Donna's Rest & Cocktail Lounge

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. 2-Front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.see stop sale. 3- Walk in cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: coleslaw 50F, mashed potatoes 51F (cold holding) - foods not prepared today. Per manager foods prepared over 4 hours. Observed triple panned.see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: Pig tail 54F, salt fish 50F (ambient cooling overnight), cooling covered in deep container. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1-steam table (right) lobby : Plantain 124 F , fish fritters 112 F. Per operator in unit less than 4 hours. Observed water level low and food stored in shallow containers. Operator reheated foods to 166F. Kitchen - Hot box cooked fish 84F (HH) over 4 hours - see stop Sale. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 1) walk in cooler thermometer

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed information with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1- at dishwashing area. 2- at hand wash sink in kitchen 3- women's bathroom Operator replaced. **Corrected On-Site**

Basic - Food stored on floor at walk in cooler. Observed boxes of plantains. Per operator food just delivered.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at prep table in kitchen. Operator removed. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing area. Operator inverted containers to dry. **Corrected On-Site**

Basic - Equipment in poor repair. Kitchen: reach in cooler: **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Some broken tiles in kitchen observed by stove.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a container of utensils at kitchen prep. Table at 84F. Operator discarded water. Prepared new and placed in stove. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1- at hot box in kitchen.

Basic - Water leaking from pipe under triple sink,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At front counter large HOT CASE - fried chicken (114-145F - Hot Holding); fried plantains (118F - Hot Holding). 2) At front counter small HOT CASE - assorted meat patties (108-112F - Hot Holding). Per manager all items cooked and in cases 2-2.5 hrs. All items returned to kitchen to reheat properly for hot holding. **Corrective Action Taken**

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen Hobart reach in, raw prepped pig tail (52-54F - Cooling). Per employee, prepped more than 4 hrs - done night before and in cooler overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen Hobart reach in, raw prepped pig tail (52-54F - Cooling). Per employee, prepped more than 4 hrs - done night before and in cooler overnight. **Repeat Violation**

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser batteries dead in men's restroom.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch.

Basic - Floor not cleaned when the least amount of food is exposed. Floor area around wall past dish machine and under triple sink has food debris buildup. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup around cooling unit in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table in kitchen. Employee dumped water, replaced with new, and placed on stove to heat and maintain hot. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two hot cases at front counter missing ambient thermometers.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at lounge bar hand sink. Manager made a sign and posted. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles in kitchen 2 door reach in cooler.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-12-07: Observed at callback inspection same. **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front dining area discolored and show dust and mold like buildup. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-07: Observed at callback inspection same. Per manager, tiles ordered to be replaced. **Time Extended**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm chlorine. Employee added bleach to correct 100ppm. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food items. 1) Employee washing dishes and proceeded to move into kitchen area to assist without washing hands before putting on gloves. 2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in lounge dining area, 1) 14 dropping along wall under bar area. 2) 6 droppings on shelves behind bar among liquor bottles and glassware. 3) 7 droppings on floor around booths in lounge dining room closest yo exit door. 4) 5 on droppings on floor around buffet area in lounge. 5) droppings too numerous to count under shelving unit in far back stock room behind walk-in cooler where beverages are kept. 6) 9 droppings along wall in dish room. **Warning**

High Priority - Sewage/wastewater backing up through floor drains. Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of kitchen. Observed employees walking through grey water and tracking around kitchen area. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. 2) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. See stop sale. 2) At front counter, COLD RAIL - prepared salad (60F - Cold Holding); portioned potato salad (61F - Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill. 3) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen hot box, brown stew chicken (128F - Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F. 2) At front counter hot rail, fried plantains (99-104F - Hot Holding). **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. Soap dispenser container in hand sink beside triple sink. Employee removed dispenser. **Corrected On-Site** **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per manager, new employees on staff. No signature forms available. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler containers of raw chicken thawed more than 24 hrs missing date marking. **Repeat Violation** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle , keys, and glasses case on front counter next to fried chicken hot cabinet. **Repeat Violation** **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Multiple areas of floor in kitchen, lounge dining room, and dish room areas have buildup of food debris along edges of wall. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front dining area discolored and show dust and mold like buildup. **Repeat Violation** **Warning**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance in kitchen and prep area. - From follow-up inspection 2022-10-19: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser located beside 3 compartment sink unable to dispense paper towel. - From follow-up inspection 2022-10-19: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles directly over hot buffet line and styrofoam cups with dust build up. - From follow-up inspection 2022-10-19: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket on walk in cooler - From follow-up inspection 2022-10-19: **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-10-19: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located in kitchen area and walk in cooler - From follow-up inspection 2022-10-19: **Time Extended**

Equipment Adequate to Maintain Product Temperature

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place