These are the most recent restaurant inspection reports in Sumter County-November 1 to 6-submitted by the State Safety and Health Inspector.

The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.

Please note that some recent follow-up inspections may not be included here.

A total of 18 violations, of which 7 were high priority violations:

- High priority-dented/rusty cans. See discontinued sales. Canned Tomatoes **Warning**

- High priority-employees handle soiled equipment or utensils, and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The dishwasher is dirty and then cleaned. Discuss with the operator, and the operator and staff review together. Employees wash their hands and change gloves. **warn**

- High priority-The raw animal food is not properly separated in the storage unit according to the minimum required cooking temperature. The raw chicken in the drawer is placed on the raw beef on the cook line. Operator deleted **Correct the scene** **Warning**

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Sausage Shrimp **Warning**

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Three-door cook line cooler-this morning from walking to cook line pork shreds 50° moved to the freezer to re-check 36° Mahi 48° moved to the freezer to re-check 27° pork 49° to the freezer to re-check 34° flat top Under the four drawers-refrigerate overnight raw shrimp 52° See the discontinued sausage 54° See the discontinued chicken 56° See the discontinued beef 54° See the discontinued front desk-sit at 10:45 in the morning and move the ice cubes to the refrigerator yogurt Oil 54° Re-inspection operator voluntarily discards guacamole 54° Re-inspection 48° **Corrective measures have been taken** **Warning**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Cooked beans 90° reheated to 176° ground beef 130° reheated to 195° cooked this morning. 11:15 The operator puts into the hot well. **Correct the scene** **Warning**

- Intermediate-Employees cannot use the sink at any time. There is oil in front of the hand trough on the cooking line. The frypot protrudes from the wall, causing the sink to partially block **Corrective measures have been taken** **Warning**

- Basic-Food residues, grease or dust on the ceiling/vents are contaminated above the dishwasher **Warning**

- Basic-Clean glasses, cups, bowls, plates, pots and pans, do not put them upside down or store them in a protected manner. Cook bowls and small plates on the shelf. Operator flips the item **Correct the scene** **Warning**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The cup with the pink liquid on the preparation table next to the prepared onion has been removed by the operator **correct the scene** **warning**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Employee masks are stored above the microwave oven on the cook line. Staff T-shirts and pockets on the soda box. **Correct the scene** **Warning**

- Basic-Hang the tape on the food/food preparation area/food contact equipment. The chef line operator has been removed before the handover **Correct the scene** **Warning**

- Basic-food stored outside. There was a bottle of beer in the unlocked storage room outside, and the door was open. The operator brought the beer into the oil stored on the indoor floor during the inspection **On-site correction** **Warning**

- Basic-The pliers in use stored on the device door handle between uses. Operator deleted **Correct the scene** **Warning**

- Basic-An insect control device installed above the food preparation area. Zapper on Cooks lined up on a rack with cornstarch and hot sauce. **warn**

- Basic-Open the lid of the trash can. **warn**

- Basic-does not include stored food. French fries and poblano in the refrigerator **Warning**

A total of 12 violations, 3 of which were high priority violations:

- High priority-The chef starts handling food, handling clean equipment or utensils, or touching unpackaged single service items without first washing hands. The chef goes off the assembly line, then walks into the cooler, and then returns to work, does not wash the hands, the operator, the employees who are educated about the proper hand washing

- High priority-the dishwasher handles soiled equipment or utensils, and then engages in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing hands.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 12:00 pm Italian sausage (50°F-refrigerated); burgers (50°F-refrigerated); hot dogs (50°F-refrigerated); patties (50°F-refrigerated); shrimp (50°F); boiled Cooked chicken wings (50°F-refrigerated) and cut lettuce (61°F-refrigerated); chopped spinach (59°F-refrigerated) food is transferred to a cooler for rapid cooling. Italian sausage (40°F-refrigerated); burgers (40°F-refrigerated); hot dogs (40°F-refrigerated); patties (40°F-refrigerated); shrimp (40°F); cooked chicken wings ( 40°F-refrigerated) cut lettuce (40°F-refrigerated); cut spinach (40°F-refrigerated) **field correction**

- Intermediate-Employees cannot use the sink at any time. Blocked by the trash can.

- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/, of which 12 employees do not have a certified manager on duty .

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Three empty paper towel dispensers.

- Intermediate-The required employee training records/documents do not contain all the required information. Three of the 12 employees need training.

- Basic-The cutting board has cut marks and can no longer be cleaned.

- Basic-The employee is drinking alcohol while preparing food or other restricted areas. The drinks in the kitchen were taken away.

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. cell phone

- Basic-equipment and utensils are not properly air-dried-wet nesting. plastic container

- Basic-Single-use items are not stored upside down or protected from contamination.

2534-2536 Burned Blvd, The Villages

A total of 9 violations, 3 of which were high priority violations:

- High priority-employees handle soiled equipment or utensils, and then engage in food preparation, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The operator trained the staff on proper hand washing procedures. **On-site corrections**

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 8:50 am Sliced ​​sausage (66°F-refrigerated); spinach (57°F-refrigerated); boiled potatoes (60°F-refrigerated); cut fruit (67°F-refrigerated) Food is transferred to the inside Cool down quickly. 9:45 am Sliced ​​sausage (40°F-refrigerated); spinach (40°F-refrigerated); boiled potatoes (40°F-refrigerated); sliced ​​fruit (40°F-refrigerated).

