EGG & YOU DINER

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/ Manager arrived during inspection, Manager on duty Alexis Bruce Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser located next to Dishwasher Employee labeled spray bottle. Corrected On-Site

Basic - Accumulation of green mold-like substance in the interior of the ice bin. Ice bin on Soda Fountain

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes then removed clean dishes from Dish machine without washing hands. Dishwasher, washed hands and put on gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce; (45F)Cut tomatoes; (45F)Reach In Cooler Employee moved to Walk In Cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in Walk In Cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water. Employee removed bottled water Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Walk In Cooler

Basic - Open dumpster lid.

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

High Priority - Dented/rusted cans present. See stop sale. Can of Gordon Choice Apple sauce located on dry rack shelf

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Rapid Flying Insect Spray

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn beef ash at steam table Chef reheated to 165F Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a pink liquid identified as degreaser located next to dishwasher. Employee labeled spray bottle Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knife

Basic - Dumpster rusted out on bottom.

High Priority - Dented/rusted cans present. See stop sale. Sauerkraut Can dented at the seam in dry storage room.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then handled cheese and clean plates without washing hands and changing gloves first. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at flip top cooler at cookline- ham 39-44F. Ham over stocked. Food not prepped or portioned today. As per cook in cooler since 7:30AM. Move over stack inside cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hash brown 138°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Sausage 120°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Spanish sauce 124°F at main steam table at cookline. As per cook being reheated for 2 hours and 15 minutes. Immediately Reheated to 170°. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Disinfectant spray next to Larry's seasoned salt andWD40 next to Quaker's Barley box in dry storage room.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. wiping cloth bucket at over 200 ppm chlorine. Corrected to 100 ppm chlorine. Corrected On-Site

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline Flip top cooler- Cut Tomatoes 41°F-52°F at 10:30 AM to 41°F-54°F at 11:30 AM ( Cooling since 9:30). Tomatoes overstocked above rim level of container. At current rate of cooling over stocked tomatoes will not reach 41F within 4 hours. Overstack removed and placed in cooler to quick chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cutting board soiled at cookline. Can opener blade soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline and frontline area.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink across from Dishwasher

Basic - Single-service articles (Spoons) not stored inverted or protected from contamination. Service station

Basic - Stored food not covered. uncovered peeled onions at walk-in cooler.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed on cook line and at wait station sanitizer buckets chlorine 0 Ppm Employee added bleach rechecked chlorine 50 Ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink being stored on hand washing sink opposite dish machine. Employee discarded. Corrected On-Site

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Employee labeled. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer located opposite ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between flip top cooler and steam table on cook line. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Employee placed in sanitizer bucket. Corrected On-Site

Intermediate - 2 Spray bottles containing degreaser not labeled.

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.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over Canadian bacon - operator moved burgers to lower shelf. Corrected On-Site

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 (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Repeat Violation

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at 0 ppm. Operator changed solution and newly observed at 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked foods in walk in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Takeout containers in dry storage

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between steam table and flip top cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Next walk in coller

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink above slicer prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch above slicer prep table

Basic - Food stored on floor. Boxes of potatoes on floor next to walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. RIF next to WIC