GREEN OWL RESTAURANT

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...wiping hands in own wearing T-shirt, pant and then handle ready to eat food without washing hands . Washed hands after discussion. Corrected On-Site

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 cut lettuce to serve customer with bare hand . Stop sale issue . Discussed operator .

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...stored shell eggs in room temperature on prep table by the Dishmachine, food being held less than 4 hours . Employee removed food to reach in cooler . Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Stop Sale issued on time/temperature control for safety food due to temperature abuse...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 cut lettuce to serve customer with bare hand

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Fish thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from package. 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....chlorine 10 ppm

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....dishwasher handle soiled dishes to washed and then handle cleaned dishes without washing hands . Operator educated dishwasher. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...white egg wash above cheese , vegetables in tall glass door reach in cooler at kitchen. Employee properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding grits 92F on the table at kitchen being held less than 4 hours . Employee discarded Corrective Action Taken

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

Basic - Silverware/utensils dried with a towel/cloth...plates dried with towels. Rewashed dishes Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg was above cheeses, sauce , raw hamburger above french fries, raw ground beef above pickle cucumber at reach in coolers . Employee properly stored . Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less....5 tray eggs in kitchen room temperature being held less than 4 hours. Operator removed eggs in cooler . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee removed raw fish container, raw ground beef container with gloves and then prepped food ready to eat food to serve customers . Discussed with operator.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...mahi mahi thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. .... Home fried potatoes was prepped , oatmeal , potato hash at cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... slice cheeses 45-49F, coleslaw 47F, tuna salad 47F, ham 47F , turkey 48F in flip top reach in cooler ,.... Cooked chicken, ground beef, ham, turkey, soup, milk all at between 45F-49F at glass door cooler , per employee food being opened that's made temperature high .

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. .... Home fried potatoes was prepped , oatmeal , potato hash at cook line. See stop sale issue . Operator discarded. Corrective Action Taken Repeat Violation

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.... Oatmeal, grits, mushrooms, butter, hash browns, egg wash, cut tomatoes, mushroom . Some food being held less than 4 hours , some are more . See stop sale issue .

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken was cooked last Wednesday, clam chowder, soup was cooked 2 days ago in reach in cooler . Advise operator to date marked. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...mahi mahi thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing.stop sale issue . Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee pushed down garbage in the garbage can and then changed gloves to prepared sandwich without washing hands. Employee washed hands after discussion . 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...dishwasher handles dirty dishes and then handle clean dishes without washing hands. Discussed with operational...Operator educated employee

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook broken shell eggs with bare hands and than grabbed cleaned plate to serve food without washing hands . Repeat Violation Admin Complaint

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 toasted bread with bare hands . Employee discarded bread after discussion. Stop sale issue . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...freezing raw hamburger above French fries in reach in freezer . Employee properly stored Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server take out dirty dishes from customers table and then served food without washed hands. Discussed with operator . Operator educated employee Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...one box of eggs in room temperature at kitchen being held less than four hours, employee removed. Corrective Action Taken

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 toasted bread with bare hands .

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......Hot holding cooked to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . .. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......butter 72F, cut tomatoes 71F, eggwash 70F, grilled onion 71F on the prep counter at kitchen and slice cheese 53F by the toaster in flip top reach in cooler ,food not prep or portion today , food being held less than 4 hours. Reviewed time control for TCS food procedure. Operator time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 11:53 beef hash browns 77F at kitchen , food opened 7 am . Stop sale issue. Operator discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit......Hot holding cooked to serve oatmeal 77F by the slicer at kitchen. Food was cooked 7:30 am , at 11: 55 still food in serve . Stop sale issue. Operator discarded food. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...slice ham 54F , slice turkey 56F in flip top reach in cooler to serve customers, food was slice today, take another temperature after 50 minutes it was same temperature ham 54F, slice turkey 55 F , food being held less than four hours, operator time marked Repeat Violation Admin Complaint

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop directly stored on the counter, soda line . Operator properly stored . Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Mahi-mahi thawing in reduce oxygen packaging at reach it cooler. Label states to remove before thawing. Employee removed package. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook broke raw unpasteurized shell eggs and then touched clean utensils , ham and turkey without washing hands and putting gloves on. Reviewed proper hand washing with cook. He washed his hands. Corrected On-Site

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. Cook touched ham and turkey for sandwiches with bare hands removed a tray from underneath and put items back in flip top cooler. Sandwich cook plated toast with bare hands. Reviewed wearing gloves with cook and sandwich cook. They then washed hands and put gloves on. 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. Potatoes (117°F-120°F - Hot Holding) cooked one hour ago. Potatoes were left out on kitchen counter. Cook reheated potatoes to 174°F and left on grill for hot holding. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling at room temperature. Canned Corned beef 82°F 10:00am cooling on kitchen counter at cook line. Canned Corned Beef 82°F, 10:30 cooling on kitchen counter at cook line. Cook stated can was opened 2 hours ago. Cans are kept at room temperature. Cook placed corned beef in refrigerator, corned beef must reach 41°F within the next 2 hours.

Basic - Dish washer eating in dish area next to dish machine. Dish washer went into dining room to finish eating. Corrected On-Site

Basic - Single-service forks not stored inverted or protected from contamination, in wait station. Waitress inverted.

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. Cook plating toast with bare hands. Reviewed wearing gloves. Cook put gloves on. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 41°F-50°F, stacked to high in prep area, for less than 1 hour. Operator removed half of the turkey and placed in refrigerator. Corrective Action Taken

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. Observe chlorine sanitizer at 0 ppm. Operator called for service.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe chlorine sanitizer at 200+ppm Operator correct to 75ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe at kitchen hand wash sink. Operator placed soap at sink. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line. Employee cracked raw shell eggs, handled clean plates/utensils without washing hands

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. Corned beef hash, cut tomatoes, pancake mix has no time marking. Operator states items have been out for 1 hour. Operator time marked Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above ready to eat bagels in 1 door glass reach in cooler on cook line. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (65°F); diced tomatoes (71°F). Held at room temperature. Discussed with operator. Operator added items to TPHC written procedure and placed time stamp on items to be discarded at the end of 4 hours Corrective Action Taken

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.