PLANET GRILLED CHEESE COUNTRYSIDE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken tenders (76F - Cooling); cooked mozzarella sticks (76F - Cooling) Both items were cooked at 10am and are sitting on the counter. No temperature monitoring per operator. See stop sale. Emailed operator cooling chart. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken tenders (76F - Cooling); cooked mozzarella sticks (76F - Cooling) Warning

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. No proof of training for Luis and Clara. Both have been employed for longer than 60 days. Only certificates available are for managers. Warning

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. No proof for employee Luis. Luis read and signed the reporting agreement at the time of inspection. Eric, Marissa and Clara are missing proof of employee health responsibilities.Corrected On-Site Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm quaternary. Operator refilled bucket, second test 200ppm. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near fryer in kitchen 1 fly near triple sink Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in flip top cooler at front line: ham (44F - Cold Holding) second temp 43F; cut tomatoes(47F - Cold Holding) second temp 42F; cooked chicken (45 F - Cold Holding) second temp 43F; chili (43F - Cold Holding); American cheese (45F - Cold Holding) second temp 42F ; Provolone cheese(46F - Cold Holding) second temp 42F; lettuce (56F - Cold Holding) second temp 42F Operator states all food in cooler were brought from walk in cooler at 11am and temperatures were taken, all foods being at 38F. Operator placed food back into walk in cooler. Second temperature taken at 3:58pm Corrected On-Site Repeat Violation Admin Complaint

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 operator form 5030-104. Operator printed and hung poster up in kitchen Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and speaker on table above napkins. Operator moved napkins Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Bug zapper on wall above rack containing bagged bread. Operator moved from wall and unplugged. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 46 F, ham 45 F , cut tomatoes 44/45 F , Mac and cheese45/46 F , cut lettuce 47 F, American cheese 45 F, Cheddar cheese 45 F , mozzarella 45 F , feta cheese 45 F , cheddar cheese 50 F -in cooler overnight and no temperatures taken this day per manager Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.chicken 46 F, ham 45 F , cut tomatoes 44/45 F , Mac and cheese45/46 F , cut lettuce 47 F, American cheese 45 F, Cheddar cheese 45 F , mozzarella 45 F , feta cheese 45 F , cheddar cheese 50 F -in front counter reach in cooler overnight and no temperatures taken this day per manager - manager discarded - manger adjusted the temperature to a cooler setting Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired in front counter area