H&M RESTAURANT

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. -tested 3x, 10ppm, operator changed sanitizer solution, retested 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -interior of microwave in rear storage area

Basic - Bowl or other container with no handle used to dispense food. -multiple bowls stored sugar container, operator removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles over front service area have apparent water damage

Basic - No Heimlich maneuver/choking sign posted. -operator posted Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of white chest reach-in freezer -exterior of microwaves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes 58F, per operator less than 1 hour stored on cookline next to fryer, operator relocated to steam table to rapidly reheat Corrective Action Taken Repeat Violation

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. -raw shell eggs, operator marked time Corrected On-Site

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. -provided Clean-up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -evidence that the handwash sink in the kitchen is being used as a dump sink, food debris present

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. -Elder, provided Food Employee Reporting Agreement Corrective Action Taken

Basic - Grease receptacle lid open. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster Corrective Action Taken

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 58F, per operator stored on prep table less than 1 hour, operator relocated to reach-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked green beans and macaroni and cheese lacking date marking

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee clothing stored on top of ice machine, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave over handwash sink has a light accumulation of grease and food debris

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 71F and pancake mix 79F, per operator less than 2 hours stored on top of prep table, operator placed under Time As Public Health Control Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -inside of microwave in front service area has a light accumulation of food debris

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker stored on top of reach-in cooler, operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored in stainless steel bowl

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathrooms Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone above prep table in kitchen Corrected On-Site Repeat Violation

Basic - Food stored on floor. -pickle bucket in storeroom Repeat Violation

Basic - Ice scoop handle in contact with ice. -corrected by operator Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of Raid on floor near hand sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage patty 90 minutes per operator 108-121F Operator placed back on flattop to reheat, rechecked 30 minutes later 194f Corrected On-Site

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both women's and men's bathroom doors

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and tiles over kitchen entrance

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainess pots and pans on storage shelf

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone at prep table

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Repeat Violation

Basic - Food stored on floor. -pickle bucket in storeroom

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

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

Basic - Reuse of single-service or single-use articles. -plastic gallon jugs

Basic - Single-service articles improperly stored. - coffee filters on floor Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cloth at sink in kitchen

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled.

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.

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/. Juan Rivas, expired 04/19/2021.

Basic - Equipment in poor repair. Gasket torn make line reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled, make line reach in cooler.

Basic - Stored food not covered. Reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: Pork (121f - Hot Holding); sauce (119f - Hot Holding). Advised to reheat to 165f for 15 seconds.

Intermediate - Handwash sink not accessible for employee use at all times. Eggs in sink. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Equipment in poor repair. Gasket torn, make line unit.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer racks soiled. Gasket soiled, Reach in Cooler, front counter.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line unit: ham (46°F - Cold Holding), stacked to high. Item moved to bottom of unit. Reach in Cooler: butter (62°F - Cold Holding); cut melon (45°F - Cold Holding). Corrective Action Taken Warning - From follow-up inspection 2021-08-25: Temperatures: ham 45f, (item moved to bottom of cooler), butter 41f, 42f. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker removed. Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door. Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Warning - From follow-up inspection 2021-08-25: Time Extended