P.B.E. CATERING

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over fully cooked ribs not in commercial packaging at reach in freezer. Operator stored products properly. Corrected On-Site Repeat Violation

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. Not available at time of inspection. Bodily fluids procedure emailed to operator.

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

High Priority - Raw shell eggs stored over ready-to-eat chimichurry. Operator removed eggs. Corrected On-Site

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

Intermediate - No soap provided at handwash sink in kitchen . Operator provided. Corrected On-Site

Basic - Employee personal shell eggs not properly identified and segregated from food to be served to the public in reach in cooler at salad prep.

Basic - Working containers of Panko removed from original container not identified by common name in kitchen. Operator labeled. 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. Corned beef 48F, ham 49F in original unopened packaging kept in cooler overnight in salad prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 48F, ham 49F in original unopened packaging kept in cooler overnight. 2 door stainless in salad prep area. See stop sale

Basic - Raw lettuce not washed prior to preparation cutting the whole head. Operator washed lettuce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked meat balls on speed rack in kitchen . Operator removed eggs. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ Chlorine on cook line. Operator set up fresh solution at 75ppm. 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. Steak cooked medium. Emailed consumer advisory. Operator printed and displayed on wall. Operator will also add the advisory to the web site. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (100F - Hot Holding); baked chicken (100F - Hot Holding); in one door warmer at cook line. In unit less than four hours. Door not sealing shut. Reheated to 165F. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cooling rack either food items end of cook line. Removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Stainless steel container On drying rack

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature outside walk in freezer

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - penne tomato sauce (51F - Cooling) held overnight and not removed from walk in cooler - see stop sale.

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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lowboy reach in cooler - liquid eggs (47F - Cold Holding) at 11:45am operator states held in cooler since 7am more than 4 hours not portioned or prepared today - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler - penne tomato sauce (51F - Cooling) held overnight and not removed from walk in cooler - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - butter (70F - Cold Holding) not portioned or prepared today held under 2 hours - operator moved to walk in freezer. lowboy reach in cooler - liquid eggs (47F - Cold Holding) at 11:45am operator states held in cooler since 7am more than 4 hours not portioned or prepared today - see stop sale. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - egg salad (65F - Cooling) 11:45am cooling since 9:30am 1.75 hours remaining to reach 41F recheck 12:30pm 58F. Held in cover pint containers - operator removed lid to facilitate the cooling process.

Intermediate - Manager or person in charge lacking proof of food manager certification. Jenifer Garber, assistant kitchen manager.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station hand sink tested at 78F.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working hot line - no beard guard.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - case of eggs - operator moved to shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Marsala sauce old label (baby carrots) - operator removed. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted To go containers. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. No QAC available. Operator set up chlorine sanitizer at 75ppm. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at cook line. Cook removed. Corrected On-Site