PERKINS RESTAURANT & BAKERY

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, touched clean spatula handle and clean plate, inspector stopped employee and had him wash his hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (46F - Cold Holding); gravy (46F - Cold Holding); salmon (47F - Cold Holding); melon (47F - Cold Holding); beef (46F - Cold Holding); rice (46F - Cold Holding) items in walk in cooler, manager had taken temperatures this morning and everything was 41F or below, one fan in walk in cooler was not working at time of inspection, ice pans were added to cooler to help drop ambient temperature and technician was called. pancake batter (57F - Cold Holding); French toast mix (52F - Cold Holding); hashbrown mixture (46F - Cold Holding) items in reach in cooler on cooks line nearest mop sink, employee stated they were on time control sitting at room temperature but it was slow so he removed items from time and placed back in cooler, inspector spoke to both employee and manager about food items once they are placed on time they can not go back into cooler for temperature holding. Items moved to walk in freezer to rapidly drop temperatures. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment offers undercooked comminuted meat on the child menu. On the kids menu there is an asterisk next to the cheeseburger indicating the kids cheeseburger will be offered undercooked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler heavily stained at end of cooks line nearest ice machine. Interior microwave on front line/server line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice indicating the sink was used as a dump sink. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate of manager that no longer works here expired 12/2023. Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to get dispenser to work, awhile later the employees had fixed dispenser, paper towels are being dispensed. Corrected On-Site

Basic - Dead roaches on premises. 2 dead under Handwash sink and rack in dish machine area. Manager cleaned and sanitized area.

Basic - Equipment in poor repair. Cutting board on cooks line near ice machine and cutting boards hanging at prep with deep cut marks. Sliding door on display cooler behind front counter broken "fixed" with duct tape.

Basic - Floor tiles missing and/or in disrepair. In front of dish machine the tiles are cracked making water stand on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cups handle directly in sugar on front line, employee moved handle out of food. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in dish machine area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces added to wall in back prep area not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler. Multiple reach in cooler sides and cooking equipment sides on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind storage racks in storage room. Floor soiled under racks in dry storage room.

Basic - Working containers of food removed from original container not identified by common name. Container with white substance inside, manager stated it was sugar and labeled. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm for the dish wash machine. A new jug was added and primed, = 100 ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed: 1 Out of shell egg, in the carton.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese on the cook line 45, cut tomato 46, these 2 items were iced down, milk 49 F in the wait station reach-in cooler. This item was moved to the walk-in freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed eggs on the cook line, no time mark. Adjusted end time 7:00 added. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are stained on the cold. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon in the cook line hand wash sink. It was removed. Corrected On-Site

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed lack of a Certified Food Manager for the business. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: kids meal has an asterisk to denote it is available to be under cooked. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed: tings on handles on the cook line.these were moved to dish. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed: a plate washed 2 x in the dish wash machine, still retains cheese.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets stored next to food on the cook line and dessert line.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter on cooks line out for 2 hours, employee time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tater tots (98-112F - Hot Holding) in fryer basket, employee stated item was cooked for an order but has cooked too much, operator discarded item. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of Bavarian cream container in prep area, operator moved bucket. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of walk in freezer near soda hookups.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in pie cooler no date mark, operator dated. Corrected On-Site

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Cheeseburger listed on kids menu has an asterisk mark leading to consumer advisory printed on menu indicating establishment may serve kids burger undercooked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards heavily stained. Interior reach in cooler drawers under grill nearest mop sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles hanging on rack at dish machine area. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at all at Handwash sink outside of dry storage area. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 2oz container in diced tomatoes in server reach in cooler, operator removed cup. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Sliding reach in cooler door at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened red Gatorade on shelf above food in main walk in cooler, operator moved drink. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Ice build up in reach in freezer outside in shed holding pies. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Inside produce walk in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. On cooks line. Ceiling tile missing in pie prep area of kitchen. Repeat Violation

Basic - Food stored on floor. Pickles in main walk in cooler and chicken in walk in freezer, operator placed on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two pairs hanging on fryer handles on cooks line, operator moved tongs. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on cooks line nearest mop sink the right side door has exposed insulation on the inside of cooler. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to racks and wall at prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill above reach in cooler drawers. Fan guard in main walk in cooler.

Basic - Open dumpster lid. Operator closed lids. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Black boxes on cooks line on microwave, operator flipped boxes. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Server reach in cooler. Reach in cooler with exposed insulation. Repeat Violation

Basic - Stored food not covered. Fried pickles and cheese sticks in walk in cooler, operator placed lids on item. Corrected On-Site

High Priority - Container of medicine improperly stored. Spray bottle of burn cream on top of container of clean utensils and single service lids.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored of whole pork chops in walk in cooler, operator placed pork chops above beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (50F - Cold Holding) cut tomatoes (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding) in reach in cooler on cooks line that is not working properly, item had been in cooler overnight. See stope sale butter pats (50F - Cold Holding) in display case at front counter, employee stated it had been in cooler overnight. See stop sale hashbrowns (49F - Cold Holding) in small ice bath on cooks line, item had been there less than 4 hours, item was placed in walk in freezer. Temperature dropped below 43F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards. Interior reach in coolers on cooks line. Interior all microwaves. Soda nozzles at drink machine with multiple nozzles. Interior oven. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink outside of the dry storage closet with 2 bottles of chemicals stored inside. Also no running water, manager turned on water and removed items, water does constantly leak that's why it was off, plumber has already been contacted. Corrected On-Site

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/ Observed 6 employees working in establishment no certified food manager present, manager on duty has not been certified at this time.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No current documents available for any employees. Warning

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed copy to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout kitchen with no labels.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Inside reach in freezer holding wrapped pies in the dry storage closet.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler.

