ANNA'S POLISH RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to prep station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles improperly stored. Single service boxes On floor at dry storage

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed cabbage and cooked pasta with no date marking

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handlers Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over ready to eat

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 bay sink. Tested 00ppm for chlorine bleach. Advised operator to put correct amount of sanitizer . Corrective Action Taken - From follow-up inspection 2025-01-23: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over dressing in prep cooler. Next to griddle (corrected on site) -Raw pork over multiple ready to eat items in cooler Multiple dozens of raw shell Eggs over stuffed cabbage in cooler by dish machine - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-01-23: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer was reading 5F. - From follow-up inspection 2025-01-23: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches in white cabnit by dish machine and entrance to back storage area. Operator cleaned and discarded Corrected On-Site - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of alcohol on floor in storage area - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven doors and handles - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawed at room temperature. Advised to put under cool running water - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over multiple ready to eat items in cooler by bag in a box sodas - From follow-up inspection 2025-01-23: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -Exit door blocked by cart and scooter in storage area - From follow-up inspection 2025-01-23: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed paper towel from floor, rinse a dirt dish then grabbed a salt container to start handling food. Then when asked to wash hands she wash hands with gloves on.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sourkrout Raw meat stored over sliced bread in reachin cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RW chicken stored over polish sausage in reach in cooler

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. Sausage kept on stove for less than 4 hrs with no time marked

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on stove burners

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. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shut out on soda machine has debris

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a coffee cup

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a diamond ring

Basic - Food stored on floor. Dill pickle bucket , fresh coconuts, butter gallons stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons kept in cook line with food contact surface up.

High Priority - Container of medicine improperly stored. Pepto bismo stored in reach in fridge. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressings in mini reach in cooler next to stove 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. Printed operator hand out 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. Printed operator food employee reporting agreement Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical stored in spray bottle not labeled by mop sink

Basic - Carbon dioxide/helium tanks not adequately secured. At dry storage area next to soda pouches

Basic - Ceiling tile missing. Over reach in fridge at dry storage area

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing cove molding next to reach in cooler in dry storage area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to exit door

Basic - Unnecessary items/unused equipment on the premises. Unused display case in back room

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door at back room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sliced bread and salad dressing in small reach in cooler next to oven on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at prep area blocked by chair Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At cooks line

Basic - Single-service articles improperly stored. To go containers and case of water stored on floor

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at kitchen blocked by chair Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink in the kitchen 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. No date marking on any items in facility

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler at prep area, has employee food with restaurant food

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle

High Priority - Raw animal food stored over or with unwashed produce. Stand in refrigerator located by the back door had packaged bacon and packaged ham in a bus tub over vegetables

Intermediate - Handwash sink not accessible for employee use at all times. Chair was blocking hand washing sink located at the front of the kitchen Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of canned items directly on floor in the storage area were the beer fridge is located Corrected On-Site

Basic - Single-service articles improperly stored. Case of disposable cups stored directly on the floor Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 30 minutes. Discussed Time Plan for butter with server/operator. Printed written plan. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -kitchen hand wash sink blocked by bus tub on chair, cleaning supplies. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -stuffed cabbage, homemade applesauce, other items in multiple coolers not marked with date prepared. All less than 7 days per operator. Repeat Violation