Floridian Rest Degrades its Sanitary Rating

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bucket content discarded and refilled with sanitized water **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.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Accumulation of debris inside warewashing machine. Main dish machine .cleaned **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. Main dish machine .cleaned **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area. Employee put all containers to dry first **Corrective Action Taken**

Basic - Hole in ceiling. Above 3 compartment sink

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. Next to bar area found in 0 ppm . Sanitizer chlorine not installed properly .kitchen manager fixed chlorine sanitizer and rechecked found in 100 ppm **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. Next to bar area from dirty dishes to clean dishes no hand wash

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In cook line cracking raw shell eggs and then handling ready to eat plant food without washing hands first .informed employee must wash hands properly when switching from raw to ready to eat **Corrective Action Taken**

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. In wait station touching toast with bare hand .manager informed employees must use tongs or gloves with ready to eat food .employees put on gloves to handle ready to eat food **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. repaired and sanitizing properly. Next to bar area found in 0 ppm . Sanitizer chlorine not installed properly .kitchen manager fixed chlorine sanitizer and rechecked found in 100 ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found tuna salad and ham in 46°f in reach in cooler number 7 in cook line .manager transferred to different working unit to bring temperature control down to 41°f or below . **Corrective Action Taken**

Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. In cook line soap dispenser **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bottom part of 1 door glass reach in cooler number 18 in cook line **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. VULCAN oven, 1 door glass reach in cooler number 18 in cook line **Warning**

Basic - Equipment in poor repair. 3 doors flip top reach in cooler in cook line COLD TEACH brand in temperature range of 50°-55° . Do not use until able to maintain 41°f or below . Manager called in service request In cook line in front of flat griddle found 2 doors reach in cooler in 60°f . Do not use until able to maintain 41°f or below . Manager called in service request **Warning**

Basic - Hole in ceiling. Above 3 compartment sink **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In cook line 2 units VULCAN brand **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area next to main bar **Warning**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Prep sink in kitchen slow drain **Warning**

Basic - Stored food not covered in walk-in cooler. In walk in cooler number 1 : cooked meatloaf and cooked ribs .covered properly by kitchen manager **Corrected On-Site** **Warning**

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. In main dish area and in dish area next to main bar found in 0 ppm . In main dish area empty bucket of chlorine sanitizer . Immediately replaced by kitchen manager and rechecked found in 100 ppm . In dish machine in bar area sanitizer pump not working manager called in service request and send all dishes to be properly washed rinsed and sanitized in main dish area . Do not use dish machine until able to sanitize properly **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. In cook line touching bread with bare hands And in wait station touching bread with bare hands . Advised manager the use of gloves ,tongs or deli paper who advised employees **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found fresh garlic butter in 80°f under no temperature control , kitchen manager placed in reach in freezer immediately to bring down temperature control to 41°f or below in cook line area . Found all tcs food in 3 doors flip top reach in cooler in temperature range of 50°-55° . Manager called in service request and placed items in other coolers to bring temperature control down to 41°f or below: smoked salmon ,turkey,cheese ,cut tomatoes,tuna salad COLDTEACH brand In cook line in front of flat griddle in 2 doors reach in cooler found:pooled eggs , cheese, ham in 60°f . Kitchen manager placed all tcs food under ice bath to bring temperature control down to 41°f or below and called in service request **Corrective Action Taken** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs ,cooked meatloaf in walk in cooler number 1. Properly dated by kitchen manager **Corrected On-Site** **Warning**

Basic - Hole in ceiling. Above 3 compartment sink **Warning** Must be fixed by next unannounced inspection

Basic - Attached equipment soiled with accumulated grease. Exterior side panels of fryers

Basic - Equipment in poor repair. Water pooling inside reach in cooler in prep area 2 doors glass Fryer in cook line leaking oil

Basic - Grease accumulated under cooking equipment. Under fryers in cook line

Basic - Leaking pipe at plumbing fixture. Under hand sink in employee bathrooms

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room area

Basic - Stored food not covered in walk-in cooler.cooked meatloaf in walk in cooler over night

Basic - Wall soiled with accumulated food debris. In prep room above by ice machine Cleaned at time of inspection **Corrected On-Site**

