SOFRESH PALM HARBOR

Basic - Time/temperature control for safety food thawed in an improper manner. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.. Raw tuna being thawed on the counter without being removed from its ROP packaging. Discussed the need to follow manufacturer's instructions on proper thawing of fish in ROP packaging to avoid thre growth of bacteria.Raw tuna 39F thawing,see stop sale.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed on the counter at room temperature. Discussed proper thawing techniques. Operator placed shrimp under cool running water Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice (47F - Cooling). Rice was cooked yesterday and placed in the walk in cooler in a covered, large pan. Operator states the last time they checked the temperature was yesterday and the rice was at 52F. Discussed proper cooling procedures with operator. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (47F - Cooling)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (130F - Hot Holding) operator reheated to a minimum of 165F. Corrected On-Site

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. Missing employee reporting agreement for employees Malik and Jan. Discussed with manager.

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. Missing proof of training for one employee Jan who has been employed for longer than 60 days.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Employee put on hat. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching chicken and cooked quinoa. Operator removed scoops. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant Foods (171F - Hot Holding) chicken was reheated less than 4 hours ago. Operator reheated to 171F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blender container in handwash sink behind front counter. Employee relocated Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bottom shelf of prep table next to fruit/vegetable sliced. Operator relocated Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee making smoothies with no hair restraint. All employees now wearing hairnets or hats Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching chicken in cooler drawer on cookline. Operator relocated Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with dust. Fan in walk in cooler. Operator cleaned and sanitized Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of broth and oil on cookline. Operator labeled Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands only 7 seconds, total hand wash 11 seconds, discussed proper hand wash with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast (126F - Hot Holding), operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. White cutting board at lift top on cook line stained .

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop and handle in quinoa. Operator took handle out of food. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front counter, on floor under hand wash sink Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table. Operator moved towel Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squirt bottle on cook line not labeled.operator put stickers with names and dates Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board behind front counter

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of utensils touching cooked chicken and rice. Handles removed from food Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food that has been removed from its original container was not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. - soiled ladles stored in front counter hand wash sink- reviewed with manager that hand wash sinks are for washing hands only - manager removed ladles from hand wash sink Corrected On-Site

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.

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.

Basic - Raw fruits/vegetables( sweet potatoes) not washed prior to preparation in back food prep area - reviewed with employee- employee then properly prepped sweet potatoes Corrected On-Site

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 125 F , quinoa 125 F in warmer unit - cook placed in oven to reheat - recheck quinoa 182F , cooked rice 180 F Corrected On-Site Priority: High Priority

Basic - Observed: Unwashed fruits/vegetables ( box of cucumbers - strawberries) stored with ready-to-eat food.( cut carrots ) in walk in cooler Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses on counter near cook line hand wash sink Corrected On- Site Priority: Basic