ADAM & JOE KNOW LUNCH

Violations (9)

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried chicken (72F-76F - Hot Holding); being held at room temperature, per operator chicken was cook approximately 2 hours ago and held at room temperature for service. Provided TPHC written plan to operator. Operator time marked item and completed written plan at time of inspection cooked grilled chicken (113F - Hot Holding) inside of steam table for approximately 1 hour. Operator moved to oven and reheated to 165F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried chicken (72F-76F - Hot Holding); being held at room temperature, per operator chicken was cook approximately 2 hours ago and held at room temperature for service. Provided TPHC written plan to operator. Operator time marked item and completed written plan at time of inspection cooked grilled chicken (113F - Hot Holding) inside of steam table for approximately 1 hour. Operator moved to oven and reheated to 165F **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-12-5CriticalCorrected on site

  Metal stem-type thermometer soiled. Probe thermometers provided soiled. Operator cleaned and sanitized

  High Priority - Metal stem-type thermometer soiled. Probe thermometers provided soiled. Operator cleaned and sanitized **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon store above ready to eat dressings in reach in cooler. Operator properly stored

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon store above ready to eat dressings in reach in cooler. Operator properly stored **Corrected On-Site**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See Stop Sale. All other homemade dressings marked for 14 days within 7 days of preparation

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See Stop Sale. All other homemade dressings marked for 14 days within 7 days of preparation

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings using butter milk date marked 7/11-7/26, 7/21-8/4, 7/16-7-30. See stop sale.

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (79F - Cold Holding); being held at room temperature for approximately 2.5 hours, operator added to TPHC written plan and time marked

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (79F - Cold Holding); being held at room temperature for approximately 2.5 hours, operator added to TPHC written plan and time marked **Corrected On-Site**

  High Priority

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pans with water for sanitizer buckets. Discussed with operator

  Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pans with water for sanitizer buckets. Discussed with operator **Repeat Violation** **Admin Complaint**

  Intermediate

• 53A-03-7

  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/ All employees Certified Food Manager, some manager certifications 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/ All employees Certified Food Manager, some manager certifications expired

  Intermediate

• 21-10-4Corrected on site

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use. Observed throughout kitchen area. Employee set up sanitizer buckets and placed soiled towels in sanitizer buckets **Corrected On-Site**

  Basic