Pink Flamingo

Employee Health Policies Present

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Supervisor/Person in Charge Present

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes and 1 can of peppers.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw 1/7 Meatballs 1/6 Roast beef 1/6 **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hush puppy batter made 1.5 hours prior to inspection, item sitting out on counter under no temperature control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The milkshake mixer. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink at end or cooks line. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on clean dish rack. **Repeat Violation**

Basic - Equipment in poor repair. Reach in cooler on cooks line the door falls off if opened. Manager posted sign on door to do not open.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives on cooks line between reach in cooler and steam table.

Basic - Old labels stuck to food containers after cleaning. Multiple containers on clean dish rack. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on cooks line. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. 2 oz portion cup inside seasoning container, employee removed cup. **Corrected On-Site**

Basic - Ceiling tile missing. Multiple tiles in down stairs storage area.

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. Salmon in walk in cooler see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer in prep area. Drink on cooks line. Employees moved drinks. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-03: Middle cooler and cooler at prep: Turkey 39, ham 40, cheese 41, ranch 42. Far cooler at the end of cooks line: Coleslaw 53, tomato 51, cheese 51. Technician present during callback, he stated cooler has a part ordered, employee had ice on items but has melted, more ice is being added to food items. **Admin Complaint** **Corrective Action Taken**

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. 0ppm, operator primed line and retested at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Noodles dated 7/18 on cooks line. Noodles dated 7/17 in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. Sterno cans next to aluminum Togo containers on shelf downstairs. Dumpster deodorizer spray over single service boxes gloves in chemical closet downstairs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior flip top reach in cooler interior soiled. Multiple cutting boards on clean dish rack stained. Interior ice machine inside kitchen. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in corner of cooks line blocked by a rack holding sanitizer bucket. Employee filled bucket with water at Handwash sink in prep area to put in rice to start cooking. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at Handwash sink on front server alley by ice cream area. Operator restocked Handwash sink. **Corrected On-Site**

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. Cheesecakes in display cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some Ceiling tiles in prep area that were replaced. Missing multiple ceiling tiles in downstairs area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cooks line. Floor soiled in walk in freezer. Under staircase downstairs.

Basic - Clean linens stored on floor. Bag of clean towels on floor in chemical closet downstairs.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on clean dish rack in warewashing area.

Basic - Equipment in poor repair. Multiple cutting boards on reach in coolers on cooks line and cutting boards on clean dish rack in dish machine area. **Repeat Violation**

Basic - Food stored on floor. Jug of oil on floor in front of fryers.

Basic - Insect control device installed over food preparation area. Over large mixer, 1 dead fly observed on top of bulk panko crumb container next to mixer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler next to oven gaskets are soiled. Air vent over back door is soiled.

Basic - Old labels stuck to food containers after cleaning. On plastic containers near dish washing area.

Basic - Single-service articles not stored inverted or protected from contamination. Brown boxes on cooks line and at server alley. Single service Togo containers and lids on floor downstairs in front of ice machine.

Basic - Standing water in bottom of reach-in-cooler. Flip top cooler on cooks line nearest prep area. Flip top cooler in prep area water is dripping out when door is opened. **Repeat Violation**

Basic - Stored food not covered. Peas and carrots in walk in freezer, manager twisted items bag to completely cover. **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. Observed the dish wash machine at 0 ppm. A fresh jug was opened and the priming started. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the mid cook line cutting board is stained. Replacements have been ordered. **Corrective Action Taken** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Observed the cook line hand wash sink was blocked by a garbage can at the end of the cook line. The garbage can was moved. **Corrected On-Site** **Repeat Violation**

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. Observed lack of any training available for review. An employee was able to show her certificate that she had. **Corrected On-Site** **Repeat Violation**

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. Observed no employee training available for review, therefore Employee Reporting form is required. An employee was then able to show proof of training for herself. **Corrective Action Taken**

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. Observed lack of a plan. One was printed. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water cup on a cutting board. No lid on said cup. This was discarded. **Corrected On-Site**

Basic - Equipment in poor repair. Observed gaskets on the cook line reach-in cooler that are in disrepair. Replacements have been ordered, per Wayne. **Corrective Action Taken**

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in a table reach-in cooler on the cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocados with stickers in the cook line reach-in cooler. Stickers were removed, avocados were rinsed. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet cloths not in solution on the cook line. These were removed from the line. **Corrective Action Taken**

Basic - Worn, torn and/or soiled floors/carpeting. Observed the walk-in freezer floor has an accumulation of soil. **Repeat Violation**

Basic - Ceiling tile missing. Observed multiple ceiling tiles are missing in the basement ceiling. **Repeat Violation**

HIGH PRIORITY- Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili overnight (51-55F - Cooling) see stop sale.

HIGH PRIORITY-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken portioned into ziploc bags over ice cream tubs in walk in freezer.

HIGH PRIORITY-Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Eggroll filling with cooked hamburger

HIGH PRIORITY-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili overnight (51-55F - Cooling) see stop sale.

HIGH PRIORITY-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beyond meat/cooked peppers and onions (72F - Cold Holding); chicken wings (45F - Cold Holding); coleslaw (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); turkey (45F - Cold Holding); ham (46F - Cold Holding) inside cooler on cooks line, thermometer reads 32, plastic bags was blocking the fan vent. Employees placed items on ice

INTERMEDIATE-Observed: Handwash sink not accessible for employee use at all times. On the cooks line, blocked by trash can and sheet pans.

INTERMEDIATE-Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee food handler certificate, manager couldn’t locate other certificates.

INTERMEDIATE-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. Can opener blade

BASIC-Insect control device installed over food preparation area. Installed over dough mixer.

BASIC-Observed: Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tiles all through out the basement area.

BASIC-Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents at the end of he cooks line.

BASIC-Observed: Cleaned and sanitized equipment or utensils not properly stored. 2 sheet pans on floor next to Handwash sink on cooks line.

BASIC-Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of clean dishes and plastic ziploc bags.

BASIC-Observed: Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal containers on clean dish rack.

BASIC-Observed: Equipment in poor repair. Cutting boards on cooks line with cut marks.

BASIC-Observed: Food stored on floor. Jug of oil on floor under Handwash sink on cooks line

BASIC-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue flaps on the clean exiting side of dish machine

BASIC-Observed: Old labels stuck to food containers after cleaning. Multiple plastic containers on clean dish rack.

BASIC-Observed: Single-service articles not stored inverted or protected from contamination. Togo containers on cooks line and at server station inside.

BASIC-Observed: Stored food not covered. Potatoes in 3rd pans inside walk in freezer, manager covered items

BASIC-Observed: Water leaking from pipe and/or faucet/handle. Spray hose at dish machine.

BASIC-observed: Floor soiled/has accumulation of debris. Under staircase in basement.