Epik Burger

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored over sliced pancetta.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blackberry demi sauce at 53F at cookline. Has been out of temperature for less than 4 hours per person in charge. Moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in steam table at 126F, gravy at 104F person in charge states has been in steam table for 1 hour. Began reheating on griddle. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed veggie balls dated 5/7, gravy dated 5/8, vegan cheese dated 5/4. Observed boss sauce made with sour cream dated 5/6, blackberry Demi made 5/2, 5/9, horseradish dated 4/14, 4/21.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink, sanitizer testing at 0ppm, person in charge remade to 500+ppm, then diluted to 200ppm. **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. Person in charge unable to provide written plan for biohazard event. Inspector provided form. **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not usable due to wet.

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. Establishment is making bacon jam, tomato jam with cooked vegetables products and extending the shelf life beyond 7 days. Also, establishment is fermenting Kim chi on site. Dated 3/30 at time of inspection. No approved Haccp plan or process waiver. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onions and peppers cooked Tuesday and Wednesday per person in charge with no date mark.

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 employee drink with no lid or straw. Also, employee drink stored on slicer.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, across from bathrooms. Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. No hand sink by ice machine. Establishment removed walk in cooler and added a number of reach in coolers. **Warning** - From follow-up inspection 2023-11-15: No change **Time Extended**

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, (across from bathrooms). Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. **Warning** - From follow-up inspection 2023-11-15: No change, manager states he will add a lock **Time Extended**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg broken in flat of eggs in reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of cut tomatoes in top of make table cooler at 48-60F. Tomatoes in shallow pan and stacked above the chill line, in cooler from previous day. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cut tomatoes in top of make table cooler at 48-60F. Tomatoes in shallow pan and stacked above the chill line, in cooler from previous day. In double door reach in cooler across from cookline, kimchi 46F, cheese curds 45F, sour cream 47F, blue cheese 48F. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Made in house cheese sauce in steam table at 120-170F. Manager placed on stove to reheat. Retemped at over 165F. **Corrected On-Site** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, across from bathrooms. Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. No hand sink by ice machine. Establishment removed walk in cooler and added a number of reach in coolers. **Warning**

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/ Manager, Steve Pearce has been at location for two months, but downs not yet have a CFM certification.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of drawer cooler on cookline, had heavy mold like build up on drawer rails. Two doomed reach in cooler but dry herb storage, soiled in the bottom and dirty racks.

Basic - Unprotected ice machine in a customer/nonsecure area. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, (across from bathrooms). Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used a s a scoop in chocolate chip container at make table cooler.

Basic - Ceiling vent cover missing. In back kitchen area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two doomed reachin cooler across from back of make table cooler, has ice build up on the condenser and water build up in the bottom of the cooler. TCS food temped at 46-48F **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Two pans of plastic lids on shelf by triple sink, with water build up up in the bottom of the containers.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in blue holder with stagnant water in the bottom of the container, with scoop sitting in it.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer cooler on cookline soiled, and reach in cooler by seasoning rack.

Basic - Raw fruits/vegetables not washed prior to preparation. Raw onions not being cleaned before cutting.

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Toilet Rooms Maintained

High Priority - Hand wash sink has soil/old food residue. Hand wash sink next to cook line and three compartment sink is soiled with buildup of accumulation near water valves. Operator had area cleaned. **Corrected On-Site**

Basic - Open dumpster lid. Dumpster shared with other establishments has open lid. Operator closed lids. **Corrected On-Site**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to three compartment sink slow draining