POWELLS DAIRY FREEZE

High Priority - Raw animal food stored over canned/bottled drinks. In glass door reach in cooler, raw shell eggs over pitcher of customer drinks. Employee relocated raw shell eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evident by ice in sink at time of inspection.

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/ No certified food manager for establishment at time of inspection. Person in charge schedule for class the following day. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink for the front counter. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in freezer at cook line, broken gasket exposed insulation. Reach in freezer in storage area torn door gasket.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up under cook line hood system beneath filters.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour and sugar scoop handles in contact with the product.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0ppm, operator added chlorine bleach to 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Will discard cheese from sliding door reach in cooler. Warning - From follow-up inspection 2025-02-13: At time of follow up inspection, time/temperature control food for safety in sliding glass door reach in cooler; ice cream mix 57F, hotdog 55F, cut tomatoes 52F, cut cabbage 51F. Ambient air of reach in cooler 52F. Per operator stored in cooler since opening prep around 11am. Operator asked employee to discard. Admin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, cheese (51F - Cold Holding) stocked above the container and cooling plane. In the ice bin used as storage for ice cream toppings, ice cream mix (51F - Cold Holding). In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Operator relocated cheese from cookline, added ice to cooler for ice cream mix and will discard cheese from sliding door reach in cooler. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-13: At time of follow up inspection, time/temperature control food for safety in sliding glass door reach in cooler; ice cream mix 57F, hotdog 55F, cut tomatoes 52F, cut cabbage 51F. Ambient air of reach in cooler 52F. Admin Complaint

Basic - - From initial inspection : 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. Sliding door reach in cooler with broken glass pane, repaired with cardboard. Reach in cooler holding ambient air temperature of 51F. Warning - From follow-up inspection 2025-02-13: At time of follow up inspection operator replaced panel of sliding door reach in cooler from cardboard to a broken glass door. Ambient air holding at 52F. Per operator new cooler to arrive on Monday. Do not store time/temperature control for safety food in this unit until the unit is repaired/replaced. Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle frozen raw beef patty with gloves then handle ready to eat food out of the fryer without changing gloves and washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Will discard cheese from sliding door reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, cheese (51F - Cold Holding) stocked above the container and cooling plane. In the ice bin used as storage for ice cream toppings, ice cream mix (51F - Cold Holding). In the sliding door reach in cooler with broken glass pane, cheese (55F - Cold Holding). Operator relocated cheese from cookline, added ice to cooler for ice cream mix and will discard cheese from sliding door reach in cooler. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink.

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. At time of inspection unable to provide food handling training certificates. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. At entrance to prep area, 4 carbon dioxide tanks not stored secured. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Multiple shelves lined with cardboard on cookline and as drying rack by three compartment sink. Repeat Violation

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. Sliding door reach in cooler with broken glass pane, repaired with cardboard. Reach in cooler holding ambient air temperature of 51F. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by hot holding units.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cigarettes stored over flip top reach in cooler.

Basic - Floor area(s) covered with standing water. Standing water on floor under ice cream machine and in back prep area under reach in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cutting board and reach in cooler on cook line.

Basic - Open dumpster lid. Dumpster lid open. Repeat Violation

Basic - Utensils in poor condition. Steam pot for chili with broken/missing handle.

Intermediate - - From initial inspection : 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 employee training. Warning - From follow-up inspection 2024-05-06: At time of follow up inspection establishment has the training materials from SafeStaff but has not completed the food handler training. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: shake mix (44F,45F - Cold Holding); lettuce (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am, manager stated doors opened and closed often. Manager stated doors would be kept close to reduce temperature to 41F. Ambient temperature of reach-in cooler, 37F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on side of building next to door. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on counter next to ice cream machine, 200+ ppm. Manager added water to bucket, 75 ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

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 employee training. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank underneath front counter soda machine. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Shelves in reach-in cooler next to cook line grill.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at kitchen and front counter hand washing sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.

Basic - Open dumpster lid. Dumpster in corner of pilot.

Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water. Employee returned hot dogs to reach-in cooler to finish thawing. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with gloved hands, then handle bag of ready to eat fries without handwash. Spoke to employee who removed gloves and washed hands. Corrective Action Taken

High Priority - Nonfood-grade utensils used for food - direct contact with food. Observed employee utilizing tool branded scraper as a spatula. Unable to provide proof item is food grade.

High Priority - Presence of insects, rodents, or other pests. Observed alive ant on exterior of chocolate warmer. Also, large amount of dead insects in bottom of warmer. Also, observed 4 flying insect in establishment during inspection. Ant was killed and discarded, person in charge began cleaning warmer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces, unwashed lettuce. Moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In triple door glass cooler, beef, coleslaw, ice cream base 54-56F. Person in charge states recently had doors open to prep, items out of temperature for less than 4 hours. Ambient temperature of unit at 43F during inspection. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from left sided hose. Repeat Violation Admin Complaint

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 bucket turning 200+, then rebleaching to white strip stored near food. Person in charge remade solution, and moved away from food products. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Milkshake machine with debris buildup. Person in charge cleaned during inspection. Cutting board at front flip top with staining. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bowls in back hand wash sink by triple sink. Bowls were removed. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer during inspection.

Intermediate - No soap provided at handwash sink. Missing soap from back hand wash sink, person in charge provided. Also, hand wash sign missing from front hand wash sink, mens restroom. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in back of kitchen unsecured.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cookline wearing multiple bracelets.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under and around back door by triple sink, also missing self closer. Repeat Violation

Basic - Hole in or other damage to wall. Damage to wall at mop sink area. Also observed peeling paint in main kitchen above cooktop and in front by drink dispensers. Also floor with debris buildup in back storage area.

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster, also dumpster and grease receptacle stored on ground.

Basic - Wood food-contact surface not properly sealed. Counter to left of triple sink worn down with exposed wood visible. No longer sealed or smooth and easily cleanable. Also, large reach in freezer in back has rust buildup on top of unit.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in kitchen during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler coleslaw, ice cream base, ice cream base 47-51F person in charge states door was left open. Ambient temperature of unit 51F during inspection. Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Coleslaw with date mark 6/21, person in charge unsure when item was made, discarded.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb to the left of building with gray hose attached. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Items in back hand wash sink, items were removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of CFM training during inspection. Warning

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. Person in charge unable to provide proof of training during inspection. Warning

Intermediate - No soap provided at handwash sink. At hand wash sink in back of kitchen. Person in charge provided. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in restroom on the side of building not functioning.

Basic - Bathroom facility not clean. Toilet in back restroom with debris buildup.

Basic - Dead roaches on premises. Observed three dead roaches in restroom behind building. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Faucet/handle missing at plumbing fixture. Handle siding on cold water side of hand wash sink in front kitchen.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on the ground. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand wash sink in front kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of grease on hood filter.