CITRUS SOCIAL

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bring out herbs from walk in cooler, split some product on floor, put pan on cooks line then grabbed broom to clean up. Then moved pan of cut tomatoes into reach in cooler without washing hands. Discussed proper handwashing with operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes slicer on prep shelf soiled with old food debris in blades.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in container of brown sugar on cooks line. Operator removed soufflé cup. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 containers of cupcakes for employees stored in reach in cooler on cooks line. Operator discarded items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and speaker on shelf above prep table next to single use lids. Operator moved items. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pass thru window soiled with dust.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on cooks line

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

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 at cooks line. Per operator opened over 24 hours ago. Operator date marked milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards at prep area

Basic - Bowl or other container with no handle used to dispense food. Squat cup in container with brown sugar at cooks line Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board at cooks line Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer and slicer Operator cleaned Corrected On-Site Warning - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table on cookline Operator removed Corrected On-Site Warning - From follow-up inspection 2025-05-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw beef over vegetable spring rolls and cookies in walk in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes and onions (45F - Cold Holding); shredded cheese (45F - Cold Holding) Per operation from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes and onions (45F - Cold Holding); shredded cheese (45F - Cold Holding) Per operation from last night.

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 operator with a copy

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit for dishwasher in bar

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - No paper towels or mechanical hand drying device provided at handwash sink. Server area. Operator stocked Corrected On-Site

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.

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. Emailed copy of agreement to operator. She printed and filled out

Intermediate - No soap provided at handwash sink. Bar

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in dining self serve. Bowls on clean dish rack

Basic - Cleaned and sanitized equipment or utensils not properly stored. Toaster in server area under soap dispenser for hand wash sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottles of water in walk in cooler And on bottom prep shelf in kitchen Operator removed Corrected On-Site

Basic - Food stored on floor. Boxes of oil in kitchen. 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.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Knives in dining room self serve area. Operator removed Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator flipped Corrected On-Site