BREAKFAST STATION

High Priority - - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw fish on pull thaw rack in walk-in cooler. Operator moved and stored correctly. - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready-to-eat tater tots not in original commercially sealed packaging in reach-in freezer off cook line area. Discussed with operator. Operator moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sausage (118F - Hot Holding) stored in steam table above the fill line. Discussed with operator. Operator removed items to achieve proper temperature. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in wait station area near drink station. Employees started to troubleshoot. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler French toast batter containing raw shell eggs stored directly above containers of cooked potatoes, discussed with operator who corrected storage of products. Corrected On-Site

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 egg, grabbed vegetables to put in omelette without hand wash. Discussed with employee who washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (106F - Hot Holding) operator moved to deep fryer to reheat. Recheck 172F 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. Katelynn Alysa

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans on dry dish rack

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near three compartment sink blocked by garbage can. Operator removed Corrected On-Site

Basic - Stored food not covered. Cooked potatoes in Walk-in-Cooler not covered. Operator covered Corrected On-Site

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 loaded dirty dishes into machine the began to unload clean dishes without hand wash. Educated employee on proper hand washing. Employee rewashed dishes and washed hands. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in utility sink located next to hand wash sink. Discussed hand wash sink usage with employee. Employee washed hands in proper sink. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quat test kit, using chlorine for sanitizer buckets and dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with dry food goods. Operator removed.

Basic - Stored food not covered. In freezer chicken tenders removed from original packaging then placed in uncovered container Operator covered Corrected On-Site

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink in prep area next to prep table with cutting board. Warning - From follow-up inspection 2023-01-30: 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. Dish washer loaded dishwasher with soiled dishes then immediately touched clean dishes without washing hands. Discussed with operator. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in reach in cooler on cook line. Operator moved chicken to be stored under beef. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at cook line. Ice in hand wash sink at server station. Operator removed steel wool and melted ice. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator new time as a public health control plan to fill out. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed tongs to be washed. Corrective Action Taken

Basic - Open dumpster lid.

High Priority - Dishwasher handled soiled utensils and then, handled clean utensils,without washing hands. Educated staff regarding hand washing procedures Corrected On-Site

Basic - Drinking tumblers not properly air-dried - wet nesting. Located in server station. Operator had tumblers rewashed and air dried. Corrected On-Site