FAMOUS SANDWICHES AND SUBS

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20+ rodent droppings in outside storage shed. Rodent droppings are on ground near chemical side of storage shed, away from any possible food contact surfaces. Person in charge began cleaning area during inspection. Corrective Action Taken Warning

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. Observed cooked crispy chicken with no time marker person in charge stated was held on time as a public health control. Per person in charge chicken was cooked 3 hours prior and added time marking. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed one CO2 tank near soda tower not adequately secured. Person in charge secured tank. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table near rear exit of kitchen. Employee removed beverage. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in walk-in cooler. There is a leak from AC unit above that person in charge stated only happens when it rains.

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles missing or in disrepair throughout kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in chest freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on walk-in cooler and walk-in freezer doors. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer solution with chlorine solution testing at 0ppm. Person in charge added chlorine and retested at 100ppm. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket retest (Chlorine 100ppm) Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at toaster area at cook line.

High Priority - Toxic substance/chemical improperly stored. Can of air freshener stored on shelf with can tuna. Employee removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb beside mop,sink missing backflow preventer with hose attached.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator took employee training. Explained to operator he must obtain manager certification. Establishment on open administrative complaint. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor at triple sinks not labeled.

Basic - Covered waste receptacle not provided in women's bathroom. Trash can in unisex restroom, lid broken.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with bags of grits. Employee moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor behind fryers has grease build up.

Basic - Floor tiles missing and/or in disrepair. Flor tiles in walk-in cooler in disrepair.

Basic - Food stored on floor. In walk-in cooler, container of pickles on floor.

Basic - Grease on the ground and/or pad around grease receptacle. Build up of grease and debris on ground at grease receptacle.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of shelves nest to fryers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at coffee area in standing water, 81f

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to fryers have build up,of grease and food debris.

Basic - Single-service articles not stored inverted or protected from contamination. At coffee station, coffee filters not protected.

Basic - Water leaking from pipe and/or faucet/handle. At mop sink, pipe behind sink disconnected, water leaking on floor.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection expired certified food manager Andy Akel 02/28/2018. Warning - From follow-up inspection 2023-05-23: At time of follow up inspection additional time needed to take certified food manager course. Time Extended - From follow-up inspection 2023-07-24: Operator stated he thought he had 90 days to complete. Operator steed he is taking last course online tonight then will take exam later this week. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates expired 03/26/2023. Warning - From follow-up inspection 2023-05-23: At time of follow up inspection additional time needed to acquire food handler training certificates. Time Extended - From follow-up inspection 2023-07-24: Operator stated he thought he had 90 days to complete. Operator stated he has employees completing online but has not had them print certificates yet. Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection expired certified food manager Andy Akel 02/28/2018. Warning - From follow-up inspection 2023-05-23: At time of follow up inspection additional time needed to take certified food manager course. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates expired 03/26/2023. Warning - From follow-up inspection 2023-05-23: At time of follow up inspection additional time needed to acquire food handler training certificates. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; steak meat (47/50/49F - Cold Holding); chicken wings (49F - Cold Holding) both items stored in the walk in cooler or walk in freezer over 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; sliced ham (47F - Cold Holding); sliced turkey (48F - Cold Holding); cheese (49F - Cold Holding) all items in reach in cooler exposed to heat from grilled mushrooms being placed in the reach in cooler. Operator removed the items to the walk in freezer to bring back into temperature range. At conclusion of inspection all items under 41F. In the walk in cooler; steak meat (47/50/49F - Cold Holding); chicken wings (49F - Cold Holding) both items stored in the walk in cooler or walk in freezer over 24 hours. Corrective Action Taken 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. Multiple items held on time as public health control on the main cook line missing time marking. Operator placed time mark on containers. Discussed using time frames for holding items instead of in individual time marking. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler multiple containers of food cooling in containers with closed lids or sealed with plastic wrap. Walk in cooler at ambient air temperature of 48F, instructed operator to relocate time/temperature control food for safety to walk in freezer or other coolers. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection expired certified food manager Andy Akel 02/28/2018. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates expired 03/26/2023. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the washboards of the three compartment sink next to the sanitizer compartment. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under cutting board on the reach in cooler on the main cook line. Operator removed the wiping cloth. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in chest freezer on the main cook line has exposed insulation on the interior lid.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sink at the front take out counter hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line has food debris build up in the door gaskets.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen bacon thawing at ambient air temperature on the counter behind the grill/fry area. Operator relocated the bacon to the walk in 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. Employee on cook line cracked shell eggs then handled spatula to move cooked hamburger to pan.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, creamers (72F - Cold Holding), out for rush, return to reach-in cooler. In walk-in cooler, sausage (47F - Cold Holding); cut tomato (45F - Cold Holding); corn beef (48F - Cold Holding). Ambient temperature 46f on cooler thermometer. Operator stated all items were at correct temperature less than 3 hours earlier. Repeat Violation Admin Complaint

