BOB EVANS RESTAURANT 200

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Vincent Enright, 08/24/2020. Able to provide the current food manager certification during inspection. 08/17/2025. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the handle at Reach in Cooler.

Basic - Equipment in poor repair. Observed make table across from soda fountain inoperable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior top of microwave with residue buildup at beginning entrance of cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs 47F at Make Table due to the food item being panned. Operator removed the liquid eggs from being double panned to allow temperature to decrease to 41F or below. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on the exterior of Dish Machine. Operator cleaned the exterior of dish machine. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the door handles of multiple cold holding units. Operator cleaned and sanitized the handles. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled above prep table at prep area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed residue buildup on the interior of microwave. Operator cleaned the microwave. 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. Observed open gallon of milk not dated at frontline Make Table. Operator date marked the food item. Corrected On-Site Repeat Violation

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents and tiles soiled at various locations throughout the kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on countertop at wait station. Operator place wiping cloth in sanitizer solution. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed pumpkin purée dented cans.

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. Observed milk not date marked at frontline Make Table. Operator date marked the food item. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled led lights and tiles near ice machine above prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil at room temperature water at cookline. Operator removed the water. Corrected On-Site

High Priority - Vacuum breaker in the wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated the operator. Repeat Violation

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Vacuum breaker at the wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated the operator. Repeat Violation

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. Observed dairy cream at frontline Make Table next to entrance of kitchen. Operator date marked the food item. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed wrong expiration dates of 5 years instead of 3. Operating corrected the dates. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrected On-Site

High Priority - Vacuum breaker not at the correct location at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator placed vacuum breaker at mop sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf. Repeat Violation

Basic - Food stored on floor at Walk in Freezer. Observed multiple food items.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed at cookline. Operator removed the food items off the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauce at cookline Reach in Cooler. Operator removed the sauce to another cold holding unit. Corrected On-Site

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. Observed partial cooked bacon at cookline. Operator time marked the food item. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cookline. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at ambient temperature of 79°F across cookline next to Make Table. The establishment is using Time as a Public Health Control.

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. Observed raw shell eggs across cookline next to make table. Operator time marked the food item. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease between Deep Fryer and Reach in Cooler.