Crunchies & Munchies

High Priority - Employee washed hands with cold water. Male employee washed hands with water coming from cold side of faucet only.

High Priority - 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. Missing on raw wings and cooked wings on cookline. Manager added time. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information. One certificate missing employee date of birth.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in employee restroom has a water temperature of 67F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday with no date mark.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added multiple pieces of equipment not listed on plans on file from 2/22/18. 1) Reach in cooler for tea and lemonade storage located in customer waiting area. 2) Single service items stored in adjacent unit number 7 in strip mall. 3) Prep table located in adjacent unit number 7 in strip mall. 4) Walk in freezer used to store food in adjacent unit number 7 in strip mall. 5) Dry storage goods being stored in adjacent unit number 7 in strip mall. 6) Bathroom used by employees located in adjacent unit 7 in strip mall. 7) To go boxes set up and ready to place food inside stored on shelf in dining area. **Warning**

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Assistant manager not aware of how to test sanitizer at triple sink. Inspector educated and manager then tested sanitizer.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles on ceiling are separating with pieces hanging down.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sub on prep table over single service items in kitchen area. Manager moved. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over prep table. Manager moved. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male employee cooking food with watch on. One male employee packaging food with several bracelets on.

Basic - Employee with no beard and/or hair guard/restraint while engaging in food preparation. Male employee on cookline with facial hair and no guard. Male employee in kitchen with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On ceiling of walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign in employee restroom in storage area located in adjacent unit in strip mall.

Basic - Reuse of single-service or single-use articles. Plastic milk style jugs reused for sauce. Manager stated they are discarded when they get too dirty.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink located next to prep sink has a slow drain.

Hands Clean and Properly Washed

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

High Priority - Nonfood-grade bags used in direct contact with food. In freezer, onion rings stored in thank you bags, manager removed from bag. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, raw burger stored above fries, Manager discarded. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, beans made 04/11/2023 placed I steam table at 8:30, 124F at 10:30am.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, beans made 04/11/2023 placed I steam table at 8:30, 124F at 10:30am. Stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, beans made and reheated 04/12/23 101F, Manager moved back to flat top grill to reheated **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit available. **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, chili 132F, beans 132F, employee moved to flat top grill to reheated to 165F. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by mops and other items, employee moved. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit.

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the end of the cook line leaking. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the end of the cook line.