MAPLE STREET BISCUIT COMPANY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : a tea nozzle in the dining area has buildup in the top of the cone.

Intermediate - Handwash sink not accessible for employee use at all times. Observed : the dish wash machine hand wash sink was blocked with a wire linen basket. This was moved back to give access. Corrected On-Site Repeat Violation

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed : orange juice squeezing machine, with juice squeezed yesterday still on site. 3-404.11(B)(2) FC: Juice packaged in a food establishment shall be: (B) Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance (2) As specified in 21 CFR 101.17(g) Food labeling, warning, notice, WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the grey ice activator for the soda machine is soiled at the top.

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 tested at 0 ppm. All dishes will be hand washed rinsed and sanitized until more dish wash machine sanitizer is delivered and primed in the unit.

High Priority - Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed: 0 ppm. The sanitizer jug was swapped out for a full one. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter made on 12-9-2024, in the waffle are reach-in cooler, 55°. This may have been left out during service. The other batter was at 43°in the reach-in cooler. This batter was placed in an ice bath and placed in the walk-in cooler. It dropped to 43° in 12 minutes.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: the fr hand wash sink lacks paper towels.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a red sanitizer bucket on the back prep table.

Basic - Single-service articles improperly stored. Observed: a case of to go single serve on the floor by the back door.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at the cook flat top, 51° Ambient air temperature. These are not on the time as a public health control form.

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. Observed: 1 expired certificate.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: handles on the prep line with dried food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a covered drink on the prep table with food by the walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: plugged in cell phone on the prep table near the walk-in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket on the floor by the walk-in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer bucket stored next to bulk syrup. The sanitizer was moved to a double bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substance.

Basic - Equipment in poor repair. Cutting boards grooved.

Basic - Food stored on floor. Plastic container of oils on floor near cookline. Case of tomatoes on floor in walk-in cooler. Manager moved both to shelving. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in bulk container of chicken breading. Manager removed for cleaning. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold-like substance.

Basic - Old labels stuck to food containers after cleaning. Label and glue residue on stored food bins on back shelf.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani-bucket on floor at front counter. Manager moved to lower shelf. Corrected On-Site

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. Observed: open partial gallon of milk on the front line, and almost empty gallon in the walk-in cooler, no date mark on either.

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. Observed: the clean up poster addresses using chlorine, no chlorine on site.

Intermediate - Handwash sink not accessible for employee use at all times. Observed: the dish wash machine are hand wash sink was blocked by a speed rack. The rack was moved to the right to allow access. Corrected On-Site

Intermediate - Spray bottle/bucket containing toxic substance not labeled. Observed: a former food service batter bucket now used to store restroom chemicals, not labeled.

Basic - Floor area(s) covered with standing water. Observed: standing water by the dish wash machine and 3 compartment sink area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the 'grey Y' ice activator at the soda machine is soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 3 bags of frozen solid chicken in the prep sink with only the water from the spout touching 1 bag. A full size deep pan was then added to where the chicken was submerged and water flowed out of the pan after being filled. Corrected On-Site Repeat Violation

High Priority - Food placed in soiled container/equipment. Observed washed oranges placed in original shipping box

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk-in Cooler working containers of food (sauce) removed from original container with no identification of food product stored in container.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Opens hand wash sink next to front register with no hot water

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean laddles and tongs stored under dust mop

Basic - Single-service articles improperly stored. Observed coffee filters face up and unprotected above coffee pot.

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 new jug was primed and achieved 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at the flat top, 51F. These were floating in a pan, in an ice bath.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes at 96F on the flat top.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice chute with an Accumulation of foreign debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a green scrubby in the dish wash machine area hand wash sink. This was removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed lack of hot water at the front line hand wash sink.

Basic - Food stored on floor. Observed bulk oil stored on the floor at the fry station. This was moved to a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the grey Y ice activator with foreign substance at the top edge.