LEWIS PRIME GRILL

Violations (15)

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese. Employee washed hands. **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing 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. Observed employee handle cellphone then put gloves on and handled clean pan from dishwasher; no hand wash. Employee washed hands and cleaned and sanitized pan. **Corrected On-Site**

  High Priority

• 22-57-6CriticalRepeatCorrected on site

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected. Heat strip turned black.

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected. Heat strip turned black. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 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 cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale.

  High Priority

• 51-13-4

  No Heimlich maneuver/choking sign posted. Emailed poster to operator.

  Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.

  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.

  Intermediate

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster operator.

  Intermediate

• 01C-03-4

  Clam tags not marked with last date served.

  Intermediate - Clam tags not marked with last date served.

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate

• 01C-02-4

  Establishment not maintaining mussel tags for 90 days.

  Intermediate - Establishment not maintaining mussel tags for 90 days.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked pasta (69F at 2:15pm; 67F at 2:50pm- Cooked Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 6 hours. At flip top cooler across from cook line: cut butter (49F at 2:30pm; 48F at 3:00pm - Ambient Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portion. Operator placed to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked pasta (69F at 2:15pm; 67F at 2:50pm- Cooked Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 6 hours. At flip top cooler across from cook line: cut butter (49F at 2:30pm; 48F at 3:00pm - Ambient Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portion. Operator placed to quick chill. **Corrective Action Taken**

  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. 2 persons employed 3 approximately 3 weeks.

  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. 2 persons employed 3 approximately 3 weeks.

  Intermediate