FP&L JUPITER WEST EMPLOYEE CAFETERIA

High Priority - 1 Shell egg stored with cracks or broken shells on grill station.See stop sale.

Intermediate - Spray bottle containing cleaner not labeled. Operator discarded spray bottle. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can stuffed grape leaves with deep dent in dry storage area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork made 8/18 at meats walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. holding unit by grab and go station: sliced beef (130F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator placed beef back in oven to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink in chemical closet. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meat walk in: grilled chicken (69F - Cooling) at 10:43; cooling since 9:00 - 66F at 11:26 Observed in deep covered container. At current rate of cooling product will not reach 41F within 6 hours. Operator placed on sheet pan in walk in freezer to quick chill. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaging date missing for tuna salad, chicken salad and hard boiled eggs at grab and go reach in cooler. Educated operator on minimum labeling requirements.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stainless reach in cooler @ coffee bar: cream (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker for hose attachment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (112F - Hot Holding) Observed in pan at grill station. Per operator, beef patties are par cooked and held until ordered by employees and then placed back on grill to finish cooking. Per operator, item held for less than 1 hour. Operator decided to add to time control procedure. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grill station: cut romaine (52F - Cooling) at 10:50; cooling since 9:50 - 51F at 11:20 - At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add item to time control procedure. ; deli bar: ham sandwiches (49F - Cooling) at 11:00; cooling since 10:00 - 49F at 11:25 - At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add to time control procedure. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by back prep line. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No Soap in employee men's room. Operator notified maintenance department.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle not labeled in dish area. Operator discarded product. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham 49°, cheese 49°, corn beef 49°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamm 49°, cheese 49°, corn beef 49°. In cooler over 4 hours.See Stop Sale. Food not prepped or portioned today.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, turkey 120°, chicken 119°, fish 120°.. All items held less 1 hour ago. Operator reheated items from 165°- 178°. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Can of refried beans at prep area at the back of the kitchen

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 on 3/16 in reach in cooler at prep station Operator dated. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on new Food Code requirements.

Intermediate - Non-pitting surface rust on food-contact equipment- can opener at prep area;

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Boiled eggs in display cooler next to salad bar; Operator removed packages to be properly labeled; Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0°); Operator discontinued and switched to three compartment sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (43-50F - Cold Holding); ice bath at front line / sandwich table; food overstocked ; operator divided food and placed in cooler to quick chill; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bone in chicken (120-131F - Hot Holding) at hot buffet line; as per operator food out of temperature for one hour; food returned to the kitchen to be reheated to 165° F. Corrective Action Taken

Basic - Equipment in poor repair - torn gaskets at hot box no longer keeping door fully closed

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

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. Heavy cream/opened over 24 hours before/reach in cooler#2/corrective action taken/operator date labeled food. 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 - Light not functioning. Walk in freezer.