Western Steer Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Speed rack in walk in cooler next to meat cutting room **Repeat Violation**

Basic - Building components, attachments or fixtures in poor repair. Door to walk in cooler from meat cutting room **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Pure and jacket in cabinet with coffee and filters in back wait station

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above three compartment sink, plastic containers on shelf across from dish machine

Basic - Floors not maintained smooth and durable. Threshold on exterior walk in cooler in disrepair **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Lid to bulk sugar container in dry goods area

Basic - Food stored on floor. Softener salt in outside shed **Repeat Violation**

Basic - Grease accumulated under cooking equipment. Under fryers on cook line

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 handle in bulk flour container

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Rinse gauge not working

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler next to meat cutting room

Basic - Reach-in freezer gasket torn/in disrepair. 2 door reach in freezer on cook line

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Walk in cooler near prep area

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind dish machine **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, bucket in kitchen near three compartment sink and back wait station, manager had employee add bleach, 50ppm after correction**Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cut lettuce in walk in cooler near prep area, employee moved eggs to bottom shelf **Corrected On-Site** **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb. At water heater on exterior of building

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Both wait stations and ice machine near dry goods **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Areas around nozzles, both wait stations

Intermediate - Accumulation of encrusted food debris on/around mixer head. Floor mixer in dry goods area

Basic - Build-up of mold-like substance on nonfood-contact surface. Around door to cold room.

Basic - Building components, attachments or fixtures in poor repair. Door to cold room. Door to Walk-in cooler in cold room.

Basic - Floors not maintained smooth and durable. Exterior Walk-in cooler. Floor not secured. Gap in middle.

Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Potentially hazardous foods on salad bar are held on time. No written plan. Discussed time as public health control with manager.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage shed. **Repeat Violation**

Basic - Build-up of mold-like substance on nonfood-contact surface. Around door to cold room.

Basic - Building components, attachments or fixtures in poor repair. Door to cold room. Door to Walk-in cooler in cold room.

Basic - Floors not maintained smooth and durable. Exterior Walk-in cooler. Floor not secured. Gap in middle.

Basic - Food stored on floor. In Walk-in cooler containing salad items. Gravy. **Repeat Violation**

Basic - Interior of refrigerator in disrepair/has exposed insulation. Bottom of Reach in cooler. Cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish area. In storage room with mixer. **Repeat Violation**

Basic - Multiuse towel not discarded on a daily basis or when soiled, whichever comes first. Hot pads in prep room with steamer and three compartment sink soiled.

Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area. Behind dishmachine. Paint peeling/disrepair.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area. **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Bacon on top of French fries. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. In cold room.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In kitchen area. Cook line. Next to Reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out bucket at Hand washing sink. Back server station.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Potentially hazardous foods on salad bar are held on time. No written plan. Discussed time as public health control with manager.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage shed. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickles in outside Walk-in cooler on floor. **Corrected On-Site**

Basic - Door not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door to cold room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen area pickup window.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven in kitchen next to dish area.

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

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at wait station and metal to go containers in kitchen.

Basic - Stored food not covered in walk-in cooler. Buns on speed rack not stored in a protected manner.

Basic - Wiping cloth sanitizing solution stored on the floor. Behind dessert buffet line.

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. Inspection was started at 10:30. Buffet line was in the process of being stocked. All items held using time must be discarded within 4 hours of the time they were place on buffet line.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 120°. Sausage 130°. Corrective action taken. Both items reheated.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw hamburger stored over broccoli.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station.

Intermediate - Cold water not provided/shut off at employee handwash sink and prep sink. In cold room.

Intermediate - Cutting board(s) stained/soiled. In cold room.

Intermediate - Encrusted material on can opener blade.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. Written procedures used by establishment did not meet all requirements.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Back storage area.

No Violations Were Observed

Basic - Build-up of grease on nonfood-contact surface. Around hood and hood filters above grill.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of single service items on floor by dry storage area.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. By dry storage area.

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

Basic - Food storage container/container lid cracked or broken.

Basic - In-use tongs stored on oven door handle. Bakery station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stand-up reach-in cooler by grill area.

Basic - No handwashing sign provided at a hand sink used by food employees. Back dining room waitress station.

Basic - Reach-in cooler gasket torn/in disrepair. Stand-up cooler by grill area.

