LEWIS PRIME GRILL

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen to the outside of the restaurant then came back right to the line to keep preparing food without washing hands first. Employee washed hands Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. For both dishwasher machine one in kitchen other one in kitchen area. Operator moved sanitizer procedure to 3 compartment sink quaternary 200 ppm Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler under grill Raw burgers stored above whole muscle beef Operator stored properly Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Spinach dip 10/4 Cooked rice 10/6 Warning

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.for butter and Bernnaise kept on expo side. Operator timed marked for the remaining time of 3 hours. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Cleaner bottles stored next to vinegar and oil under steam table. Operator removed Corrected On-Site Warning

Intermediate - No soap provided at handwash sink.at bar area Provided Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees.bar area. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen; 1 landing on prep table. Operator killed all. Repeat Violation Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employe take trash outside then return to kitchen then handled clean wiping cloth and prep table; no glove removal;no hand wash. Employee removed gloves and washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around along cook line landing on box of gloves and side of pan containing breading at fryer. 1 live, small flying insect flying around at dry storage area. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double glass door reach in cooler: raw beef strips in pans stored above raw pork. Advised operator to store properly. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take garbage out with gloves then touch clean wiping cloth and prep counter; no glove change. Employee changed gloves and washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: beef sauce (125F - Hot holding) As per chef, made 5 mins prior. Operator reheated to 165F. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb added to hose bibb at mop sink. Advised operator to provide. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter near double glass door reach in coolers: house made marinara (123F at 3:17pm; 115F at 4:13pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, marinara sauce will not cool to 70F within 2 hours. Operator decided to reheat to 165F and restart cooling. Corrective Action Taken Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At double glass door reach in near cookline: skinned cooked potatoes cooked and frozen 04/24 removed and thawed but not properly date marked when it is thawed and held at refrigeration temperatures again. Operator discarded. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At flip top cooler unit near cookline hand wash sink, Chipotle deviled eggs (raw eggs) prepared on site not date marked as per operator made more than 24 hrs. Operator discarded. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed peppers stored over key lime pie and various sauces. Advised operator to store properly. Warning

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. For special process done on establishment Please contact for approval Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants a' Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com - From follow-up inspection 2023-02-23: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-02-23: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Walk-in cooler added outside of the restaurant - From follow-up inspection 2023-02-23: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-02-23: Same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair ice machine door is broken - From follow-up inspection 2023-02-23: Same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above cooked corn inside flip top cooler on cook line And a case with raw shell eggs stored above cut vegetables inside walk-in cooler Operator stored properly 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. Observed on Expo , flip top cooler, sliced tomatoes 45°F cold Holding , Observed inside small cooler across from grill, raw burgers 45°F cold Holding , cheese 45°F cold Holding, cooked onions 46°F cold Holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Expo , flip top cooler, sliced tomatoes 45°F cold Holding , Observed inside small cooler across from grill, raw burgers 45°F cold Holding , cheese 45°F cold Holding, cooked onions 46°F cold Holding Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to clean plates on expo shelf. Burn spray stored above microwave on cook line. Operator removed and stored properly Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. For special process done on establishment Please contact for approval Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants a¿¿ Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com

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. Emailed poster to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a container with portioned Cooked pasta at 2:54pm ( 61°F cooling) per operator cooling since 11am,rechecked at 3:19pm ( same temperature). At the current cooling rate product will not cooled to 41°F within 6 hours. Operator removed from bag and stored on sheet pan inside walk-in cooler Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Walk-in cooler added outside of the restaurant

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized Corrective Action Taken

Basic - Equipment in poor repair ice machine door is broken

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar and on cook line Emailed sign to operator Corrective Action Taken