CORAL SPRINGS DINER

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline scratched face with gloved hand and continued working without washing hands and changing gloves. Discussed proper procedures with employee and employee washed hands.

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. Employee at cookline scratched face with gloved hand and continued working without washing hands and changing gloves. Discussed proper procedures with employee and employee washed hands. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw nova salmon over container of matza ball soup. Manager moved salmon to bottom of cooler for proper separation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw nova salmon over container of matza ball soup. Manager moved salmon to bottom of cooler for proper separation. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tables by cookline, eggs (80F - Ambient); cooked potatoes (76F - Cold Holding). Neither under time/temperature control and out of cooler approximately 2.5 hours per employee. Both items returned to reach in cooler to rechill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tables by cookline, eggs (80F - Ambient); cooked potatoes (76F - Cold Holding). Neither under time/temperature control and out of cooler approximately 2.5 hours per employee. Both items returned to reach in cooler to rechill. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cookline steamwell, marinara (119F - Hot Holding); sausage gravy (122F - Hot Holding); chili (120F - Hot Holding); commercial hollandaise (136F - Hot Holding). Per employee, all reheated and placed in line 3 hours. All removed and reheated on stove to above 165F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cookline steamwell, marinara (119F - Hot Holding); sausage gravy (122F - Hot Holding); chili (120F - Hot Holding); commercial hollandaise (136F - Hot Holding). Per employee, all reheated and placed in line 3 hours. All removed and reheated on stove to above 165F. **Corrected On-Site**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, clocked in, put on gloves and began working without ever washing hands. Discussed with manager proper hand wash procedures to translate and discuss with staff.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, clocked in, put on gloves and began working without ever washing hands. Discussed with manager proper hand wash procedures to translate and discuss with staff. **Corrective Action Taken**

High Priority

Employee dried hands on clothes/apron/soiled towel after washing. Employees on cookline wiping hands on their aprons and continued working without washing hands and changing gloves. Discussed proper procedures with employee and they washed hands.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employees on cookline wiping hands on their aprons and continued working without washing hands and changing gloves. Discussed proper procedures with employee and they washed hands. **Corrected On-Site**

High Priority

Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Manager labeled as glass cleaner.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish machine. Manager labeled as glass cleaner. **Corrected On-Site**

Intermediate

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk in cooler, single piece of raw salmon fully thawed still in vacuum packaging. Per manager thawed more than 4 hours.

Basic

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Old labels stuck to food containers after cleaning. Old labels on clean pans above triple sink and on multiple containers in cookline.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans above triple sink and on multiple containers in cookline.

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo station sanitizer at 0ppm quaternary. Manager remade to proper 200ppm.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo station sanitizer at 0ppm quaternary. Manager remade to proper 200ppm. **Corrected On-Site** **Repeat Violation**

Basic

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and nova on menu not marked to indicate as raw item. Manager had employee begin marking menus.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs and nova on menu not marked to indicate as raw item. Manager had employee begin marking menus. **Corrective Action Taken**

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Manager inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of machine not inverted. Manager inverted. **Corrected On-Site**

Basic