THE HEN AND THE HOG

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41F or below; food trays stacked on top of each other; food never reached 41 F or below within 4 hours; See Stop Sale

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. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41F or below; food trays stacked on top of each other; food never reached 41 F or below within 4 hours; See Stop Sale **Warning**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed small bottle of hand sanitizer stored with plates to be used for customers' food a5 cook line; operator discarded **Corrected On-Site** **Warning**

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 cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continued to work with other foods touching plates and spatulas without washing hands first; educated and advised to wash hands; **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks numerous times discard gloves and putting new gloves on to work with foods before washing hands ; educated ; advised to wash hands; employee washed hands **Corrected On-Site** **Warning**

High Priority

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee numerous times wiping gloved hands on visibly soiled cloth towel and personal clothing at cook line and continued to work with foods and touch clean plates and other utensils without washing hands and changing gloves; educated and advised to wash hands; **Repeat Violation** **Admin Complaint**

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.

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. Observed employee touching toasted bread with bare hand and placing on the plate to be served to customer; food will not be reheated to 145 F or above; operator discarded and washed hands; **Corrective Action Taken** **Warning**

High Priority

In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- in steam table at cook line multiple utensils stored in unclean food debris water ; utensils removed and water discarded;

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- in steam table at cook line multiple utensils stored in unclean food debris water ; utensils removed and water discarded; **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries and onion rings in chest freezer at cook line- all not commercially packaged Operator decided to discard product.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries and onion rings in chest freezer at cook line- all not commercially packaged Operator decided to discard product. **Corrected On-Site** **Warning**

High Priority

Roach activity present as evidenced by live roaches found.

High Priority - Roach activity present as evidenced by live roaches found. Observed live roach crawling on the mirror in the bathroom; operator killed it. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked; Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41F or below; food trays stacked on top of each other; food never reached 41 F or below within 4 hours; See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked; Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked cut potatoes (45-50F - Cooling);in cooler at cook line; as per operator food portioned and cut up lat night and placed inside cooler to cool down to 41F or below; food trays stacked on top of each other; food never reached 41 F or below within 4 hours; See Stop Sale **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade ranch (42-48F - Cold Holding);in drawers under flat top sliced cheese (41-49F - Cold Holding); in cooler #1 at cook line; As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; advised to make smaller portions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade ranch (42-48F - Cold Holding);in drawers under flat top sliced cheese (41-49F - Cold Holding); in cooler #1 at cook line; As per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; advised to make smaller portions. **Warning**

High Priority

Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked;

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. All TCS foods like raw shell eggs, butter, sauasage and hollandaise sauce were not discarded at 11:00 am according to the time marked; **Warning**

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- butter packets and sausage at expo line and cook line ; operator marked 7:00 am;

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- butter packets and sausage at expo line and cook line ; operator marked 7:00 am; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeremiah Bennett 8/9/21; all others not expired

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeremiah Bennett 8/9/21; all others not expired **Warning**

Intermediate

Standing water or very slow draining water in handwash sink by three compartment sink

Basic - Standing water or very slow draining water in handwash sink by three compartment sink **Warning**

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade drink in cooler at cook line; advised to remove

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade drink in cooler at cook line; advised to remove **Warning**

Basic