Skyline Chili Improves its Sanitary Rating

High Priority - Potentially hazardous (time/temperature control for safety) Pasta cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pasta is between 54°F and 57°F in walk in cooler.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lid stored on top of sink. Cook removed lid. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter Operator placed towels at sink. **Corrected On-Site**

Basic - Hole in or other damage to wall. Near kitchenhand sink

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.cut onions/ removed utensil **Corrected On-Site**

Basic - Light shield damaged/in disrepair.kitchen hood has some lights out

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

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. Cheese walk in

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

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

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

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

Marked exit/path to marked exit blocked. For reporting purposes only.boxes in front of door

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room, Lady's room **Warning**

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room, Lady's room **Warning**

Basic - Objectionable odors in bathroom. Men's room **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**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Washing utensil

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front Counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 6 wet clothes at front counter not stored in sanitizer container. Set up 50 ppm chlorine sanitizer container and put clothes inside. **Corrected On-Site** **Repeat Violation**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pasta in walk in cooler was cooked yesterday more than 24 hours ago. Pasta is 52°F. See stop sale.

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. Manager called for service and set up QAC sanitizer at 200 ppm in three compartment sink to sanitize dishes until dish machine is repaired. Service man came in during inspection and repaired machine 50 ppm chlorine. **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler reads 70°F, while ambient temperature in walk in cooler is 39°F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to pasta cooking station.

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling pasta in walk in cooler.

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

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

High Priority - Live flies in kitchen. Two live flies seen

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Wash utensils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. spaghettis were covered once they reached a temperature of 70F

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium sanitizer in wiping cloth container

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

Basic - Soil residue build-up on nonfood-contact surface.At soda machine.

Basic - Plumbing system in disrepair.No hot faucet handle.

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

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

Critical - Hand wash sink lacking proper hand drying provisions at front counter. Corrected On Site.

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

Observed employee with no hair restraint.Corrected On Site.

Observed equipment in poor repair. interior of microwave in disrepair.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at front counter area prep cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at ice cream freezer near back door.

Critical - Hand wash sink lacking proper hand drying provisions. front counter area. Corrected On Site.

Observed attached equipment soiled with accumulated dust. ac vent covers at walkin cooler.

Lights missing the proper shield, sleeve coatings or covers. by dishwashing machine area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at 46 and 48 degrees in front counter area. Corrected On Site. time marked.

Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs stored over chili. Corrected On Site.

Observed equipment in poor repair. microwave interior rusted .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at white freezer . Corrected On Site.

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

Observed dusty ceiling air conditioning vent covers. near ice tea station.

Critical - Observed toxic item stored by utensils. Corrected On Site.

No Heimlich maneuver sign posted. Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm.

Critical - Handwash sink not accessible for employee use at all times. obstructed by lid. Corrected On Site.

Critical - Observed small flying insects in dishwashing area.

Lights missing the proper shield, sleeve coatings or covers. by dishwashing area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 47 degrees in front counter area. Corrected On Site. Potentially hazardous foods not maintained at 41 degrees or below must be discarded within 4 hours of leaving temperature control.

Observed nonfood-contact equipment in poor repair, cabinet shelving in front counter area not smooth and easy cleanable .

Critical - Observed interior of microwave soiled.

Plumbing system in disrepair. faucet leaking at 3 compartment sink.

Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. dry storage room.

Floors not maintained smooth and durable. rusted flooring at walkin cooler

Critical - Handwash sink not accessible for employee use at all times. obstructed by lid in rear prep area

Critical - Hot water not provided/shut off at employee hand wash sink. sink near dishwashing area

Lights missing the proper shield, sleeve coatings or covers. dry storage room

Observed employee with no hair restraint.

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

Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table by handwash sink in front counter area.

Observed wall in disrepair. under dishwashing machine

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.

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

Observed employee with no hair restraint.

Critical - Observed handwash sink used for purposes other than handwashing.cloths on it/rear area

Critical - Observed handwash sink used for purposes other than handwashing.wiping cloths on it

Critical - Observed soiled reach-in cooler gaskets.front

Critical - Observed toxic item stored by food.wd 40/vinegar

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cheese

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce wic