Basic - Stored food not covered in walk-in freezer. Cookies/bacon uncovered in back walk-in freezer.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - First aid supplies improperly stored. Burn cream stored in dry storage area with food items.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauge on machine reading 130° final rinse.

High Priority - Vacuum breaker missing at hose bibb. By back walk-in cooler.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice machine by steak cutting room

Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. Thermometer cannot be read. **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer wiped sweat and ran hands through hair then went back to handling clean and dirty dishes. Coached by manager. **Corrected On-Site** **Warning**

Basic - Food storage container/container lid cracked or broken. Multiple containers in establishment. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by walk in cooler and dish machine. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers by office. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Grill station. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Meat cutting room. **Warning**

Basic - Open dumpster lid. **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Mineral oil on top of prep table in kitchen. Moved by manager. **Corrected On-Site** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Critical - Stop sale issued on potentially hazardous food due to temperature abuse. (See stop sale notice). PH TCS food in reach in cooler on cook line 44-52 degrees. Repeat violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry and comminuted meat in reac hin cooler on cook line 44-52 degrees. Repeat violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous at proper temperatures. Reach in cooler on cook line. Technician on site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs in raw chicken. Corrected on site.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids and bins in storage area.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime in soda machine dispensing nozzles at front wait station.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates throughout kitchen. Corrected on site.

Equipment and utensils not properly air-dried. Plastic beverage cups wet nesting at wait station. Repeat violation.

Critical - No handwashing sign provided at a handsink used by food employees. At wait station. Corrected on site.

Observed open dumpster lid.

Observed ceiling in disrepair. Ceiling tiles with water damage in store room.

Observed dusty ceiling tiles and/or air conditioning vent covers. Over office.

Critical - Observed toxic item stored by food. Glass cleaner behind buffet, on surface with icing and butter. Corrected on site.

Critical - Unlabeled toxic container does not bear identifying label. Sanitizer bucket. Corrected on site.

Critical - Hotel and Restaurant license not properly displayed. In office. Corrected on site.

Critical - Employees have not received incomplete training related to their assigned duties. to order approved program food safety material, call DBPR's contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Dishwasher using incorrect test strips to test dish machine. Corrected on site.

Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Training completed, no original certificates on file. Repeat violation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Various items for buffet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter mix [4%] single service packets out at room tempertures on buffet. Banana pudding 45F in reach in cooler.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish on cookline 45-48F Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bread pudding 127F on dessert buffet. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over fish in walk-in cooler.

Critical - Observed raw animal food stored with ready-to-eat food. Raw beef with cheese in drawer cooler. Repeat Violation.

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

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

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

Observed residue build-up on nonfood-contact surface. Exterior of mixer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of warmer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf of cookline.

Equipment and utensils not properly air-dried. Wetnesting.Repeat Violation.

Observed single-service items stored on floor. Tea jugs. Corrected On Site.

Faucet/handle missing at plumbing fixture. Hand wash sink.

Observed personal item stored with food. Jackets, helmet.Repeat Violation.

Critical - Observed toxic item stored by dishware and on coke racks. Mineral oil above food prep table.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in wiping cloth bucket over 200ppm.

Carbon dioxide/helium tank not adequately secured. By rear door.

Critical - Employee training expired on multiple employees.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pre-made pizza 48F in reach-in cooler. Corrected On Site. FOOD DISCARDED.

Critical - No conspicuously located thermometer in holding unit. Outside walk-in.

Critical - Observed raw animal food stored over ready-to-eat food. Beef over frozen okra in reach in freezer.Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Less than 20 seconds. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. No straws in employee drinks in kitchen. Corrected On Site.Repeat Violation.

Food-contact surface not smooth and easily cleanable. Cracked plastic food containers, no longer easily cleanable.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm.Corrected On Site.

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

Equipment and utensils not properly air-dried. Corrected On Site.

Observed food debris accumulated on kitchen floor. Walk-in freezer.

Observed personal item stored on prep table. Jacket in meat room. Corrected On Site.

Critical - Observed toxic item improperly stored. Cleaner on clean dish shelf. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk-in cooler.

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

Critical - Observed raw animal food stored over ready-to-eat food. Tray of raw beef over french fries in reach-in freezer at cooklineCorrected On Site.

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

Food-contact surface not smooth and easily cleanable. Non food-grade containers used for food storage.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. In wait station soda cabinets.

