FULL CIRCLE EATERY

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. Dishwasher (Chlorine 0ppm); operator ran a couple of cycles, primed machine and put hose into chemical and retested at 100ppm Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed dirty container and then delivered plate of food without washing hands. Discussed with operator Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ambient temperature shelled eggs (50-52F - Cold Holding); cooked eggs (48F - Cold Holding); heavy whipping cream (47F - Cold Holding); milk (47F - Cold Holding); broccoli cream soup (47F - Cold Holding); raw bacon (47F - Cold Holding); shredded cheese blend (48F - Cold Holding); cream cheese (46F - Cold Holding); house made potato salad (47F - Cold Holding); house made broccoli and cheese salad (46F - Cold Holding) in reach-in cooler next to sandwich press. Operator unsure of when reach-in cooler went out of temperature. Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature shelled eggs (50-52F - Cold Holding); cooked eggs (48F - Cold Holding); heavy whipping cream (47F - Cold Holding); milk (47F - Cold Holding); broccoli cream soup (47F - Cold Holding); raw bacon (47F - Cold Holding); shredded cheese blend (48F - Cold Holding); cream cheese (46F - Cold Holding); house made potato salad (47F - Cold Holding); house made broccoli and cheese salad (46F - Cold Holding) in reach-in cooler next to sandwich press. Operator unsure of when reach-in cooler went out of temperature. See Stop Sale Also, cut melon (46F - Cold Holding); cut cabbage (46F - Cold Holding); cut lettuce (47F - Cold Holding); house made macaroni salad (48F - Cold Holding) in same reach-in cooler. Operator stated these items were purchased this morning/ made this morning. Operator removed items that were purchased or prepped today into a nearby cooler to chill. Corrective Action Taken Warning

Intermediate - Equipment drain line draining into handwash sink. Drain line from ice machine draining into nearby hand wash sink. Discussed with operator that drain line cannot be in hand wash sink. Operator stated she will call plumber that installed it to change it.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Operator replenished paper towels. Corrected On-Site Repeat Violation

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. Operator unable,to,provide proof of employee food safety training. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry food storage area not smooth, nonabsorbent and easily cleanable

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to sandwich press on cook line unable to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 53F. Observed no cool air blowing from fans in cooler. Warning

Basic - Plumbing system in disrepair. Urinal in men's restroom out of order/ in disrepair. Urinal has bag covering it until repaired.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete Floor in dry food storage area Repeat Violation

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/ Operator CFM certificate expired 5-1-22 Warning - From follow-up inspection 2022-08-04: Still the same Time Extended

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. Dishwasher (Chlorine 0ppm);operator tried priming sanitizer and running multiple cycles but was unable to get sanitizer to properly minimum strength. Operator called eco lab to have serviced. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed on edge of shelf above triple sink. Operator tried killing flying insect. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); at front service area. Operator added more water to solution and retested at 100ppm Corrected On-Site Repeat Violation Admin Complaint

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/ Operator CFM certificate expired 5-1-22 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach-in cooler soiled/ stained Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature 47F-48F in reach-in cooler across from sandwich making area. Observed build up of dust on coils in back of unit exterior. Repeat Violation Warning

Intermediate - - From initial 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. Operator unable to provide employees food safety training certificates. Warning - From follow-up inspection 2022-02-25: At callback time needed to train Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plated sandwich without gloves that was not going to be heated to 145F or more

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food paper towel in direct contact with bacon on cooks line. Operator removed paper towel Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employees handling dirty dishes and then touched plates of food. Discussed hand washing procedures with operator. Operator discussed hand washing with employees Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made macaroni salad (49F - Cold Holding); cut tomatoes (46F - Cold Holding); egg salad (46F - Cold Holding) in top of flip top reach-in cooler across from sandwich making station. Operator stated items were placed in cooler when they opened at 11am. Discussed TPHC and/ or putting ice packs on top of foods to chill. Also, butter (76F - Cold Holding) at sandwich making station. Operator stated she recently put in microwave to soften. Discussed using TPHC. Paperwork provided to operator during this inspection Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (131F - Hot Holding) in steamtable next to grill. Employee heated back up vegetables to more than 165F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at cooks line. Operator adding more water to dilute sanitizer solution. Retest at 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler on cook line soiled/stained. Also, portable cutting board at sandwich making station soiled/ stained

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. Operator unable to provide employees food safety training certificates. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature 49°F of flip top reach-in cooler on cook line. Observed heavy buildup of dust/ debris on coils in interior back of reach-in cooler Warning

Basic - Hole in or other damage to wall. Hole in ceiling near water heater