Fountainhead Dining Room Improves its Sanitary Rating

No Violations Were Observed

Intermediate - - From inspection on 2016-06-02: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-08-03: No proof of food manager certification**Admin Complaint**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knifes and placed in dish machine **Corrected On-Site**

Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs and placed in dish machine.

Basic - Stored french fries not covered in reach in freezer next to grill.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Prep cook washed hands after review. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to glasses stored in the sink at bar. Removed glasses. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Black beans

No Violations Were Observed

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**New mgr on establishment, took test on 12/18, waiting for results.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch, removed. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request. **Corrected On-Site** **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher, washed hands upon request. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 52°f in an ice bath, portions reduced placed in smaller containers and re-iced. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw seafood over franks, franks moved to another shelf. **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. Washed. **Corrected On-Site** **Warning**

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

Basic - Case/container/bag of food stored on floor in dry storage area. Onions, moved to a shelf. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in prep table, removed. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles improperly stored. Cases of take out boxes and cups in drystorage floor.

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. 0 ppm, operator changed the sanitizer bucket, 100ppm at the end.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using iodine test kit when using chlorine sanitizer.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach, marked upon request. **Corrected On-Site**

Basic - Presetting of unwrapped silverware sitting g on buffet counter in dining room.

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. Cold cuts in True 5.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food debris/dust/soil residue on dry storage shelves. Kitchen

Basic - Hood soiled with accumulated grease.

Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

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.

High Priority - Displayed food not properly protected from contamination. Lemons at the dining room

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over gravy

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.

Basic - In-use ice scoop stored on soiled surface between uses., bar, on counter.

Basic - No Heimlich maneuver/choking sign posted. Google online.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chlorine.

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 burgers **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons in container on ice at server station prep table at 58-62f. NOTE: ice is only in contact with the container on the bottom - container must be surrounded by ice. All foods must be maintained at 41f or below at all times. All melons must be discarded after lunch service/within 4 hours of leaving temperature control/42f. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced corned beef at 54f, raw comminuted hamburger beef patties at 46f, sliced cheeses at 52f. all items is containers on cookline sitting on a bed of ice. NOTE: ice is only in contact with the container on the bottom - container must be surrounded by ice. All foods must be maintained at 41f or below at all times. All melons must be discarded after lunch service/within 4 hours of leaving temperature control/42f. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Clean utensils or equipment stored in dirty drawer/container. In kitchen under prep table in expo station.

Critical - Working containers of food removed from original container not identified by common name. flour container in kitchen. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. sugar container in food storage room. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in flour container in 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. cooked pasta, gravy, sauces in reach-in cooler in storage area. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. in drink cooler with cut melons and milk, dairy products.

Critical - Observed potentially hazardous food thawed at room temperature. beef, cooked roast, turkey . kitchen . Corrected On Site. Repeat Violation.

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

Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.

Observed insect control device installed over food preparation area. over griddle in kitchen .

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: DO NOT USE THIS DISHWASH MACHINE UNTIL REPAIRED / ABLE TO PROPERLY SANITIZE. use 3 compartment sink until then.

Equipment and utensils not properly air-dried. food storage containers in dishwash area. Corrected On Site. Repeat Violation.

Observed utensils stored in crevices between equipment. knifes stored between bain maried and prep table on cookline . Corrected On Site. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. at cookline handwash sink. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. veal, crabcakes in kitchen . Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauces, vegetables , herbs in reach-in coolet in storage area. Corrected On Site.

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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site.

Equipment and utensils not properly air-dried.

Observed utensils stored in crevices between equipment. between table & bain marie on cookline .

Critical - Observed unlabeled spray bottle. bleach water in spraybottle under dishwash machine .

No Violations Were Observed

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Hired more staff- This violation must be corrected by : 06/07/11.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Reach in cooler- Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Repeat Violation. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Hired more staff- This violation must be corrected by : 06/07/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces in .ong term reach in cooler

Critical - Observed food being cooled by nonapproved method. Soupes/ Sauces in long term reach in cooler

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Critical - Observed toxic item stored by utensils.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Observed clean utensils stored in dirty pan

Critical - Observed container of medicine improperly stored.

Critical - Observed food-contact surfaces encrusted with bread crumbs (toaster)

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Eggs by rice, spinash rice in long term reach in cooler

Critical - Observed interior of microwave soiled.

Observed knife block in use to store knives.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter and bacon

Critical - Observed raw animal food stored over cooked food. Raw sausages over stuffed vegetable in long term reach in cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Bread Crumbs

Critical - Observed toxic item stored by plates. 409 cleaner

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta,rice,stuffed vegetable ,spinash rice in long term reach in cooler

No Violations Were Observed

Critical - Food not stored in a clean/dry location that is not exposed to splash. Raw steakss on dishroom

Critical - Hand wash sink lacking proper hand drying provisions. Bar area

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area

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

Critical - No handwashing sign provided at a handsink used by food employees. In kitchen Repeat Violation. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. In bar area.

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

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

Critical - Observed food being cooled by nonapproved method.Stew at 120 in reach in cooler

Critical - Observed food-contact surfaces encrusted with grease deposits. Friers

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed knife block in use to store knives.

Observed nonfood-grade containers used for food storage. Mayo jar for chili

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half by cook line

Critical - Observed potentially hazardous food thawed at room temperature. Filet mignon

Critical - Observed potentially hazardous food thawed in standing water. Shrimp in three compartment sink

Observed single-service articles stored without protection from contamination. Straws

Critical - Observed uncovered food in holding unit/dry storage area. Stew in kitchen

Critical - Observed unlabeled spray bottle. Bleu soap.

Observed utensils stored in crevices between equipment.Corrected On Site. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili Corrected On Site. Repeat Violation.

No Violations Were Observed

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions. Bar area

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area

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

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

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with bread crumbs deposits. Bread warmer.

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by back of kitchen

Observed leaking pipe at plumbing fixture. Under hand washing sink

Critical - Observed raw animal food stored over cooked food. Chicken oven ready to eat foof(soups) in storage reach in cooler

Critical - Observed torn packages/bags of food exposing the contents to contamination. Japanese bread crumbs

Critical - Observed toxic item stored by utensils.

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta,potatoes,soups in storage reach in cooler

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 02/03/09.

Critical - Working containers of food removed from original container not identified by common name.