MAPLE STREET BISCUIT COMPANY

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and proceeded to engage in food preparation without washing hands. Inspector intervened and spoke to employee regarding hand washing. Employee washed hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Mushroom gravy ( 109F-115F - Hot Holding); Cooked potatoes (110F-118F - Hot Holding). Manager removed and reheated to 165F and above. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed 1 manager without approved stated certified food manager training employed over 60 days.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temperature dish machine without a measuring device available to measure hot water temperature for sanitizing.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on service line. Employee removed and stored properly . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items on service counter. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch and bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes on clean dry rack wet nesting. Employee removed and washed properly and dried properly. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed rack containing large sheet pans stored under bug zapper. Manager removed and stored properly. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield near ware washing area cracked.

Basic - Open dumpster lid. Observed dumpster lid open during inspection. Employee closed dumpster lid. Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed water softener salt pellets stored on floor under ware washing machine. Employee removed and stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - No copy of latest inspection report available. Observed establishment without last inspection report.

Basic - Bowl or other container with no handle used to dispense food. Observed cup without a handle used to dispense gravy. Manager removed cup from pan. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored with cooking oil. Manager removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on flip top cooler a pan of raw chicken at 45F on top of pans in flip top cooler. Manager removed pan of raw chicken to place inside of reach in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing window cleaner without label on it. Manager placed label on spray bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on clean dry rack wet nesting not properly air dried. Manager removed to allow for proper air dry. Corrected On-Site

Basic - Open dumpster lid. Observed dumpster lid open. Manager closed dumpster lid during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored properly to air dry. Manager removed and stored mop properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on shelf above cooking oil. Manager removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees by Dish machine. Inspector provided ops of hand washing sign. 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 and the time removed from temperature control cannot be determined. Incorrect time mark for potatoes at cookline. Marked for "Saturday ". Marked by manager. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at coffees station Hand wash sink. Replaced by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Minor.

Basic - Hole in or other damage to wall. Minor hole in wall by side kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flying insects on cook line near chicken station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw bacon stored over containers of liquid eggs in walk in cooler. Manager properly separated and stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar (47-48F); whipped cream (59F); house made ranch (45F) in main flip top cooler on cook line. Manager stated food was restocked from walk in cooler 3 hours ago. Manager voluntarily discarded whipped cream and placed ice bags on top of other foods. raw chicken (58-61F) in raw chicken cooler in back prep area. Chicken container stacked to high and double pan. Employee stated chicken was restocked from the walk in cooler approximately an hour ago. Manager voluntarily discarded raw chicken. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Food storage container/container lid cracked or broken. Dressing storage container lid cracked inside walk in cooler. Manager voluntarily discarded cracked lid. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line sanitizer bucket 0ppm. Manager remade solution to 700ppm. Corrected On-Site

High Priority - Sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink setup with smartpower sanitizer solution at 170ppm. Sanitizer solution chart states solution must be at a minimum of 272ppm. Manager remade solution to 272ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packs (48-50F) stored in main reach in cooler on cook line. Manager stated butter was restocked from main cooler approximately two hours ago. Manager voluntarily discarded butter. Corrective Action Taken Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Batters, cooked chicken and cooked eggs held under time control on cook line not time marked. Cook stated batters and eggs were prepared approximately and hour ago and chicken was cooked a few minutes ago. After reviewing proper procedures with cook and manager, manager properly time marked the food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetarian gravy (118F) stored in steam well on cook line. Cook stated gravy was prepared approximately and hour ago and placed in well to hold hot. Cook began reheating gravy. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exterior exit door has a gap all around door frame. Daylight showing.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black mold like substance behind togo utensils shelf in dry storage area. Repeat Violation

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag of water softener salt stored on floor under the dishmachine. Manager properly stored salt. Corrected On-Site Repeat Violation

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose attached to faucet at three compartment sink hangs to low reaching the sink drain.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made ranch dressing (45-62F) in main flip top on cook line. Manager stated dressing was placed in cooler from walk in cooler last night. Dressing stored over the foil line. Manager discarded dressing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made ranch dressing (45-62F) in main flip top on cook line. Manager stated dressing was placed in cooler from walk in cooler last night. Dressing stored over the fill line. Manager discarded dressing. See stop sale. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink faucet located outside of establishment

Intermediate - Proof of required state approved employee training not available for some employees. 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 some employees hired over 60 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1. Interior of ice machine soiled. 2. Ice dispenser in soda machine soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.

Basic - Stored food not covered. Uncovered pans of gravy stored in walk in cooler. Manager properly covered pans. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind the tree compartment sink.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag of water softener stored on floor by dishmachine. Manager properly stored salt. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour in front biscuit station not labeled. Manager labeled container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook cracking raw shell eggs then changed her gloves and then grabbed cleaned utensils without washing her hands. After reviewing with cook she washed her hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects in back storage room near the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar (45-46°F) in flip top cooler on cook line. Manager stated cheese was restocked from the walk in cooler approximately 2 hours ago. Manager placed a small bag of ice on top of the cheese. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Cooked eggs and fried breaded goat cheese medallions held under time control not time marked on cook line. Manager stated food items were cooked approximately 30 minutes ago. Manager time marked food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and lotion stored on prep counter in coffee station. Manager removed items from table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exterior door has a large gap at the threshold. Daylight showing.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer spray bottles stored on prep tables in coffee station. Manager properly stored sanitizer bottles. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in chicken station.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and cooked sausage thawing at room temperature in back prep area near chicken station. Manager stated items were taking out of the freezer to thaw a few minutes ago and placed them inside the walk in cooler. Reviewed proper thawing methods with manager. Corrected On-Site