HONEYSUCKLE

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Cole slaw container in walk in cooler

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to sauce containers on shelf on cook line. Operator removed Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook switched from handling raw beef burger on cook line to touching clean utensils, was asked to wash hands and change gloves. Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.

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. Operator had employees on shift sign. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid spray bottle stored outside back area. Operator labeled "degreaser". Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack in kitchen. Operator placed them to dry. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over ready to eat mashed potatoes in walk in cooler. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw beef. Operator removed chicken. Corrected On-Site

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. Employees Mya and Troy expired.

Basic - No handwashing sign provided at a hand sink used by food employees. No employees hand wash sign in men's restroom. Operator put up sign. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sweet chili sauce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressings 44F to 45F in the bottom of the cooler. Recommend to place the house made ranch dressing on the top shelf of cooler since the other dressings are commercially processed and found at 39F. Manager discarded the portioned dressing.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop with handle in contact with coleslaw. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen/ prep/ cooks line area. Per supervisor on duty, k. Gutterman next unannounced routine inspection.

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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter can opener.

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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid not labeled in spray bottle, corrected Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned mixing bowls stored on wire shelving, not inverted, corrected

Basic - Equipment in poor repair. Gasket on make table in cooks line broken

Basic - Floor not cleaned when the least amount of food is exposed. Floors in corners and behind equipment soiled.

Basic - Floor tiles missing and/or in disrepair. Prep and dish washing area, multiple broken floor tiles. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken door gasket holding standing water and food debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverages on both walk in cooler and walk in freezer stored over client items, corrected Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Under counter cooks line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line make table. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1each chili beans 111 oz

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server return soiled dishes to dish station, leave and use hand sanitizer for soiled hands vs using required hand wash sink next to dish station, corrected and re-educated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared on site Shepard pie pulled from walk in cooler at 1130am 75° cold holding. Operator thought items was on time plan but it was not, sold all of product while inspection was taking place.. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Prepared on site Shepard pie not marked from pull at 1130 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked on site greens ; (120F - Hot Holding); cooked on site mashed potatoes, holding on top shelf of stove since 1130 am. Items placed in microwave to rapid reheat, 188° for potatoes and 166 greens . Corrected On-Site

High Priority - Vacuum breaker missing at hose faucet or on fitting/splitter added without breaker. Outside prep door hose area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ brittnie off site with 6 employees present, returned while inspection was taking place. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in croutons, corrected

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage in a food preparation or other restricted area. On prep table with slicer and prepped food for catering. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables soiled, table legs soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen/ food prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked spinach and deli ham cold holding on counter at ambient holding 67° items where placed back into walk in cooler to rapid chill, reached 54-55° after 24. Ins. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.fees are current for location.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened bottled of employee beverages stored over or above client items in both walk in freezer and walk in coolers, corrected Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.kitchen / prep area, broken and missing floor tiles. Ceiling in back dry stock room in need of repairs, broken ceiling . Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit with packaged condiments, no thermometer in unit, corrected

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.standing water in bottom of make table reach in cooler

Basic - Working containers of food removed from original container not identified by common name.clear liquid in squeeze bottle not labeled, (water)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg stacked over ham in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of microwave Light buildup in crevices on ice machine deflector panel

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake and rice pudding in dessert cooler . Made Thursday . Operator dated Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Well water report was from 7/2020. Operator located more current invoices but could not find the report.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked in kitchen Repeat Violation

Basic - Food storage container/container lid cracked or broken. Manager discarded Corrected On-Site