Pete's Place

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline;Employee cracked eggs and proceeded to handle clean utensils without washing hands. Advised operator, employee washed hands. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach-in Freezer; Raw liver (beef) stored above breads. Advised operator who fixed **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler at entrance of cookline; coleslaw (50F - Cold Holding); macaroni salad (50F - Cold Holding); boiled eggs (50F - Cold Holding); egg whites (49F - Cold Holding); shredded cheese (50F); gravy (50F - Cold Holding); heavy cream (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight. See stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler at entrance of cookline; coleslaw (50F - Cold Holding); macaroni salad (50F - Cold Holding); boiled eggs (50F - Cold Holding); egg whites (49F - Cold Holding); shredded cheese (50F); gravy (50F - Cold Holding); heavy cream (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight. See stop sale **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cookline; sausages (87F - Hot Holding) Per operator held on counter for less than an hour Operator moved to reheat to 165+F **Corrective Action Taken** **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In Kitchen; Sanitizer Bucket (Chlorine 200+ppm) Operator fixed to Chlorine 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Container of medicine improperly stored. At prep area container of medicine stored in same container as spices, operator discarded medicine. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee sweeping floor and then put on gloves and began handling ready to eat food without handwashing. operator educated employee who then washed hands and changed gloves. **Corrected On-Site** **Warning**

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 employee handling a slice of already toasted bread with bare hands, operator educated employee on bare hand contact. **Corrective Action Taken** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Pesticide labeled for household use being stored in prep area. Operator discarded. **Corrected On-Site** **Warning**

High Priority - Ready to eat produce stored with unwashed produce. At cookline reach in cooler avacodos with stickers still attached stored in same container as cut green apples, operator removed avocados to be washed and discarded apples. **Corrected On-Site** **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At front counter area sanitizer bucket = 200+ppmchlorine, operator corrected to 100ppm chlorine. **Corrected On-Site** **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. At front counter reach in cooler container of open milk held in unit more than 26 hours without date marking, operator applied proper date marking **Corrected On-Site** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw but not identified as raw. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. At cook line **Warning**

Basic - Working containers of food removed from original container not identified by common name. At front counter area squeeze bottle containing hot sauce not labeled, operator labeled as containing hot sauce. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw fish stored over packet of bagels in upright freezer. Explained and manager rearranged. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution chlorine 100 ppm **Corrected On-Site**

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/ Certificate for Peter Armatas expired on 09/21/2021,

Procedures for Responding to Vomiting/Diarrheal Events

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sausage petty above cooked vegetables, cut pepper , crispy bacon and French toast batter above mushrooms, plantain at tall reach in cooler . Raw shell eggs above bagel, butter creamer at glass door reach in cooler by the dining area. Advise to manager stored properly . **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....feta cheese 51°, slice cheese 47°, ham 46° , boiled eggs 46° in flip top reach in cooler ...And sausage 52°, raw sausages petty 46°, sliced ham 48°, pastrami 50°, corn hash brown 46°, raw chicken 45° in tall reach in cooler at kitchen. Per manager food being held less than four hours. Manager time marked on food , some are moved to acceptable cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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.. 5 tray shell eggs at cook line . After discussed employee time marked. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored..degreaser spray bottle stored with cleaned pan at dishwashing area. Employee moved . **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 , washing hands after discussion. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled...table cleaner spray bottle. Employee labeled. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked potatoes 96° beneath dishwashing machine and take another temperature after 15 minutes it was same temperature 97° . Employee moved to cooler. **Corrective Action Taken**

Basic - Food stored on floor..... 3 buckets of cooked potatoes stored on the floor beneath dishwashing machine. Employee properly stored food after discussion. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 49, turkey 48, cheese 50, sausage 49, grilled onion 50 in two door reach in cooler at cook line, per employee being held less than four hours, moved food another cooler .... Butter 51, butter 63 in reach in cooler hallway in dining area being held less than4 hours . Employee discarded butter. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-01: Butter 54°, cream cheese 46° , sour cream 45° in glass door reach in cooler at hallway at dining area. Per operator food being held more than four hours. Stop sale issue . Operator discarded food Ham 47°, cheese 48°, chicken 47°, turkey 48° in two door reach in cooler at cook line , per operator foo being held less than four hours. Employee moved food another acceptable cooler . **Admin Complaint** **Corrective Action Taken**