THE BOULEVARD GRILL

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee Handled raw fish, changed gloves with no hand wash then pick up tortillas from flat top grill. Educated employee on proper hand washing procedures. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over fully cooked ribs at chest freezer, raw shaved beef not in commercial packaging over cheese curds at 2 door freezer. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (73F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed product on ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (86F - hot holding) Observed in bus tub at cook line. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator time stamped product for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose fitting at dish tank area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced fish (62F - Cooling) at 2:41; cooling since 2:11 - 60F at 3:05 Observed in wrapped container at reach in cooler in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer inoperable due to dead batteries.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottles not labeled at dish tank area. Operator labeled chemicals. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago stated chef in reach in cooler next to dishwasher. Chef date marked. Corrected On-Site

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

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

Basic - Ceiling tile and fan soiled with accumulated grease at entrance to kitchen.

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

Basic - Interior of microwave has accumulation of grease and food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface gaskets of left chest freezer and upright single door refrigerator in prep area, soiled with grease, food debris, dirt, slime or dust.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area. Operator set up fresh solution at 200ppm. 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. Employee working with raw chicken removed gloves then opened reach in door and touched food container of before washing hands. Operator instructed employee on proper hand washing procedures. Employee washed hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Brian Stearle, 03/08/18

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by garbage can - operator moved. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around chest freezer in kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor at bar. Bar tender placed on a shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over fish in drawers under grill. Cook reversed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times utensils stored in sink at cook line. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust inside of stainless reach in cooler.

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 10ppm. Operator set up triple sink to sanitize.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw beef on grill, he changed gloves without washing hands. Reviewed proper hand washing with cook , he than washed hands and put a fresh pair of gloves on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked meat loaf in reach in cooler in kitchen. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marina sauce (109°F - Hot Holding); cheese sauce (113°F - Hot Holding) for less than one hour. Cook placed sauces into microwave and reheated cheese sauce to 211°F, marinara sauce to 200°F, for hot holding. 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. Emailed poster. Manager printed and displayed on kitchen wall. Corrected On-Site

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

Intermediate - No soap provided at handwash sink on cook line. Operator provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Offering undercooked burgers. Emailed advisory to Manager, he printed advisory and displayed on wall. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar. Operator removed. Corrected On-Site