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. At 8:50, all food is marked as 9:00 am.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Prepare the can opener on the table. The operated can opener has been cleaned ** Field correction **

- Intermediate-All employee training required by employees has expired. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is only one trained employee. The other three are overdue.

- Basic-The employee is drinking alcohol while preparing food or other restricted areas. **On-site corrections**

- Basic-Employees' personal belongings are stored in the food preparation area, equipped with food and cleaning equipment. Staff backpack. The operator has removed the staff compartment from the kitchen **corrected on site**

- Basic-equipment and utensils are not properly air-dried-wet nesting. Red wine glass. The drum re-cleaned by the operator is allowed to air dry **Correct the scene** **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. * The square box fan blows on the chef line on foot. The operator removes the fan from the kitchen **On-site correction**

City Fire American Oven and Bar

A total of 9 violations, 2 of which were high-priority violations:

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 3:00 pm Cooked onions (65°F-refrigerated); chicken salad (56°F-refrigerated). The roast beef cools for 4 hours. (100°F) The food is moved to the freezer to lower it quickly. 4:00 pm Cooked onions (40°F-refrigerated); chicken salad (40°F-refrigerated); roast beef cool for 4 hours. (60°F) **On-site correction**

- High priority-improper storage of toxic substances/chemicals. Chemicals stored with soft water salt** on-site corrections**

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

- Basic-dirty floor. Dry warehouse

- Basic-Black/green mold-like substance accumulates in the ice machine/box.

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. **On-site corrections**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items.

- Basic-The pliers in use stored on the device door handle between uses. **On-site corrections**

- Basic-no copy of the latest inspection report is available.

There are a total of eight violations, of which there are two high-priority violations:

- High priority-One Live in the kitchen, food preparation area, food storage area, small flying insects. The fly moved out of the kitchen. **Corrective Actions Taken**

- High priority-Improper storage of medicine containers. The medicine stored on the food of the cook line operator removed the medicine from the kitchen.

- Intermediate-Employees cannot use the sink at any time. The lid needs a white bucket to block the hand sink. The operator removes the plastic cover from the sink. **On-site corrections**

- Intermediate-No chemical kit is provided when disinfectant is used on the three-compartment sink or rag.

- Intermediate-Probe thermometers for measuring food temperature are not provided.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

- Basic-A bowl or other container without a handle for distributing food. The bowl was replaced by a spoon. **On-site corrections**

- Basic-does not include stored food. 13 plates of regular chicken and 3 plates of egg rolls

A total of 9 violations, one of which was a high priority violation:

- Intermediate-Employees cannot use the sink at any time. garbage can. The operator takes out the trash can from the front sink. **On-site corrections**

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site and maintained for more than 24 hours without correct date marking. The marinated chicken, pork, shrimp, and cooked chicken strips operators marked all foods with a date of more than 24 hours into the cool. **Corrective Actions Taken**

- Basic-A bowl or other container without a handle for distributing food. The operator removes the bowl from the bulk food storage room. **On-site corrections**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Mobile phones, wallets, car keys. The operator removes personal belongings from the food storage area.

- Basic-Food is not stored at least 6 inches from the floor. The kitchen operator stores the frying oil on the floor and removes the frying oil from the floor. **On-site corrections**

- Basic-Food is stored on the floor. Walk-in freezer.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Smoker's top.

- Basic-Store the silverware/ware upright with the food contact surface facing up. The plastic forks and spoons stored in 600 boxes are not separated from the food contact surface upwards. The operator removed the large box of plastic utilities and replaced it with a small number of forks and spoons.

There are two violations in total, one of which is a high priority violation:

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 10:30 am, tuna salad (47°F-refrigerated); diced chicken (47°F); chopped steak (47°F-refrigerated) The operator changes the food on the counter and puts it in the walk-in freezer room. 11:am, tuna salad (41°F-refrigerated); chicken diced (41°F); chopped steak (41°F-refrigerated) **On-site correction**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. **On-site corrections**

There were a total of six violations and no high-priority violations.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Can opener.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

- Basic-Black/green mold-like substance accumulates in the ice machine/box.

- Basic-The employee is drinking alcohol while preparing food or other restricted areas. Bakery area.

- Basic-Black substances/grease/food residues have accumulated inside the oven.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Top of the service line

There were a total of four violations and no high-priority violations.

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Marinated chicken, marinated beef, marinated shrimp. Operator property date stamped food in walk-in cooler ** corrective action has been taken**

- Basic-Food is not stored at least 6 inches from the floor. 3 boxes of frozen food are placed in the walk-in refrigerator on the floor. The operator moves the food from the floor to the shelf. **On-site corrections**

- Basic-The knives/knives in use are stored in the cracks between the equipment. The operator removes the tool from the equipment. **On-site corrections**

- Basic-does not include stored food. General chicken, sweet and sour pork. The operator covers the food in the walk-in cooler. **Corrective Actions Taken**

Time is extended to correct early problems.

There were a total of 3 violations and no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-There is currently no certified food service manager on duty, and there are four or more employees engaged in food preparation/handling. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/, of which 12 employees do not have a certified manager on duty . -From 2021-11-05 follow-up inspection: **Time extension**

- Intermediate--From the initial inspection: Intermediate-The required employee training records/documents do not contain all the required information. Three of the 12 employees need training. -From 2021-11-05 follow-up inspection: **Time extension**

- Basic--From the initial inspection: Basic-The cutting board has cut marks and can no longer be cleaned. -From 2021-11-05 follow-up inspection: **Time extension**

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.