SIMPLY SOUTHERN EATERY

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the two door prep reach in cooler au jus from 7/9 not used or discarded. Employee discarded. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution at front counter over 200ppm turns test strip black, operator reset to 100ppm. Corrected On-Site

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. Two food handling employees present with expired food handler training through International cards both employees have retaken and passed training course but no proof present in establishment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back hallway by storage room, clean containers not covered or inverted. Operator inverted. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top plate of microwave on cook line with debris build up.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the two door reach in cooler, chicken pot pie from Monday not date marked. Operator date marked the container. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf in the back of the prep area and in the hallway, clean containers and bowls not inverted or covered. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for employee working with food on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on push cart prep station.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. At time of inspection three compartment sink at 0ppm chlorine. Operator added chlorine to three compartment sink to 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired 06/01/2024.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw sheep eggs in plastic container left on flip top reach in cooler at ambient air temperature greater than 45F. Operator states placed out a few minutes before by employee and operator placed eggs back into reach in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach on the three compartment sink grease trap with nonproductive labeling. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In the hallway by the restrooms, three carbon dioxide tanks stored without being secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dry storage shelf opposite the ice bin, clean pots not inverted/covered for protection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter by hand wash sink and food prep cart in the prep area. Operator relocated both employee drinks. Corrected On-Site

Basic - Equipment in poor repair. Flip top reach in cooler opposite the grill has a torn cooler door gasket. Operator has a replacement door gasket. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler in the prep area, raw shell eggs over container of chili. Operator will relocated the eggs from over the chili. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front counter, icing (68F - Cold Holding) for cinnamon rolls. Per operator rotates in and out of reach in cooler. Operator discarded the icing and inspector provided time as public health control written procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, icing (68F - Cold Holding) for cinnamon rolls. Per operator rotates in and out of reach in cooler. Operator discarded the icing and inspector provided time as public health control written procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the metal container over the flat top grill, butter (112F - Hot Holding). Operator will place back on grill to bring back to proper temperature. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and apron on single service carry out container box. Operator relocated the employee belongings. Corrected On-Site

Basic - Equipment in poor repair. Flip top reach in cooler has a torn door gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gasket has debris build up.

Basic - Single-service articles improperly stored. Box of single service drink cups stored on the floor, operator will relocate to the correct storage location. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle unlabeled in back of kitchen. Person in charge discarded. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in office area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in hallway with dust buildup. Three porous ceiling tiles observed in kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop reach in cooler raw shell eggs stored over hash browns, cut lettuce. Person in charge moved to appropriate location. Also, in stand up cooler, raw bacon stored over container of simple syrup, cooked roast and pot pie. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frosting made with cream cheese at 70F sitting on counter. Person in charge states has been out 30mins. Placed in reach in cooler. Recommend holding item on time. Also, beef patties sitting on shelf above cooktop at 51F. Person in charge states has been out less than 10 minutes, began reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits on cooktop at 116F. Person in charge reheated to 179F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink testing at 200+ppm, observed rebleaching of test strips. Person in charge remade solution to 50ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast made Sunday per person in charge with no date mark. Person in charge marked during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with debris buildup. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room, over food storage area with debris buildup. Also observed three porous ceiling tiles in back kitchen.

Basic - Outer openings not protected with self-closing doors. Self closer missing from back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready to eat chicken, stock, unwashed tomatoes in reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey, beef, ham with date mark 8/15. Person in charge discarded.Repeat Violation Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop ham 46F, tomato 44F. Items stored in containers on lidded containers above fill line. Person in charge moved to reach in freezer during inspection to rapidly cool. Retemped items below 43F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit sausage at 120F. Person in charge put in oven to reheat to 195F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter on time, time paperwork is not filled out during inspection. Person in charge filled out during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup on right side of ice machine bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, on shelf above food in dry storage. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lids to small pans with cracking, missing pieces.

High Priority - Container of medicine improperly stored. Bottle of medicine stored on food scale on prep table. Operator moved away from food and food contact surfaces. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored over case of tomatoes. Operator placed bacon below. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken in broth (66°F - Cold Holding); cream cheese homemade icing (65°F - Cold Holding); tomatoes (45°F - Cold Holding); sour cream (45°F - Cold Holding) raw shell eggs (78°F - Cold Holding) sour cream 41°F raw shell eggs placed in reach in cooler 41°F cream cheese placed in freezer 53°F chicken in broth 64°F tomatoes 43°F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (118°F - Hot Holding) operator chose to butter on time as a public health control, application was filled out during inspection. Corrected On-Site

Intermediate - Food manager certification expired. 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 expired manager certificate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink machine ice chute.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in bottle hanging on Three compartment sink not labeled. Operator labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on prep table in back. Operator placed on bottom. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of perfume, phone, and keys on case of flour. Operator moved items. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on reach in cooler in back right side door.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10ppm. Bucket by front Handwash sink. Operator added more bleach. 100ppm. Corrected On-Site