Victoria's Family Restaurant Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Mug of coffee in steam table pan. **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corned beef 46-54° in walk in cooler from overnight.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked corned beef 46-54° in walk in cooler from overnight.

High Priority - Dented/rusted cans present. See stop sale. Tuna and sauerkraut.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reeducated employee

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked corned beef in walk in cooler. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Corned beef

Basic - Coffee filters not stored in a protected manner to prevent contamination. In rear prep area.

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

Basic - Equipment in poor repair. Ambient temp on low boy 48°. Suggested using alternate method to keep cold until unit can maintain proper temperature.

Basic - Food stored on floor. Jugs of oil **Repeat Violation**

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door lowboy in kitchen. **Repeat Violation**

Basic - Silverware/utensils stored upright with the food-contact surface up.

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

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 bacon placed on plate with bare hands.

High Priority - Employee washed hands with no soap.

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Glue Trap by bag of shelled walnuts. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 53°

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw ground beef 53° in cooler overnight.

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

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Jug of oil in kitchen, bucket of raw beef and steel bowl of meat in walk-in cooler. **Corrected On-Site** **Repeat Violation**

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. Scoop in Split peas, rice and sugar. **Corrected On-Site**

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door low boy. **Repeat Violation**

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

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

High Priority - Container of medicine improperly stored. On shelf with utensils **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs, facility opens at 7, must discard any remaining at 11 am.

Intermediate - Spray bottle containing toxic substance not labeled. Bluish liquid under hand sink in kitchen, label worn off.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Jugs of oil in kitchen, bowls of raw chicken in walk in cooler.

Basic - Hole in wall. Inside rear door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door lowboy on cookline

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door low boy

Basic - Silverware/utensils stored upright with the food-contact surface up.

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

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

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator called supplier and is going to fax paperwork, keep on file, if change suppliers, ensure fish that could be undercooked has gone through parasite destruction.

High Priority - Toxic substance/chemical stored by or with single-service items. Comet cleanser by single use gloves **Corrected On-Site**

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

Basic - Accumulation of lime scale on the inside and doors of the dishmachine.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cup and lids. **Corrected On-Site**

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

Basic - Equipment in poor repair. Found two door lowboy running 50°, operator moved or placed product on ice and called repairman. Do not use unit until it can maintain products at or below 41°

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

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. Split pea, rice and flour **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door low boy.

Basic - Thawing food stored in sink next to employee dish washing. **Corrected On-Site**

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

Basic - Wall in disrepair. By kitchen door and behind toaster on cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched apron.

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

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Gravy out on counter at 122° when checked **Corrected On-Site**

Basic - Accumulation of lime scale on the inside and outside of the dishmachine.

Basic - Cloth used as a food-contact surface. Covering food in walk in cooler tzaiki sauce **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour and split pea buckets **Corrected On-Site**

Basic - Packaged food has no English labeling. Flour, corn meal, rice buckets **Corrected On-Site**

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

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.

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Vacuum breaker missing at hose bibb at coiled hose at 3 bay sink.

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

No Violations Were Observed

High Priority - Raw animal food stored over ready-to-eat food.Raw ground beef a over ready to eat cooked vegetables **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.There is raw pork over raw fish in the freezer

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server has thumb ring doing prep

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.

Basic - Equipment in poor repair.handsink soap dispenser is dirty in kitchen

High Priority - Nonfood-grade containers used for food storage direct contact with food.There is pork patties in cardboard lid from a tomato box

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.wiping cloths.Corrected on site

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.rear door **Repeat Violation**

Basic - Case of single-service articles stored on floor in dry storage area. Aluminum containers are on the floor in dry storage

Intermediate - Water filter not changed according to manufacturers instructions.

Basic - Outer openings of establishment cannot be properly sealed when not in operation.there is a large gap above the rear outside door

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.There is unsealed concrete in storage area

Basic - Hole in wall.There is a hole under air conditioning unit in prep

Basic - Hole in ceiling.There is a hole around electrical wiring going into ceiling

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dusty fan in walk in cooler

Basic - Dusty ceiling tiles and/or air conditioning vent covers.there is dust on vent above coffee grinder

Basic - Employee personal items stored in or above a food preparation area.There is a purse on the food shelf

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets are on equipment in storage

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter wait station

Critical - Observed raw animal food stored over ready-to-eat food.raw fish over ice cream on line freezer

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

Critical - Observed raw animal food stored over ready-to-eat food.liver over green beans in freezer

Critical - Observed uncovered food in holding unit/dry storage area.pudding,spinach pie and potatos in walk in

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

Critical - Observed hand wash sink used for purpose other than washing hands.storing scrubbies

Critical - Observed food employee touching ready-to-eat food with their bare hands .lettuce

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

Wet wiping cloth not stored in sanitizing solution between uses.line

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knife container in west prep area

Observed residue build-up on nonfood-contact surface.rear door

Observed residue build-up on nonfood-contact surface.dish area

Observed reuse of single-service articles.Observed egg crates in use to store fry pans . Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.on ground

Critical - Observed expired Food Manager Certification.tony

Violation: 36Several cracked/broken tiles by 3 compartment sink./ extended to next unannounced waiting to see if lease is going to be extened

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Observed employee with ineffective hair restraint.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.

