Cristof’s On Mcgregor

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine in service alley has mold like substance inside.

Basic – Cleaned and sanitized equipment or utensils not properly stored. Serving utensils observed drying un inverted in dish area. Operator moved to proper storage. Corrected On-Site

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

There were multiple employee drink cups throughout the kitchen area. Operator removed drinks. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Standing water observed in lips on metal hotel pans drying in dish area.

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

Dish operator was observed loading dirty dishes into dish machine, and then put away the clean dishes without washing hands Discussed with operator and operator spoke with dish employee. Corrective Action Taken

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The cooked pasta on the top shelf and chicken salad in walk in cooler not date marked. Operator stated items were made yesterday morning.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nOperator stated that meat sauce and tomatoes where in the walk in and were placed in unit at 11:00am nmeat sauce (50F – Cold Holding); tomato slices (45F – Cold Holding) Operator moved food items to walk in cooler for rapid cooling. Corrective Action Taken

Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. nOperator prematurely removed tags from muscles and clams before container in walk in cooler was emptied. Operator provider and replaced tags to proper container.

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Chef was observed washing hands in two compartment prep sink instead if hand sink. Spoke with chef, chef re-washed hands in correct sink. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One server without documentation -Cassy. Been with company for 6 months. Other employees had documentation.