PARADISE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (46F - Cold Holding, second temperature 47Fcooling at 11:15am); cut tomatoes (45F - Cold Holding second temperature 45F cooling); shredded cheddar (47F - Cold Holding); turkey (47F - Cold Holding); second temperature at 11:15am47Fcold hold.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in area of ice machine Walls in prep area and storage area Ceiling on cook line, prep areas and storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the stand mixer Buffalo chopper

Basic - Stored food not covered. Walk in cooler , eggs, chicken, breading not covered. Operator covered food in cooler Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in area of ice machine.

Basic - Utility lines are unnecessarily exposed. Through out establishments

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No astrik indicating poached eggs may consume raw ingredients. Operator marked the menus during inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed foods removed from the original containers not marked with common name.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table next to clean dishes and food. Operator removed beverages from area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door in rear storage area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping clothes, stored in back prep area on equipment. Must be stored in sanitizer solution.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ryan Faist expired 5/21/2024 Warning - From follow-up inspection 2024-09-05: Ryan and Juan. Juan's expired 5/5/24 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris and is stained. White cutting board on cookline on the left side. Warning - From follow-up inspection 2024-09-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 dishwashing, 2 cooks, 2 servers - From follow-up inspection 2024-09-05: 3 employees working in kitchen, 2 servers. No manager present. Juan is the manager on duty and his certificate expired on 5/5/2024 Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in corners on drop plate. Warning - From follow-up inspection 2024-09-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board Warning - From follow-up inspection 2024-09-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cookline not labeled. Warning - From follow-up inspection 2024-09-05: All squeeze bottles are individually labeled except for liquid butter. Discussed with chef. Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line- > 200 ppm Warning - From follow-up inspection 2024-01-29: 200 ppm in server station Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge unreadable, dish machine temp with thermoworks thermometer is 99.9 F. Warning - From follow-up inspection 2024-01-29: Highest the thermoworks thermometer read was 110 Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back room above water heater Warning - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-01-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauerkraut in stand up two door cooler on cooks line.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs, cut potatoes, pooled eggs , cooked sausage crumbles all with no time mark. Started at 7:30 am, time mark adjusted. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 129f,

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose next to mop sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers, spinach pie.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Back hose in sink

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to prep table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back can opener on prep table Lemon slicer on prep table

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back dirty

Basic - Carbon dioxide/helium tanks not adequately secured. Not chained in back of restaurant

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle next to prepared peppers on prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in storage

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker no label

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient 66f, items put in reach in cooler for quick cool. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, Water reservoir on dish . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed green peppers , spinach pie Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Cooking oil on floor on cooks line.

Basic - Ice buildup in walk-in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato Salad (43-50F - Cold Holding); sliced roast beef (42-48F - Cold Holding); sliced ham (42-46F - Cold Holding). All out of temp items due to being above fill line. Cook removed items that were above the fill line and placed in low boy to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Identified house-made meatballs (140F at 9:10AM- Reheating since 7:30AM) second temp 145 at 9:25. Advised operator to move to the stove to get to 165 before he hit the 2 hour limit. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. First test resulted in a reading of 200ppm for chlorine and water sanitizer solution. Had the chef remake to solution. 2nd test resulted in a reading of 100ppm. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has a Certified Food Manager but at time of inspection he was not onsite and there were no other employees with a food manager certification.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Identified there was 0ppm of sanitizer. Operator tried priming machine and checking hoses but were unable to pull sanitizer from the container into the machine. Operator spoke to a technician from VistaServ who advised him to swap the drying agent hose with sanitizer until he gets here to fix. Tested and 50ppm

Basic - Employee eating in a food preparation or other restricted area. Identified an employee drink on a shelf above flip top by the hand sink on cook line. Employee removed drink and placed away from the cook and prep areas.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Identified in the walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment between uses. Identified tongs being stored on the Ansul Fire System pipes above the stove. Operator removed and sent to be washed and sanitized.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled. Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Upper convention oven not working and door gasket in poor repair. Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2021-12-17: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed on storage shelf's. Warning - From follow-up inspection 2021-12-17: Time Extended