Steak Shop & Deli Rest (The) Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. -Bottom of reach in freezer by cookline - white chest freezer by prep area cook line - observed cabinets ( inside) soiled - side of fryer with grease build up

Basic - Employee personal items stored in or above a food preparation area. Phone next to single serve gloves :: operator removed phone **Corrected On-Site**

Basic - Equipment in poor repair. White chest freezer by prep area in the back the inside lid is broken

Basic - Single-service articles not stored inverted or protected from contamination. Silver pans by dry storage area. Containers inverted. **Corrected On-Site**

Basic - Water leaking from pipe under 3 compartment sink .

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Chef in cook-line, handled raw steak then changed gloves without washing his hands and then handle clean utensils and prepping. Employee washed hands :: **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs on top of dressings in one door fridge by cookline: eggs placed properly **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink reading +200ppm, explained proper way to set up 3 compartment sink sanitizer and the reading must be between 50ppm-100ppm **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatulas and covers inside hand wash sink by front counter and cart stored in front of handwash sink in dishwashing area. Obstructions removed. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Hand wash by front counter area :: paper towels provided **Corrected On-Site**

Basic - Bathroom door not self-closing.

Basic - Build-up of grease on nonfood-contact surface. Side of fryer and grill.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation Freezer in dry storage. Exterior of freezer rusted in dry storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut onion at walk in cooler. Mushrooms properly stored. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Bottle of vinegar on front counter .

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 touched cheese with bare hands . Reviewed bare hand policy ,employee put on gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked Cheese at 45°F at flip top cooler in cookline area . Over stack removed and placed inside cooler. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw Burgers above fries in reach in cooler by fryer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw Frozen beef over raw sausage in white freezer at dry storage. Foods moved and properly stored. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Frigider reach in freezer at front counter and at freezer of white cooler near back door.

Intermediate - Cutting board(s) stained/soiled. At cook line flip top cooler and on freezer by dry storage.

Basic - Employee with no hair restraint while engaging in food preparation. Operator cutting bread without a hair restraint. Employee slicing onions without a hair restraint. Employees put on hats. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In refrigerator in dining room. Operator removed beverage. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 10 ppm chlorine. Operator changed sanitizer to 50 ppm chlorine. **Corrected On-Site**

High Priority - Container of medicine improperly stored. Bottle of cough syrup in refrigerator in dining room. Operator removed. **Corrected On-Site**

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. Operator cutting bread with bare hands. Informed operator of proper glove procedure. Operator stopped cutting bread. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese 50°, hot dog 50°, raw chicken 50° in front reach in cooler at counter. Operator placed foods in walk in cooler. **Corrective Action Taken**

High Priority - Toxic substance/chemical stored by or with food. French fries stored under soap dispenser at handwash sink. Operator moved French fries to another location. **Corrected On-Site**

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

Basic - Build-up of grease on nonfood-contact surface ; By fryers. Soil residue build up on fire extinguishes her in cook-line area, gaskets and door handles soiled at cooler near walk-in and soap dispenser in cook-line area soiled.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tsitsiki sauce 49° F at display cooler moved to working cooler.

High Priority - Toxic substance/chemical stored by or with food. Bucket of fries stored directly under soap dispenser at handwash sink in cookline area. Bucket moved. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. On top of chest freezer in rear prep area.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Chest freezer near walkin cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At white cooler next to walkin cooler. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Front counter area. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At white cooler next to walkin cooler. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cooler by olive oil storage area. **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in dry storage area. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce at 50° F, ham 52° F, cheese 49° F, fish 49° F, and cut tomatoes 49° F all at flip top cooler in cookline area. Foods iced down. Corrective action taken. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 52° F, premade salad at 56° F, and cooked pork at 56° F all at display cooler. All foods moved to working cooler. Corrective action taken. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Nacho cheese at 127° F in warmer in front counter area. Heat setting increased. Second temp within 30 minutes at 144° F. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with food. Scent chemical spray above chest freezer in rear prep area. **Corrected On-Site** **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. Cookline flip top cooler and display cooler. All potentially hazardous foods moved from display cooler to a working cooler. All foods iced down at flip top cooler. **Warning**

Basic - Floor and wall junctures not coved in warewashing areas or bathroom. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. In front counter area. **Warning**

Basic - Build-up of grease on nonfood-contact surface. Between cookline equipment. **Warning**

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

Basic - Clean utensils or equipment stored in dirty container. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**

Basic - Floor and wall junctures not coved in warewashing areas or bathroom. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of chest freezer soiled in rear prep area. **Warning**

Basic - Garbage can located outside has no lid or lid open/broken. **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In rear prep area near walkin cooler. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At flip top cooler in front counter area. **Warning**

Basic - Nonfood-contact equipment in poor repair. Rusted exterior on chest freezer in rear prep area. **Warning**

Basic - Reuse of single-service articles. Reuse of feta containers to store soups. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Mop bucket heavily soiled. Fan in dry storage area soiled. Radio heavily soiled on top of cutting board in rear prep area. Radio discarded, corrected on site. Light switch by walkin cooler soiled. Shelving in dishwashing area and front counter area soiled. Exterior of 3 compartment sink soiled. Interior of Cabinet under HANDWASHING in front counter area soiled. Bottom compartment in display case soiled. **Warning**

