JOHNNY CAKES & STEAKS HOMESTYLE RESTAURANT LLC

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using scented bleach. Operator will run bucket through dish machine to fill with sanitizer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of mashed potatoes stored directly on top of raw beef package. Employee moved potatoes. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter pats (77F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (77F - Cold Holding) see stop sale Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink Repeat Violation

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. Emailed form to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler Can opener blade Repeat Violation

Basic - Standing water in handwash sink in the cook line area. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above bread, soup and mashed potatoes in walk in cooler. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up 3 compartment sink to manually sanitize.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk flour bin

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sausage gravy in reach in cooler at cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale butter pats on make line cooler in kitchen area (80F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats on make line cooler in kitchen area (80F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties in fryer basket over deep fryer (121F - Hot Holding) employee cooked and served patties before a recheck temperature Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb. Next to mop sink

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. Chocolate cream pies in reach in cooler in kitchen area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards on both make line coolers in kitchen area

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jen W.

Basic - Bathroom facility not clean. Employee restroom in kitchen area

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in gray bus tub under grill in kitchen area

Basic - Cutting board has cut marks and is no longer cleanable. Both make line cooler cutting boards in kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to steam table in kitchen area

Basic - Food stored on floor. Fryer oil in dry storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make line cooler in kitchen area soiled

Basic - Old labels stuck to food containers after cleaning. On containers of shredded cheese in walk in cooler

Basic - Plumbing system in disrepair. Hand wash sink in cook line area, pipe is disconnected and draining into pot on the floor.

Basic - Soiled dry wiping cloth in use. Next to steam table in cook line area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over bread in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with hand wash sink in cook line area Wall in disrepair behind toilet in employee restroom in kitchen Floors soiled under cooking equipment in kitchen area Floors soiled under dry dish rack in dish machine area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. * can opener. * potatoes sliced

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating while preparing food. On cooks line , operator removed cups from serving line.

Basic - Floor soiled/has accumulation of grease under grill and ovens.

Basic - Food not stored at least 6 inches off of the floor. Prime rib, stuffing, sliced ham on floor in walk in freezer

Basic - Reach-in cooler interior floor have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms stored over bread Repeat Violation

Basic - Wall soiled with accumulated grease, food debris.

Intermediate - Food-contact surface soiled with food debris. * Can opener. * tomatoes slicer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shepherds pie, ground beef, chill. Operated had food date marked Corrective Action Taken

Basic - Employee eating while preparing food. Sandwich. Operator educated staff regarding eating in food production area Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor not cleaned when the least amount of food is exposed. Under shelf in dish room.

Basic - Hole in or other damage to wall. In kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris. Window ledges used as storage

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms. Operator moved mushrooms Corrective Action Taken Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.