BREAKFAST STATION 13

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Left old labels on items with incorrect dates (2/5), operator was able to determine items were made this morning or yesterday by him.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cookline unit not working. All temperatures for TCS food ranged from 47-53°f. Items kept in cooler over night. See stop sale Cookline unit cooked chicken (52F - Cold Holding); ham (53F - Cold Holding); Raw burger (51F - Cold holding); Raw chicken (48F - Cold holding); Ham steaks (50F - Cold holding); Chicken salad (52F - Cold holding) Tuna salad (47F - Cold holding) Sliced turkey (48F - Cold Holding) Shredded cheese (51F - Cold holding) Meatloaf (53F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline unit not working. All temperatures for TCS food ranged from 47-53°f. Items kept in cooler over night. Items- Cookline unit cooked chicken (52F - Cold Holding); ham (53F - Cold Holding); Raw burger (51F - Cold holding); Raw chicken (48F - Cold holding); Ham steaks (50F - Cold holding); Chicken salad (52F - Cold holding) Tuna salad (47F - Cold holding) Sliced turkey (48F - Cold Holding) Shredded cheese (51F - Cold holding) Meatloaf (53F - Cold Holding) Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish pit Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle unlabeled

Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen by soda bags

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted Corrected On-Site

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. Unit has two ambient thermometers inside and one read 41°f and the other reads 50°f. Build up of ice on back of unit. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on cookline unit

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by dish pit or by handwash in bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cookline cooler soiled Soiled soda plates on drink machine

Basic - Working containers of food removed from original container not identified by common name. Multiple Unlabeled sauce bottle throughout kitchen Unlabeled bottle in server reach in cooler

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Manager not certified Joel Mc Callister - From follow-up inspection 2021-09-13: Has 57 more days to get certified Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for wiping cloths - From follow-up inspection 2021-09-13: Time Extended

Intermediate - - From initial inspection : 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. Ricky Lakes Repeat Violation - From follow-up inspection 2021-09-13: Time Extended

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. Sandwich cooler not keeping cold thermometer 51° ambient back all frozen - From follow-up inspection 2021-09-13: Unit still not working and not being used at this time. Operator stated they have ordered a new sandwich cooler Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2021-09-13: Educated dishwasher Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table sliced tomatoes 63° cold holding cut ham 62° cold holding cut sausage 63° cold holding sliced cheese 62° cold holding shredded cheese 63° cold holding Sliced corned beef 64° cold holding sliced turkey 58° cold holding Operator stated Items were taken from walkin cooler at 7:30 am walkin cooler temperatures 43° cold holding and below. Suggest rapid chill of items out of temperature if items don't reach temperature of 41° or below by 11:30 am they must be discarded

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty 109° hh Reheated to 170° 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. Milk out front

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager not certified Joel Mc Callister

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

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. Ricky Lakes 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. Sandwich cooler not keeping cold thermometer 51° ambient back all frozen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with dry goods Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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 in flour Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. Flour