Observed build-up of debris, dust or dirt on nonfood-contact surface. Behind some equipment on cookline.

Floors not constructed easily cleanable. Walk-in cooler [in back] has chipped, missing tiles. Floor is not smooth and easily cleanable.

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

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

Critical - Foods properly cooled

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

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

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

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

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

Clean clothes, hair restraints

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

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

Wiping cloths clean, used properly, stored

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Please see inspection report for more details.

Non-food contact surfaces clean

Non-food contact surfaces clean

Storage/handling of clean equipment, utensils

Plumbing installed and maintained

Critical - Outer openings protected from insects, rodent proof

Floors properly constructed, clean, drained, coved

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Lighting provided as required. Fixtures shielded

Employee lockers provided and used, clean

Critical - Toxic items properly stored

Critical - Exiting system - adequate, good repair

Critical - Employee training validation

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Equipment and utensils not properly air-dried. DISHES DRYING ON TOWEL

No copy of latest inspection report. Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS IN SOILED CONTAINERS

Observed nonfood-contact equipment in poor repair WALKIN COOLER DOOR

Observed residue build-up on nonfood-contact surface. EXTERIOR OF FOOD STORAGE CONTAINERS

Observed wall soiled with accumulated dust. CEILING, NEAR COOKLINE

Water treatment device has not been inspected or serviced according to manufacturer's instructions. FILTERS NOT DATED

Lights missing the proper shield, sleeve coatings or covers. IN MEAT CUTTING ROOM

Critical - No current boiler certification provided/available. For reporting purposes only. 4 WATER HEATERS OF 40 GALLONS EACH, INTERCONNECTED WITH NO INDIVIDUAL SHUTOFF/SEPERATION CAPABILITY

Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK AT SERVER STATION

Observed build-up of dust or dirt on nonfood-contact surface. FAN INSIDE 2-DOOR REACHIN. NEAR WIC DOOR

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.NO HANDWASH BETWEEN GLOVE CHANGECorrected On Site.

Critical - Observed expired proof of required employee training. All public food service establishments must provide the division with current proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Observed food debris accumulated on kitchen floor. BEHIND ICE MACHINE

Critical - Observed handwash sink used for purposes other than handwashing. ICE DUMPED IN HANDSINK AT SERVER STATION

Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS IN HANDSINK OF MEAT CUTTING ROOM

Observed personal care item stored with food. JACKETS IN BOX OF MINTS AT SERVER STATION

Observed residue build-up on nonfood-contact surface. EXTERIOR OF COOKIES AND COCONUT CONTAINERS

Observed single-service items stored on floor. BOX OF STYROFOAM CONTAINERS

Critical - Observed soiled reach-in cooler gaskets. REACHIN FREEZER NEAR COOKKINE

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE IN REACHIN WARMER AT 124'F Corrected On Site. DISCARDED

Wet wiping cloth not stored in sanitizing solution between uses. IN MEAT CUTTING ROOM

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. UTENSILS AT SERVER STATION NOT STORED INVERTED

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Electrical outlet missing cover plate. For reporting purposes only. NEAR COOKLINE IN KITCHEN

Equipment and utensils not properly air-dried. CUPS AT SERVER STATION WETNESTING

Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK AT MEAT CUTTING ROOM

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOURCorrected On Site.

Critical - No current boiler certification provided/available. For reporting purposes only. 4 WATER HEATERS OF 40 GALLONS EACH, INTERCONNECTED WITH NO SEPARATION/ INDIVIDUAL SHUTOFF CAPABILITY

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDSCorrected On Site.

Critical - Observed encrusted material on can opener. CAN OPENER BRACKET

Observed gaskets with slimy/mold-like build-up. WIC

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2-DOOR RIC

Observed leaking pipe at plumbing fixture. NUMEROUS LEAKING FAUCETS

Observed open dumpster lid.

Critical - Observed potentially hazardous food thawed in standing water. HAM IN BUCKET IN TRIPLE SINK

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE IN WIC

Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT STORED OVER ICE CREAM IN WIF

Critical - Observed toxic item improperly stored. COMET SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES

Critical - Observed uncovered food in holding unit/dry storage area. UNCOVERED BUCKET OF RAW CHICKEN IN WIC

Wet mop not hung to dry.

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

No Violations Were Observed