Basic - Soiled reach-in cooler gaskets. At white cooler near walkin freezer and FRIGIDAIRE cooler in front counter area. **Warning**

Basic - Wall soiled with accumulated food debris. By chest freezers in rear prep area and dishwashing area. **Warning**

High Priority - Employee dried hands on reusable soiled towel after washing. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in food storage area. In rear prep area by chest freezers and by olive oil storage area near dining room. **Warning**

High Priority - Medicine stored in refrigerator/cooler with food. Eye drops in food storage cooler in front counter area. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, turkey, raw beef and raw chicken all at 50° F at cookline flip top cooler. Iced down. Corrective action taken. 2nd temperature taken within 1 hour after ice down foods at 42° F and 43° F. Warning** **Warning**

High Priority - Presence of insects, rodents, or other pests. Live Maggots observed inside dumpster. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In dishwashing area. **Corrected On-Site** **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter area cooler with grease buildup. **Warning**

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer interior soiled in rear prep area and FRIGIDAIRE freezer in front counter area. **Warning**

Intermediate - No soap provided at handwash sink. In dishwashing area. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for Mike. Card provided. **Corrected On-Site** **Warning**

Intermediate - Soil residue in food storage containers. Pepper container in rear prep area. **Warning**

Basic - Accumulation of food debris/soil residue on soap dispenser. In front counter area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build up of debris at 3 compartment sink.

Basic - Build-up of grease on nonfood-contact surface. On and in between fryer and grill.

Basic - Buildup of food debris/soil residue on equipment door handles. At walkin cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler. Chicken

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. Drinking from Coca Cola bottle.

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

Basic - Equipment in poor repair. Rusted exterior of cooler and freezer in rear prep area.

Basic - Food placed in soiled container. Fries in dirty bucket in front counter area. **Corrected On-Site**

Basic - Food storage container cracked or broken. Fries storage bucket in front counter area. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler in front counter area.

Basic - Nonfood-contact equipment in poor repair. Broken glass door on display cooler in front counter area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At flip top cooler in front counter area.

Basic - Soil residue build-up on nonfood-contact surface. Exterior of HANDWASH sink.

Basic - Soiled reach-in cooler gaskets. At white freezer in front counter area.

Basic - Wall soiled with accumulated grease. At cookline

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning solution bottles above clean utensils in dishwashing area.

Intermediate - Cutting board(s) stained/soiled. On top of chest freezer in rear prep area.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door Display cooler in front counter area, flip top cooler in front counter area, white freezer in front counter area, GE cooler near doorway to dishwashing area, chest freezers in prep area and reach in cooler near walkin cooler.

Basic - Accumulation of food debris/soil residue on handwash sink. Front counter area.

Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in dry storage. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Cooler by walkin cooler and freezer in front counter area.

Basic - Storage of tools on shelf above or with clean equipment and utensils. Tools with knifes. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48° F, ham 50° F at cookline flip top. Add ice to cool down to 41° or below.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 119° F , increase heat on crock pot. **Corrected On-Site**

Intermediate - Handwash sink missing in warewashing / food prep area.

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Freezer by kitchen entry way.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, by fryer.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage area behind counter.

Critical - observed cooler by walkin not maintaining 40 or below.

Critical - bare hand contact with ready to eat food - adding cheese to sandwich on grill. corrected onsite.

Critical - observed reachin coolers iwth accumulation of food debris on the cookline.

observed shelves in walin cooler with food debris.

observed cardboard on shelving in walkin cooler with mold like substance.

observed shelves above reachin freezer and slicer with debris.

Critical - observed no certified food manager certificate.

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee plating sandwich. Corrected On Site.

Observed residue build-up on nonfood-contact surface, deli case.

Observed residue build-up on nonfood-contact surface under handwashing sink.

Observed residue build-up on nonfood-contact surface, reach in cooler doors.

Observed residue build-up on nonfood-contact surface, shelf under prep table.

Observed residue build-up on nonfood-contact surface, cash register.

No Violations Were Observed

Critical - Working containers of food removed from original container not identified by common name, bottles on cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese 50 degrees.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey, poultry and shaved steak all 45 degrees, walk in cooler. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in deli case. This violation must be corrected by : 09/07/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. This violation must be corrected by : 09/07/11.

Critical - Observed food stored on floor, greek bread.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, by walk in cooler by walj in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, on cookline.

Observed residue build-up on nonfood-contact surface, handwashing sink faucet, cookline.

Critical - Observed unlabeled spray bottle, several.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

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

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture.

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

Observed food debris accumulated on kitchen floor.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit.

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

Critical - Observed food stored on floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed nonfood-grade containers used for food storage.

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

Observed wall soiled with accumulated food debris. observed behind front counter

Wet mop not hung to dry.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Observed employee with no hair restraint.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Observed floor and wall junctures not coved.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor.

Critical - Observed food stored with non food grade towels.

Observed gaskets/seals on cold holding unit in poor repair.

Observed leaking pipe at plumbing fixture.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed soiled reach-in cooler gaskets.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Hand sink missing in food preparation room or area.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed interior of microwave soiled.

Critical - Observed raw animal food stored over ready-to-eat food. observed in reachin cooler

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by utensils.

Critical - Observed uncovered food in holding unit/dry storage area. observed in walkin cooler

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

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

Wet mop not hung to dry.

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