Pine Garden Improves its Sanitary Rating

Basic - Reach-in cooler gasket torn/in disrepair, on cook line. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair, on cook line. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Intermediate - Refrigerator 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, reach in cooler across from woks on cook line, ambient air temperature 58°. **Warning** Ambient air temperature 50° at time of callback. No TCS food at time of callback.

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. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, walk in cooler and exterior door, paper towel dispenser, dish racks, hand washing sink faucets. **Warning**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**

Basic - Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips, ice cream scoops stored in water coming from ac filter water. Lines running from ac closet across ceiling into drip well. **Warning**

Basic - Clean utensils stored in crevices between equipment. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises, 1 dead roach in reach in freezer at wait station. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**

Basic - Food stored on floor, raw chicken by back door. **Corrected On-Site** **Warning**

Basic - Hole in ceiling above hand washing sink on cook line. **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, flour and sugar containers. **Warning**

Basic - Objectionable odor in establishment, kitchen, grease trap smell. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair, on cook line. **Warning**

Basic - Screen in window torn/in poor repair, screen not tight fitting of back door. **Warning**

Basic - Single-service articles improperly stored, plastic ware not stored so that only handles can be touched. **Corrected On-Site** **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **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. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, employee answered phone and returned to cook line with out washing hands. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Cooked chicken, cooked pork, alfalfa sprouts, tofu, pasta, cooked shrimp. All between 50° and 56°,reach in cooler across from woks on cook line. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, rice 89°, chicken 119°, corrective action taken. Employee time marked and discard at 4:30 pm. **Warning**

High Priority - Raw animal food stored over ready-to-eat food, raw beef over cooked chicken in reach in cooler. **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found, 5 dry on top of electrical box next to circuit breaker. 1 dry on top of prep table under flour bin. 6 dry on shelf below prep table. 15 dry on plates in long term storage under prep table. 1 dry across from smoker in prep area. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - No soap provided at handwash sink, cook line. **Corrected On-Site** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**

Intermediate - Refrigerator 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, reach in cooler across from woks on cook line, ambient air temperature 58°. **Warning**

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. **Warning**

Intermediate - Soil residue in food storage containers, sugar, flour. **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, reach in cooler lid, interior.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources, utensils stored in drip well, water source coming from humidity removal line. **Corrected On-Site**

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

Basic - Food-contact surface not smooth and easily cleanable, cloth being used as cover for thawing chicken.

Basic - Gaskets/seals on holding unit in poor repair, throughout.

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location, throughout.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Nonfood-grade bags used in direct contact with food, draining egg rolls.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, small reach in freezer.

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated food debris, throughout.

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

High Priority - Food stored in ice used for drinks, lemons at wait station. Employee removed and burned ice. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment, in closet by restrooms.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, rice 66°, employee time marked and will discard at 3:30. Corrective action taken. Cabbage 66°, double panned in reach in cooler. Corrective action taken, employee moved to inside of cooler.

High Priority - Raw animal food stored over cooked food, raw beef over cooked chicken in reach in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken over raw beef. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, raw chicken over raw pork. **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Cutting board(s) stained/soiled, reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing, storing scrubber on cook line.

Intermediate - Soil residue in food storage containers, throughout.

Intermediate - Spray bottle containing toxic substance not labeled, throughout establishment.

Basic - Clean utensils stored between equipment and wall, wok spoons.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, corn starch.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, walk in cooler.

Basic - Soil residue build-up on nonfood-contact surface, walk in cooler shelves.

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, cooked pork. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw beef above cooked chicken. whole shell eggs over eggrolls. Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food, raw chicken over cooked shrimp in walk in cooler.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. **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. **Corrected On-Site**