Harris Malabar Degrades its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Single-service items for customer self-service not properly protected to prevent contamination.- wooden stick dispenser, dispenser needs to dispense one at a time

Intermediate - Cutting board(s) stained/soiled.

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

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- Brian transferred from Palm Bay location

Basic - Silverware/utensils stored upright with the food-contact surface up.- brush and scoop **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.- plastic tongs and scoops not covered in storage area **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination.- plastic silverware in cases not covered **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface.- top of steamer and inside bottom of hot holding unit

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- chicken salad in WIC, 49°f **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- chicken salad 49°f, in WIC since yesterday, all other products 43°or below

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

No Violations Were Observed

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cooked chicken 47°f, milk 45°f, cottage cheese 44°f, tuna salad 47°f **Repeat Violation** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. -double door reach in ambient 46°f, in house maintenance came, frozen up condenser **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.- red board

Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.- **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- spinach 72°f, at room temp 2 hrs, moved to cooler, butter 57°f on ineffective ice bath 2 hrs, moved to cooler

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- table that steamer sets on

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.

Basic - Wall soiled with accumulated green debris in dishwashing area. and pipes of dish machine dusty

High Priority - Raw animal food stored over ready-to-eat food.- raw bacon over pasteurized liquid egg **Corrected On-Site**

Basic - All Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Food container cracked/chipped.

Basic - Soil residue build-up on nonfood-contact surface./ 2 bin prep sink

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ deli ham 51°f, shredded cheese 46°f, spinach 46°f, diced tomatoes 45°f, product put in cooler 2 hrs ago, manager rapid chilled on ice bath, cooler ambient 45°f

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ melted butter 120°f, reheated to 173°f **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food./ pump bottle of sanitizer with squeeze bottles of oil **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / ambient temp 45°f, manager called in- house maintenance to come check it

No Violations Were Observed

No Violations Were Observed

Basic - Walk in cooler found at 60° maintenance on site. this unit is not to be used till maintaing 41° or below **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Found at 60°. At 8:50am Manager states she checked it at 6 am and at 40° called maintenance when she noticed the temperature was rising. Recommend removing product from walk in cooler to rapid chill to 41° **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter, cottage cheese and cut melon cold held at greater than 41 degrees Fahrenheit on cold buffet line. Recommend rapid chill. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Breakfast burritto 130° precooked sausage 127° h.h on buffet recommend reheating to 165° **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs and then handling foil manager had employee remove gloves and wash hands **Corrected On-Site** **Warning**

Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**

High Priority - 2 badly Dented cans of tuna. See stop sale. 8.5 lbs

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Duct tape used to repair nonfood-contact surface. Door handle on reach in cooler

Critical - Observed raw beef over bacon in RIF. Corrected On Site. Repeat Violation.

Critical - Observed moderate buildup of slime on soda dispensing nozzles.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./cooked vegetables recommended rapid reheat to 165 degrees f/temp at end of inspection 165 degrees fCorrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food./raw whole shell eggs over liquid ready to eat foods Corrected On Site.

Can opener blade not kept sharp - observed metal shavings.

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment./and floor underneath

Critical - bowl dropped on floor and placed back on the egg cart without being washed rinsed or sanitized/ brought to management attention was replaced Corrected On Site.

Critical - Observed interior of hot box moderately soiled with accumulation of food residue.

Observed build-up of food debris,on shelving under prep table

Observed single-service items stored on floor./to go containers front cooks l9neCorrected On Site.

Floors not maintained smooth and durable or easily cleanable storage room

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pancake mix cooks line a recommended rapid chill Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. recommended to keep reheating Corrected On Site.

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 heavy buildup of slime in the interior of ice machine.

Observed residue/dust build-up on wire shelving by ice machine

Floors not maintained smooth and durable./walk in cooler floor

Observed grease accumulated on kitchen floor and floor not smooth or easily cleanable behind soup kettle by grease trap

Critical - Observed raw animal food stored over ready-to-eat food./raw beef over rte in tall freezers Corrected On Site.

Critical - Observed food stored on floor./raw chicken walk in cooler Corrected On Site.

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

Observed cutting board moderately grooved/pitted and no longer cleanable./portable cutting board

Observed moderate build-up of grease on panni press

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./not inverted cooks lineCorrected On Site.

Ceiling not smooth and easily cleanable.in the food prep areas Repeat Violation.

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

Critical - Observed soiled reach-in cooler gaskets.front line reach in coolerRepeat Violation.

Observed wall in disrepair.next to the steam chef unit

Observed wall soiled with accumulated grease.at the Blodgett oven

Ceiling not smooth and easily cleanable.

In-use utensil not stored with handle above the top of potentially hazardous food and the container./sugar

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

Observed build-up of moderate grease sandwich press/spatula

Critical - Observed container of medicine improperly stored./by chipsCorrected On Site.

Observed floor dry storage debris build up

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

Observed moderate residue build-up on shelf by cappuccino machine and in drain

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./egg wash-recommended rapid chill-manager discarded Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./to go containers not invertedCorrected On Site.

Critical - Observed soiled reach-in cooler gaskets./front line cooler

Unwrapped single-service utensils not presented so that only the handles are touched./utensils self service

Wet mop not hung to dry.