PETE'S PLACE 2

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, raw Philly steak stored over cooked meatballs. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, cooked pasta (53F - Cold Holding), not prepared or portioned today. Advised operator of cold holding parameters. Operator placed item onto ice to quick chill. Corrected On-Site Repeat Violation Admin Complaint

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, Chili, chicken soup stored over 24 hours with no date marking.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee beverage stored on prep table. 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. Observed Raw country fried steak not in commercial packaging over French fries at reach in freezer on cook line, raw beef over fully cooked crumbled sausage not in commercial packaging at tall stainless reach in freezer, raw beef liver not in commercial packaging over French fries at white chest freezer on cook line. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (109F - hot holding) Observed in pan sitting on top of steam well. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F. Operator placed product in steamer well. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and soap water spray bottles hanging dry spice rack. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water Pitcher stored in hand wash sink at cook line. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and dust by back door.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Educated operator on proper cleaning, sanitizing and wiping cloth procedures. 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 chest freezer by cookline- raw beef not commercially packaged stored over precooked fries- operator removed to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- hard boiled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer and reached to 41F. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. At storage rack near cookline/ fry station area -container of soap stored over dry pasta - operator removed soap. Corrected On-Site

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. Employee training expired on 03/27/24 for Angie Maxwell.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by kitchen prep area ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. Repeat Violation

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocado with stickers attached- educated operator - operator removed and washed properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Hash brown on top of paper towel at cookline- operator moved.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter near cookline-Pink Cream cheese -56-60F- cold holding- food not prepared or portioned today- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area by cookline-cooked oatmeal 111F- hot holding- food out of temperature for 15 minutes- operator moved to reach in freezer to quick chill food. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Country gravy 116F at 8:55 to 116F at 9:35 ( cooling since 8:15 ) - food covered- at current rate of cooling food will not reach 70F within remaining 40 minutes- operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- pitcher inside handwash sink- operator removed.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep area in use avocado with sticker attached- educated operator- employee removed.

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. Employee handled parsley and cooked bacon with bare hand. Instructed operator about using gloves with ready to eat foods. Employee put on gloves. 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 sausage stored over cannoli cream, both not in commercial packaging and Uncooked Country fried steak over French fries not in commercial packaging. Operator moved raw sausage and country fried steak to lower shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected to 50ppm chlorine. Corrected On-Site

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. Reviewed poster with operator and emailed to be posted. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in Hot line hand sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey gravy made on 3/30/23 not date marked. Informed operator all items held in cooler over 24 hours require date marking - operator date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Informed operator to print and post. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open container. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plate inside tub of cooked potatoes on cook line. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surfaces. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank found in dry storage. Operator removed from building. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw food then proceed to handle clean utensils. Discussed with operator. Operator cleaned and sanitized utensils Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink and drink station and bar used as dump sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing area. Operator refilled Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at walk in cooler shelving

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at drink station

High Priority - Food stored in ice used for drinks. Observed soda bottles stored in ice machine. Operator removed bottles of soda. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone on food prep table next to stove. Operator removed. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator washed hands and changed gloves Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items on cook line cream cheese (71°F - Cold Holding); cooked potatoes (74°F - Cold Holding) seating at room temperature. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator decided to use TPHC control form and time marked for the remaining time of 3 hours Corrected On-Site Repeat Violation Admin Complaint