PDQ

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. Observed melted butter attached to bun toaster. Manager added to time list. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed in dishmachine area. Employee added towels. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed behind front counter reach in cooler. Employee dried floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding) at the breading station. The operator stated the chicken has been held for approximately 2 hours. The operator placed the chicken in an ice bath for rapid cooling. Corrective Action Taken

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

Basic - Accumulation of debris on the top exterior of warewashing machine.

Basic - Ice buildup in a reach-in freezer in the prep area.

Basic - Water leaking from pipe underneath the handwashing sink near the ice cream machine.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a piece of equipment blocking access to the handwashing sink nearest the breading station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a food preparation surface on the expo line.

Basic - Open dumpster lid.

Basic - Single door reach-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding) in the reach in cooler at the breading station. The operator stated the chicken has been held for less than 1 hour. The operator moved the raw chicken to another cold holding unit. Corrective Action Taken

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. Observed honey butter held at time for public health control with no time marking. The operator placed a time mark on the honey butter. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the sink and surface sanitizer solution in the three compartment sink at 1130ppm. The operator diluted the solution to 700ppm. Corrected On-Site

Basic - Accumulation of debris on top of the warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent above the dry storage shelves soiled with an accumulation of debris. Repeat Violation

Basic - Reach-in cooler shelf has an accumulation of soil residues in the unit across from the reach in freezer on the cook line.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent above dry storage in the dish area soiled with dust. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent above dry storage in the dish area soiled with dust.

Basic - Equipment in poor repair. Observed a loose handle on the reach in cooler drawer near the fryers.

Basic - Open dumpster lid.

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed employee with a cloth bandage on his hand working in drive-thru handling clean equipment and utensils with no glove covering the bandage. Employee placed glove on the hand with the bandage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a lemon slice in the handwashing sink in the chicken breading area. Educated the operator the sink is for handwashing only. Operator removed the lemon slice. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in cooler on the expo line with rust and pitted.

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.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers soiled at Walk in Cooler.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at frontline prep table. Operator placed in sanitizer solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple service dispensers with food debris and black like build up. Self serve soda dispensers, ice chutes, shake machine and shake mixers. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on interior of ice bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine heavily soiled. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed eating pizza in prep area. Operator moved to segregated area in walk in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet. Repeat Violation

Basic - Equipment in poor repair. Observed multiple cabinet freezers with broken handles. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water in walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floors soiled behind dish area and cook line. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed floors in front of fryers not smooth/ durable. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in cooler on cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet wiping cloth to sanitizer bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at front area with build up. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like build up in ice bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles on cook line with food debris build up

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet. Repeat Violation

Basic - Equipment in poor repair. Observed multiple cabinet freezers with broken handles.

Basic - Floor area covered with standing water. Observed at dish area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor soiled behind kitchen equipment.

Basic - Floors not maintained smooth and durable. Observed floors in front of fryers not smooth.

Basic - Ice buildup in reach-in freezer. Observed ice in cabinet freezers throughout kitchen. Repeat Violation