ANITA'S RESTAURANT

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door cooler on the server line. The operator discarded the above foods. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of cocktail sauce in dry storage. The operator discarded the dented can. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed sugar stored in a non-food grade plastic bag in the prep area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked quiche date marked 7/4 in the reach in cooler at the end of the cook line. Observed coleslaw date marked 7/3 in the glass door reach in cooler on the server line. The operator discarded the above foods. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves crack raw eggs the handle a biscuit without changing gloves. Educated the employee on proper gloves protocols. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet with a splitter added to mop sink faucet.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked roast beef thawing in the walk in cooler without proper date marking of when removed from the walk in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the reach in cooler at the end of the cook line. The operator discarded the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above the reach in cooler at the end of the cook line. The operator properly stored the cell phone. Corrected On-Site

Basic - Ice buildup on the floor of the walk-in freezer.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented #10 cans of salsa in dry storage. The operator segregated the cans for return. Corrected On-Site

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. Observed the dishwasher chlorine sanitizer solution at 0ppm. The operator had the tree compartment sink set up for ware washing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sinks at the prep area and the cook line. The operator provided paper towels for the hand sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for croutons on the cook line. The operator removed the ramekin. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler door handle at the end of the cook line soiled with an accumulation of food debris.

Basic - Forks stored upright with the food-contact surface up on the cook line. The operator properly stored the forks. Corrected On-Site

Basic - Open dumpster lid.

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands. The employee was educated on proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over deli roast beef in the walk in cooler. The operator properly stored the raw sausage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (63F - Cold Holding) outside of the reach in cooler at the front wait station. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time for public health control form. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for croutons on the expo line. The operator discarded the portion cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and backpacks stored hanging near clean equipment in the storage area. The operator properly stored the employee belongings. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the foods in the prep area. The operator properly stored the scoop handles. Corrected On-Site

Basic - Stored food not covered. Observed multiple foods not covered in the walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 0ppm at the front wait station. The operator discarded and ref the solution to 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor behind the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site