Basic - Water leaking from faucet/faucet handle. In main dish machine area

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers found in 70°f in wait station with time marks but without written plan for tphc. Provided written plan to kitchen manager . Creamers marked with 4 hours time frame must be discarded at 10:30 . Corrective action taken

High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. In walk in cooler found over night cooked pasta in 49°f not cooled down properly. See stop sale

High Priority - Raw animal food stored over cooked food. In pm walk in cooler raw steak over cooked ribs . Switched by kitchen manager . **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cooked pasta over night in 49°f

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrective action taken emailed kitchen manager form to fill up for creamers

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In pm walk in cooler cooked pasta

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets and under lid of 2 doors flip top reach in cooler in kitchen TRUE

Basic - Build-up of grease on nonfood-contact surface. And food debris exterior side panels of fryers in cook line and under 2 doors reach in cooler in cook line

Basic - Ceiling tile missing. Around AC air handler unit above walk in cooler

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In dish area behind bar not sanitizing dishes properly .manager called in service request and will use dish machine in prep area

Basic - Dry storage dish area shelving shelves with rust that has pitted the surface.

Basic - Food debris accumulated on kitchen floor. Under hand sink and prep sink area **Repeat Violation**

Basic - Hood soiled with accumulated grease. Hood filters in cook line

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine .placed inside clean container next to dish area **Corrected On-Site** **Repeat Violation**

Basic - Wall soiled with accumulated black debris in dishwashing area. Behind main bar

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found in 0 ppm in cook line . Manager added bleach and rechecked found in 100 ppm **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. In dish area behind bar chlorine found in 0 ppm. Corrective action taken will use dish machine in prep area and called in service request

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry droppings found in dry storage area . Manager immediately contacted pest control company and cleaned area immediately . **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on top of baked muffins and cooked potatoes in kitchen shelvings **Corrected On-Site**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under prep sink in kitchen

Basic - Clean knives/utensils stored in crevices between equipment. In prep area between wall and cutting board **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. In dish area eating while working and cleaning equipment

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal beg on top of soap bucket in dish area **Corrected On-Site**

Basic - Equipment in poor repair. 3 doors glass reach in cooler in prep area True with water pooling inside

Basic - Ice scoop stored on top of dirty ice machine between uses. Placed inside clean container **Corrected On-Site**

Basic - Lime scale build-up inside ice machine.

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. In dish machine chlorine sanitizer found in 0 ppm .empty sanitizer solution. Corrective action taken refill with new sanitizer than rechecked found in 100 ppm **Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic mixed with butter in 75°f made at 7AM .corrective action taken divided for smaller containers and marked with 4 hours time frame. Must be discarded at 11AM

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 1 door glass reach in cooler in kitchen marked as number 18 raw beef hamburger over cooked meatloaf **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 3 doors reach in cooler in prep area raw beef hamburger over raw tuna fish **Corrected On-Site**

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee behind front service counter

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door glass reach in cooler marked as number 18 with liquid eggs pooling in bottom shelf **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Corrected On-Site**

Intermediate - Reach-in cooler shelves soiled with food debris. 1 door flip top salad station reach in cooler in kitchen 1 door tall reach in freezer in kitchen

Basic - Accumulation of food debris/soil residue on soap dispenser. By hand wash sink in kitchen

Basic - Bathroom facility not clean. Objectionable odors by men bathroom

Basic - Ceiling tile in disrepair. In kitchen cook line

Basic - Cutting board has cut marks and is no longer cleanable. In server salad station

Basic - Dumpster overflowing garbage.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Day time walk in cooler

Basic - Leaking pipe at plumbing fixture. Under hand wash sink in kitchen

Basic - Soil residue build-up on nonfood-contact surface. Exterior of 3 doors flip top reach in cooler in kitchen COLDTECH And sides of fryers in kitchen

Basic - Soiled reach-in cooler gaskets. 2 doors flip top reach in cooler in kitchen Throughout kitchen coolers

Basic - Standing water in handwash sink/ handwash sink draining very slowly. In kitchen full of food debris

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups on tables in room temperature ,immediately placed in reach in coolers to bring temperature control to 41°f or below

