PDQ RESTAURANT

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 at drive thru reach in cooler. Operator discarded stating that open date was undetermined. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door

Basic - Floors not maintained smooth and durable. Floor under fryers and flat top at cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at staging area behind front line. Operator cleaned microwave Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at drive thru

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at staging area next to drive thru

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large green cutting boards at dry dish storage

Basic - Floor tiles missing and/or in disrepair. Under fryers on cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter

Basic - Working containers of food removed from original container not identified by common name. Flour no label at chicken prep station Corrected On-Site

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at front prep line - sink and surface not at proper concentration per manufacturer. Operator changed and retested. When tested, was at correct concentration. Corrected On-Site

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. Cookies at front counter prepackaged. Repeat Violation

Basic - Light not functioning. Light burned out in walk-in freezer, and two lights at hood system in prep area for breads.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad blend (51F - Cold Holding)in cooler drawer for over 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad blend (51F - Cold Holding)in cooler drawer for over 4 hours Operator discarded Repeat Violation

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

Basic - Equipment in poor repair. Taylor soft serve machine

Basic - Floor tiles missing and/or in disrepair. By fryers Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - In-use scopp stored in cracks between pieces of equipment. Operator removed Corrected On-Site

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. Cookies for display front counter Repeat Violation

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

Basic - Single-service articles improperly stored. Coffee filters in open container in storage area Operator covered Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); hummus (50F - Cold Holding) for less than 3 hours. Operator added items to the time as public health control form and will be using 6 hours and discarding any left over after 6 hour mark. Corrective Action Taken

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

Basic - Drain cover(s) missing. From mop sink

Basic - Floor area(s) covered with standing water. Next to reach in cooler by the service window. Employee cleaned it. Corrected On-Site

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. Observed assorted individually wrap cookies in the front counter for customer self service.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container without label. Operator labeled Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Underneath the friers, observed floor in disrepair

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Advised to add water, tested at 400 ppm. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

High Priority - Dented/rusted cans present. See stop sale. Hot Fudge Sundae 1 each #10can Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Ladder is laying on the back prep kitchen area hand sink. Corrected On-Site

Basic - Light not functioning. 1 light out on hood

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler in front of fryers, interior soil.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 57F, milk bath 44-45F, chicken cooler. Improperly iced - walk in cooler holding chicken 45F, 44F, 45F, cheese 46F, cream 45F, butter 44F. Overnight - whipped cream in melted ice 61F. Corrective Action Taken Warning - From follow-up inspection 2022-12-07: - Breading station/Chicken on ice: 41F, 42F, 48-53F. 57F to the right of milk bath - no time or temperature control for safety food in drawers, - Walk in cooler holding raw chicken 41F, 42F, 42F, 42F. Sliced cheese 42F New breading station out for delivery per manager Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomatoes in drawers 50-51F cut 9:28 am @ 4:15. Warning - From follow-up inspection 2022-12-07: raw chicken ambient cooling from previous day 44F at the edge to 45F in the middle. Raw chicken ambient cooling from 4 hours 10 minutes prior 47F in the middle and 46F at the edge, . Manager stated will no longer cut chicken starting end of period. Admin Complaint

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Cookline equipment area Warning - From follow-up inspection 2022-12-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of oil, chicken breading area a Warning - From follow-up inspection 2022-12-07: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Continental cooler Repeat Violation Warning - From follow-up inspection 2022-12-07: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 400 ppm quat .brand allows 200-400 ppm Corrected On-Site Warning - From follow-up inspection 2022-12-07: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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. - butter less then 4 hours per manager - manager labeled butter Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 130F under 4 hours operator discarded product Corrective Action Taken

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing bracelet - employee removed bracelet Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. - manager removed label Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - operator cleaned water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken holding in various units 45-46-47°. Per manager holding less than 2 hours. Advised rapid chill to 41 or colder. Employee immediately iced down and are now within 1 degree of 41°.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two Asian gentleman and Gabbi Rabbell

Intermediate - No soap provided at handwash sink. Closest to front counter.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving moderately soiled.