OSH TEA ROOM

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top shelf above cookline fliptop unit, containers of prepared salad (49F - Cold Holding); cut lettuce (46F - Cold Holding). Per employee both prepared and out of cooler approximately 30 minutes. Employee returned both to cooler to rechill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top shelf above cookline fliptop unit, containers of prepared salad (49F - Cold Holding); cut lettuce (46F - Cold Holding). Per employee both prepared and out of cooler approximately 30 minutes. Employee returned both to cooler to rechill. **Corrective Action Taken**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware. Manager translated to employed correct procedures and employee washed hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands before handling clean dishware from machine immediately after washing and loading dirty dishware. Manager translated to employed correct procedures and employee washed hands. **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher failed to sanitize pot after washing and rinsing it. Dishwasher place pot in dishmachine to sanitize on next cycle.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher failed to sanitize pot after washing and rinsing it. Dishwasher place pot in dishmachine to sanitize on next cycle. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In kitchen Atosa reach in cooler, portioned raw chicken above bagged raw beef. 2) In Atosa lowboy at end of cookline, bowl of raw chicken above portioned raw salmon. Employee rearranged all to properly separate.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In kitchen Atosa reach in cooler, portioned raw chicken above bagged raw beef. 2) In Atosa lowboy at end of cookline, bowl of raw chicken above portioned raw salmon. Employee rearranged all to properly separate. **Corrected On-Site**

High Priority

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

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.

Intermediate

Bowl or other container with no handle used to dispense food. Glass containers in bulk and rice and bulgar wheat containers.

Basic - Bowl or other container with no handle used to dispense food. Glass containers in bulk and rice and bulgar wheat containers.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned soup broth in Atosa upright reach in cooler not date marked. Per manager made on 1-25.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned soup broth in Atosa upright reach in cooler not date marked. Per manager made on 1-25. **Repeat Violation**

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage next to cutting boards on make line in kitchen. Employee moved beverage away from line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage next to cutting boards on make line in kitchen. Employee moved beverage away from line. **Corrected On-Site**

Basic

In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at make line.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at make line.

Basic