PRIMOS GOURMET CATERING

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 opened two days ago per operator.

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. New employee dishwasher. Operator had dish washer sign during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooled foods held over 24 hours in walk in and reach in cooler per operator.

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

Basic - Floor soiled/has accumulation of debris. Throughout underneath cooking equipment. Repeat Violation

Basic - Food stored on floor. Various food stored on the floor in walk in freezer. Repeat Violation

Basic - Open dumpster lid.

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. Chicken over beef in walk freezer.

High Priority - Vacuum breaker installed improperly at splitter added to hose bibb.

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. Provided in email Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop located at ice machine.- manager added to wash. Blue cutting board- manager discarded 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. Staff signed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad. Staff added date. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Turned on the side to dry. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under equipment on the cook line Repeat Violation

Basic - Food stored on floor. Various foods in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Management removed. Corrected On-Site Repeat Violation

Basic - Light not functioning. Hood

Basic - No Heimlich maneuver/choking sign posted. Provided poster. Printed and hung. Corrected On-Site

Basic - Single-service articles improperly stored. On the floor located in outside storage area

Basic - Standing water in bottom of reach-in-cooler.

Basic - Unnecessary items/unused equipment on the premises. Old cooler in back yard

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed vegetables over cut peppers. Management moved prepared vegetables above. Corrected On-Site

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

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. under fryer and grill Edge of floor throughout main kitchen

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and grill

Basic - Single-service articles improperly stored. Several boxes of single service items on floor in storage shed area

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front walk in cooler dust build up.

Basic - In-use tongs stored on equipment door handle between uses. Oven door. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Shelf in dry storage area.

Basic - Food not stored at least 6 inches off of the floor. Food under shelves in walk in freezer.

Basic - Open dumpster lid.

Basic - Cardboard used to line food-contact shelves. Shelf with bottle water.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee beverage container in ice machine/ice bin. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Roasted peppers. In standing walk-in. Operator discarded - From follow-up inspection 2023-03-13: Time Extended

High Priority - - From initial inspection : High Priority - Food with mold-like growth. See stop sale. Gouda cheese in walk-in cooler. - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : 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 in staging walk-in cooler. Operator will label Corrective Action Taken - From follow-up inspection 2023-03-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered deep pan, full - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-03-13: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drinks in staging walk-in. Operator discarded Corrected On-Site - From follow-up inspection 2023-03-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (75°F - Hot Holding) operator stated on stove overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (75°F - Hot Holding) operator stated on stove overnight

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli ham and milk in walk-in cooler. Operator stated both open 2 days prior. Labeled with correct date Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid on table next to table top mixer. Operator labeled Corrected On-Site

Basic - Equipment in poor repair. Handle broken on chest freezer next to rear walk-in

Basic - Food stored on floor. Cases of product on floor in walk-in freezer Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy cooler in kitchen next to make table

Basic - Standing water in bottom of reach-in-cooler. Glass door reach in in kitchen

Basic - Working containers of food removed from original container not identified by common name. White dry good under cookline. Operator labeled Corrected On-Site