PATCHES RESTAURANT

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. See stop sale. Observed butter cup at wait station not time marked. Operator stated butter was removed from cooler 2 hours prior operator time marked butter correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by entrance to kitchen.

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. Email operater Employee Health Agreement. Corrective Action Taken

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 - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing and in disrepair at prep area. Observed ceiling in Walk-in cooler and outside cooler in hall shows signs of water damage and leak. Repeat 11-10-22 Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Small Walk-in cooler by entrance to floor is in disrepair. Observed missing floor tiles at cooks line and dishwasher area. Repeat 11-10-22 Repeat Violation

Basic - Small Walk-in cooler by entrance to kitchen shelves with rust that has pitted the surface.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli ham in Walk-in cooler opened more then 24hours prior as per employee statement not date marked. Observed employee date mark ham correctly. Repeat 7-5-22. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta in reach-in cooler prepared onsite more then 24hours prior as per employee statement not date marked. Observed employee mark items correctly. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling by Walk-in cooler with sign of water damage and leak.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and in disrepair by dishwasher area ,cooks line and small Walk-in cooler by kitchen entrance. Repeat 7-5-22. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed pesticides in back kitchen under slice prep table. Observed operator remove pesticides from establishment. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups being held at 64F at wait station. Observed operator place butter cup into reach-in cooler. Instructed operator of proper holding and set operator time asa control sheet. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed assorted cheese in Walk-in cooler open more then 24 hours prior as per employee statement not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener by stove with buildup of food debris. Observed sheet pan in Walk-in cooler with mold-like substance. Observed operator have dishwasher clean pan and can opener. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some areas of disrepair in kitchen ceiling. Observed leak in ceiling of Walk-in cooler. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup spoon at service side of cooks line with service side up. Observed operator inverted spoon so handle is facing up. Corrected On-Site

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light over cooks line on right side of kitchen not operating.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at wait station with buildup of food debris. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted at wait station.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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 on the flat of eggs. Operator placed time mark on the flat of eggs. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the slicer on the table.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris about the steamer.

Basic - Open dumpster lid and dumpster plug is missing.

Basic - Working containers of food removed from original container not identified by common name of gravy in the reach in cooler.

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. Observed cook pick up cheese from the floor and discarded the cheese. The cook failed to change gloves and wash hands. Operator had cook to discard old gloves and then wash hands and place on new gloves. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked potatoes inside pan 98°F(Hot Holding) on the stove. Operator reheated the cooked potatoes to 170°(Hot Holding). Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over onions inside the reach in cooler next to the grill top. Operator placed the onions over the raw shell eggs. Corrected On-Site

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 on the flat of eggs next to the grill top. Cook placed time mark on the flat of eggs. Corrected On-Site

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

Basic - Ceiling tile missing next to hood near the pancake station.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in the kitchen area and inside the walk in cooler next to the hand washing station. Repeat Violation