MARY MARGARETS TEA AND BISCUIT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small under counter refrigerator/freezer butter (47F - Cold Holding); half n half (44F - Cold Holding); . Too many items stored in unit causing no airflow and unit unable to keep foods cold at 41F or colder. Manager stated items were placed in cooler lees than 1 hours ago. Moved items to refrigerator in kitchen to quickly cool to 41F within 4 hours. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing wrist watch while preparing food.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook use 3 bay sink to wash hands. Employee was informed and washed hands in handsink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board stored behind faucet handles of prep sink at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign posted over 3 bay sink and not over handsink in kitchen.

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. Observed chlorine sanitizer at 25ppm. Will hand sanitize until machine is recalibrated. Corrective Action Taken

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. Provided at inspection via email. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets broken on small reachin prep top cooler.

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. Raw ground beef with bacon on freezer. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-03-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2022-03-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-03-30: Time Extended

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Emailed operator the Big 6 Foodborne Illnesses.

Intermediate - Certified food manager unable to answer basic questions about allergens. Emailed operator the Food Allergen Awareness sheet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed incorrect date on house dressing. Operator marked the correct date. Corrected On-Site