CLARK'S HOME COOKING

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Gary Clark Warning - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open dairy products and meat items in reach in coolers. Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler broken Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Floors in kitchen and service area soiled. - walls in kitchen soiled -Ceiling in kitchen soiled. Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and service area. Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe untie sink in service area broken. Warning - From follow-up inspection 2022-11-16: Time Extended

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse, Butter 70F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk50F, ground beef 46F -operator moved to freezer for quick chill, milk at 41F at end of inspection Butter 70F unrefrigerated over 4 hours, see stop sale. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored, bottle of alcohol next to bread, operator moved Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet added to mop sink faucet. 2 faucets

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink in mens room

Basic - Cutting board has cut marks and is no longer cleanable. At lift top cooler, stained and grooved

Basic - Dead roaches on premises, 3 dead roaches in cabinet next to beverage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items, back pack next to bread, operator moved Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing.

Basic - Food not stored at least 6 inches off of the floor, cooking oil on floor by fryer, operator moved off floor Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster, lid open on card board dumpster -shared dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in side bottom of refrigerator, blood from open ground beef.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed strawberries and raw eggs stored about ready to eat food, operator rearranged product. Corrected On-Site