KEKES BREAKFAST CAFE

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. Manager was able to print and post procedures. Corrected On-Site

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. Manager wasn't able to provide any proof of employee training.

Intermediate - No soap provided at handwash sink nearest the Manager fixed soap dispenser. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed a copy of paper work to manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers on the dish drying rack.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking faucet on the handwashing sink on the cook line. Manager stated that they are waiting on maintenance to fix it.

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 shell eggs on front line then handed clean plates without replacing gloves of washing hands. Discussed with manager. Employee changed gloves and washed hands during time of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service cream cheese 59F at 9:36am placed in front line Reach in cooler top cooler from inside front line Reach in cooler at 7am cooled to 33F at 10:04am. Corrected On-Site 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 and the time removed from temperature control cannot be determined. No time mark for whipper butter stored at server station. Manager added time during time of inspection. 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 - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Gianna hired over 30 days not CFM certified. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink used for collecting water for cooking, adjacent to front line fryers. Discussed with manager, employee began to collect water at three compartment sink. Corrective Action Taken Repeat Violation Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete plan for whipped butter stored at service line. Missing page 2 of Time as a public health control form. A form has been provided to the manager during time of inspection. Warning

Basic - Accumulation of black mold-like substance and calcium built-up in the interior of the ice machine/bin. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.personal drink on service station table adjacent to front line steam tables. Employee relocated drink during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods on shelf inside Walk in cooler. Manager relocated, segregated, and identified personal foods during time of inspection. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in service line area. 1 Landed on service line table. 1 landed on service line floor. 15 flies at kitchen mop sink. Adjacent to Dish machine. - From follow-up inspection 2024-07-23: 1 live fly in dining room area. Landed on side exit door. 6 live flies adjacent to mop sink area. 2 live flies on wall adjacent to Employee handwash sink at kitchen entrance 2 live flies in back kitchen area adjacent to back office. Time Extended - From follow-up inspection 2024-07-24: 2 flies beneath prep table next to Walk in cooler. 2 live flies at mope sink. 1 live fly on wall of Dish machine. 1 live fly beneath storage on service area. Time Extended - From follow-up inspection 2024-07-24: 1 live fly on wall service line. 2 live flies wall on service line. 1 live fly by dish machine. 3 live flies by prep sink. 2 live flies by Walk-In-Cooler. Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects or other pests. 2 dead ants on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 3 live spiders in corner between office and Walk in cooler. Time Extended - From follow-up inspection 2024-07-24: 1 live spider beneath center griddle on front line cook. 1 dead fly on Dish machine shelf 1 dead fly on floor by Dish machine. Operator removed, cleaned, and sanitized area during time of inspection. Time Extended - From follow-up inspection 2024-07-24: 1 live misquote on wall near service line. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 2 live roaches by Employee handwash sink at service line. 1 live roach on floor of front cook line. Time Extended - From follow-up inspection 2024-07-24: 1 live roach on wall above 2 compartment prep sink. 1 live roach on floor beneath steam table of front line cook. 1 roach egg casing on cook line shelf above back Reach in cooler. Time Extended - From follow-up inspection 2024-07-24: 1 live roach on service line underneath shelf 1 live roach on rack with bus tubs on service line 1 live roach on cooks line near Handwashing Sink. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Located at 3 front cook line Reach in cooler cutting boards. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches on kitchen floor adjacent to 2 compartment prep sink. Operator removed, clean and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 6 Dead roaches by Employee handwash sink at service line. 1 dead roach on floor of front cook line. Time Extended - From follow-up inspection 2024-07-24: 1 dead roach in mop sink. 1 dead roach on floor in corner between Walk in cooler and prep table. 1 dead roach inside Reach in cooler on cook line next to Employee handwash sink. 1 dead roach on floor of cook line. Operator removed, cleaned, and sanitized area during time of inspection. Time Extended - From follow-up inspection 2024-07-24: 1 dead roach on floor service line. 2 dead roaches on wall service line 1 dead fly on floor by dish machine. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink pipe dripping in back kitchen, adjacent to griddle. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended - From follow-up inspection 2024-07-24: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in service line area. 1 Landed on service line table. 1 landed on service line floor. 15 flies at kitchen mop sink. Adjacent to Dish machine. - From follow-up inspection 2024-07-23: 1 live fly in dining room area. Landed on side exit door. 6 live flies adjacent to mop sink area. 2 live flies on wall adjacent to Employee handwash sink at kitchen entrance 2 live flies in back kitchen area adjacent to back office. Time Extended - From follow-up inspection 2024-07-24: 2 flies beneath prep table next to Walk in cooler. 2 live flies at mope sink. 1 live fly on wall of Dish machine. 1 live fly beneath storage on service area. Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects or other pests. 2 dead ants on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 3 live spiders in corner between office and Walk in cooler. Time Extended - From follow-up inspection 2024-07-24: 1 live spider beneath center griddle on front line cook. 1 dead fly on Dish machine shelf 1 dead fly on floor by Dish machine. Operator removed, cleaned, and sanitized area during time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 2 live roaches by Employee handwash sink at service line. 1 live roach on floor of front cook line. Time Extended - From follow-up inspection 2024-07-24: 1 live roach on wall above 2 compartment prep sink. 1 live roach on floor beneath steam table of front line cook. 1 roach egg casing on cook line shelf above back Reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Located at 3 front cook line Reach in cooler cutting boards. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches on kitchen floor adjacent to 2 compartment prep sink. Operator removed, clean and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 6 Dead roaches by Employee handwash sink at service line. 1 dead roach on floor of front cook line. Time Extended - From follow-up inspection 2024-07-24: 1 dead roach in mop sink. 1 dead roach on floor in corner between Walk in cooler and prep table. 1 dead roach inside Reach in cooler on cook line next to Employee handwash sink. 1 dead roach on floor of cook line. Operator removed, cleaned, and sanitized area during time of inspection. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall beneath Employee handwash sink, adjacent to griddle. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink pipe dripping in back kitchen, adjacent to griddle. - From follow-up inspection 2024-07-23: Time Extended - From follow-up inspection 2024-07-24: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in service line area. 1 Landed on service line table. 1 landed on service line floor. 15 flies at kitchen mop sink. Adjacent to Dish machine. - From follow-up inspection 2024-07-23: 1 live fly in dining room area. Landed on side exit door. 6 live flies adjacent to mop sink area. 2 live flies on wall adjacent to Employee handwash sink at kitchen entrance 2 live flies in back kitchen area adjacent to back office. Time Extended

