NATHAN’S FAMOUS OLD TOWN Inspection – October 3, 2023

High Priority 2

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. hamburger patties (50F – Cold Holding); hot dogs (49F – Cold Holding); steak (51F – Cold Holding) **Warning**

WarningStop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger patties (50F – Cold Holding); hot dogs (49F – Cold Holding); steak (51F – Cold Holding) **Warning**

Warning

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled

#10Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

#11Intermediate05-03-4

Intermediate – Probe thermometer not within the intended measuring range of use.

Basic 6

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. In the walk in cooler

#2Basic14-11-5

Basic – Equipment in poor repair. Reach in cooler by the grill is not cooling.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice. Ice scoop inside of the ice

#4Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in the cold holding unit.

#5Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. On clean dish rack

#6Basic42-01-4

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

Florida Food Watch