NELSON'S DINER

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, and went outside and returned, without washing hands, and started preparing food. Educated employee on proper handwashing procedures, and employee washed hands. **Corrected On-Site**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and employee washed hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dirty dishes and then touched clean dishes without first washing hands. Educated employee on proper handwashing procedures and employee washed hands. **Corrected On-Site**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for items held on Time as a Public Heath Control, sausage gravy, grits, Hollandaise, oatmeal, green beans, brown gravy, whipped butter, butter packs. Per operator, foods held for approximately 1 hour. Manager time marked. **Corrected On-Site** **Repeat Violation**

High Priority

In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Advised employee to remove towel from under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Advised employee to remove towel from under cutting board. **Corrective Action Taken**

Basic

Old labels stuck to food containers after cleaning. Old labels stuck on containers on shelf near to dishwasher. Educated employee on removing old labels from containers.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers on shelf near to dishwasher. Educated employee on removing old labels from containers.

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers. Employees' cup and water bottle stored on shelf in reach in cooler near to dishwasher. Advised manager to place employee items in separate area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees' cup and water bottle stored on shelf in reach in cooler near to dishwasher. Advised manager to place employee items in separate area.

Basic

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened 2 days ago without date. Employee dated buttermilk.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened 2 days ago without date. Employee dated buttermilk. **Corrected On-Site**

Intermediate

Handwash sink not accessible for employee use at all times. Pan stored in handwashing sink in kitchen, and trash can stored in front of handwashing sink. Employee removed pan and trash can from handwashing sink area.

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in handwashing sink in kitchen, and trash can stored in front of handwashing sink. Employee removed pan and trash can from handwashing sink area. **Corrected On-Site**

Intermediate

Bowl or other container with no handle used to dispense food. Bowl stored in container of cottage cheese in cooler drawer. Employee removed bowl from food.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of cottage cheese in cooler drawer. Employee removed bowl from food. **Corrected On-Site**

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees. **Repeat Violation**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line in kitchen soiled with dust.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cook line in kitchen soiled with dust.

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Bottle was removed from prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's water bottle stored on prep table in kitchen. Bottle was removed from prep table. **Corrected On-Site**

Basic