.