FLEMINGS PRIME STEAKHOUSE AND WINE BAR

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Standing water in dish machine area

Basic - Ice buildup in reach-in freezer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. By back prep , reach on freezer where French fries are stored

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/ Manual Santana 7/23/2020

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Yellow and blue cutting board Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Yellow coated tongs on cooks line Chef discarded Corrected On-Site

Basic - Water leaking from pipe under dish machine

Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 0 ppm Chef changed chemical container then was 704 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Baking ovens on cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored next to easy to eat dressings on prep table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front reach in cooler next to dessert station raw salmon and hamburger patties stored over cooked pork belly. Corrected On-Site

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. Potatoes left in oven over night on cooks line. Temp at 109F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bake potatoes stored in oven over night 109°. Operator discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Gorgonzola cheese in container not labeled in walk-in cooler open two days prior.

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/. Jonathan Sabogal 7/26/19.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards throughout establishment. Can opener in prep area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in hallway.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On expo line metal serving dished not inverted.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishes stored on rack at expo. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area. Corrected On-Site

Basic - Equipment in poor repair. Baking ovens on cook line.

Basic - Floor soiled/has accumulation of debris under fryers and chargrill station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in calamari flour container at cooks line. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves located next fryer. Baking oven on cooks lines.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets at front bar. Exterior of Soda machine. Exterior of fryers on cooks line. Gaskets on lowboy cold holding units on cooks line.

Basic - Old labels stuck to food containers after cleaning. Containers stored at dessert station Containers stored on drying rack in back area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in cooler on cooks line. Reach-in cooler at front bar.

Basic - Silverware/utensils stored upright with the food-contact surface up. Knives stored at expo.

Basic - Standing water in bottom of reach-in-cooler. Dessert cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers and char grill.

Basic - Water leaking from pipe and/or faucet/handle. Sprayer at sprayer sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White substance in containers on front line and prep area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter blends 4/3.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Béarnaise and Diablo sauce 73F, Advised to use time as a public health control . - advised to remove second 1/9 pan in steam table Diablo sauce 103F

Intermediate - No soap provided at handwash sink. Near back door Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee above potatoes on cookline Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone prep area Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Whole heads of lettuce Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Dessert cooler on cookline

Basic - Water leaking from pipe and/or faucet/handle. Dish area under sprayer sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter temperature was 51F in kitchen on cooks line in ice well. Less than four hours per manager. Placed in cooler for temperature recovery. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags not date marked with last day served.

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Sliders on kids menu

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handles in flour under hot well in kitchen. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar strainers not properly inverted in bar. Corrected On-Site

Basic - Light not functioning in prep area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of half half 45°f stored in the reach in cooler less than four hours in the server area, recommend to quick chill product Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature lobster bisque 124°f stored on the steam table recommend Cook to reheat product to 165°f, on the stove. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed container of mouthwash stored with equipment on the storage shelves in the back storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue and green red and two white cutting boards used on the cook line has red stains left on the surface Recommend to Manager resurface or replace cutting boards.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers on both end stacked on the storage shelve inside Dish machine Room.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelve located in the hallway.

Basic - Light not functioning. Observed light not working underneath the fire suppression system on the Cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on aluminum pans on the storage shelve in the hallway.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior reach in cooler has old food debris left on the surface on the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp Corrected On-Site

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. Liquid carton egg.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler for desserts soiled at bottom.

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at service station Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, green , blue and white are stained.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Dessert station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cookline behind oven, with grease build up.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Clean dishers and graters or equipment stored in dirty pan. Chef placed items to be re cleaned and cleaned the pan Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler closest to back door. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface under the coffee machine

Basic - Stored food not covered in reach in cooler on the cooks line, mole sauce. Corrected On-Site

Basic - White Cutting board has cut marks and is no longer cleanable at the bar. Chef discarded the cutting board Corrected On-Site

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.Cheese cake in reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are soiled in the kitchen,ice scoop holder is soiled at servers station,mixer head is soiled in kitchen.Dipper well is soiled at cooks line area.

Basic - Accumulation of black mold-like substance in the interior of the ice machine and ice bin at servers station.

Basic - Interior of oven and microwave has accumulation of black substance.Cooks line .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dishwashing area has a build up of black like substance.

Basic - Reach-in coolers interior have accumulation of soil residues throughout the establishment.