Piranha Pat's Improves its Sanitary Rating

Basic - Build-up of mold-like substance on nonfood-contact surface. On AC drain lines over stored clean equipment, employee cleaned. **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Under dripping AC lines. Employee moved. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. At walk in entrance, low threshold . Employee mopped up. **Corrected On-Site**

Basic - Hole in or other damage to wall. At walk in cooler close to floor and between doors. Water seeping through.

Basic - Ripped/worn tin foil inside broiler. Employee replaced. **Corrected On-Site**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At walk in cooler entrance.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine, employee added water. Retest at 100 ppm chlorine. **Corrected On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. On pipes of AC handler over equipment storage in kitchen.

Basic - Food-contact surface not smooth and easily cleanable. At steam table. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. At bar and wait station. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Spray bootles. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **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. 0 ppm chlorine after 4 tests, machine primed and retested at 50 ppm chlorine. **Corrected On-Site** **Repeat Violation**

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. Manager came in during inspection. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Containers at shelf at cook line shelve. **Corrected On-Site**

Basic - Floors not constructed to be easily cleanable. Kitchen floor has cracks and areas for standing water at dish machine area. **Repeat Violation** **Warning**Manager states that a work order has been submitted . Inspector will check at next inspection.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks on soiled shelf in freezer. Manager put sheet pan in place for storing. **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen and side door near bar. **Warning**

Basic - Floor area(s) covered with standing water. In low area at dish machine. **Repeat Violation** **Warning**

Basic - Floors not constructed to be easily cleanable. Kitchen floor has cracks and areas for standing water at dish machine area. **Repeat Violation** **Warning**

Basic - Utensils in poor condition. Mesh strainer, manager disposed of. **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. 0 ppm chlorine, manager called for service and repaired during inspection. Retest at 100 ppm chlorine. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employees putting on gloves with out washing hands. Two employees used sanitizer and paper towels only, no hand washing observed.Hand washing violation cited in food service area for front of house staff where ice cream is scooped with a dipper well in use. Employees scoop dressings, condiments and butter into dishes for entrees passed through from kitchen. Also employees prepare garnishes at service bar in same area.There is no hand washing sink located in this area. There is a liquid wall sanitizer and paper towels at this area but no sink to wash hands available. Closest sink is in the bar area or kitchen.**Repeat Violation** **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.Employee used bare hand to wipe dressing off souffl cup that was then placed on plate of cooked food , making contact with ready to eat food for immediate service. Discussed with manager and employee put on gloves. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese in top of make table at 51° for 90 minutes. Manager moved to walk in cooler to bring to 41°. **Corrective Action Taken** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine, retested at 100 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Employee filled water pitcher/cup at handwash sink. At hand wash sink next to cook line. **Warning**

Basic - Floor area(s) covered with standing water. In low area at dish machine. **Corrected On-Site**

Basic - Floors not constructed to be easily cleanable. Kitchen floor has cracking and area for standing water at dish machine area and at cook line.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. End caps missing in storeroom.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Table next to dish machine rusted through.

Basic - Shelf under table soiled with food debris. Next to dish machine. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Discussed hand washing requirements with manager and provided reference text. Employee washed hands. **Corrected On-Site**

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. GM came in to , **Corrected On-Site**

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. Dish machine chlorine at 0 ppm. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Cooked chicken and cooked bacon not covered. Cooked chicken touching side of walk.in.cooler shelf support stand.

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink in bar area. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding units.**Corrected On-Site**

Intermediate - Encrusted, soiled material on slicer.**Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.... Server station.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cook line

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in the steam table on the cook''s line. Chicken was rapidly reheated. **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. **Corrected On-Site**

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

Critical - Observed food being cooled by nonapproved method. Raw ribs are marinated, Then placed in pans, side by side. The pans are then tightly sealed with foil and the pans are stacked 3 high on top of each other in the walkin cooler. This process does not allow for proper air circulation to cool the ribs. Suggest after marinating ribs, to place on sheet pans uncovered and cool in the walkin cooler before sealing in pans or marinate in really cold marinade.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladel in water used for broccoli . Corrected On Site.

Critical - Observed buildup of slime in a soda dispensing nozzle holster at the bar.Corrected On Site.

Observed utensils stored in crevices between equipment. Knives on the right side of the steamtable on the cook's line . Corrected On Site.

Critical - Observed unlabeled spray bottle. Spray bottle with liguid in it in the hallway by the office.Corrected On Site.

Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Prep sink. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Lowboy reachin cooler under the lowboy reachin freezer & the seafood reachin cooler on the cook's line .Corrected On Site.

Critical - Wholesome, sound condition

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Hot food at proper temperatures

Critical - Foods properly cooled

Critical - Thermometers provided and conspicuously placed

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Cross-contamination, equipment, personnel, storage

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Sanitizing concentration

Critical - Toxic items labeled and used properly

Critical - Observed raw animal food stored over cooked food. raw beef over cooked beef in walk-in cooler

Critical - Observed sheet pan used as a food-contact surface/ shelf/table on top of a in-use and dirty garbage can Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable. cookline

Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer buckets. 00ppm quad. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink closest to storage room/office

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gap on bottom of door

Observed wall soiled with accumulated food debris. prep area

Critical - Observed uncovered food in holding unit/dry storage area. beef in walk-in cooler 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. bowl in flour container in walk-in Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop by ice machine stored in dirty bucket 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 changing glovesCorrected On Site.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Handwash sink not accessible for employee use at all times. blender in front of handwash sink at bar

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Lights missing the proper shield, sleeve coatings or covers.above dishwash/prep area

Critical - Observed unlabeled spray bottle. red liquid by backdoor

Critical - Observed unlabeled spray bottle. blue liquid at bar

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Floors not constructed easily cleanable. Bar floor.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed toxic item improperly stored. Paint stored above slicer. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed ceiling in disrepair. Dishwasher room.

Observed soda gun holster with accumulated slime/debris. Corrected On Site.