Kim’s Kuban

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

Employee drink on prep counter across from cook line grill. Manager discarded drink. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on counter next to cook line grill

Manager removed phone from shelf. Corrected On-Site

Basic – Food stored on floor

Eggs stored on floor at end of cook line

Manager moved eggs to reach-in cooler. Corrected On-Site Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Containers stored above three compartment sink.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved eggs to bottom shelf of reach-in cooler. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Eggs stored on counter at 76F. Manager stated eggs on counter for 30 minutes. Manager moved eggs to reach-in cooler across from cook line grill, ambient temperature 40F. Corrective Action Taken Repeat Violation Admin Complaint

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

Item stored in cook line grill drawer: steak (49F – Cold Holding). Manager stated item placed in grill drawer one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items stored on counter next to cook line grill: pork (123F – Hot Holding); beef (124F – Hot Holding). Manager stated items placed on counter while cleaning warmer. Manager moved items to grill to reheat. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Steel wool and spray bottle stored in hand washing sink behind front counter. Employee removed items from hand washing sink.

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

No quaternary test kit for three compartment sink.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Proof of training for two employees, establishment had five employees working.

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Establishment has no consumer advisory posted. Inspector emailed consumer advisory to operator. Manager stated they would print and post consumer advisory. Corrective Action Taken Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle hanging from the side of the three compartment sink.