T-RAY'S BURGER STATION

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. In stand up reach in freezer, plastic container of raw chicken stored above box of raw Philly meat. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer unit in back kitchen area, sausage patty (132F - Hot Holding). Operator stated sausage was cooked 2 hours prior. Operator removed sausage from warmer and put in walk-in cooler to begin cooling process. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. On chemical shelf, white spray bottle with no label. Operator wrote label on bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple water bottles/drink cans stored on shelves with food items throughout establishment. Operator removed all drinks and discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Three employee cellphones stored on box of food cans next to boxes of salt. Operator moved cellphones. Also, multiple employee jackets stored hanging/on shelf with food products. Operator removed jackets and will find better spot to store employee belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf next to 3 compartment sink, multiple pans stacked before properly air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in cooler/reach in freezers soiled with debris/food. Also, fan covers in walk-in cooler soiled with dust build up. Also, ceiling tiles around vents in lobby have dust build up.

Basic - Open dumpster lid. Lid open. Operator shut lid. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Quaternary 0ppm). Manager remade sanitizer bucket and rechecked at 150ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024

High Priority - Toxic substance/chemical improperly stored. In dining area by drink station, 4 chemical spray bottles on shelf with and over single service items. Operator moved to chemical storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handwash sink at dish area, splitter missing backflow preventer on both ends at hose bibb. Outside by back door, splitter missing backflow preventers on both ends at hose bibb.

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. One employee present, hired less than 60 days per manager, no proof available. Emailed operator dbpr form, he printed and explained to employee during inspection, form signed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator in kitchen with no hair protection. Operator put on hat. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf, containers stacked before air drying.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, build up of grease and debris between equipment.

Basic - Water leaking from pipe and/or faucet/handle. At handwash sink by dish area, water line leaking.

Basic - Working containers of food removed from original container not identified by common name. In back kitchen prep area, bulk containers not labeled.

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. 0 ppms chlorine.primed 100 ppms Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in handsink next to triple sink, moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in back prep area near chemical rack

Intermediate - No soap provided at handwash sink. Handsink back area near chemical rack

Intermediate - Spray bottle containing toxic substance not labeled. Clear zapp spray bottle with purple substance inside, Labeled degreaser Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob turned off. Turned on from bottom Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area where shrimp is being prepped

Basic - Employee with no hair restraint while engaging in food preparation. Manager on line and prep guy prepping fish, hats provided Corrected On-Site

Basic - Self-closing device on bathroom door disconnected/broken. Women's restroom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef over container of cut peppers, moved to store correctly

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. Milk in reach in cooler on kitchen, dated at time of inspection 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. Emailed to print, printed Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Emailed flyer, printed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer not working

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Clear container in back prep area with white substance, states it's flour

High Priority - Nonfood-grade bags used in direct contact with food. Biscuits In Freezer in thank you Togo bags, moved Corrected On-Site

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/ Tray and T-ray expired 7-13-22

Basic - Clean utensils stored between equipment and wall. Knife stored between wall and knife holder, moved to store in knife holder Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One personal drink over shrimp and fish station Two personal drinks over pick up area , Moved Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open personal energy drink, discarded Corrected On-Site

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. Egg, time placed on at time of inspection Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, placed hat on Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freeze in rear bottom of freezer built up

Basic - Working containers of food removed from original container not identified by common name. Clear container filled with white substance, label Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under hand sink in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One personal coffee cup over microwave, discarded Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in back