High Priority - - From initial inspection : High Priority - Presence of insects or other pests. 2 dead ants on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 3 live spiders in corner between office and Walk in cooler. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 2 live roaches by Employee handwash sink at service line. 1 live roach on floor of front cook line. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Located at 3 front cook line Reach in cooler cutting boards. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches on kitchen floor adjacent to 2 compartment prep sink. Operator removed, clean and sanitized during time of inspection. Corrected On-Site - From follow-up inspection 2024-07-23: 6 Dead roaches by Employee handwash sink at service line. 1 dead roach on floor of front cook line. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall beneath Employee handwash sink, adjacent to griddle. - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink pipe dripping in back kitchen, adjacent to griddle. - From follow-up inspection 2024-07-23: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in service line area. 1 Landed on service line table. 1 landed on service line floor. 15 flies at kitchen mop sink. Adjacent to Dish machine.

High Priority - Presence of insects or other pests. 2 dead ants on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on kitchen floor adjacent to 2 compartment prep sink. Operator removed, cleaned, and sanitized during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46F taken out at 8:30am tempted at 9:20am. Shell eggs ambient temp 54F tempted at 10am removed from Reach in cooler at 9am. Operator moved both items into Walk in cooler during time of inspection. 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. To-go butter left out on front service line. Operator marked butter during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle located adjacent to front service line by kitchen entrance. Operator labeled bottle during time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Located at 3 front cook line Reach in cooler cutting boards.

