FREEDOM POINTE AT THE VILLAGES

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Maximum Tempurature at dish machine is 147F. Strip failed to change. Manager reset hot water booster then 160F at dish. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs on shelf over pasteurized eggs. Moved during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand washing sink in prep area. Removed during this inspection. Corrected On-Site

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. Three certificates provided are expired.

Basic - Duct tape used to repair nonfood-contact surface. Silver duct tape on dish machine curtains. Repeat Violation

Basic - Food stored on floor. Shrimp and pasta in boxes on floor of walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured standing water out of container with knife in it in prep area. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket from prep table in the pub kitchen. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloths on prep table in sanitizer bucket. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in reach in cooler on cooks line, manager moved beef below. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); egg (50F - Cold Holding); sausage (49F - Cold Holding) items on top of ice, the top portion of food items were warmer than the bottom, operator buried the containers within an ice bath and retempted egg 38, ham 43, sausage 42. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Can opener blade soiled, operator cleaned. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas in kitchen around air vents are soiled. Inside the walk in cooler #1 in front of fan guard.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink thermos on pastry prep table next to icing, manager moved drink to the bottom. Corrected On-Site

Basic - Equipment in poor repair. 2 wooden spoons cracked/in disrepair. Cutting boards on cooks line with deep cut marks.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer with a thick ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jam soiled on reach in cooler across from oven on cooks line. Reach in cooler gaskets soiled in pub kitchen. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. One spatula hanging on wall with old food debris still attached, manager moved item to dirty dish area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.

High Priority - Time/temperature control for safety food re-served to customers. Containers with butter packets on tables throughout dining room.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female front of house manager in position for 2.5 years is not certified.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line soiled with food debris.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet in ware wash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around drawer unit doors in back kitchen area soiled with slimy substance. Behind ice chute soiled with black substance. Exterior of bulk food containers soiled with food debris. All were cleaned during this inspection. Corrected On-Site Repeat Violation

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Manager flipped over plates on salad bar. Corrected On-Site

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 dishwasher go from dirty dishes to clean dishes without washing hands. Manager spoke to employee and advised to wash hands. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine in kitchen sanitizing dishes at 155F. Operator set up 3 compartment sink to manually sanitize until repair. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef Raw shell eggs stored over pasteurized liquid eggs Both in walk in cooler Operator moved items to proper storage shelves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs Shredded cheese Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (62F - Cold Holding); shredded cheese (65F - Cold Holding) see stop sale Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (126F - Hot Holding) operator moved soup to reheat on stove. Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tammy Johnson certificate from Illinois

Basic - Ceiling vents soiled with accumulated dust. Front cook line area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted by ice machine. 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 cell phone on prep shelf. Employee removed. 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. Scoop handle in brown sugar. Operator removed scoop to be washed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in server station. Emailed sign to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled. Fan guards in walk in cooler

Basic - Waste line missing at soda gun holster. In bar area Repeat Violation

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. Dish machine in bar area. Operator states they will wash glassware in kitchen dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hard boiled eggs (50F - Cold Holding); shredded cheese (56F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. hard boiled eggs (50F - Cold Holding); shredded cheese (56F - Cold Holding). Operator voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked with trash can Hand wash sink in prep area blocked with trash can Hand wash sink used to dump ice in bar food prep area Operator moved trash cans. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on both 2 door coolers on cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler in front of cook line 2 door reach in cooler in bar food prep area

Basic - Single-service articles improperly stored. Foam cups on floor in liquor storage room.

Basic - Waste line missing at soda gun holster. In bar area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <100ppm in bucket in bar area. Operator remade bucket to 200ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator filled paper towel dispenser in pub kitchen Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator had paper towel dispenser filled. Operator filled had soap dispenser filled. Serving line Corrected On-Site

Basic - Nonfood-contact surface soiled with, food debris, top of ovens .

Basic - Stored food not covered. Reach in Ice cream chests operator had ice cream covered. Corrected On-Site