Coop 303

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishwasher machine at 141F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on food grade towels used to line Salmon located in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Observed squeeze bottle containing dish soap without label. Employee placed label on bottle. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed establishment without paper towels at hand sink located in kitchen. Employee provided paper towels for hand sink. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in the kitchen. Manager stated delivery for the soap was due today. **Repeat Violation**

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. Observed some employee training expired.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers on clean drying rack. **Repeat Violation**

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee engaging in food preparation while chewing gum. Employee discarded gum. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on table of prep table. Employee placed wiping cloth in sanitizer. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Haacp plan has been submitted to the State of Florida. **Time Extended** - From follow-up inspection 2024-07-23: Still the same . **Time Extended** - From follow-up inspection 2024-09-25: Still the same at callback. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Haacp plan has been submitted to the State of Florida. **Time Extended** - From follow-up inspection 2024-07-23: Still the same . **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-07: Haacp plan has been submitted to the State of Florida. **Time Extended**

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dish machine in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw fish stored over container of ready to eat cooked pork. In walk in cooler, container of raw fish stored over container of ready to eat ham. In walk in cooler, carton of raw shelled eggs stored over cartons of ready to eat (pasteurized) liquid eggs. Items moved and stored correctly. **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. Dishwasher handled soiled items with gloved hands and immediately handled clean items with same gloved hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, milk wash 54F. Wash placed out approximately three (3) hours prior. Milk wash voluntarily discarded. On cook line reach in cooler near pass through window, containers of mozzarella cheese, cut lettuce, cut tomatoes, couscous 51F. All items placed in front cooler approximately three (3) hours prior. Items moved to reach in cooler to cool. On cook line reach in cooler near waffle maker, containers of cut melon, feta cheese 47F. All items placed in side cooler approximately three (3) hours prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts sous vide process for short ribs. Establishment has been emailed template for sous vide Haacp plan and the email address where it needs to be sent. **Corrective Action Taken** **Repeat Violation** **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for pasta stored on cook line. Bowl removed. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets stored on top of ice machine in kitchen. Buckets inverted. **Corrected On-Site** **Repeat Violation**

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on prep table in middle of kitchen where food is being prepared. Bucket moved and stored correctly. **Corrected On-Site**

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink glass on shelf below large prep table in middle of kitchen. Drink glass removed. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives stored in between coolers on front cook line. Knives removed. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on oven handle on cook line. Tongs removed. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in upstairs men's restroom. Manager printed and posted sign. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in middle of bar.

Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler is not locked.

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: Still the same at callback **Time Extended** - From follow-up inspection 2023-12-21: Still the same at callback **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: Still the same at callback **Time Extended** - From follow-up inspection 2023-12-21: Still the same at callback **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked steak (45F - Cold Holding); Steak (48F - Cold Holding); Raw chicken (46F - Cold Holding) located in drawer reach in cooler under grill. Observed missing pans in bottom drawer. Manager stated items came from walk-in cooler and may have been on counter prior to placing in drawer. Manager placed items back in walk-in cooler. Manager removed from drawer and **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-14: Observed raw chicken at 45F and raw beef at 45F located in drawer reach in cooler under grill. Operator stated that he will start to use the time control on all TCS items stored in drawer reach in under grill. Inspector sent Time As A Public Health Control to operator. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: Still the same at callback **Time Extended**

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dishmachine final rinse at 157F. Manager will Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-14: Observed dish machine at 157F-159F. Inspector ran multiple times through dish machine. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-14: Still the same at callback **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked steak (45F - Cold Holding); Steak (48F - Cold Holding); Raw chicken (46F - Cold Holding) located in drawer reach in cooler under grill. Observed missing pans in bottom drawer. Manager stated items came from walk-in cooler and may have been on counter prior to placing in drawer. Manager placed items back in walk-in cooler. Manager removed from drawer and **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed sliced American cheese dated 11-28-2023. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (117F - Hot Holding); Tomato soup (128F - Hot Holding); Cooked Spinach (122F - Hot Holding) in steam well on cook line. Manager removed and reheated to 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning**

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment conducting onsite ROP and holding it for over 48 hours in walk-in without HACCP plan. **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Observed in ware washing area hand sink blocked with pan of containers. Manager removed container from hand sink. **Corrected On-Site**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dishmachine final rinse at 157F. Manager will Discontinue use of dish-machine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrective Action Taken** **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple employee drinks throughout kitchen on clean preparation tables. Observed Employee drinking from an unenclosed beverage container. Manager spoke to employees regarding proper storage of drinks. **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple dishes in ware washing are on dry storage rack not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to food containers after cleaning.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling raw chicken then changed her gloves and then proceeded to handle cooked food without washing her hands. Reviewed handwash procedures with chef and employee

High Priority - Non-food grade paper/paper towel used as liner for food container. Nonfood grade towels used in between raw scollops on cook line. Employee removed towels from raw scollops **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over rehydrated noodles in walk in cooler. Employee properly separated and stored food **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk (56F) stored on ice on cook line. Cook stated butter milk was taking out of the cooler and placed on ice approximately 30 minutes. Employee moved butter milk to prep cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (131-132F); gravy (130F); creamy gravy (131F) on small steam well on cook line. Employee stated food was reheated and placed in well to hold hot approximately 30 minutes ago. Employee began reheating food. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on shelf next to a bottle of sauce on cook line. Employee properly stored disinfectant. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose bibb on cook line near the ice machine. Small black hose attached to hose bibb.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conduction onsite ROP for cooked steak and holding it for over 48 hours in the walk in cooler.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conduction onsite ROP for cooked steak and holding it for over 48 hours in the walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Employee provided paper towels. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. No soap provided at handwash sink on cook line. Employee provided soap. **Corrected On-Site**

Basic - Equipment in poor repair. Coolers on cook line with torn gaskets. Manager stated gaskets were ordered. **Corrective Action Taken**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Found unfrozen raw fish in sealed commercially ROP bags in the walk in cooler. Bags bearing a thawing label. Employee removed fish from sealed bags. **Corrected On-Site** **Repeat Violation**

Employee Health Policies Present

Supervisor/Person in Charge Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Contact Surfaces Clean and Sanitized

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers in drying rack and storage racks - From follow-up inspection 2022-12-12: Old labels still on pans in drying rack **Time Extended**

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Multiple instances of wet wiping cloth stored under in use cutting boards. Discussed with manager. - From follow-up inspection 2022-12-12: Wet wiping cloth used Nader cutting boards **Time Extended**