BIG ALS STEAKS

High Priority - Raw animal food stored over or with unwashed produce....raw shell eggs above tomatoes in reach in cooler . Manager properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fat in reach in cooler , manager not aware when food was prepared.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot Holding sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours . Stop sale issue. Manager discarded food. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fat in reach in cooler , manager not aware when food was prepared. Stop sale issue . Manager discarded food. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance...men bathroom using like dumpster.

Basic - Employee personal food not properly identified and segregated from food to be served to the public...employee bacon fat in cook line reach cooler . Employee discarded food. Corrective Action Taken

Basic - Floor area(s) covered with standing water by the walk in freezer. .

Basic - Garbage can soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink , moving cart , exterior ice machine.

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....employee grabbed cheese with bare hand while removed to bottom cooler . Stop sale issue, employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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....employee grabbed cheese with bare hand while removed to bottom cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Ham 51F, cheese 45F in flip top reach in cooler over storing food. Food not prepped or portioned today , food being held less than four hour , employee lower removed food to bottom acceptable cooler . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by broom , dust pan by the fryer handwashing sink . Employee removed Repeat Violation

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....cheese sauce 112-128F in steam table being held more than 4 hours . Stop sale issue . Employee discarded food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....cheese sauce 112-128F in steam table being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by broom, dust pan at kitchen, employee removed those items. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling/ceiling tile shows damage or is in disrepair at dishwashing area.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public...bacon fat in reach in cooler , employee removed . Corrected On-Site

Basic - Light shield damaged/in disrepair...throughout establishment

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...chlorine 00 ppm.. employee added chlorine at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 44F in Vortex reach in cooler by the handwashing sink , employee removed food another acceptable cooler . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...stored dust pan, broom, oil gallon front of handwashing sink , employee removed those things Corrected On-Site

Basic - Accumulation of debris on drainboards , Matt, employee cleaned. Corrected On-Site

Basic - Floor soiled/has accumulation of debris at walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soils build up in handwashing sink at kitchen . Employee cleaned . Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....200++ppm. Employee prepared sanitizer solution chlorine at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks...ground beef above beer at reach in cooler . Employee properly stored Corrected On-Site

Basic - Accumulation of debris inside 3 compartment sink . Employee cleaned Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed Corrected On-Site

Basic - Ceiling tile missing above ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...black mold substance build up in mop sink .

High Priority - 1 Shell egg stored with broken shells in cook line cooler. See stop sale.

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat salad dressings in reach in cooler at cook line. Operator removed eggs. Corrected On-Site

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. Cheese 49°F-53°F, in the reach in cooler to the left of hand sink in prep area. Cheese has been stored in cooler since 2 days and was not prepped today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49°F-53°F, in the reach in cooler to the left of hand sink in prep area. Cheese has been stored in cooler since 2 days and was not prepped today. See stop sale

Intermediate - Handwash sink not accessible for employee use at all times. Dish and wiping towel stored in sink next to triple sink. Operator removed the items. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3 employees 9.1.23. Repeat Violation Admin Complaint

Basic - Standing water in bottom of reach-in-cooler to the left of hand sink.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 09/01/23 expired

Basic - Lights in food storage area missing the proper shield covering.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; chlorine 0ppm. Operated added bleach to chlorine 100ppm. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/hat/clothing with gloved hand and then handled clean equipment at grill, no hand wash. Discussed with operator, operator discussed with employee(s). Employee(s) washed hands changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw comminuted beef stored over ready-to-eat sauces. Operator moved beef to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves left cook line/ handled cans on shelf and then returned to cook line and began handling sandwiches, no glove change/hand wash. Discussed with operator, operator discussed with employee. Employee(s) changed gloves, washed hands. Corrective Action Taken

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 front line Upright stainless reach in cooler; sauerkraut (50°F - Cold Holding). Operator stated being held overnight, discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Upright stainless reach in cooler; sauerkraut (50°F - Cold Holding). Operator stated being held overnight, discarded. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; marinara (100°F - Hot Holding). Operator stated being held less than 4 hours, moved to flat top to reheat. At Pan on flat top; grilled onions (109°F - Hot Holding), grilled peppers (120°F - Hot Holding). Operator stated being held 1 hour, moved to flat top to reheat. 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. At mop sink; vacuum breaker missing/damaged, splitter added with hose attached, no vacuum breaker. At threaded faucet between triple sink and hand wash sink; hose attached, no vacuum breaker. Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee responsible for washing dishes is unaware that dishes must also be sanitized.

Intermediate - Handwash sink used for purposes other than handwashing. At triple sink; hand wash sink used to store hose/spray nozzle. Operator removed. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At men's restroom; no paper towels, mechanical hand drying device not functioning.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, top of ice machine is soiled. Operator moved ice scoop to triple sink. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; sanitizer bucket stored on floor. Operator removed from floor. Corrected On-Site

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher at register - From follow-up inspection 2021-12-16: Next unannounced Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (61°F - Cold Holding) in cook line flip top cooler. Cheese was stacked well above fill line. Operator states item has been on line for 2 hours. Discussed proper fill lines with operator. Operator removed and placed in reach in freezer to quick chill Corrective Action Taken

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/Alan Costilo 4-21-16

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Large buildup of grease on ceiling tiles throughout establishment

Basic - Dead roaches on premises. 1 dead roach located in front of walk in freezer door. Operator removed cleaned and sanitized area Corrected On-Site