STALLION

Violations (7)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee crack raw shelled eggs then began to handle clean door handle of walk in cooler to grab container of food; no hand wash. Employee cleaned and sanitized door handle of walk in cooler and washed hands. **Corrected On-Site**

  High Priority

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked short ribs 04/13. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked short ribs 04/13. See stop sale.

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked short ribs 04/13. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked short ribs 04/13. See stop sale.

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cheese sauce (88F - Hot Holding) As per operator, stored 30mins. Operator discarded.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cheese sauce (88F - Hot Holding) As per operator, stored 30mins. Operator discarded. **Corrected On-Site**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At ice bath make table: cut tomatoes (50F at 1:20pm; 65F at 1:50pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Item stored over stacked and sitting on ice. Advised operator to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At ice bath make table: cut tomatoes (50F at 1:20pm; 65F at 1:50pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Item stored over stacked and sitting on ice. Advised operator to quick chill.

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib and boiled egg whites cooked 2 days prior not date marked. Chef date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib and boiled egg whites cooked 2 days prior not date marked. Chef date marked. **Corrected On-Site**

  Intermediate

• 53B-14-5Repeat

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

  Intermediate