CVI.CHE 105 SAWGRASS

Violations (11)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In left center fliptop lower drawers, container of raw breaded chicken above cooked beef pot stickers. No solid divider between drawers. Employee rearranged for proper separation.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In left center fliptop lower drawers, container of raw breaded chicken above cooked beef pot stickers. No solid divider between drawers. Employee rearranged for proper separation. **Corrected On-Site** **Admin Complaint**

  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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In cold well at EXPO - cut tomatoes (58F - Cooling); boiled eggs (56F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In cold well at EXPO - cut tomatoes (58F - Cooling); boiled eggs (56F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In cold well at EXPO - cut tomatoes (58F - Cooling); boiled eggs (56F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In cold well at EXPO - cut tomatoes (58F - Cooling); boiled eggs (56F - Cooling). Per employee both prepared at 12:00pm and in unit from that time. See stop sale.

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. See stop sale. One 4lb can oyster sauce in dry goods with creased metal.

  High Priority - Dented/rusted cans present. See stop sale. One 4lb can oyster sauce in dry goods with creased metal.

  High Priority

• 12A-18-4CriticalCorrected on site

  Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line wiped hands on soiled cloth and continued to prepare orders. Reviewed procedures and employee discarded cloth, washed hands, and changed gloves.

  High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line wiped hands on soiled cloth and continued to prepare orders. Reviewed procedures and employee discarded cloth, washed hands, and changed gloves. **Corrected On-Site**

  High Priority

• 12A-29-4Critical

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Servers returning to kitchen with soiled dishware and immediately loading clean glassware to take back to service station without first washing hands. Reviewed with manager proper procedures to relay to staff.

  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. Servers returning to kitchen with soiled dishware and immediately loading clean glassware to take back to service station without first washing hands. Reviewed with manager proper procedures to relay to staff. **Corrective Action Taken**

  High Priority

• 22-45-4CriticalCorrected on site

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing pans after washing at triple sink. Employee setup sink to proper 200ppm quaternary and sanitized pans.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing pans after washing at triple sink. Employee setup sink to proper 200ppm quaternary and sanitized pans. **Corrected On-Site**

  High Priority

• 31A-11-4

  Handwash sink used for purposes other than handwashing. One of two hand sinks in dessert station being used as storage for chip bags.

  Intermediate - Handwash sink used for purposes other than handwashing. One of two hand sinks in dessert station being used as storage for chip bags.

  Intermediate

• 16-13-5Corrected on site

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing pans in middle sink and rinsing in end sink with no sanitizer set up. Employee drained sinks and set up properly, including sanitizer sink.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing pans in middle sink and rinsing in end sink with no sanitizer set up. Employee drained sinks and set up properly, including sanitizer sink. **Corrected On-Site**

  Basic

• 21-10-4Corrected on site

  Soiled dry wiping cloth in use. Soiled wiping cloth on cook line. Employee removed cloth.

  Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on cook line. Employee removed cloth. **Corrected On-Site**

  Basic

• 24-27-4Corrected on site

  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates immediately next to hand sink in dessert station exposed to splash. Manager moved plates away from sink.

  Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates immediately next to hand sink in dessert station exposed to splash. Manager moved plates away from sink. **Corrected On-Site**

  Basic