DANIEL'S A FLORIDA STEAKHOUSE

Violations (11)

• 12A-13-4Critical

  Employee handled soiled equipment and utensils and then engaged in handling clean equipment and utensils, without washing hands. Reviewed hand washing and gloves usage with operator.

  High Priority - Employee handled soiled equipment and utensils and then engaged in handling clean equipment and utensils, without washing hands. Reviewed hand washing and gloves usage with operator. **Corrective Action Taken** **Warning**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line cooked pasta (50F - Cold Holding); cooked potatoes (47F - Cold Holding); cooked lobster (43-45F - Cold Holding); raw beef (46F - Cold Holding) items not prepared or portioned today items held in unit less than four hours, operator placed items in walk in cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line cooked pasta (50F - Cold Holding); cooked potatoes (47F - Cold Holding); cooked lobster (43-45F - Cold Holding); raw beef (46F - Cold Holding) items not prepared or portioned today items held in unit less than four hours, operator placed items in walk in cooler to quick chill. **Corrective Action Taken** **Warning**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cook line reach in cooler cooked mushrooms 43-51F at 4pm heated cooling since 2pm to 41-49F at 4:42pm. At this rate proper cooling would not occur, operator placed on sheet pan and placed in walk in cooler to quick chill.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Cook line reach in cooler cooked mushrooms 43-51F at 4pm heated cooling since 2pm to 41-49F at 4:42pm. At this rate proper cooling would not occur, operator placed on sheet pan and placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**

  High Priority

• 21-11-4Corrected on site

  Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution.

  Basic - Sanitizing solution in triple sink soiled with grease residue. Operator cleaned sink and remade solution. **Corrected On-Site** **Warning**

  Basic

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed.

  Intermediate - Handwash sink used for purposes other than handwashing. 1. Bar hand washing sink used as storage for strainer, operator removed. **Corrected On-Site** **Warning**

  Intermediate

• 11-26-1

  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. Emailed form to operator.

  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. Emailed form to operator. **Corrective Action Taken** **Warning**

  Intermediate

• 01C-03-4

  Oyster tags not marked with last date served.

  Intermediate - Oyster tags not marked with last date served. **Warning**

  Intermediate

• 12B-02-4

  Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station.

  Basic - Employee eating in a food preparation or other restricted area. 1. Bar employee eating food while setting up station. **Warning**

  Basic

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available 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

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Salad station; drawer unit opened can of redbull stored with containers of sour cream and caviar mix.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Salad station; drawer unit opened can of redbull stored with containers of sour cream and caviar mix. **Warning**

  Basic

• 14-69-4

  Ice buildup in reach-in freezer next to hand washing sink.

  Basic - Ice buildup in reach-in freezer next to hand washing sink. **Warning**

  Basic