Basic - Dead roaches on premises. 2 dead roaches on kitchen floor adjacent to 2 compartment prep sink. Operator removed, clean and sanitized during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open life drink on service line prep table. Operator removed drink during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Water on floor in employee bathroom, adjacent to mop sink. Operator removed water during time of inspection. Floor beneath fryer on cook line soiled with oil debris. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken

Basic - Hole in or other damage to wall. Hole in wall beneath Employee handwash sink, adjacent to griddle.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Employee handwash sign next to front service line. Unapproved handwashing sign at Employee handwash sink adjacent to 2 compartment sink. Operator placed approved signs during time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clean containers located on drying rack next to Dish machine and dry storage shelf over 2 compartment sink. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink pipe dripping in back kitchen, adjacent to griddle.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line by presser heater.Cheese 50 f American cheese 50f Swiss cheese 50 f operator placed in freezer Bottom reach in cooler mac and cheese 52 f Swiss cheese 52 f cut tomatoes 52 f cut lettuce 52 f sausage 45 f ham 45 operation placed in freezer 2nd temp. Cook line stove :Cold holding raw bacon 56 f 2nd temp Reach in cooler by dry storage area. Swiss cheese 46 f shredded mozzarella cheese 45 f operator placed in freezer. Corrective Action Taken Repeat Violation - From follow-up inspection 2023-01-19: Reach in cooler by presser: cut lettuce 60 f cut ham 50 f cheese Swiss 60 f American cheese 60 f sausage 50 f ambient air temperature 50 f operator placed in walk in cooler all food items. Cheese American 60f shredded yellow mozzarella 60 f Swiss cheese 60 f pepper jack cheese 60 f cut tomatoes 58 f held over night in reach in cooler did not cool to 41 f Within four hours. See stop sale. Egg reach in cooler on cooks line: cheese 46 f raw shelled eggs 61 f Admin Complaint

High Priority - - From initial inspection : 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 operator placed time marks on items . On multiple liquid egg batter and French toast batter. Corrected On-Site Repeat Violation - From follow-up inspection 2023-01-19: No time mark on multiple liquid egg batters Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Exterior and interior. - From follow-up inspection 2023-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested two times at 101 f discussed with operator to wash dishes with soap and use the dish machine to sanitize. operator set up three compartment sink with soap Corrective Action Taken - From follow-up inspection 2023-01-19: Tested at 67 f Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on shelf by soda boxes - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cooks line by dry storage - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by heat presser on cooks line. Repeat Violation - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. By dry storage shelf on cooks line p. - From follow-up inspection 2023-01-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line by presser heater.Cheese 50 f American cheese 50f Swiss cheese 50 f operator placed in freezer Bottom reach in cooler mac and cheese 52 f Swiss cheese 52 f cut tomatoes 52 f cut lettuce 52 f sausage 45 f ham 45 operation placed in freezer 2nd temp. Cook line stove :Cold holding raw bacon 56 f 2nd temp Reach in cooler by dry storage area. Swiss cheese 46 f shredded mozzarella cheese 45 f operator placed in freezer. Corrective Action Taken Repeat Violation

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 operator placed time marks on items . On multiple liquid egg batter and French toast batter. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 41 degrees Fahrenheit. 2nd temp cooked sausage 180 f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Exterior and interior.

Intermediate - Handwash sink not accessible for employee use at all times. Employee stored container in hand washing sink cooks line. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice In hand washing sink on service line.

