Deenies Hideaway Improves its Sanitary Rating

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Pots stored on kitchen floor.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Ice scoop stored on top of dirty ice machine between uses.

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over bread. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken and fish. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over eggs. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Storing soap. **Corrected On-Site**

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning** **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

No Violations Were Observed

Basic - Sponge used as a wiping cloth on a food-contact surface. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Single-service items stored on floor in wait bar.

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Storing utensil.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.

Intermediate - No soap provided at handwash sink. In kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found in storage area.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Soda gun holster with accumulated slime/debris. In bar

High Priority - Raw animal food not properly separated from ready-to-eat food. Pizza In reach in freezer

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ground beef in reach in freezer.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Soil residue in food storage containers. FOIL PAN HOLDING ICE SCOOP.

Intermediate - Handwash sink used for purposes other than handwashing. SOAP STORAGE.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed buildup of slime in the interior of ice machine.

Observed clean equipment stored on floor. CUTTING BOARDS. Corrected On Site.

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Corrected On Site.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. MISSING NIKI.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN PASTA. Corrected On Site. RE HEATED TO 165, less than 4 HRS.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS STORED NEXT TO PREPED VEGETABLES. Corrected On Site.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATS.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HALF & HALF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICHES ON BUFFET LINE. CORRECTIVE ACTIONS TAKEN bPROVIDED OPERATOR WITH DBPR FORM HR 5022-090. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SELF SERVICE BUFFET IN D(NING ROOM.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN ABOVE BEEF IN REACH IN FREEZER.

Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT ABOVE FRESH PRODUCE IN REACH IN COOLER. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - No handwashing sign provided at a handsink used by food employees. MENS RESTROOM.

Critical - No handwashing sign provided at a handsink used by food employees. WOMENS RESTROOM.

Observed food debris accumulated on kitchen floor. BEHIND ICE MACHINE.

Critical - Observed expired Food Manager Certification. THIS VIOLATION MUST BE COMPLIED BY 11/30/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SANDWICHES.

Critical - Hand wash sink lacking proper hand drying provisions. AT BAR.

Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR

Critical - Handwashing cleanser lacking at handwashing lavatory. IN KITCHEN.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC ON FLOOR AT BAR.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF NEXT TO & IN CONTACT WITH RTE CHICKEN. Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND BE$F ABOVE FISH IN REACH IN FREEZER.

Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF ABOVE RTE CHICKEN IN REACH IN FREEZER.

Critical - Observed food stored on floor. FRESH PRODUCE. Repeat Violation.

Critical - Observed employee eating in a food preparation or other restricted area. KITCHEN. Corrected On Site. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Observed nonfood-contact equipment in poor repair. FRONT COVER OF ICE MACHINE MISSING.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Handwash sink not accessible for employee use at all times. HAND SINK ACCESS BLOCKD BY PURSE IN BASIN AT BAR.Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. IN KITCHEN BY TRASH CAN AND LARGE BOWL OF FOOD. Repeat Violation. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE STORES FOOD ON FLOOR AND DEFENDS PROCEDURE.

Critical - Manager lacking proof of Food Manager Certification. UNABLE TO READ NAME and EXPIRATION DATE.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Violation: 03B-04-1Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site. EMPLOYEE MEAL.

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP Corrected On Site.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site. EMPLOYEE MEAL.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP Corrected On Site.

No plan review submitted and renovations in progress. INSTALLATIONNOF FIRE SUPPRESSION SYSTEM; NO PLANS SUBMITTED TO DIVISION. This violation must be corrected by : 11/17/08.

Critical - No thermometer provided to measure temperature of food product.