BANYAN TREE RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Dishwasher corrected to chlorine 100ppm. Corrected On-Site

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, dishwasher clean dishes then opened reach in cooler and fetched food from refrigerator; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Various pans cleaned and not sanitized. Dish washer set up sanitizer sink and began cleaning and sanitizing pans. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: green beans (67F - Cold Holding); gravy (67F - Cold Holding) As per operator, taken from cooler to be reheated and stored on table since 40 mins. Not prepped or portioned today. Operator reheated items to 165F. At double door stainless steel reach in cooler: sliced cheddar cheese (62F - Cold Holding) As per operator, left on prep counter 1 hour prior. Not prepped or portioned. Operator placed to quick chill. Corrective Action Taken 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. At steam table: pork sausage (93F - Hot Holding); beef sausage (112F - Hot Holding) As per operator, prepared and stored since 1 hour. Items stored double panned. Advised operator to reheat. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At drawers of flat top grill: Drawers of flat top: portioned corned beef hash (52F at 9:45am; 50F at 10:25am- Cooling) As per operator portioned and cooling since 8:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill. Repeat Violation Admin Complaint

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. 2 employees.

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. 1 employee

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of unknown chemical unlabeled. Advised operator to label with chemical name.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door stainless steel reach in freezer: raw fish stored over ready to eat sweet potato fries and cut potatoes; not all products commercially packaged. Advised operator to store properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw Swaii and tilapia stored over ready to eat sliced tomatoes,shredded cheese,pickles and onions Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: raw shelled eggs stored over portioned raw tilapia and Swaii in pans. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: sliced cheese (67F - Cold Holding) As per manager, item was sitting out for 1 hour; macaroni pasta (45F - Cold Holding) As per manager, made 2 days; raw pork chops (50F - Cold Holding) As per manager, prepped yesterday. None of these items were prepped or portioned today. Advised operator to quick chill sliced cheese. See stop sale for macaroni pasta and raw pork chops. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked sausage (82F - Hot Holding) As per cook, made at 3 hours prior; cooked eggs (106F - Hot Holding) made 10 mins prior. Advised operator to reheat. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator stated that she will post poster. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table near flat top grill: French toast mix (82F at 10:13am; 73F at 10:32am- Cooling) As per cook, prepped at about 2 hours prior. At cook line; on table beside flat top grill: eggs (74F at 10:17am; 74F at 10:31am- Cooling) As per cook, cooling prepped 45 minutes prior. At current rate of cooling, items will not cool to 41F within a total of 4 hours. Advised operator to place on Time as a Public Health Control or quick chill. Warning

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. Operator stated that she will make copies for each employee to complete. Corrective Action Taken Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless steel reach in cooler: Macaroni pasta made 2 days ago, as per manager, not date marked. Advised the operator to date mark. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishwasher wash pans with detergent then sanitized; No rinsing was done after washing with detergent. Advised operator to set up rinse compartment of sink to enable wash-rinse-sanitize of food contact surfaces. Warning

Basic - Food stored on floor. Bucket of onions to red on floor opposite of triple sink. Operator stored properly. Warning