THE CORNER POCKET

Intermediate - Handwash sink used for purposes other than handwashing. Wisk and scrub pads in handwash sink in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at mop sink.

Basic - Bowl or other container with no handle used to dispense food. Square container with no handle used as a scoop in bag of flour.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled. Employee cleaned microwave during inspection. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Far left door on reach-in freezer has a full panel of insulation showing. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105 and operator posted. Corrected On-Site

Basic - Open dumpster lid. Both dumpster lids are open.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in triple sink. Employee placed running water over chicken. Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelving storing dry goods in back storage room. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen with no hair net and no beard guard.

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Wall behind stove and fryer is soiled. Floor under and around three compartment sink compartment sink is soiled. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in flip top reach in cooler. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Wood shelves for canned goods in dry storage are unsealed.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed mop sink partially blocked with hose in the sink. Inspector inquired with employee where waste mop water was disposed of, employee stated waste water dumped outside by the dumpster area. Inspector instructed employee that only the mop sink can be utilized for waste water disposal. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in reach in cooler next to grill stored over ready-to-eat sausage. Employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on the front counter at 63F. Per operator, butter pats placed on the counter 3 hours prior. Operator moved butter to refrigerator. Cooked potatoes on kitchen counter at 61F. Per employee, potatoes placed on the counter approximately one hour prior. Employee placed potatoes in the refrigerator. Inspector suggested adding both products to current time as a public health control paperwork and manager added to existing paperwork during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on mop sink faucet with attached splitter on non-chemical side with attached hose. Repeat Violation Admin Complaint

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. No proof of training for Kat S.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall at back of kitchen along cooking equipment is soiled. Floor around onion bin is soiled.

Basic - Equipment in poor repair. Both gaskets on reach in cooler next to the grill are torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored in reach in cooler across from three compartment sink stored over customer foods. Employee removed beverage from cooler. 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. Observed cook crack shell eggs then cut ready-to-eat ham and handle utensils without washing hands.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink inaccessible/blocked by equipment. Employee states mop water is dumped on the ground outside by dumpster. Spoke with operator about proper waste water disposal.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on hose side of added splitter to mop sink.

Intermediate - No soap provided at handwash sink. No soap in men's restroom.

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. Thawed in original packaging tilapia in reach in cooler in kitchen not removed after thawing. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee moved to appropriate location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in sandwich cooler, shell eggs stored above ready to eat foods. Manager moved to proper storage. 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. No written plan available. Provided DBPR HR 5030-104 to operator. Corrected On-Site

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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with manager.

Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall above flat grill, ceiling tiles above flat grill, backsplash at fryers and wall above sandwich cooler has build up of debris.

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. Observed thawed mahi in stand up reach in cooler in original individual packaging. Label indicates once thawed to remove from packaging. Manager removed from packaging during inspection. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/22. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In front display cooler observed, cheese (51F - Cold Holding); homemade pie (45F - Cold Holding) with ambient temp (46F - Cold Holding). Operator stated items in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display cooler observed, cheese (51F - Cold Holding); homemade pie (45F - Cold Holding) with ambient temp (46F - Cold Holding). Operator stated items in cooler over night.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed, broccoli casserole (143F - Reheating); chicken and dumplings (133F - Reheating) in steam warmer. Employee stated items have been reheating for 1.5 hours prior to temperature and placed in microwave. Observed second temperature, broccoli casserole (168F - Reheating); chicken and dumplings (169F - Reheating). Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In front display cooler observed, cut lettuce (45F - Cold Holding); cut tomatoes (46F - Cold Holding) in pre made salads. Employee stated salads were prepped and put in cooler 3.5 hours prior to temperature. Operator vented plastic on salads and placed in reach-in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed one can of whip cream in front display cooler not dated and open date not able to be determined.

High Priority - Toxic substance/chemical improperly stored. Observed tube of window caulk stored over salt and pepper shakers. Operator moved tube during inspection. 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 one can of whip cream in front display cooler not dated and open date not able to be determined. Observed heavy cream behind bar without date. Operator stated item was opened two days before and wrote correct date. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in between glove change in three compartment sink without soap. Operator had employee wash hands in handwash sink and use soap. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener attached to prep table with buildup on blade. Ning on cutting board attached to reach-in cooler. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no sanitizer test strips available during inspection.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training. Operator stated records are currently held off site.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for holding butter out of temperature. Reviewed with operator and sent time paperwork.

Basic - Carbon dioxide/helium tanks not adequately secured. Behind building near dumpster area observed two co2 tanks stored next to building. Employee brought tanks inside and secured between kegs until a cord/chain can be used. Corrective Action Taken

Basic - Equipment in poor repair. Observed gaskets on reach-in cooler door near back door torn. Observed water in bottom of reach-in cooler near back door.

Basic - Food storage container/container lid cracked or broken. Observed lid on bulk sugar container with multiple cracks. Operator got new container during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holder behind bar with mold-like substance buildup.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered at server station. Operator placed filters into container with lid. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the exterior faucet by the side door lacks a vacuum breaker Observed lack of back flow device on the non chemical side of the splitter in the mop sink. - From follow-up inspection 2022-05-04: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the beer cooler by the garage style door has an accumulation of debris inside. ALSO, both soda guns have residue. - From follow-up inspection 2022-05-04: The soda guns have been cleaned. Beer cooler has residue. Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (72°F - Cold Holding) sitting out on counter on cook line, per manager butter has been sitting out for approximately two hours, butter moved to reach in freezer. sliced cheese (51°F - Cold Holding) in over filled containers in reach in cooler make table on cook line, per manager cheese has been in cooler for approximately two hours, cheese moved to reach in freezer. Corrective Action Taken

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. Milk in standing reach in cooler opened 9/7 manager labeled. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf, lasagna, and casserole in standing reach in cooler in kitchen, per manager all items are cooked then frozen, then held in reach in cooler more then 24 hours and do not have any date markings, manager began to date mark during inspection. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's bathroom doors do not close all the way by themselves.

Basic - Floor area(s) covered with standing water. In back storage area.

Basic - Food stored on floor. Bag in box soda at bar area, employee corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over stove have a build up of debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In beer reach in coolers behind bar area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back storage room floors with refrigerators are not sealed.

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelve over make line in kitchen.