Palihouse Hyde Park Village

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted. **Corrected On-Site**

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cooks line. Employee moved hairnet to cover all hair **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Operator printed and posted. **Corrected On-Site**

Basic - Single-service articles improperly stored. Box of Togo containers stored on floor in office. Operator relocated to shelf. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell egg then replaced gloves to handle bacon to put in oven with no handwashing. Discussed with operator proper glove usage and handwashing technique

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored on same shelf as bread in reach in cooler. Operator removed to another location **Corrected On-Site**

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-08-08: **Time Extended**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on reach in cooler cutting board. Employee removed cell phone. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw ground beef 58F. Cooked Ham 56F. Cooked turkey 56F. Boiled Eggs 55F. Brie Cheese 65F. **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time has no time stamp. Chef added proper time stamp.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer. Chef stated that he was never shown how to test dishwasher.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**