Saint

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee failed to rinse sheet pan before placing it in sanitizer after washing. Discussed with employee and person in charge.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers on cook line. Person in charge removed knife.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawers gaskets soiled with food.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to stacked cleaned containers.

Basic - Utensils in poor condition. Observed rubber spatula plastic handle melted. Person in charge disposed of utensil. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 in walk-in cooler **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork x 4 (45-50F - Cold Holding) in walk-in cooler **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. Observed meatballs above sauce (113F - Hot Holding). Person in charge submerged meatballs in sauce and turned up the temperature to reheat. **Corrective Action Taken** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed one tag missing last sold date. All tag containers are labeled with open date. Discussed with person in charge. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no present person in charge with a food manager certification with more than four food employees working.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan. Person in charge was just emailed time control paper work per their private inspector but has not filled it out yet.