PDQ 1013 WELLINGTON

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee bread raw chicken tenders with gloves, take gloves off, then began to handle clean fryer basket and pan to place chicken tenders; no hand wash. Advised operator that employee should wash hands and clean pan and handle of fryer basket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich prep make table: cut lettuce (45F - Cold Holding) As per operator, stored approximately 1 hour. Not prepped or portioned today. Advised operator to quick chill. Repeat Violation Admin Complaint

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. At prep counter: Mac and cheese not time marked. As per operator, stored since 10:58am. Advised operator to time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: blanched fries (97F - Hot Holding) As per operator, reheated and stored approximately 30 mins. Advised operator to reheat to 165+F. At fries warmer: fries (129F - Hot Holding) As per operator, stored approximately 1 hour. Operator discarded.

Basic - Soiled dry wiping cloth in use. Observed employee use soiled wiping cloth to wipe prep area at breading station.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was handling personal phone ,placed it on top of raw chicken cooler, put on gloves then handled container with flour without washing hands first. Advised operator to tell employee to wash hands

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. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line. Cooler #2. Cheese 49F cold holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored next to a container with spices under table on cook line Operator removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Cooler #2 Deep covered container with sliced tomatoes at 10:22am ( 49F cooling) since 10am. At 10:44am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer Corrective Action Taken

Basic - Equipment in poor repair. Lids of most reach in freezers on prep area are rust.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At warmer unit: cooked crispy chicken breast (147F - Cooking) taken from fryer less than 5 minutes. As per operator, cooking was complete. Chicken not cooked to a minimum internal temperature of 165F. Operator reheated to 189F. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment to commence work; handle lids for clean pans of prepped food; no hand wash. Employee washed hands. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking while preparing food. Observed employee drinking in food preparation area while prepping sauces.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

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. Observed employee handle hair to fix when put on apron then prepared several meals, no hand wash. Advised manager to have employee wash hands

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. Observed manager touch pants then handle pan with lettuce; no hand wash. Manager washed hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon pepper sauce in walk in cooler dated 07/12/24. Operator removed to discard. Corrective Action Taken

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. At make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table near breading area: sliced cheddar cheese (45F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. shredded Cheddar Jack chesse (44F - Cold Holding) As per operator, held 3 hours at make table. Not prepped or portioned today. Operator mentioned that he lowered thermostat. Repeat Violation Admin Complaint

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. Korean BBQ, Garlic Parmesan , Garlic Buffalo held using time as a public health control- no time mark. Advised operator to time mark. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: cut lettuce mix(47F at 3:45pm- Ambient Cooling) As per label and operator, cooling since 10:26am. As per manager, lettuce mix was left out for sometime by employee while prepping lettuce. Lettuce did not cool to 41F within a total of 4 hours. See stop sale.

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee scratch her back with hand, put gloves on, picked chicken up to prep for meal; no hand wash. Advised operator to have employee wash hands. Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched apron with gloves then used said glove to pick chicken up to prepare meal; no glove change. Advised operator to have employee change glove. Priority: High Priority

High Priority - Observed: 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. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1: cut tomatoes (48F - Cold Holding) As per operator placed in cooler yesterday and stored over night. Not prepped or portioned today. See stop sale. Priority: High Priority

High Priority - Observed: 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. On prep table near make table #1, as per operator sauces with butter (Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic parm) made approximately 11:30am and are held on time as a public health control; sauces not time marked. Operator time marked. Corrected On-Site Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area at the backend of kitchen, on prep table: Pam butter (72F at 11:54am; 75F at 12:14pm- Cooling) As per operator, made at 10am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised operator to move to cooler to quick chill. Priority: Intermediate

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauces with butter ( Honey butter; Lemon pepper; Buffalo; Korean bbq; Garlic Parm) held using time as a public health control however, no written procedure was provided for them. Operator added these items to the written procedure document. Corrected On-Site Priority: Intermediate

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil water 84F Removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken Pattie's (118F - Hot Holding) in holding unit. Out less than four hours. Reheated.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Breading station, Buttermilk 60F cold , raw chicken 58F Cold holding, . Per operator products stored for approximately 30 minutes. Operator iced down products. Sandwiches station, cheese 53F cold , honey butter 50F cold Holding, chopped lettuce 48F cold Holding, Per operator products stored for approximately 2 hours. Operator moved products to another reach in cooler and ice down products. Per operator all products not prepared or portioned today Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-09-22: No cheese observed. Honey butter 43F cold holding Lettuce 42 cold holding Buttermilk 48 F cold holding at breading station. Buttermilk placed in unit an hour prior. Ice placed in unit. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two bottles of buttermilk 51°F cold Holding , seating on breading station. Also one sandwiches station cooler an overstocked container with cheese 50°F cold Holding. Per operator products stored for approximately 30 minutes. Operator stored buttermilk on cooler and removed overstocked cheese to inside of cooler Corrective Action Taken

Basic - A bag with Flour stored on floor by breading station Operator stored properly Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed multiple hand washing sink with no hot water, Front counter area, 76F. Breading station 86F Prep area station 80F Bathrooms 90F Only one hand washing sink by dishwasher area was above 100F. 60 day callback per Supervisor Torres. - From follow-up inspection 2022-04-04: Front counter hand sink 123 f Cook line hand sink 139 f Dishwasher area hand sink 131 f Prep room area hand sink 133 f Ladies room hand sinks 110-126 f Dining room public hand sink 81 f water running over 5 minutes. Men's room hand sinks 118-126 f Admin Complaint

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. Observed a container with honey butter and a container with blanched broccoli on cook line with no time marked. Per operator products stored for approximately 40 minutes. Operator time marked products for the remaining time of 3 hours and 20 minutes. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed 4 deep covered plastic containers with Portioned cooked rice at 11am (50°F - ambient Cooling)rechecked at 11:30am same temperature, Per operator product removed from Walk-in cooler approximately 1 hour ago for portioned At the current ambient cooling rate product will not cooled to 41°F or below within 4 hours. Operator uncovered cooked rice and moved product to a sheet pan and stored on walk-in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed several bottles of stainless steel and degreaser stored right above a rack with bread right outside walk-in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning sponges stored inside hand washing sink by fryer station. Operator removed. Corrected On-Site

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 - Required employee training expired for all 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. Observed employee beverage stored on prep table next to fryer station. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed a bag of flour stored on the floor by fryer station. Operator stored properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two bags with lemon vinaigrette dressing seating on standing water inside prep sink. Operator discarded. Corrected On-Site