Neiman-Marcus Improves its Sanitary Rating

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at grill int the front. Chef replaced towels **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Liquid Butter at grill 91°F, placed butter on grill to heat up. **Corrective Action Taken**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Food manager on the premises now. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomato bisque in walk in cooler covered at 62° F. Took cover of. **Corrected On-Site**

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.**Corrected On-Site**

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.

Intermediate - Slicer blade guard soiled with old food debris.

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

Basic - Ice scoop handle in contact with ice. Front counter **Corrected On-Site**

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

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - Plates dried with a towel/cloth.

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

Basic - No handwashing sign provided at a hand sink used by food employees. In Ladies room.

Basic - Salsa scoop stored with handle in contact with Salsa at sandwich station . **Corrected On-Site**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**

Basic - Equipment in poor repair. Flip top cooler at cookline over 45°F

Basic - Ice scoop handle in contact with ice.At front bar.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad,chicken salad and cheese over 47°F. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. At 3 compartment sink. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 50F, Tuna 48F, Mozzarella 48F.Butter was put into the freezer and ice was added to the other items . **Corrected On-Site**

Intermediate - Cold holding equipment incapable of 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. Ice was added to food and maintenance was done.

Intermediate - Cutting board(s) stained/soiled.

Basic - Soil residue build-up on nonfood-contact surface on gaskets at reach in cooler in front area.

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

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Ravioli on top and touching Raw Beef in True Freezer.

Critical - Observed raw animal food stored over ready-to-eat food.Raw Beef over bread. In True Freeezer in dry storage area.

Critical - Observed food stored on floor. Onions server station.

Critical - Observed food stored on floor. Bacon stored on Floor.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook preparing lettuce with bare hands .

Observed ice scoop with handle in contact with ice.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook washed hands in prep sink

Critical - Observed employee wash hands with no soap,when washing hands at prep sink .

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, in dishwashing area .

Shelves attached to walls in walk-ins and dry storage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed old labels stuck to food containers after cleaning.

Observed old food stuck to clean dishware/utensils.Old food remains in the inside of plastic bottle.

Critical - Observed soiled walk in cooler shelves.

Critical - Observed soil residue in storage containers. rice container in wait station

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board soiled at cookline

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Traulson Freezer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets at Traulsen Freezer and Warren Freezer .

Critical - Handwash sink not accessible for employee use at all times. Wiping cloth container stored inside sink.

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

Ceiling tile missing. in mop area.

Ceiling not smooth and easily cleanable. Rusted in Walk in cooler .

Observed personal care item stored with food. Reading Glasses on shelf by 3 compartment sink.

Critical - Observed toxic item stored by utensils.Espresso cleaner on shelving by 3 compartment sink .

Critical - Observed unlabeled spray bottle. Bottom shelf of prep Table .

Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta 47 and 48 degrees . Corrected On Site. volutarily discarded .

Critical - Potentially hazardous food held at room temperature at greater than 41 degrees Fahrenheit. butter at 69 degrees in front counter area. Corrected On Site.

Ice scoop handle in contact with ice. Corrected On Site.

Utensils in poor condition. broken spatula .

Nonfood-contact equipment in poor repair. rusted shelving in server's station .

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. wiping cloth bucket by cookline area.

Critical - Cutting board(s) soiled.

Gasket soiled with slimy/mold-like build-up. TRAULSEN freezer in rear prep area.

Critical - Cold water not provided/shut off at employee handwash sink. at handwash sink in front counter area.

Critical - No handwashing sign provided at a hand sink used by food employees. by dishwashing area and front counter area.

Employee personal items stored with or above food, clean equipment and utensils, clean linens or single-service items. glasses by prep sink area.

Violation: 14-33-1Observed equipment in poor repair. rusted shelving in server's drink station.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at cookline .

Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. milk cooler in front counter area and TRAULSEN freezer in prep area.

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. This violation must be corrected by : 11/27/11.

Critical - Observed food stored on floor. potatoes . Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at 90 degrees .Corrected On Site. heat turned up.

Observed equipment in poor repair. rusted shelving in server's drink station.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at cookline .

Observed gaskets with slimy/mold-like build-up. milk cooler in front counter area and TRAULSEN freezer in prep area.

Observed single-service articles improperly stored. takeout containers Not properly inverted in the front counter area. Corrected On Site.

Critical - Observed toxic item stored by food. hand sanitizer under pitchers with drinks. 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. This violation must be corrected by : 11/27/11.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 52 degrees, premade sandwiches at 49 degrees , deli meats at 50 degrees at cold holding drawers at cookline. Corrected On Site. voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 51 degrees at milk storage cooler at cookline. Must discard milk not maintaining temperature of 41 degrees or below within 4 hours of leaving temperature control. This violation must be corrected by : 2/26/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 54 degrees , tuna salad at 56 degrees, egg salad at 52 degrees , boiled eggs at 52 degrees, shrimp at 46 degrees, beef at 48 degrees , all at flip top cooler at cookline . Must discard potentially hazardous food not maintained at 41 degrees or below within 4 hours of leaving temperature control .This violation must be corrected by : 2/26/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers for chicken , deli meats, and premade sandwiches at cookline . This violation must be corrected by : 2/26/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top cooler at cookline .This violation must be corrected by : 2/26/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. milk storage cooler in front counter area.This violation must be corrected by : 2/26/11.

Critical - No conspicuously located thermometer in holding unit. milk storage cooler in front counter area.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over and touching cooked turkey. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked turkey, raw beef over ham. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cooked meatballs . Corrected On Site.

Observed ice scoop with handle in contact with ice.

Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. Corrected On Site.

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. TRAULSEN freezer in rear prep area.

Observed gaskets with slimy/mold-like build-up. Traulsen freezer in rear prep area.

Critical - Observed bathroom facility not clean. employee restrooms.

Critical - Observed dead roaches on premises. 6 dead roaches in men's employee restroom , 11 dead roaches in ladies employee restroom, 1 dead by manager's office, 7 dead roaches on glue trap under prep sink. This violation must be corrected by : 2/26/11.

Ceiling tile missing. by employee restrooms.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 81 degrees . Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed gaskets with slimy/mold-like build-up. prep area freezer near walkin cooler.

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

Carbon dioxide/helium tanks not adequately secured.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan guard at walkin cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at traulsen freezer

Critical - Observed food stored on floor. salt shakers on box in dry storage area

Observed nonfood-contact equipment in poor repair, rusted shelf at walkin cooler

Observed personal care item stored in food prep area, keys, nail clipper

Critical - Observed soiled walk-in cooler shelves.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Tag October 2007.

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

Observed attached equipment soiled with accumulated dust. Fan covers walk in cooler.

Observed single-service articles stored without protection from contamination. Cups in dry storeroom.

Wet wiping cloth not stored in sanitizing solution between uses.

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