TRUE FOOD KITCHEN

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed with operator. Operator instructed employee to re wash hands for appropriate amount of time Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 3 hours at 1:30 (59F - Cooling); to 58F at 2pm. Item cooling in cook line flip top cooler. Based on current cooling rate item will not reach 41F within 6 hours. Operator moved to reach in freezer Corrective Action Taken

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. Per operator. Establishment in process of renewing expired food handler certifications Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance in chemical storage room not labeled. Operator labeled multi surface disinfectant Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at 1 door flip top on cook line soiled

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. Cookline employee grabbed trash can then grabbed food container with prepped food items. Reviewed proper hand washing with operator, employee washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by to go area. Operator provided. 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.

Basic - Clean equipment not separated from soiled equipment at dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable. At cookline

Basic - In-use tongs stored on equipment door handle between uses at cookline, operator stored in hot water 135F. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on drying rack.

Basic - Water leaking from faucet. Hand washing sink by ware washing area. Triple sink Mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9 draws cooler on cooking line line at rice and beans (47F - Cold Holding); cabbage (47F - Cold Holding), chef moved items to walk in cooler Open air Cheese ; (47F - Cold Holding); feta (47F - Cold Holding), chef said they were prepared in the morning, returned to walk-in cooler

Intermediate - No soap provided at handwash sink. No soap at handwashing sink at front bar

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at dishwasher, unit handle would not turn.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with food wearing a watch. Employee removed watch. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In holding unit with 9 draws on cook line

Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers at cook line not inverted. Chef inverted containers. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar chlorine at 0 ppm. Manager changed bucket and primed chlorine to 100 ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by dishwasher

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glasswasher at front bar chlorine sanitizer at 0 ppm. Chef change chlorine sanitizer bucket and primed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at tuna (47F - Cold Holding); beef (47F - Cold Holding), chef said just put in-unit within last 30 minutes, moved items to walk in cooler. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over raw beef in walk in cooler. Chef moved turkey to bottom shelf. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on cook line chef removed had them wash after removing stickers before cutting. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line at outside window. Operator provided paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish machine storage shelf- observed clean plastic containers on top shelf being stored not inverted. Employee stored containers inverted. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Front line prep station- observed spoons, knives and forks being stored inside utensil rack with food contact surfaces up. Employee stored utensils properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air counter top cooler at cheese, tomato, feta (48-51F - Cold Holding), chef removed all items and put into a working cooler and called for maintenance

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front bar used as a dump sink , due to dump sink is not working

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at front bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.six draw cooler on cook line missing one draw, at bean burgers, cheese, cooked onions (47-48F - Cold Holding) Chef moved all items and called for maintenance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher, manager filled Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sweet potato hash (60-84°F - Cooling) Observed sweet potatoes in a deep lexan container with a lid on top and condensation in container. Operator states item has been cooling since 11:45am and has a temperature log that states it was 78°F at that 11:45 am time, it is now 1:45pm and the temperature has not dropped in 2 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sweet potato hash (60-84°F - Cooling) Observed sweet potatoes in a deep lexan container with a lid on top and condensation in container. Operator states item has been cooling since 11:45am and has a temperature log that states it was 78°F at that 11:45 am time, it is now 1:45pm and the temperature has not dropped in 2 hours. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese in walk-in cooler. Operator reversed. Corrected On-Site

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