THE LUCKY DILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine with conveyor chlorine is 0ppm. Operator to utilize single rack machine and 3 compartment sink until the conveyor machine is sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked beef on cook line. Raw eggs stored over bakery products in reach in cooler in baking room. Operator moved raw eggs to gain compliance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brisket (57F - Cold Holding); Beef (51F - Cold Holding). Cart contains these cooked meats were removed from the walk in cooler for approximately 1 hour to except a delivery. Ambient temperature of cooler 34F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicers have an accumulation of dried food debris Cutting boards on cook line soiled/stained.

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. Provided DBPR form for employee agreement via email.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on lower shelf of prep table in baking room with clean equipment. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on the floor near dish machine.

Basic - Food stored on floor. Walk in cooler- cases of cooked beef stored under shelving of walk in cooler, bucket of cooked potatoes stored on the floor of walk in cooler. Discussed the importance of storing food a minimum of 6" off the floor.

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door handle on cook line. Operator removed tongs from door handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins heavily soiled. Exterior of dish machine heavily soiled.

Basic - Plumbing system in disrepair. Pipe on dish machine leaking water onto the floor

Basic - Single-service articles not stored inverted or protected from contamination. To go foil pans not stored inverted in outside canister. Discussed the importance of storing single service container inverted or protected.

Basic - Time/temperature control for safety food thawed in an improper manner. White sauce thawing in standing water.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm operator will utilize 3 comp sink until sanitizer on machine is proper

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched hair not hand wash before returning to work

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 cut celery using bare hands, picked up celery and put in pan with bare hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over stuffing in make table. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted while stored Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on cutting board of cook line Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint discussed with manager the need to use hair restraints when involved in food prep Repeat Violation

Basic - Floor area(s) covered with standing water. Area of 3 comp sink and dish washer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and wall. Discussed with operator the need to store knives on clean surface Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins heavily soiled Repeat Violation

Basic - Plumbing system in disrepair. Dish machine leaking from pipe above and behind the machine.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment Warning - From follow-up inspection 2022-06-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bakery and prep area Warning - From follow-up inspection 2022-06-23: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using cell phone touched clean equipment. After use of cell phone he began food prep no hand wash. Discussed proper hand washing with cook and manager.

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves smoked salmon with no evidence of parasite destruction or aquaculture documentation. Food vender sent letter of parasite destruction Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw shrimp in walk in cooler. Cook rearranged cooler placing raw eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 50°F, held on counter. Beef 52°F held on counter. Items held on counter less than 4 hours. Discussed the need to hold foods under 41°F cold hold until they are prepped. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored on magnet 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.

Intermediate - Spray bottle containing toxic substance not labeled. On upper shelf next to clean utensils

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on ovens, reach in coolers

Basic - Equipment in poor repair. Glass in interior of convection oven broken Bus tub partially melted

Basic - Floor soiled/has accumulation of debris. Behind and under equipment

Basic - Food stored on floor. Concentrated beverage bladders stored on floor, soup bases stored on the floor. Discussed the need to store all food a minimum of 6" of the floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interiors soiled in prep/ cook area

Basic - Single-service articles not stored inverted or protected from contamination. Single service foil containers not inverted. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. In front of walk in cooler floor drain slow draining

Basic - Waste line missing at soda gun holster. Behind bar Repeat Violation