Basic - Current Hotel and Restaurant license not displayed. 2022 license is displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink next to microwave above reach in cooler on cooks line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag/purse on top shelf above clean silverware across from drink station to the right of the kitchen. Phone on top of clean plates on cooks line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee working on the cooks line with a long haired beard. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards on cooks line and back line with deep cut marks. Sliding reach in cooler door at front counter. Multiple crackers containers on shelves above prep area. Walk in cooler handle in disrepair nearest the cooks line.

Basic - Floor soiled/has accumulation of debris. In dry storage closet. Floor area(s) covered with standing water. Under dish machine area. Wall soiled in same dry storage closet. Ceiling soiled on cooks line.

Basic - Floor tiles missing and/or in disrepair. In varies areas of the kitchen. Cove molding in disrepair behind oven in the prep area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside ice cream reach in cooler.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. The left side dipperwell. The right side dipperwell heavily soiled.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Main reach in cooler on cooks line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall holding extra storage racks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers and reach in freezers gasket soiled on cooks line. On top of reach in cooler under cooking equipment on cooks line nearest the office. Walk in cooler shelves soiled. Microwave handle soiled at back prep area. Soda nozzle backsplash at soda machines. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On cooks line and server alley.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container on server alley not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler in prep area in back of kitchen: rice (49F - Cooling); pot roast (51F - Cooling). Manager stated items prepared the previous day at 6:00 pm. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler in prep area in back of kitchen: rice (49F - Cooling); pot roast (51F - Cooling). Manager stated items prepared the previous day at 6:00 pm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler located in prep area in back of kitchen: cream cheese (49,50,51,50,51,49F - Cold Holding); sausage (50,49,51,51,50F - Cold Holding); butter (51,50,49F - Cold Holding). Manager stated items are stored in cooler over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler located in prep area in back of kitchen: cream cheese (49,50,51,50,51,49F - Cold Holding); sausage (50,49,51,51,50F - Cold Holding); butter (51,50,49F - Cold Holding). Manager stated items are stored in cooler over night. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler in prep area in back of kitchen: melons (50F - Cooling). Manager stated item prepared the previous day Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler in prep area in back of kitchen: melons (50F - Cooling). Manager stated item prepared the previous day. Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on top of ice machine. Manager moved spray bottle to area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Dishes on clean dish rack in dish area. Nozzles for water dispenser in wait station.

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. Employee training for five employees, establishment employs 30 employees.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler in prep area, ambient temperature 51F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler on cook line. Employee removed drink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of fryer on cook line. Employee moved tongs to prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine. Fan covers in walk-in cooler closest to cook line. Repeat Violation

Basic - Open dumpster lid. Dumpster in back of property.

Basic - Single-service articles improperly stored. Case of soufflé cups stored on floor next to ice machine. Manager placed lids on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of ice machine. Manager turned pans over. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0 ppm for chlorine. The empty bottle was replaced and primed. 100 ppm. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed a live roach on the back dessert line, the wall next to the 6 burner. The roach was eradicated. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork on the cook line flip top reach-in cooler, pork over the top edge of the pan, 55°F. This was moved to the walk-in freezer. The pork below was at 41°F. ALSO, butter chips on the wait station line, above the chill line, 53°F. These were moved to the walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the dish wash machine hand wash sink, no drying devices available. The dispenser was de-jammed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the current license could not be located in the store. The license was obtained, printed and posted. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed cracked tiles on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the A side hood has an accumulation of grease. ALSO, gaskets on the cook line have an accumulation of food debris. ALSO, the top of the dish wash machine is soiled. ALSO, behind the cook line equipment facing the expo window, an accumulation of food debris was on the wall.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a Lo-boy freezer on the cook line with fries in it. The sanitizer was moved below. Corrected On-Site

Flammables stored near a source of ignition. For reporting purposes only. Observed a stack of cardboard boxes stored up against the gas hot water heater. A staff member was asked to relocate. Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen dusty and greasy. - From follow-up inspection 2021-08-19: Vents throughout the kitchen have some mold and grease. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Topping on eclairs held on rack in kitchen: whipped topping (77°F - Cold Holding). Employee stated whipped topping placed on eclairs 15 minutes prior to temperature being taken. Manager moved item to cooler to reduce temperature to 41°F. Items in front display cooler: tomatoes (41°F - Cold Holding); sausage (40°F - Cold Holding); ham (42°F - Cold Holding); eggs (42°F - Cold Holding). Manager stated items were at proper temperature when temperature taken at 8 am. Manager moved items to walk-in cooler to reduce temperature to 41°F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items on cook line (eggs, pancake batter, ham and sausage) no time mark. Employee stated items placed on line at 9 am and added proper time mark to items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on cook line next to plates. Manager removed bottle of degreaser. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make line across from cook line grill stained.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen dusty and greasy.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at front register ambient temperature 52°F. Compressor froze up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above make line across from grill.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in pie cooler across from dish area. Manager had employee remove personal food. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor in cook area. Repeat Violation

Basic - Hole in or other damage to wall. Wall beneath hand washing sink in dish area missing tiles.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket soiled.