Four Brothers Eatery

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

Interior of ice machine is soiled. WarningnPriority: Basic

Basic – Observed: Accumulation of dead or trapped birds, insects, or other pests, in control devices. nApproximately 50 dead roaches on sticky traps beside refrigerators by fryer station. Discarded sticky traps. WarningnPriority: Basic

Intermediate – Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not nproperly date marked after opening. Milk- dated Corrected On-Site WarningnPriority: Intermediate

Basic – Observed: Cove molding at floor/wall juncture broken/missing

Cove molding missing by food preparation table at end of cooks line. WarningnPriority: Basic

Basic – Observed: Damaged/spoiled/recalled food not properly segregated. Dented can marinara WarningnPriority: Basic

Basic – Observed: Dead roaches on premises

Approximately 50 dead roaches on sticky traps beside refrigerators by fryer station. Corrective Action Taken WarningnPriority: Basic

High Priority – Observed: Dented/rusted cans present. See stop sale

Can of marinara has a dent in the side. WarningnPriority: High Priority

Basic – Observed: Dumpster rusted out on bottom. WarningnPriority: Basic

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

Dishes stack on top of each other preventing proper air drying. WarningnPriority: Basic

Basic – Observed: Equipment in poor repair

Gaskets inside reach in cooler on cooks line are torn. WarningnPriority: Basic

Intermediate – Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit nor diarrhea is discharged onto surfaces in the establishment. WarningnPriority: Intermediate

High Priority – Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food nservice license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central nIntake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://nwww.myfloridalicense.com/DBPR/hotels-restaurants/ WarningnPriority: High Priority

High Priority – Observed: Fish not held frozen before, during and after using a reduced oxygen packaging method

ROP fish not properly defrosted fish being thawed inside reduced oxygen packaging. Owner cut packages open. Corrected On-Site nWarningnPriority: High Priority

Basic – Observed: In-use knife/knives stored in cracks between pieces of equipment

Knife stored between reach in coolers on cooks line. Manager removed and placed knife at dishwasher. Corrected On-Site WarningnPriority: Basic

Basic – Observed: In-use tongs stored on equipment door handle between uses

Tongs hanging on oven door handle on cooks line. Employee removed tongs and placed at dishwasher. Corrected On-Site WarningnPriority: Basi

Intermediate – Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit or quarantine ammonia test kit. WarningnPriority: Intermediate

Intermediate – Observed: No probe thermometer provided to measure temperature of food products. WarningnPriority: Intermediate

Intermediate – Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about ntheir health and activities related to foodborne illnesses

Emailed operator employee health agreement. Corrective Action Taken WarningnPriority: Intermediate

Basic – Observed: Open dumpster lid. WarningnPriority: Basic

Basic – Observed: Standing water in bottom of reach-in-cooler

Standing water inside reach in cooler on cooks lines across from grill. WarningnPriority: Basic

High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse

Raw chicken cold holding longer then 4 hours temperature at 54F. Cheese cake 53-54F in cooler from previous day. Stop sale issued. WarningnPriority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

coleslaw 49F placed into ice bath in walk in cooler 42F, hummus 43-45F placed into ice bath in walk in cooler 41F, raw fish 52F placed into ice nbath into walk in freezer 36-44F, raw shrimp 53F, cooked chicken 53F reached 39F, raw chicken 48F, cheesecake 53-54F Corrective Action nTaken WarningnPriority: High Priority

Basic – Observed: Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed produce stored overtop ready to eat vegetables inside walk in cooler. Owner properly stored unwashed vegetables. Corrected On Site WarningnPriority: Basic

Basic – Observed: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom

Wood overtop of service window has exposed wood that has not been sealed. WarningnPriority: Basic

Basic – Observed: Wet mop not stored in a manner to allow the mop to dry

Wet mop sitting on floor by back door preventing proper air drying. Owner properly stored mop. Corrected On-Site WarningnPriority: Basic

Basic – Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

0ppm- refilled container to 200ppm Corrective Action Taken WarningnPriority: Basic