ROSE GARDEN FAMILY RESTAURANT

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked sausage dated 04/09.

Intermediate - Handwash sink not accessible for employee use at all times. -plastic wrap dispenser stored on hand washing sink.

Intermediate - Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of lime scale in the interior of the ice machine.

Basic - Cardboard used to line nonfood-contact shelves in dish area.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked beef with bare hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease.

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

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter held at 62°f at cook line. Operator stated out of cooler 1 hour and moved back to cooler.

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

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bun when plating burger. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter at cookline at 64°f. Out of cooler less than 30 minutes. Operator moved back to cooler.

Basic - Food stored on floor, case of raw shell eggs on floor in walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters at 72°f in kitchen. Out of cooler less than 4 hours. Operator moved to cooler. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by back door.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs and then handles toast. Toast discarded.

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 - Bowl or other container with no handle used to dispense potatoes. Corrected On-Site

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 in walk in cooler. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored with bread in reach in freezer. Corrected On-Site

High Priority - Shell eggs at room temperature. Out of cooler less than 1 hour. Moved back to cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage in reach in cooler.

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