BANYAN TREE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table ice bath - sliced ham (48F - Cold Holding) not portioned or prepared today removed from the walk in cooler under 4 hours in shallow pan not touching ice-operator moved to freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator utilizing chlorine sanitizer-inspector gave some test strips until purchased. Corrected On-Site

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/

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Faucet/handle missing at plumbing fixture. At hand sink next to prep sink - handle broken.

Basic - No hot running water at mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk-in cooler Ham, sausage, Mac and cheese 50°F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to reach in freezer Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelf

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the restaurant

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen area and storage area. Behind equipment and perimeter wall. Operator started to clean Corrective Action Taken

Basic - Hole in or other damage to wall. Right outside to go window

Basic - Plumbing system in disrepair. Prep sink leaking Repeat Violation

High Priority - Employee( dishwasher )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 washed hands Corrected On-Site

High Priority - Raw animal food ( raw fish)stored over/not properly separated from ready-to-eat food.( sausage gravy) Inside tall reach in cooler on cook line. Operator stored properly Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( sanitation)not labeled. Operator labeled Corrected On-Site

Basic - Ceiling tile missing. On kitchen area

Basic - Plumbing system in disrepair. Prep sink leaking

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing on standing water on prep sink Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.flour, sugar containers on dry storage. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers on cook line on Ice bath; corn beef hash (58 - Cold Holding); sausage gravy (58 - Cold Holding); cooked sausage (58 - Cold Holding); pooled eggs (58 -cold holding.) Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator decided to use time control as a public health control form and time marked products for the remaining time of 3 hours. Observed inside walk-in cooler raw pork chops (50 - Cold Holding); raw fish (50 - Cold Holding); raw chicken (50 - Cold Holding). Per operator products stored for less than 4 hours. Per operator products not prepared or portioned today. Per operator walk-in cooler door not closing properly. Operator moved products to reach in freezer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked sausage (78 - Hot Holding). Seating on cook line. Per operator product stored for approximately two hours. Operator decided to use Time as a public health control form and time marked product for the remaining time of 2 hours. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw pork chops inside walk-in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk-in cooler containers with raw chicken (48°F - Cold Holding); raw fish (48°F - Cold Holding); potatoes salad (48°F - Cold Holding). Per operator products not prepared or portioned today. Per operator products stored for approximately 2 hours. Per operator staff did not closed walk-in cooler door properly. Operator closed door and moved product to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked chicken wings (110°F - Hot Holding)seating on top of the stove on kitchen area. Observed a container with cooked sweet potatoes (118°F - Hot Holding)seating on top of prep table on kitchen area. Per operator products stored for approximately two hours. Operator reheated products on stoved to 165°F + Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler door not closing properly.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer by dry storage.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Right above dry storage.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine. Corrected On-Site