FRANNIES RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then proceeded to prepare plates without washing hands. Advised operator of proper handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, boiled eggs (63F - Cold Holding), cheese (51F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Advised operator of cold holding parameters. Operator moved item to different cooler to quick chill. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available 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 beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table, open employee beverages stored on prep table. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At expo line, wiping cloth quaternary solution 0ppm. Operator changed solution to 200 ppm. Corrected On-Site

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 and the time removed from temperature control cannot be determined. No time mark on butter blend stored on expo line at room temp. Per operator, item was held less than 4 hours. Operator applied time mark. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink near wait station max 80F. Hot water handle in disrepair.

Basic - Ice scoop handle in contact with ice. Employee removed. Corrected On-Site

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 and the time removed from temperature control cannot be determined. See stop sale. No time marked for pooled eggs- operator time marked for remaining 2 hours. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones forever over small prep table with dry pancake batter underneath- operator removed. 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 near dish area- Raw beef not commercially packaged over fries -operator moved beef to lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink near cookline- 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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employe purse over clean dishes by dish machine area- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw eggwash above corn beef hash , employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 45° in reach in cooler door being held less than four hours. Operator moved to acceptable area. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink....operator provided Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....water , oil squeezed bottles, pan cake flour , employee labeled 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. 4 door reach in on cook line: cooked sausage gravy prepared yesterday (48°F - Cooling). Employee states item was cooked yesterday and has been cooling overnight. See Stop Sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door reach in on cook line: cooked sausage gravy prepared yesterday (48°F - Cooling). Employee states item was cooked yesterday and has been cooling overnight.

High Priority - Food with mold-like growth. See stop sale. Cheese with mold like growth observed in 4 door reach in on cook line

Intermediate - No person in charge present during hours of operation.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored with food items in kitchen. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach-in cooler, sausage gravy (135F - Cooling) employee claims it was made at 8 am and placed in cooler at 10:30 am to cool. Food items temped at 12:00pm and measured at 128F.; retemped at 1 pm at 127°F, at this rate food item will not cool properly. Operative instructed to place item in freezer.

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. Observed employee touching ready to eat English muffins without hand washing. Operator advised that employees must use some tongs,gloves, or paper sheet to handle ready to eat food item.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen, butter and half and half with no time marked. Operator stated that food was placed on time at 8:00 am , time was 12:05pm , time has exceeded 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at cook line ; raw shelled eggs (81F - Cold Holding). Per operator eggs have been out since 11 am. Instructed operator to place on time temperature control for future. Operator instructed to place eggs in refrigerator. 2)observed at reach-in cooler, home fries (57F-Cold holding). Employee claims food item has been out for orders for 30 minutes. Operator placed in refrigerator. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale. Observed in kitchen, butter and half and half with no time marked. Operator stated that food was placed on time at 8:00 am , time was 12:05pm , time has exceeded 4 hours. See stop sale

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washing hands in three compartment sink. Employee instructed to use designated hand wash sink to wash hands. Employee washed hand properly in hand wash sink. Corrected On-Site

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/ Operator took exam and did not pass score was 67% , and has reschedule exam. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris. Operator washed and sanitized can opener. 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.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink 200 ppm quaternary

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle RTE food like cheese, cooked bacon, bread with out gloves,followed by handling apron and towel, followed by handling RTE food again. Educated employee on proper hand washing procedures as well proper RTE food handling. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw burgers stored above a container with potatoes hash brown inside flip top cooler across from flat top grill on cook line. Observed a container with non commercially packaged frozen raw burger stored above an opened container with cooked sausage links on reach in freezer. Observed a container with raw steaks stored above a container with bread inside reach in freezer #2, on prep area. Operator stored properly all products. Corrected On-Site

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/ Alfredo Dinuzzo. 08/16/2016

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on top of prep table right next to a bag with bread. Operator removed. Corrected On-Site