Intermediate - Manager or person in charge lacking proof of food manager certification. Melisa revira

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested two times at 101 f discussed with operator to wash dishes with soap and use the dish machine to sanitize. operator set up three compartment sink with soap Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on shelf by soda boxes

Basic - Floor area(s) covered with standing water. Cooks line by dry storage

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by heat presser on cooks line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. By dry storage shelf on cooks line p.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley over ready to eat bagels walk in cooler. Operator removed to proper storage. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by three compartment sink. Repeat Violation

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 at 0 ppm tested two times discussed with operator to set up three compartment sink with Quaternary ammonia. Warning

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 put bread in container with no gloves on. Discussed with operator the importance of wearing gloves while preparing food. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in hand washing sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : shredded cheddar cheese : 52 f held over night In reach in cooler by flat grill dry storage area. No temperatures taken ambient air cool temperature 50 f Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler on cooks line by hand washing sink front entrance Cold holding: pico 52 f American cheese 47 pepper jack 47 f Swiss 47 f operator placed in walk in freezer all foods went below 43 f. Reach in cooler by flat top grill and dry storage Cold holding: white American cheese 47 f raw shelled eggs 47 f provolone cheese 47 f 2nd temp all foods went to 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : shredded cheddar cheese : 52 f held over night In reach in cooler by flat grill dry storage area. No temperatures taken ambient air cool temperature 50 f Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Equipment stored in the hand washing sink. Employee removed items. Corrected On-Site Warning

Intermediate - No handwash sink for employees.hand washing sink on service line has no running hot or cold water. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had written plan for pancake mix and butter but not filled out. All items were already time stamped from 7am-11 am. Operator filled out time sheet and must throw items away at 11:00 am Corrected On-Site Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on service line close to door to cooks line entrance. Water at 80 f Warning

Basic - Current Hotel and Restaurant license not displayed. Operator posted license. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on dish storage shelf. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drinking on service line by tea maker machines Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags by soda boxes shelf in dish area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all reach in coolers Repeat Violation Warning

Basic - Open dumpster lid. Employee closed lid. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by dry goods area on cooks line. And multiple hand washing sinks leak water. Repeat Violation Warning

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. Observed employee cutting strawberries with bare hands. Strawberries were being in reach in cooler. Observed employee touched sliced cheese in reach-in cooler with bare hands. Observed employee grab toast from toaster and place on plate with bare hands. Discussed with manager and employees use of utensils or gloves for ready to eat items. Employee placed tongs at toast station. Employee voluntarily discarded toast and sliced cheese. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies at the cook line, 3 live flies in food prep area by the office, 2 live flies on soda boxes next to three compartment sink. Warning

High Priority - Observed employee on cooks line wash hands with cold water. Observed employee on cooks line wash hands with no soap. Discussed with manager and employees proper hand washing procedures. Corrective Action Taken Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach-in cooler next to handwash sink at the cook line: raw shell eggs (48°F - Ambient Temperature). Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch cellphone with gloves on then begin food prep with no glove change and no handwash. Discussed with manager and employees proper hand washing procedures. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to handwash sink at the cook line: Cold holding: sliced turkey 45 °F, sliced ham 47 °F, cooked chicken 47 °F, shredded cheese 50 °F, diced tomato 49 °F, cream cheese 72 °F. Observed cut turkey sausage 49°F and cooked chicken 50 °F cold holding in reach-in cooler drawer at the cook line. Operator placed items on ice and voluntarily discarded cut turkey sausage and cooked chicken. 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. Butter not date marked at wait station. Operator able to determined time and time marked at time of inspection. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocked handwash sink at the cook line. Observed grill brush stored in handwash sink at the cook line. Operator removed items. Corrected On-Site Warning

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 cooks and 4 servers working at time of inspection. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Scoop with no handles in sugar containers and reach-in cooler at the cook line. Warning

Basic - Dead flies on premises. Observed 12 dead flies on the floor by the personal lockers. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored with soda on storage shelf. Operator moved soda to upper shelf. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Equipment in poor repair. Reach-in cooler gasket torn next to handwash sink at the cook line. Warning

Basic - Floor soiled/has accumulation of debris. Outside employee restroom. Warning

Basic - Food stored on floor. Observed cooked potato stored on the floor next to walk-in cooler. Operator moved to table. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach-in coolers at the cook line. Warning

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

Basic - Unnecessary items/unused equipment on the premises. Fryers stored in dish washing area. Warning

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the cook line. Repeat Violation Warning