STEVE’S FAMOUS DINER Inspection – July 16, 2024

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 41-54F, less than 1 hour. Manager split pan level **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler

#12Intermediate53B-14-5

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. -hector

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -prep area

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in back storage room

#4Basic10-12-5

Basic – In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of ice machine

#6Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment. -men's restroom

#7Basic28-03-4

Basic – Soiled equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -bulk flour

Florida Food Watch