The Butcher And The Bar

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can Red Bull at slicer station- operator removed. Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Repackaged raw chicken over raw beef – operator moved chicken to lower shelf. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – portioned cooked roast beef (45F-46 – Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours – see stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table – portioned cooked roast beef (45F-46 – Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours – see stop sale

nhot line ice bath – pesto garlic oil (41F-53F – Cold Holding) not portioned or prepared today held above ice under 4 hours – operator moved to cooler. Corrective Action Taken

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator will contact district office – information provided to operator.

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.