HOBO'S GOURMET KITCHEN

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. Dishwasher (Chlorine 0ppm);operator set up three compartment sink - quaternary at 200 ppm Operator was able to fix before closing inspection chlorine at 50 ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork in ROP in freezer since 2/13 See Stop Sale

Intermediate - Handwash sink at cook line used for purposes other than handwashing- as a dump sink Operator removed all ice Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork in ROP in freezer since 2/13 See Stop Sale

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 handled soiled dishes while washing, rinsing and placing into dishwasher then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then handled clean utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw chicken stored over fries. Operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; French toast battered with raw shell eggs stored over washed/cut fruit. Operator moved French toast to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked onions/cooked mushrooms/cooked peppers, held at room temperature. Operator stated held using 4 hour time as a public health control, not identified in written procedures, added to written procedures. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked potatoes no date mark. Operator stated cooked two days prior, applied date mark. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged over bagels not commercially packaged in reach in freezer at the back of the kitchen Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (50F - Cold Holding)in reach in cooler at cook line; food out of temperature for approximately 20 minutes; food not prepared or portioned today; food moved on the bottom cooler Corrective Action Taken

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 - Employee with soiled clothing.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line fry basket - cooked potatoes (126F - Hot Holding) operator states held under 1 hour - dropped into fryer to reheat to 165F. cooked potatoes (178F - Reheating) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Next to hot line used as a dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prepared over 24hours not date marked - operator date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At dry storage area container of sugar has scoop with no handle, operator removed Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer out of service, operator stated that work order has been submitted and repair person is scheduled to arrive today Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area portable fan very dusty, operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.

High Priority - Dented/rusted cans present. At canned food storage rack; 2 #10 size cans of sliced black olives dented. 1 4.26 lb can of Tuna dented. See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless reach in freezer; opened bag of raw fish stored over opened bag of French fries. Operator moved raw below ready to eat. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat salad dressing. Operator moved bacon below dressing. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw sausage stored over raw bacon. Operator moved sausage under bacon. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; Conch Chowder (48°F - Cooling). Operator stated cooling overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked pasta salad (46°F - Cold Holding); sliced ham (48°F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan for two hours, moved overfilled portion to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At prep area; degreaser stored on prep table next to mixer. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used as dump sink for drinks/ice. Operator removed. 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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk-in cooler; fan guard soiled with accumulated dirt/dust.

Basic - Stored food not covered. At walk-in cooler; cooked sausage stored uncovered under soiled fan guard. Operator covered. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line; raw shell eggs stored on shelf above cooktop. Operator stated being held less than 1 hour, added item to TPHC and applied appropriate time mark. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo window; butter (73°F - Cold Holding). Operator stated being held less than 4 hours, added to TPHC written plan and applied appropriate time mark. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - pasta salad (42F-47 - Cold Holding) overfilled container held under 4 hours - operator split and moved to cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink - operator removed ice. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and chili prepared over 24 hours not date marked - operator date marked. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection - Confirmation #216047249. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink used as a dump,sink - operator removed ice. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of machine. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - soup not covered - operator covered.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer - grilled chicken (105°F - Hot Holding) held under 1 hour - moved to grill to reheat. At recheck tested at 172°F. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves.