HANK'S PLACE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm, employee adjusted chlorine to 50ppm during time of inspection. Warning

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. Chlorine testing at 0ppm. Manager has three compartment sink chlorine sanitizer set up for sanitizing until Dish machine repairs are made. Discussed with manager. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 56F at 1:07pm placed on front line next to fryers at 12:40pm cooked to 41F at 1:50pm, raw gator 51F at 1:07pm placed on front line next to fryers at 12:40pm cooled to 43F at 1:50pm. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled. Repeat Violation Warning

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. Warning

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold door shut on front line reach in warmer. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on top of prep table adjacent to Dish machine. Employee relocated bottle to an approved location during time of inspection. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee on front line cook without hair restraint. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener soiled at time of inspection - Cutting boards stained in kitchen at time of inspection

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager food handler training at time of 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. No proof of any employee food handler training at time of inspection.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on speed rack in kitchen at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam bowl in grits at time of inspection

Basic - Food stored on floor. Observed food stored on floor in walk in cooler at time of inspection.

Basic - Single-service articles improperly stored. Observed single use gloves stored on floor in prep room at time of inspection

High Priority - - From initial inspection : 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. Tested 4 times at 0 ppm. Discussed with management to use the three compartment sink to wash dishes. - From follow-up inspection 2023-10-18: Not working at time of inspection dish machine not in use manager will use wash rinse and sanitize method until re pair man comes to fix machine. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine Repeat Violation - From follow-up inspection 2023-10-18: Time Extended

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) 866-372-7233.1 employee training expired - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water. - From follow-up inspection 2023-10-18: 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. Tested 4 times at 0 ppm. Discussed with management to use the three compartment sink to wash dishes.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 Employees touched face and placed gloves on no hand washing involved. Discussed with employee the importance of hand washing. One employee washed hands. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing cutting board without using wash rinse and sanitize method.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by cash register area. 50F Cold holding banana pudding manager moved to freezer Corrective Action Taken Repeat Violation

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine Repeat Violation

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. 1 employee. Printed for management and employee signed. Corrected On-Site

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) 866-372-7233.1 employee training expired

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. For two employees

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Due to sink drain leaking in disrepair

Basic - Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat foods. Employee removed to proper storage in walk in cooler. Corrected On-Site

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. Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. Plate can not be read Warning - From follow-up inspection 2022-09-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2022-09-15: Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Tested at 0 ppm discussed with operator to use three compartment sink. To wash dishes. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10 lbs beef briskets at 136 f did not cool to 165 f in two hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk butter 49 f operator placed in more ice. 2nd temp Cold holding: cook noodles 72 f on speed rack collard greens 72 f operator moved to walk in cooler Repeat Violation 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 for cooked brisket operator placed time mark on food. Corrected On-Site Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 10 lbs beef briskets at 157 f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Speed rack sitting on tray cook green beans 62 f 2nd temp. 165 f Hot holding: cook noodles 62 f 156 f 2nd temp Hot holding: collard green 62 2nd temp 165 f Hot holding: cook rice 82 f 2nd temp 165 f Operator put items in steam tables. To heat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Warning

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. Warning

Intermediate - No soap provided at handwash sink. At front counter. Operator restocked. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Dishmachine has no data plate/operating specifications. Plate can not be read Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef on trays on speed rack. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer Warning - From follow-up inspection 2021-10-29: Time Extended

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. Repeat Violation Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler green bottom shelf broken bending on left side. Torn gasket on heat warmer by cooks line. Warning - From follow-up inspection 2021-10-29: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 25 ppm observed employee remake to 100 ppm Warning

High Priority - Dented/rusted cans present. 1 can of fronte diced tomatoes 6 lbs Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch shirt to rub face and did not change gloves nor wash hands. Observed employee wash hands at hand washing sink. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat cheese in walk in cooler. Observed employee remove raw beef to bottom shelf. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler: potato salad 47 °F, cooked beef 47 °F, shredded yellow cheese 47 °F, 1st temp at 12:05 inspector Inspector advised operator to place all Potentially hazardous foods to walk in freezer to rapid cool pm 2nd temp at 1:22pm potato salad 47 °F, cooked beef 47 °F, shredded yellow cheese 41 °F Cold holding: walk in cooler baked beans 48 °F, 1st temp at 12:49 pm inspector advised operator to place in walk in freezer to rapid cool. 2nd temp. At 45 °F at 1:22 pm Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: baked beans 125 °F, cheese queso 125 °F, green beans 120 °F, baked beans 141 °F, hot holding unit. Inspector advised operator to reheat all Potentially hazardous foods. Hot holding cooked sausage 112 °F, re heated to 165 °F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Observed employee clean blade. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees fill containers of water in hand washing sink. By smoker unit. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer Warning

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. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Employee drink on dish dry storage shelf. Observed employee remove from shelf during time of inspection. Warning

Basic - Equipment in poor repair. Walk in cooler green bottom shelf broken bending on left side. Torn gasket on heat warmer by cooks line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris. Reach in cooler gaskets soiled Observed on cooks line by fryer. Observed walk in cooler gasket soiled. Warning