NATHAN'S FAMOUS OLD TOWN

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. Observed employee handling raw chicken with gloves, then handled cellphone and proceed to touch door handle of top of maketable on cook line to close it. Educated employee to wash hands and change gloves. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. After employee handled cellphone, had to encourage employee to wash hands and change gloves before returning to handle raw chicken. Employee rubbed hands for less than 10 seconds before placing on new gloves.

Basic - Ceiling tile missing. Directly outside of walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle over reach-in cooler at end of cook line on right side. Several employee drinks on flat top grill next to steam table.

Basic - Food stored on floor. Bag of Onions and case of water bottles on floor of walk-in cooler. Bags of ice on floor of walk-in freezer.

Basic - In-use tongs stored on equip door handle between uses. Tongs hanging on side of shelving with cutting boards next to triple sink, low enough to be contaminated by someone walking by.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at cook line slow draining.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop water below triple sink.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on prep table next to waffle machine across from triple sink. Operator moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink across from triple sink. Operator provided paper towels. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank not secured, the other one is secured where soda bib racks are.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach-in cooler at end of cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water temping 70F next to microwave on cook line. Operator removed. Corrected On-Site

Basic - Light not functioning. One light out under hood.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing on prep table across from triple sink. Educated operator, they placed under running water. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25 License was renewed during inspection 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. Provided operator with form Corrected On-Site

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. Employee Javier missing food handler certificate. Employee completed training during inspection Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Provided operator with form to post Operator posted sign during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (53F - Cold Holding)

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.dry storage area

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.in the walk in cooler

Basic - Old labels stuck to food containers after cleaning. On clean equipment

Intermediate - Handwash sink not accessible for employee use at all times. -large buckets in front of hand sink in back Corrected On-Site

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. -Jeff, emma

Basic - Cardboard used to line nonfood-contact shelves. -under chemicals inside ware washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above 3 compartment sink

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled - From follow-up inspection 2023-10-05: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler by the grill is not cooling. - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean dish rack - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-10-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area reach in cooler: hot dogs (44F - Cold Holding); ground beef (45F - Cold Holding). Items moved to freezer.

High Priority - Toxic substance/chemical improperly stored. Cleaners stored with food under front counter. Corrected On-Site

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

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/. Four employees working at time of inspection. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep area reach in cooler.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2023-06-01: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-06-01: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee potion coleslaw and using her bare hands to guide the residue off the scoop. Educate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple grooved and stained cutting near the 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator will purchase quat strips as soon as possible.

Basic - Current Hotel and Restaurant license not displayed. License is current on my iPad. Advised operator to get a copy of the current license.