Critical - Chef not washing hands after cracking whole shell eggs and then using clean utensils.

Utilizing knife block

Aluminum foil utilized as a shelf cover by 3 compartment sink.

Dented cans of mashed potatoes-stop sale.

No date marking on deli meats.

Utilizing time marking - not properly marking product. C/O/S

Wet wiping cloths not properly stored in sanitizer

Critical - Slicer not being cleaned after each use (between slicing different deli meats/cheese).

Heavy grease on side of fryers

Knife stored in between wall and cutting board - not utilizing for food only cleaning C/O/S

Single service containers stored on floor.

Critical - No employee handwash sign in woman's restroom.

Several cracked/broken tiles by 3 compartment sink.

Floors food debris grease moderate to heavy under all equipment.

All walls kitchen soiled moderate/heavy grease.

Whole shell eggs at 81*F - no time marking will discard at 1:00 p.m.

Sausage gravy on cooks line at 116*F- had chef reheat to 165*F- took temp 186*F- C/O/S.

Critical - Degreaser cleaner bottle not labeled.

No ambient thermometers in tall reach in cooler or salad cooler.

C/O 2 tanks not properly secured waite station

Creamers that need refrigeration re-served to customers.

Uncovered water and tea pitchers not protected from contamination by front cashiers C/O/S-moved.

Raw pork stored over deli meat walk-in-cooler C/O/S- stored properly.

Chef touching toast with bare hands C/O/S.

Critical - Required consumer advisory for raw/undercooked animal food not provided for creamy greek dressing made with raw eggs in not so designated on menu. Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.Form completed for raw shell eggs at cook line.

Critical - Observed handsink used for purposes other than the designated use.Cook's hand sink blocked,used for storing of onions in container. Corrected On Site.

Critical - Observed soil buildup on sliding door of ice bin. Corrected On Site.

Observed wall tile in disrepair with hole above prep sink in cooking room..

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. Observed two employees with expired training certificates.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked;for rice pudding,spinach pie and mousaka.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Dhell eggs noted at 67 DEGREES F at cook line.No time marked on flat of eggs.Must discard after 4 hours.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid cracked eggs 76 DEGREES F at cook line.STOP SALE AFTER 4 HOURS.

Critical - Observed food being cooled by nonapproved method.Soups cooling in deep covered containers in walk in cooler. Corrected On Site.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Pancake mix made this morning noted 77 DEGREES F after 4 hours at cook line.STOP SALE.

Critical - Observed uncovered food in holding unit/dry storage area,cooked potatoes,rice pudding,mousaka and spinach pie.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook observed touching french fries with bare hands. Corrected On Site.Washed hands put gloves on.

Can opener blade not kept sharp - observed metal shavings.

Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.

Observed residue build-up on shelves above coolng shelf in walk in cooler.

Observed single-service items stored on floor in hallway by waitress station .

Observed employees with no hair restraint preparig/cooking food.

Observed moderate build-up of grease onfilters in hood.

Observed build-up of food debris, dust or dirt on metal food storage shelves in walk in cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for rice pudding,mousaka and spinach pie. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 44 degrees Farenheit in waitress refrigerator overnight. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked chicken and rice soup cooled in deep pot that was made yesterday was found at 44-45 degrees Farenheit in walkin cooler. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures;waitress refrigerator.

Observed build-up of food debris, dust or dirt on metal shelves in walk in cooler.

Observed attached equipment,a/c unit soiled with accumulated dust on wall in front cooking/prep area.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor by scer machine.Ceiling flourescent lights in disrepair.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Observed raw chicken in bags stored adjacent to rolls of ground beef on same tray in walkin cooler. Repeat Violation. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for grape leaves and taziki yougrt sauce in walkin cooler. Repeat Violation. Corrected On Site.

Observed build-up of grease on exterkor outside wall of oven adjacent to deep fryer.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Observed raw marinated chicken in pan stored above rolls in walkin cooler.

Critical - Observed raw animal foods not properly separated from each other in holding unit.Observed raw frozen chicken stored above raw frozen beef in two storage freezer.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Observed rice pudding,spinach pie and stuffed gape leaves madethis past five days,with no 7 day use by date in WIC.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.Observed 0 ppm chlorine in wiping towel bucket at cook line. Corrected On Site.