The Issue Whether Petitioner committed the violations set forth in the Administrative Complaint and, if so, what penalty should be imposed.
Findings Of Fact Petitioner, the Department of Business and Professional Regulation, Division of Hotels and Restaurants (Division), is a state agency charged with the duty and responsibility of regulating the operation of hotel and restaurant establishments pursuant to Section 20.165 and Chapter 509, Florida Statutes. Respondent is an eating establishment located in Bell, Florida. At all times material to the allegations of the Administrative Complaint, Respondent held license number 3100051 issued by the Division. Julianne Browning is an inspector employed by the Division. Ms. Browning has a bachelor's degree from Florida State University in hotel and restaurant administration. She has been employed by the Department of Business and Professional Regulation since 1990. Prior to that time, she worked for approximately 10 years in the field of public lodging and food service. She also has received training in laws and rules regarding public food service and lodging, as well as fire safety. On October 23, 2002, Ms. Browning conducted an inspection of Respondent's premises. Rita Martin was not on the premises at the time of the October 23, 2002 inspection. Christina Martin, Rita Martin's sister-in-law who also works at Respondent's establishment, signed for the inspection report. Ms. Browning subsequently discussed the investigation findings and report with Rita Martin. During the October 23, 2002 inspection, Ms. Browning observed flies in the kitchen. Having flies in the kitchen is a critical violation because flies carry germs and bacteria, posing a direct threat to the public's health. Ms. Browning also found that there was no proof that employees who had worked at Respondent's establishment for 60 days or more had received food training. This is a critical violation because employees need to be trained in the correct way to handle food and the required temperatures for food. Ms. Browning also observed tuna salad in the refrigerator at 45 degrees, which is considered an unsafe temperature. The inspection took place at 2:30 p.m. but Ms. Browning determined that the tuna salad was prepared at 9:00 a.m. Food kept out of temperature for more than four hours are potentially hazardous because the food begins to grow bacteria if left out of refrigeration for too long. Ms. Browning also observed coleslaw, tuna salad, and crab salad that were not date-marked. These types of prepared foods can only be held for seven days or they become potentially hazardous food. These foods need to be date- marked so one knows when they were made to then determine when the foods should be thrown away. Ms. Browning observed that the hood filters had a severe grease buildup. A severe grease buildup in the hood filter is an indication that the flue has a grease buildup, which is a fire hazard. Ms. Browning observed a black substance on the interior of the ice machine. She was uncertain as to what the black substance was but believed it to be mildew. Mildew is hazardous near food because it has spores which could fall into the ice. Ms. Browning observed recyclables not stored in a waste handling unit that is inaccessible to insects or rodents. She observed boxes kept either on the ground or in an open trailer. This is a hazard because all garbage, whether recyclables or other garbage, has to be in a container that protects against the entrance of rodents or flies, which could potentially come into the restaurant. Ms. Browning observed a light shield missing from the light in the dry storage area. This is potentially hazardous because if the light bulb broke, the glass could shatter with the potential of getting onto the food in the storage area. Ms. Browning observed that the fire suppression report for the hood over the cooking equipment was not available for review. Such reports are made when the fire extinguishing company comes to service the fire suppression system. The report is the only way a Division inspector can tell if there are any deficiencies that need to be corrected with the fire suppression system. Ms. Browning observed bulk rice with a handle-free bowl for dispensing. This is hazardous because it allows for bare hand contact with the food. Rita Martin offered mitigating circumstances regarding some of the deficiencies noted by Ms. Browning. Regarding the allegation of flies in the kitchen, the Martins built a