FREDDIE RESTAURANT AND BAKERY

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef and pork in flip top cooler. Operator removed raw chicken to bottom shelf. **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.

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. Observed no time marked on empanadas held using time as a public health control. Per operator, empanadas transfer to front line 2 hours prior to the inspection. Operator correctly time marked items. **Corrected On-Site**

High Priority

In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in dirty water at 89F.

High Priority

Food stored on floor. -

Basic - Food stored on floor. -Observed containers with food items stored on walk in cooler and freezer floor. Operator removed to storage shelf. **Corrected On-Site** **Repeat Violation**

Basic

No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. -

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside triple doors freezer.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of brown like substances buildup on can opener blade.

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with garbage container.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employees.

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.

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.

Intermediate

No soap provided at handwash sink in kitchen.

Intermediate - No soap provided at handwash sink in kitchen.

Intermediate

Buildup of food debris/soil residue on equipment door handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of soiled residue buildup on true freezer doors.

Basic

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A package has been given to the operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A package has been given to the operator.

Intermediate

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water and drinks stored on in-use food preparation table next to clean utensils. Operator removed and stored properly. **Corrected On-Site**

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic