BROAD ST DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then touched bread. Inspector coached employee on handwashing procedures and changing gloves. Cook washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in reach in cooler. Philly steaks stored over biscuits in grey freezer in back area. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food debris inside hand sink by dish machine, and dish machine tray stored on top of hand sink.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer test strips available instead of chlorine ones for dish machine

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/ 4 employees on shift, no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine And at hand sink on front counter

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 operator with the form. Employees on shift signed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand sink by dish machine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs on cook line without written time plan form. Inspector provided operator with a form to complete. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese stored in walk in cooler and prepared in house 3 days prior not date marked. Operator date marked it. Milk container opened previous day, is stored in front counter reach in cooler for more than 24 hours not date marked. Operator date marked milk. COS Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue liquid unlabeled. One stored by dish machine area and the other on front counter area. Operator labeled both bottles "sanitizer" Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks in back area not secured. Operator secured them during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dry rack in back area not inverted. Utensils stored to dry by dish machine area not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages stored on prep table in back area and front counter area. And employee phone stored on cutting board in front counter area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled with dust

Basic - Old labels stuck to food containers after cleaning. Old label on crab meat inside stored in walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored above microwave in kitchen not inverted. Operator flipped. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Liquid container on cook line not labeled. Operator labeled "water" and "margarine". Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front counter area and 1 restroom Operator fixed dispensers Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Operator working on it during inspection Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on dish rack

Basic - Cove molding at floor/wall juncture broken/missing. In dining room. There is a slight hole.