UNTOASTED

Intermediate - Handwash sink not accessible for employee use at all times. Observed by dish machine, strainer in sink being utilized as a dump sink. Operator removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager provided.

Intermediate - No soap provided at handwash sink. Observed at sink by 3 compartment sink area. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler and walk in freezer, no date marks. Fried chicken, pico, grits, all 25-36 hours since preparation per the operator.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator double bucketed to correct. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Containers of raw beef patties stored above containers of raw shrimps in walk in freezer. Employee inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in employees handwashing sink at coffee's Station.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Chef stored in sanitizer bucket. Corrected On-Site

High Priority - Employee washed hands with cold water. Hot water is not working in the kitchen resulting in employees using only cold water to wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw fish and raw beef stored above containers of cooked chicken and ham in 4 drawers reach in under flat top. Manager inverted. Corrected On-Site

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working in kitchen handwashing sink.

Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beans Soup (115-117F - Hot Holding) Per Cook food items in unit less than 2 hours. Cook reheated. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hernan Oriolo- 07-09-2024 expired

Intermediate - No soap provided at handwash sink next to ice machine. Employee replaced. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water stain in ceiling between walk in cooler and walk in freezer. Warning - From follow-up inspection 2024-01-23: Same Time Extended

Basic - - From initial inspection : Basic - Small hole in ceiling above dishwashing machine. Warning - From follow-up inspection 2024-01-23: Same- Time Extended

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. Employee after picking up a spayed can top from the floor proceed to touch a clean plate to serve a customer's meal without removing gloves nor washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Breads stored in thank you bags. Chef stored in food grade bag during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast topping station- ; Cream cheese (46-48F - Cold Holding) Per Manager food item in unit less than 4 hours. Item not prepared nor portioned today. Observed pan double stacked. Manager rearranged to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of sugar in dry storage area. Manager removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table and next to triple sink. Manager stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled in dry storage area. Manager labeled during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to cook line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage or ware washing area. Above storage rack above cleaned dishes in hallway next to employee restroom. Operator moved rolling rack to kitchen area. Advised operator, ceiling tiles will need to be installed if dishes , food storage or food prep is observed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Cook cracked raw shell eggs and then handled ready-to-eat cheese without washing hands in cook line. Educate cook, Told cook to wash hands and change gloves. Cook complied Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 53F room temperature held under 4 hours ago by front counter. Operator moved to reach in cooler for quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 50ppm chlorine. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can in cook line. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink in cook line. Educate manager , hand sink is used for hand washing only. Operator cleaned hand sink during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine in storage area. Operator provided Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labelled spray bottle ( alcohol).

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by ice machine. Water at 80F Repeat Violation

Basic - Bowl or other container with no handle used to dispense feta cheese in cook line and brown sugar in bakery station. Operator removed Corrected On-Site

Basic - Cases Single-service articles not stored 6 inches off the floor by front counter and in storage room. 1. Cases of cups by front counter, operator elevated Corrected on site 2. Cases of to go containers on floor in storage room.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator removed from packaging during inspection. Corrected On-Site

Basic - Employee opened soda can on a food preparation table or over/next to clean equipment/utensils in bakery prep station. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes on shelf over container of sugar in storage room. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair in atosa reach in cooler in cook line. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. 1. Ice cream containers and cases of raw beef inside walk in freezer. 2.Case of tomatoes, containers of grits and cases of egg mix inside walk in cooler. 3. Containers of oil on floor in storage room 4. Cases of bottled water on floor between walk in cooler and freezer. Repeat Violation

Basic - In-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit in cook line. Operator discarded water Corrected On-Site

Basic - Stored food not covered. Lemon in bar area, operator covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on front counter coffee station. Operator moved to sanitizer bucket. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with vegetables inside walk in freezer and bread inside true refrigerator in storage area next to walk in cooler. Operator removed foods and placed in approved bags. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine in storage room. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink next to ice machine in storage area. Operator provided Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink next to ice machine in storage area.

Basic - Food not stored at least 6 inches off of the floor inside walk in cooler and walk in freezer. Cases of eggs and vegetables on floor inside WIC. Containers with ice cream on floor inside WIF. Repeat Violation

Basic - Gasket torn or in disrepair in Atosa reach in cooler in cook line.

Basic - Interior of the ice machine reflector soiled. Operator removed ice, cleaned and sanitized reflector during inspection. Corrected On-Site