CITRUS GARDEN

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in white reach-in freezer next to walk-in cooler. Raw beef over fries at reach-in freezer next to entrance to kitchen. Raw chicken over unwashed peppers in walk-in cooler. Operator moved.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk container of flour. Metal bowl used to scoop chicken in reach-in cooler at start of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on maketable at end of cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two cellphones on prep table next to handwashing at entrance of kitchen.

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

Basic - Food stored on floor. Containers of soy sauce on floor by handwashing sink at end of cook line. Container and box of raw chicken on floor of walk-in cooler. Bag of flour in kitchen across from triple sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters greasy. Exterior of rice cookers and warmers. Exterior of maketable cooler doors. Shelving where clean dishes are placed. Gaskets of reach-in coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy Reach-in cooler at start of cook line, standup reach-in freezer next to back exit door, shelving and bottom is soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to triple sink.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that does not state it disinfects or kills bacteria on label. Operator got disinfecting bleach during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and shell eggs stored over sauces in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken in reach-in cooler at start of cook line temping 47F, per operator it has been in cooler since Sunday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in reach-in cooler at start of makeline temping 47F, per operator in cooler since Sunday.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make-table on cookline. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine. Operator has strips but no chart to compare concentration.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach-in cooler at start of make-line, in cooler since Sunday per operator and not date marked. Not date marking on any cooked food. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Several bowls and cups with no handle in bulk containers throughout facility and containers in reach-in coolers with prepped food. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and AirPod case store on shelf above maketable next to seasonings. Operator removed. Corrected On-Site

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

Basic - Food stored on floor. Bag of onions and carrots stored on floor of walk-in cooler. Case of oil and container of flour on floor by walk-in cooler, operator moved oil to shelf. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on top of white reach-in freezer by walk-in cooler.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed next to white chest freezer by walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers throughout facility. Sides and doors for reach-in coolers soiled and accumulated grease.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at entrance to kitchen slow draining.

Basic - Stored food not covered. Several containers of cooked chicken not covered in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of Msg and flour not labeled on shelves behind maketables. Repeat Violation

High Priority - Food placed in soiled container/equipment. Bulk container and lids heavily soiled with debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over sauces in walk-in-cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards covered in black mold-like substance throughout kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of debris in three-compartment sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Pots and bowls used as scoops in all bulk containers.

Basic - Buildup of food debris/soil residue on equipment door handles. All reach-in coolers.

Basic - Cutting board has cut marks and is no longer cleanable. On prep table.

Basic - Food stored on floor. Pork Marinating in plastic container on floor. Chicken, Pork, Onions and carrots on the floor of walk-in-freezer. Water stored on the floor next to chest freezer in dining room. Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed next to chest freezers. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Cornstarch no label.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over broccoli

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F cold holding advised the operator to place in a colder unit .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Two clear bins no labels, one rice one sugar Corrective Action Taken

Basic - Accumulation of debris in three-compartment sink. 3 comp sink soiled

Basic - Buildup of food debris/soil residue on equipment door handles.reach in freezer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in -the kitchen

Basic - Cutting board has cut marks and is no longer cleanable. On the low boy coolers(2)

Basic - Equipment and utensils not properly air-dried - wet nesting.white buckets on the dry storage rack

Basic - Floor soiled/has accumulation of debris.in the kitchen, near equipment

Basic - Food not stored at least 6 inches off of the floor.oil on the floor

Basic - Food stored on floor. Raw Chicken, raw shrimp, case of broccoli on the floor in the walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in the corner near the reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters soiled , exterior of cooking equipment

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator cooked raw beef then handled cooked food that he plated to go

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over open soy sauce containers

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reach in cooler / freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (63F - Cold Holding); fried chicken (83F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled

Intermediate - Spray bottle containing toxic substance not labeled. Near mop sink

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler doors soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Both operators in the kitchen have no hair restraint

Basic - Floor soiled/has accumulation of debris. In the kitchen,

Basic - Food not stored at least 6 inches off of the floor. Shrimp on the floor in the walk in cooler

Basic - Food stored on floor. Oil stored on the floor in the kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled ,exterior of the rice cooker, exterior of refrigerators in the kitchen, fryers in the kitchen

Basic - Old food stuck to clean dishware/utensils. Buckets placed above the 3 comp sink

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. On the prep table

High Priority - Food preparation sink has soil/old food residue.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, food containers on the rack soiled

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.

Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the entire kitchen

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen

Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Heavily soiled, grease drippings are hanging from the filters

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk food storage containers in the kitchen, Rolling rack heavily soiled, near reach in cooler, All Cooking equipment heavily soiled with grease. Prep table and make table shelves soiled

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

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in a large bowl in standing water in the 3 comp sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the entire kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line reach in cooler: egg rolls (46F - Cold Holding); chicken (47F - Cold Holding). Advised operator to monitor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line. Egg roll containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Clean utensils stored between equipment. Make tables. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

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

Basic - Food stored on floor. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk food storage containers. Rolling rack soiled. Hood filters soiled with grease. Cooking equipment soiled with grease. Prep table and make table shelves soiled. Walk in cooler shelves soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make line units.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, pork. Standing water, shrimp.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large tote used for pork.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. Micro wave interior soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.

Intermediate - Spray bottle containing toxic substance not labeled. Red liquid.

Basic - Bowl or other container with no handle used to dispense food. Bowl.

Basic - Cardboard used to line food-contact shelves. Prep table shelf.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Food stored on floor. Carrots, walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of food storage container, corn starch. Rolling racks soiled with food debris. Prep table shelves soiled with food debris. Walk in cooler shelves soiled with food debris. Floor fan soiled.

Basic - Reach-in cooler interior/shelves/gaskets have accumulation of soil residues. Multiple cook line units.

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - Working containers of food removed from original container not identified by common name. Corned starch.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ reach in coolers check all

Intermediate - Handwash sink not accessible for employee use at all times./ employee hand sink blocked by a fan cook line

Intermediate - No probe thermometer provided to measure temperature of food products.

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 - Cove molding at floor/wall juncture broken/missing./ throughout kitchen

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

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

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor./ kitchen

Basic - Floor soiled/has accumulation of debris./ throughout kitchen

Basic - Food stored on floor./ bag of onions , containers with raw chicken walk-in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all

Basic - Time/temperature control for safety food thawed in an improper manner./ raw chicken thawing room temperature at 3 comp sink

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2021-08-24: Observed is working on replacing the shelves. Violation will be verified during the next unannounced inspection. Time Extended