screened-in porch to keep flies from coming into the restaurant. Further, they put fly machines at the front and back doors and a blower at the back door. According to Ms. Martin, it is rare for flies to get into the restaurant. When flies get into the restaurant, "we get rid of them" and that she "cannot remember the last time I saw a live fly in my restaurant, period." Regarding the allegation of lack of proof of employee training, only one employee had worked there more than 60 days at the time of the inspection. Ms. Martin did not post that employee's card because the employee did not want her social security number posted. Eventually, Ms. Martin "whitened out" the social security number to post it. In any event, the employee's card was not available at the time of the inspection as required. Regarding the allegation that prepared foods were out of temperature and not properly date-marked, she responded: We try to put our salads or whatever we're making in large containers so that they will cool quickly. The foods that were made that day were made--one of the foods were made at 9:00 a.m., which was the coleslaw and crab. The tuna was made at 2:00. That was one of the ones that was--I think it was the tuna that was out of temperature. It had not been made--think it was less than an hour old. Her assertion in this regard is accepted as credible. Regarding the allegation that the hood filters had a grease buildup, Ms. Martin acknowledged that the hoods needed cleaning and were cleaned approximately one month after the inspection. Ms. Martin denied the existence of any black buildup on he interior of the ice machine. She looked in the ice machine shortly after the inspection and did not see any black buildup. According to Ms. Martin, there is a lime build-up because of lime in their water, and it is brownish in color. Her assertion in this regard is accepted as credible. Regarding the allegation of recyclables not stored in a closed unit that is inaccessible to rodents or insects, Ms. Martin explained that only clean boxes are put in a trailer, garbage is put elsewhere. Ms. Martin denied the allegation that a light shield was missing from the light in the dry storage area. The light shield had just been replaced prior to the inspection and is transparent and difficult to see. The storage area is narrow and it is difficult to see in there. Her assertions in this regard are accepted as credible. Regarding the allegation that there was no fire suppression report, Ms. Martin asserted that Ms. Browning had not made it clear in the past as to what was required to be posted and available. Whether Ms. Browning verbally reminded Ms. Martin about this requirement or not, the report was not available as required. Regarding the allegation that a bowl was used to dispense bulk rice, Ms. Martin explained that the rice was in dry, not ready-to-eat, form and that everyone knows to use a scoop. However, she acknowledged that she was not there for the inspection and could not say for certain that there was not a bowl in the rice.
Recommendation Based upon the foregoing Findings of Fact and Conclusions of Law set forth herein, it is RECOMMENDED: That the Division enter a final order which confirms the violations found, dismisses the violations not found, imposes an administrative penalty in the amount of $1,000, and requires Respondent to attend a Hospitality Education Program. DONE AND ENTERED this 27th day of June, 2003, in Tallahassee, Leon County, Florida. BARBARA J. STAROS Administrative Law Judge Division of Administrative Hearings The DeSoto Building 1230 Apalachee Parkway Tallahassee, Florida 32399-3060 (850) 488-9675 SUNCOM 278-9675 Fax Filing (850) 921-6847 www.doah.state.fl.us Filed with the Clerk of the Division of Administrative Hearings this 27th day of June, 2003. COPIES FURNISHED: Charles F. Tunnicliff, Esquire Department of Business and Professional Regulation 1940 North Monroe Street Tallahassee, Florida 32388-1015 Rita S. Martin Post Office Box 145 Bell, Florida 32619 Geoff Luebkemann, Director Division of Hotels and Restaurants Department of Business and Professional Regulations 1940 North Monroe Street Tallahassee, Florida 32399-0792 Hardy L. Roberts, III, General Counsel Department of Business and Professional Regulations 1940 North Monroe Street Tallahassee, Florida 32399-2202
The Issue Whether Respondent committed the violations set forth in the Administrative Complaint and, if so, what is the appropriate penalty that should be imposed.
