Mean Deans Local Kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line egg mixture (68F - Cold Holding). Person in charge stated it had been out for approximately 2 hours and placed back in the reach in cooler. **Corrective Action Taken**

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 person in charge a copy. Person in charge printed and had employees read and sign that are currently working. **Corrective Action Taken**

Basic - Outer openings not protected with self-closing door on east side of building.

Basic - Ceiling/ceiling tile shows damage over ice machine by fountain beverage.

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

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

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. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area in Walk in cooler, raw Seafood over cooked Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw Seafood. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen Walk in cooler Raw Ground Beef over raw Pork. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen salad make station employee touched facial hair with bare hands, used bare hands to fill salad plate and failed to wash hands and put on gloves. Educated Person in charge on hand washing and glove use. Employee discarded salad, washed hands and put on clean gloves.

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. Observed in Reach in cooler on cooks line raw fish thawed and not removed from reduce oxygen package. Educated Person in charge on 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. Person in charge removed from packaging. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation in the salad make station.

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. Observed in main kitchen area on cooks line ,employee grabbed cooked tortilla shells with bare hands for ready to eat . Educated Person in charge on bare hand contact with ready to eat food. Person in charge voluntarily discarded tortilla. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler Pico de gallo 51F, Caesar dressing 53F, sour cream 51F, artichokes 51F, butter 51F, black bean soup 47F, lobster soup 47F, cream of broccoli soup 47F, vodka sauce 48F, clam chowder 46F, Au jus 50F, basil cream sauce 51F, mashed potatoes 46F, cheese sauce 48F, orange cream sauce 50F, lobster cream sauce 48F, grits 47F, vegetable stock 49F, spinach dip 46F, escargot 51F, chicken 47F, ricotta cheese 49F, Cole slaw 48F, macaroni and cheese 47F, cooked ribs 48F, butter 48F, filet mignon 48F, seafood 47F, chicken 46F, homemade ranch 48F, homemade Parmesan dressing 47F, homemade horseradish sauce 48,F fresh mozzarella 48F, Gouda 47F, Asiago cheese 47F, cream cheese 46F, blue cheese crumbles 48F, goat cheese 48F, American cheese 47F, ham 48F, cheddar 47F, Swiss 47F, homemade bread pudding 46F, cooked rice 47F, raw bacon 47F, shell eggs 47F. Person in charge stated the food product was in the Walk in cooler longer than 4 hours. Person in charge voluntarily discarded all food items. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler Pico de gallo 51F, Caesar dressing 53F, sour cream 51F, artichokes 51F, butter 51F, black bean soup 47F, lobster soup 47F, cream of broccoli soup 47F, vodka sauce 48F, clam chowder 46F, Au jus 50F, basil cream sauce 51F, mashed potatoes 46F, cheese sauce 48F, orange cream sauce 50F, lobster cream sauce 48F, grits 47F, vegetable stock 49F, spinach dip 46F, escargot 51F, chicken 47F, ricotta cheese 49F, Cole slaw 48F, macaroni and cheese 47F, cooked ribs 48F, butter 48F, filet mignon 48F, seafood 47F, chicken 46F, homemade ranch 48F, homemade Parmesan dressing 47F, homemade horseradish sauce 48,F fresh mozzarella 48F, Gouda 47F, Asiago cheese 47F, cream cheese 46F, blue cheese crumbles 48F, goat cheese 48F, American cheese 47F, ham 48F, cheddar 47F, Swiss 47F, homemade bread pudding 46F, cooked rice 47F, raw bacon 47F, shell eggs 47F. Person in charge stated the food product was in the Walk in cooler longer than 4 hours. Person in charge voluntarily discarded all food items. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler Basil cream sauce date marked 9/24/23. Educated Person in charge on exceeding 7 days with TCS food. Person in charge voluntarily discarded food item. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler next to grill in main kitchen area raw fish over whipped cream and cooked crab. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw fish from ROP. **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Observed in dishwasher area unlabeled chemical bottle. Person in charge stated it was bleach and water and labeled it accordingly. **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. Observed in Reach in cooler in main kitchen area next to grill,raw tuna in ROP intact. Educated Person in charge on thawing ROP raw fish. Person in charge removed from packaging. **Corrected On-Site** **Warning**

Basic - Stored food not covered. Observed in Reach in freezer next to Handwashing sink in main kitchen area dessert cakes not covered. Person in charge covered cakes. **Corrected On-Site** **Warning**

Hands Clean and Properly Washed

Employee Health Policies Present

Food Obtained from Approved Sources

Non-Food Contact Surfaces Clean

Certified Food Manager Identification

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Lighting Adequate; Required Shields in Place

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. Chef name Stanton expired food handlers training.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under fryers and food rack by 2 door Reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stained cutting boards throughout kitchen area. Observed hood vents over grill and fryer soiled with grease.