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 operator DBPR form 5030-104

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In paper towels at cook line handwash sink. Operator supplied. 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. Emailed operator DBPR form 5030-103

Basic - Floor area(s) covered with standing water. Standing water on floor in walk-in cooler at walk-in freezer door.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer container at front counter and at triple sinks, 0ppm. Operator made new containers, 100ppm. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelves, one can of sliced jalapenos dented.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest reach-in freezer by drive thru, pan of pork chops stored with fries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler at front counter, butter (68F - Cold Holding). Operator stated butter was left out during breakfast rush. In walk-in cooler, beef (57F - Cold Holding); beef (58F - Cold Holding); ; cut tomato ( - Cold Holding); cooked chicken (57F - Cold Holding). Operator stated he checked temperature earlier and it was 41f, door has been opened constantly during breakfast, items moved to walk-in freezer to rapidly cool. Warning

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. Lower shelf across from fryers, fish held on time per manager with no time marked. Operator had employee mark time. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside near back door missing backflow preventer.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in glass door reach-in cooler at front counter shows reach-in cooler at 20f below 0.

Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license posted. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. At dry storage shelves, one can of sliced jalapenos dented.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep counter next to steam table. All drinks moved. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom and top of back door.

Basic - Floor soiled/has accumulation of debris. Floor at cook line has grease build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf unit and pans next to fryers have build up. Repeat Violation

Basic - Open dumpster lid. One lid open. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At coffee maker, coffee filters on rack with no protection. Operator placed filters in plastic bag. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At triple sinks and by steam table, Sanitizer Bucket (Chlorine 0, 0ppm); Operator added chlorine to buckets, Sanitizer Bucket (Chlorine 100 100ppm) Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef and onions (51°f, 51°f, 51°f, 50°F - Cooling). Manager stated beef was cooked yesterday and not removed from walk-in cooler. Beef is in large deep metal pans with plastic wrap. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, beef and onions (51°f, 51°f, 51°f, 50°F - Cooling). Manager stated beef was cooked yesterday and not removed from walk-in cooler. Beef is in large deep metal pans with plastic wrap Warning

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. Sausage patties and link sausage at cook line. Per manager, items placed out at 8am, manager marked time on container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, hash browns (107°F - Hot Holding). Operator discarded. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, beef and onions (51°f, 51°f, 51°f, 50°F - Cooling). Manager stated beef was cooked yesterday and not removed from walk-in cooler. Beef is in large deep metal pans with plastic wrap. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on chemical storage shelf with bleach water, not labeled. Manager had employee empty bottle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Establishment has expired license posted. Repeat Violation

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse sink set up, employee washing then sanitizing. Manager had employee set up sinks correctly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In back kitchen area, cracked and broken tiles.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by drive thru has ,ice build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to fryer has grease build up.

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak at ceiling in walk-in cooler, also cooling unit dripping.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter, Sanitizer Bucket (Chlorine 0ppm); Manager had employee remake bucket, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation