THE BREAK ROOM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Operator placed cutting board in dish area for cleaning at time of inspection. Corrective Action Taken

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. Tiffany, Jennifer, and Tyler expired.

Basic - Equipment in poor repair. Torn gaskets on 2 door reach in cooler.

Basic - Standing water in bottom of 2 door cook line reach-in-cooler.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Sausage and shredded cheese not frozen in storage freezer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind building.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty pan on top of ice machine. Employee cleaned scoop and placed in clean pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty/dirty pan for ice scoop.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty sanitation bucket upside down in handwashing sick. Sanitation bucket removed from sink. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape over prep table. Owner removed Sticky fly tape. Corrected On-Site

High Priority - Food with mold-like growth. Mold observed on premade pizza crust in reach in cooler. Mold observed on hamburger bun on make table. See stop sale.

Basic - Cove molding at floor/wall juncture broken/missing. By side of long make table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table. Employee discarded drink at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Uninverted togo boxes in top of upright reach in by door to kitchen. Employee inverted items at time of inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink tested at 10ppm. Employee added sanitizer, corrected to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over peach cobbler. Items rearranged appropriately at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Restocked at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Debris inside container used to ice scoop storage. Items washed at time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sliced ham opened 7-1, not discarded by 7-11. Onions pickled in House over 7 days ago. See stop sale.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Onions pickled in house with hot vinegar, kept more than 7 days.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outside ice machine. Employee put ice scoop in dish pit for cleaning and relocating. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad in up right reach in from 2-4-23 See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad in up right reach in from 2-4-23 See stop sale

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. Provided flyer with cleanup procedures to manager. Manager indicated adoption of procedure. Corrected On-Site

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. Provided employee reporting agreement to manger. Employees on duty at time of inspection signed form. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Single door reach in: Raw chicken 50F, blue cheese 53F, over night per employee. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach in: Raw chicken 50F, blue cheese 53F, over night per employee. See stop sale.

Basic - Outer openings not protected with self-closing doors. Back door and side doors.

Basic - Uncleanable knife block in use to store knives. Knife block removed from kitchen at time of inspection. Corrected On-Site