Papa’s Ny Diner Inc

Basic – Food (pots of potatoes ) stored on floor in back kitchen – employee relocated potatoes Corrected On-Site

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together at front counter – manager changed solution- recheck 100 ppm chlorine Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm chlorine when run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket- recheck 100 ppm chlorine- Corrected On-Site Repeat Violation

High Priority – Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2023 Repeat Violation Admin Complaint

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

Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F, cooked ham 52 F , dolmades 51 F , garlic butter 50F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen – no temperatures taken this morning

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

Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F , dolmades 51 F , garlic butter 50F cooked ham 52 F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen – no temperatures taken this morning

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink at cook line blocked by reach in cooler -manager removed no working cooler and replaced with working cooler- hand wash sink accessible -reviewed with operator hand wash sinks must be accessible at all time Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods ( eggs benedict ) covered by the consumer advisory.

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

Intermediate – Probe thermometer not used to ensure proper food temperatures.Reviewed with manager importance of monitoring food temperatures

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. Amanda training expired 3/2023 David expired 2020