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Individual creamers in room temperature on dinning area tables .items marked with 4 hours time frame must be discarded in 11am. Advised manager to use ultra heat pasteurized creamers UHP or time and temperature control

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In cook line found over 200 ppm

Intermediate - Handwash sink used for purposes other than handwashing. Employee taking water for sanitizer buckets

Portable fire extinguisher gauge in red zone. For reporting purposes only. K-class in kitchen

Basic - Bowl or other container with no handle used to dispense food. Using plates to scoop cooked potatoes

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

Basic - Equipment in poor repair. 2 doors flip top reach in cooler in kitchen TRUE in 45°f-50°f And 3 doors reach in cooler COLDTECH in kitchen in 48°f Do not use units until maintaining 41° or below

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 doors flip top cooler in kitchen And in 3 doors reach in cooler in kitchen COLDTECH

Basic - Reach-in cooler gasket torn/in disrepair. 3 doors reach in cooler in kitchen COLDTECH

Basic - Soiled reach-in cooler gaskets. In cook line

Basic - Standing water in handwash sink/ handwash sink draining very slowly. In kitchen

Basic - Stored food not covered in chest freezer. Chicken wings .correct on site

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 doors flip top reach in cooler in kitchen TRUE all items : ground turkey,steak,shrimp ,hamburger ,cut lettuce all in 50°f,items moved to walk in cooler to bring temperature control to 41°or below

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. Cook placing pre cooked sausage on flat griddle with bare hand

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In sanitizer bucket in prep area chlorine found in 200 ppm .correct on site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**

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

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**

Basic - Stored food not covered in chest freezer. Ice cream

Basic - Food stored on floor. Oranges, Next to walk In Cooler

Basic - Case/container/bag of food stored on floor in dry storage area. Tomatoes

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Dumpster overflowing garbage.

Basic - Garbage on the ground and/or pad around dumpster.

High Priority - Live flies in kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Turkey, Walk In cooler

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook, Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook, Kitchen Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes, Walk In cooler, Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes, Walk In cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes, Walk In cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes, Walk In cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Spinach. Walk In cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, Walk In cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, Walk In cooler Corrected On Site.

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

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken, Reach in cooler, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Burgers, Reach In Cooler, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg white, Reach In Cooler, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg beaters, Reach In Cooler, Corrected On Site.

Critical - Observed food stored on floor. Potatoes, Prep room, Corrected On Site.

Critical - Observed food stored on floor. Eggs, Prep room, Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Kitchen, Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ice

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Fetter Cheese, Walk In Cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tomatoes, Walk In Cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked potatoes, Walk In Cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes #2, Walk In Cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes #3, Walk In Cooler Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Reach In Cooler, Dining room. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked potatoes #1, Walk In Cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Cooked potatoes #2, Walk In Cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ribs, Walk In Cooler Corrected On Site.

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Corrected On Site.

Observed dumpster overflowing garbage.

Observed dumpster lid missing

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE". Ice Machine #1Corrected On Site.

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Ice machine #2. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Wait station

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ice scoop with handle in contact with ice. Bar Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream, RIF

Wet wiping cloth not stored in sanitizing solution between uses.

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

Observed cutting board grooved/pitted and no longer cleanable. Salad Station

Observed employee with ineffective hair restraint.

Observed employee with no hair restraint. Some employees

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ice Cream 1 Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ice Cream 2 Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Ice Cream 3

Wet wiping cloth not stored in sanitizing solution between uses. Wait Station

Floors not constructed easily cleanable. Prep room

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

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

Critical - No handwashing sign provided at a handsink used by food employees. Ladys room

Critical - No handwashing sign provided at a handsink used by food employees. Mens room

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed dumpster overflowing garbage.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while handling food. Waitress

Critical - Observed food stored on floor. Ice cream WIF

Observed ice scoop with handle in contact with ice. Corrected On Site. Bar

Observed open dumpster lid.

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream

Critical - Vacuum breaker mising at hose bibb. Mop sink

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses. Bar

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Wet wiping cloth not stored in sanitizing solution between uses. Prep room

Wet wiping cloth not stored in sanitizing solution between uses. Salad bar