Fla Farm Bureau Cafeteria Improves its Sanitary Rating
5700 SW 34th St
Gainesville, FL 32608
;
No Violations Were Observed
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed on a cart in the kitchen, phone, banana and drink stored next to single serve to go containers. All were moved below. **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed wet cloth stored on a cart by the pass thru window. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Observed baked chicken in the hot box in the kitchen, 118°.ALSO, on the front line, fried chicken 111°-127°.ALSO, baked chicken on the front line, 111°-118°. All chk is being reheated to 165°+ for 15 seconds, then chilled correctly to be picked.**Warning** **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed on the buffet, chicken salad 50°.ALSO, sliced turkey 45°. All items moved to the walk in cooler for quick chill. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed covered drink on the slicer table. It was moved below. **Corrected On-Site** **Repeat Violation**
Basic - Reach-in cooler gasket torn/in disrepair.Observed display cooler gasket torn, on the service line.
Basic - Soil residue build-up on nonfood-contact surface.Observed the blue thermometer sleeve, soiled with accumulation of debris.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed butter on the seasoning table 73°. It was moved to the walk in freezer, then to the walk in cooler. **Corrective Action Taken**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.Observed the on site made slaw mix, prepped 6-29.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.Observed on site made slaw mix, date prepared 6-29, today is 7-8. The mix was discarded. **Corrective Action Taken**
Basic - Buildup of food debris/soil residue on equipment door handles.Observed the handles of what would be unit 5, with accumulation of food debris.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed covered drink cup on prep table with seasonings. The cup was moved below. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed multiple utensils stored in 84° water on the front cook line. The water was dumped, utensils to be washed rinsed, sanitized and air dried each 4 hours. **Corrected On-Site**
High Priority - Container of medicine improperly stored.Observed prescription medication on the same table as seasonings. The bottle was moved to an area with no food next to or below. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Observed in unit 3, raw beef over raw fish, not sealed. The unit was reconfigured correctly. **Corrected On-Site** **Repeat Violation**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed the chlorine pail on the front cook line, 200+ ppm chlorine. The solution was dumped and replaced with quaternary ammonia at 200 ppm. **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Observed the ice machine in the dining room, the shroud had accumulation of debris. **Repeat Violation**
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. Observed open container of liquid egg, no date Mark. Front cook line, reach in cooler.
Basic - Cloth used in direct contact with food.A cloth was observed in contact with cut leafy greens in unit 1.The cloth was removed. **Corrected On-Site**
Basic - Equipment in poor repair.A utensil used for scooping Mellon was observed as rusty. It was discarded. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over fries in unit 2, raw chicken was not sealed. The chk was moved to a lower location. Corrected On-Site** **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.WD-40 and another spray lubricant cleaner stored over the prep table with muffins on it. Both items were moved to the cleaning area. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.The chlorine pail on the front line was at 200+ ppm. It was discarded. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.In the kitchen, observed the ice bin has a substance on the shroud.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.1 on the buffet line, 1 on a prep table in the kitchen. **Corrected On-Site**
Basic - Soiled dry wiping cloth in use.Under the cutting board. It was removed by the staff. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter was stored on the prep table, 69°. It was put on the flattop to then be melted for lunch service.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Open raw chicken over pork and beef. Center door on the reach-in freezer line.
High Priority - Toxic substance/chemical stored by or with food.Glass lens cleaner stored over the prep table with bread. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.In the self serve machine on the buffet line. **Repeat Violation**
Intermediate - Encrusted material on can opener blade.Stored on the prep table.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered) **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Accumulation of encrusted food debris on/around mixer head. (Large mixer, rust and paint peeling)
Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Dust on ice machine vent)
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. (Bucket for ice scoops at ice machine soiled) **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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. (Jug of milk not marked when opened) **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sausages
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.limas, black beans, taco meat
Basic - Cloth used to line food-contact shelves. Sped cart in walk in cooler
High Priority - Live, small flying insects in buffet area.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced meats after opening.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked chicken and Veggies in freezer and walkin.
Critical - Working containers of food removed from original container not identified by common name sugar bin.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.Corrected On Site.
Observed single-service articles improperly stored spoons not inverted.
Observed wall soiled with accumulated dust by door in main kitchen.
Observed attached equipment soiled with accumulated dust fan guard in walkin cooler.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked limas,gravy,pork all in walkin. cooked pork in freezer.Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage patties on buffet line 120. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed encrusted material on can opener.Corrected On Site.
Observed residue build-up on nonfood-contact surface unit 5 outside handles.
Observed build-up of dust or dirt on nonfood-contact surface fan in back dish area.
Observed gaskets with slimy build-up at makeline table.
Observed single-service articles improperly stored plates not inverted.
Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Ranch dressing dated 11/8/2011
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. taco meat, chili, chicken, etc
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 78 & 51 degrees f Corrected On Site.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored on a cloth towel above stove. Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 82 degrees f
Observed dry storage area shelving lined with contact paper which is in poor repair.
Critical - Observed soil buildup inside ice bin. Dining Area ice bin has mold-like substance
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. top oven
Critical - Observed toxic item improperly stored. Lotions stored on shelf above sanitize dish area
Carbon dioxide/helium tanks not adequately secured. Behind beverage system
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced meats/cheeses.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice,veggies,pasta.
Critical - Working containers of food removed from original container not identified by common name sugar.
Critical - Observed uncovered food in holding unit/dry storage area walkin gravy,veggies walkin cooler. Repeat Violation.
Critical - Observed cloth used as a food-contact surface towel on top of lettuce.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sugar. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.When putting on new gloves. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Water treatment device has not been inspected or serviced according to manufacturer's instructions filter to ice machine.
Critical - Observed encrusted material on can opener.Repeat Violation.
Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
Critical - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
Critical - FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Carbon dioxide/helium tanks not adequately secured.
Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed attached equipment soiled with accumulated dust a/c vents.
Critical - Observed encrusted, soiled material on slicer.
Observed residue build-up on nonfood-contact surface lids for sugar and flour
Critical - Observed unlabeled spray bottle.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage 103
Wet wiping cloth not stored in sanitizing solution between uses.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored utensils not inverted.Corrected On Site.
Observed hole in ceiling above dry goods in storage.
Observed residue build-up on nonfood-contact surface fan guard in walkin.
Observed utensils in poor condition spatulas cracked and brokenCorrected On Site.
Critical - Working containers of food removed from original container not identified by common name.sugarCorrected On Site.