CHRISTINA'S RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (79F - Hot Holding), operator put back on grill to reheat

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. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris

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. Inspector provided operator with DBPR Form HR 5030-103 Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in storage area not smooth and easily cleanable Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - - From initial inspection : Basic - Accumulation of calcium like substance in the interior of the ice machine/bin. Calcium like substance build up in ice bin. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Back kitchen and dry storage. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back storage. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wood in back storage not sealed. Warning - From follow-up inspection 2023-01-10: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. sausage gravy (83°F - Cooling), put in walk in around 7:30am, at 83°F at 10:30am

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage gravy (83°F - Cooling), put in walk in cooler around 7:30am, 83°F at 10:30am

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm, operator refilled sanitizer bucket now at 100ppm Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. All chlorine sanitize buckets at 200ppm. Discussed proper use of test kit to ensure proper PPM Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage gravy in a deep container covered in walk in cooler, discussed proper cooling method with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled

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. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table on cook line, bucket removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over uncovered sausage gravy in reach in cooler on cook line, lettuce moved to bottom shelf Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked sausage dated 07/29/2021 in walk in cooler, cooked sausage on cook line one container dated 7/14 and one dated 7/29, operator voluntarily discarded Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm, employee refilled bucket now at 100ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink, discussed proper hand washing procedure with employee Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in server station used to rinse a container out, discussed proper use of hand washing sink 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. Expired 6/5/2021

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at 3 compartment sink, employee properly labeled spray bottle Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted ice bucket Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Dumpster rusted out on bottom.

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaging in food no hair restraints, all employees put hair restraints on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In kitchen under tables and under equipment

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in walk in cooler in between wall and metal plate by door, operator removed knife Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.