SUSIES TOO FAMILY RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris. The operator moved the can opener to the dishwashing area to be cleaned. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter. The operator placed paper towels. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

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 an egg and then handled clean equipment and utensils without washing their hands. Discussed proper handwashing procedures with the employee and the manager on duty. After discussing, the employee started washed their hands after cracking raw shell eggs. Corrective Action Taken Repeat Violation

High Priority - Rust on the can of Tapioca Pudding and Apple Pie Filling. See stop sale.

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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - The food-contact surface of the microwave above the non-functioning reach-in cooler is soiled with food debris. The operator cleaned the interior of the microwave. Corrected On-Site

High Priority - Container of medicine improperly stored. Burn gel on prep table by slicer, operator removed Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.cook cracked shell eggs then to go box for customer, no hand wash, discussed proper hand wash with manager on duty

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. Cook put bacon from plate above flat top grill onto plate for customer.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line -> 200 ppm corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook washed fruit in hand wash sink, discussed use of hand wash sink with manager on duty

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, moved to shelf Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server, after bringing soiled plates to dish machine, total hand wash time 8 seconds. Discussed proper hand wash with manager on duty

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, corrected to 100 ppm Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In dish wash area, employee drinking from cup with no lid or straw, put lid on with straw, beverage on table over food, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on end of cook line, moved to shelf Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cook line, operator changed bucket to just chlorine Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line, came back, put glove on and took customers food from microwave, no hand wash, Put gloves on again, went to walk in cooler, came out with croissant on plate, put croissant on grill. Changed gloves, no hand wash, Left cook line, put water in skillet, took to cook line, removed gloves, got biscuit from walk in cooler, buttered and put on grill, left cook line, got English muffin, from storage area, took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel, went to cook line and cut English muffin, still no hand wash.discussed proper hand wash with manager on duty.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on cook line- hash browns (73 F - Cold Holding, discussed time control and emailed form (5022-090) to manager on duty. Stack of shell eggs next to grill has time mark, removed from refrigeration 1 hour ago.

Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed Ladel in hand wash sink .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and eggs Benedict on menus, nothing noting that they are undercooked. Manager on duty put asterisks next to both items and consumer advisory on all menus before end of inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time written on shell eggs next to grill, removed from refrigeration 1 hour ago, will discard if not used in 4 hours but has no written plan.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup on prep table next to gears of lettuce, operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer in prep room

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order. Do not use dishes/equipment not properly sanitized. Cook took knife from cook line, went to dish machine, put in sanitizer bucket dried with towel. Discussed proper wash, rinse, sanitize with manager on duty.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of freezer on cook line, moved to shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over chicken salad, cut onions, cut lettuce

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over cooked potatoes, operator moved potatoes Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs left out on cook line, operator moved to reach in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Coffee pots hung on inside of hand wash sink, operator removed Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine , 2 not labled Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over rice in up right reach in cooler on cook line, cook moved raw burgers to bottom of reach in cooler Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham in walk in cooler not date marked

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in dish area not labeled, cook properly labeled spray bottles Corrected On-Site

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table on cook line, drinks removed from shelf Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area

Basic - Food stored on floor. Cooked potatoes on floor in walk in cooler, cook put on shelf Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of monster in reach in cooler on cook line, cook removed drink from reach in cooler Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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 the dishwasher wiping her hands on her apron while washing the dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored over cooked rice in the reach in cooler on the cook's line. Operator moved the raw meats to the bottom shelves. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed multiple flats of eggs stored at room temperature. I explained to the operator about only keeping 1 flat of eggs out at a time or putting them in a pan in the refrigerator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the the blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside the ice machine. Operator washed, cleaned and sanitized the inside of the ice machine. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed a drink with lid on the cook's line.

Basic - Food stored on floor. Observed chicken and beef bases stored on the floor by the can opener.

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. Cook picked up cooked sausage with bare hands to place on the grill. Discussed no bare hand contact with ready to eat food.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over a bag of onions in walk in cooler. Raw pork stored over croissants Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 67°F out of temp less than 4 hours reheat 167°F cook temperature. Eggs stored at room temperature for less than 4 hours. Operator placed raw eggs in the cooler. Discussed using time as a public health control.

Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth stored in hand wash sink. Corrected On-Site

Basic - Employee cell phone stored in or above a food preparation area, cooksline

Basic - Food not stored at least 6 inches off of the floor. Reach in freezer- milk creates of wrapped food stored on the floor of the walk in freezer.