Lillian's

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made ranch with buttermilk with temperature of 61F in squeeze bottle on cook line across from prep table. Person in charge stated ranch had been out for more than 4 hours. House made ranch (buttermilk) (61F - Cold Holding) **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed; egg wash on cook line person in charge stated had been placed on time as a public health control more than 4 hours prior. Sour cream and cut tomatoes at server station person in charge stated had been placed on time as a public health control more than 4 hours prior. Time marker on board for food items stated 10:00-2:00, time of observation was 3:00 and person in charge stated no food items been changed.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker for threaded hose bibb at mop sink.

High Priority - Dented/rusted cans present. See stop sale. Observed two cans of green chilis with visible dents along seam and jagged edges. **Repeat Violation** **Admin Complaint**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half with no date marking when it was opened stored in reach in cooler on server line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives and knife storage on wall at end of cook line soiled with food. **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 2 out of 4 food handlers on cook line with expired food handler certifications. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic cups with no handle used to scoop salt and pepper in dry storage area. Person in charge removed small cups. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler across from fryer station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on wire rack next to food items located above flip top cooler across from grill station. Person in charge removed employee beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker stored on wire shelf above flip top cooler across from fryer station. Wire rack also contained food items and single service items. **Repeat Violation**

Basic - Floor, walls, and/or ceilings soiled/has accumulation of debris. Observed; soiled floors under stove and oven station on cook line. Soiled ceiling tiles throughout kitchen area. Soiled walls behind cook station and prep table on cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between reach in cooler and prep table across from fryer station. Employee removed knives and placed in dish area. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled racks used for holding dishes while in dish machine. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on drying rack across from dish machine.

Basic - Utensils in poor condition. Observed spatula with large chip on rubber end stored on wall next to dish machine. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler in server area. Person in charge moved wiping cloth to sanitizer solution. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket person in charge contained quatanery ammonium solution testing at 0ppm. Person in charge discarded solution and replaced with quatanery ammonium testing at 200ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket retest (Quaternary 200ppm) **Corrected On-Site**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Toilet Rooms Maintained

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler in kitchen, mash potatoes had date marking that exceeded 7 days. Employee put correct date. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler on cook line, hotdog (48F - Cold Holding). At reach in cooler in kitchen behind cook line, cheese slice (51F - Cold Holding).

High Priority - Toxic substance/chemical improperly stored. In storage closet near customer restrooms chemicals were stored over paper towels.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen is soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written plan food kept on time at front of kitchen. Operator had incomplete written plan that was missing where the items were kept, in addition to foods that were not in their paperwork. Operator had sour cream being kept on time but had no paper work.

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. Multiple employees present, trainings are expired per operator. Operator stated he will get them retrained soon. **Corrective Action Taken**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in bar dining room by arcade is soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on shelf with canned food and containers of spices. Operator removed bag. Observed unopened canned drink on prep table next to food. Employee removed drink. **Corrected On-Site**

Basic - Employee with ineffective hair restraint while engaging in food preparation. Multiple employee on cook line and one employee at dish station did not have hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean dish rack in kitchen. Advised operator to let air dry before stacking.

Basic - Food stored on floor. Container of sriracha on ground in liquor room. Operator removed from floor. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at server station is soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above cook line in kitchen is soiled.

Basic - Open dumpster lid. Dumpster lid open at inspection. Operator closed. **Corrected On-Site**

Basic - Reuse of single-service or single-use articles. Containers of spices being reused with additional spices after original container runs empty.

Basic - Standing water in bottom of reach-in-cooler. At reach in cooler at front and back bar area has standing water on bottom where beer bottles are stored.

Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar had no label. Operator added label. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, clean cutting boards have black stains.

Intermediate - Spray bottle containing toxic substance not labeled. At back bar, spray bottle identified as sanitizer not labeled. Employee labeled. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front and back dining rooms and upstairs storage area, multiple vents, ceiling tiles and light covers have build up of dust and mold-like substance. **Warning**

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. In top,section of flip top reach-in cooler at cook line, mahi and salmon not removed from reduced oxygen packaging.

Basic - Floors and/or walls soiled/has accumulation of debris. Wall and hood at grill on cook line have grease build up. Floor in beer walk-in cooler has build up. Walls in beer walk-in cooler soiled. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill on cook line have grease build up. Exterior of bulk sugar container at drink station, soiled. **Repeat Violation**

Basic - Single-service articles improperly stored. In upstairs storage area, open case of takeout boxes on floor.

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

High Priority - Dented/rusted cans present. See stop sale. On can rack, one can of chicken base dented.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. N flip top reach-in cooler at server pass thru, salsa (47F - Cold Holding); half and half (49F - Cold Holding); cheese (47F - Cold Holding). Manager stated breaker tripped for short time. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. In upstairs storage area, bleach stored on shelf above chocolate syrup.

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. Emailed operator DBPR form 5030-103

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. Two employee certificates expired last month.

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/ Two manager certificates expired , establishment has three current certificates. Manager stated they do have test scheduled. Also, six food handlers present, no current Certified Food Manager present. **Corrective Action Taken**

Basic - Cardboard used to line food-contact shelves. In stand up reach-in cooler by fry station, cardboard used on bottom of cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. On can rack, one can of chicken base dented. Operator moved to office. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at make station on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish shelves at dish area have wet nesting.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment on cook line has grease build up. **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Lid for bulk sugar container at drink station is cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill have grease build up. Exterior of panko breading container at prep,area soiled. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. In three door slide top reach-in cooler at bar.

Basic - Time/temperature control for safety food thawed in an improper manner. At prep sink, fish thawing in standing water. Employee moved to cooler. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. At tea station, tea filters on top brewer not protected.