Findings Of Fact Petitioner, the Department of Business and Professional Regulation, Division of Hotels and Restaurants (Division), is the state agency charged with the duty and responsibility of regulating the operation of hotel and restaurant establishments pursuant to section 20.165 and chapter 509, Florida Statutes. Respondent is an eating establishment located in Clermont, Florida. At all times material hereto, Respondent was licensed as a public food establishment by the Division. Cecelia Chiu has been employed by the Division for approximately nine years and is a Senior Sanitation and Safety Specialist. Prior to working for the Division, she owned a restaurant for about 15 years and was employed as a store manager and a district manager with Wendy’s restaurants. Ms. Chiu has received training in laws and rules regarding public food service and lodging, and continues to receive continuing education training on a monthly basis in this area. She is a Certified Food Manager and performs approximately 800 inspections annually. On June 5, 2013, Ms. Chiu performed a routine inspection of Respondent's premises. During the inspection, Ms. Chiu prepared, signed, and issued an inspection report setting forth the violations she observed. The inspection report was electronically prepared on an iPad by Ms. Chiu. Respondent's representative was present and signed the inspection report indicating receipt. Ms. Chiu informed Respondent about the violations found, noted the violations on the inspection report, and notified Respondent that the violations must be corrected by August 6, 2013. On August 9, 2013, Ms. Chiu performed a callback inspection of Respondent. During that inspection, she prepared and signed a callback inspection report, which was signed and received by Respondent's owner, Subra Deeb. Ms. Chiu made Respondent aware that some of the violations noted on the June 5, 2013, inspection report had not been corrected. On June 5, 2013, and again on August 9, 2013, Ms. Chiu observed ready-to-eat food, potentially hazardous food prepared onsite, not being date-marked. Ms. Chiu found this to be a violation because while refrigeration slows the growth of pathogens and microorganisms, it does not kill these organisms. In time, these microorganisms and pathogens will significantly grow and pose a risk to public health. Therefore, time marking is required to control this risk to public health. The Division has designated this violation as an intermediate violation.1/ On June 5, 2013, and again on August 9, 2013, Ms. Chiu observed an employee wearing jewelry, specifically a bracelet and a watch, while preparing food. Ms. Chiu explained that the construction of jewelry, such as a bracelet, inhibits these items from being thoroughly cleaned and sanitized. Additionally, the jewelry can act as a reservoir for microorganisms and pathogens. If an employee is wearing these items while preparing food, it can cross-contaminate the food. Also, pieces from the jewelry can fall into the food and become a physical hazard to public health. The Division has designated this as a basic violation.2/ On June 5, 2013, and again on August 9, 2013, Ms. Chiu observed no vacuum breaker was provided on the fitting/splitter on the hose bibb at the mop sink. Ms. Chiu explained that this is a violation because the open end of the hose attached to a hose bibb on a drinking water line may be dropped into a container filled with dirty water or contact a puddle of dirty water. The backflow prevention device prevents dirty water from being siphoned back into the drinking water system if negative pressure occurs. The Division has designated this as a High Priority Item.3/ On June 5, 2013, and again on August 9, 2013, Ms. Chiu observed the carbon dioxide tank not adequately secured. Ms. Chiu explained that this is a violation because gas inside a tank, even if the tank is empty, must be properly secured because someone can knock it down, creating a missile and, therefore, a public safety hazard. The Division designates this as a basic violation. On June 5, 2013 and again on August 9, 2013, Ms. Chiu observed no proof of required state-approved employee training was provided for any employees. This is a violation because all food service employees must be trained in personal hygiene and food-borne illness prevention in order to provide a clean and safe establishment for the public. The Division designates this as an intermediate violation. Respondent’s Response Regarding the alleged violation about food held more than 24 hours but not being properly date-marked, Respondent testified that the food served is prepped daily, and that they only use food the same day that it is prepped. The undersigned finds this testimony to be credible. As for the allegation that an employee wore jewelry (a bracelet and a watch), Ms. Deeb did not refute the allegation, but testified that Ms. Chiu came in the restaurant when Ms. Deeb was cooking, that she washed her hands and wore gloves at the time of the inspection, and that she wears gloves “all the time.” Regarding the alleged violation that there was no vacuum breaker on the hose bibb at the mop sink, Ms. Deeb explained that the vacuum breaker has been replaced. Respondent did not refute the allegation regarding the carbon dioxide tank not being adequately secured or the allegation regarding having no proof of required state-approved employee training. Ms. Deeb did explain that Respondent was a new business at the time of the inspections, that they were in the process of renovating, and that she had misplaced the notice of violations after the June 5, 2013 inspection.
Recommendation Upon consideration of the facts found and conclusions of law reached, it is RECOMMENDED that the Division enter a final order which confirms the violations found, and imposes an administrative fine in the amount of $750 due and payable to the Division of Hotels and Restaurants, 1940 North Monroe Street, Tallahassee, Florida 32399-1011, within 30 calendar days of the date the Final Order is filed with the Agency Clerk. DONE AND ENTERED this 31st day of March, 2014, in Tallahassee, Leon County, Florida. S Barbara J. Staros Administrative Law Judge Division of Administrative Hearings The DeSoto Building 1230 Apalachee Parkway Tallahassee, Florida 32399-3060 (850) 488-9675 Fax Filing (850) 921-6847 www.doah.state.fl.us Filed with the Clerk of the Division of Administrative Hearings this 31st day of March, 2014.
