EGGS UP GRILL

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. Dish machine tested 0 ppm chlorine, employee changed out chemical dish machine retested 100 ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then touched toast without washing hands, discussed proper hand washing procedures.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then touched toast without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45 F, French toast mix 64 F. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs held on time, operator filled out written procedure at time of inspection. Corrected On-Site

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. Operator provided 2 Food Safety certificates at time of inspection. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled across from dish machine. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Plates not inverted near 3 Compartment Sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups and containers wet nesting near 3 Compartment Sink. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of brown sugar not labeled above waffle maker. 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. Dish machine tested 0ppm, employee reran dish machine tested 50ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pick up soiled plates off of floor and changed gloves to prep food without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer go from soiled at the time of inspection clean dishes with out washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and and grab a clean plate without washing hands and changing gloves.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left on tables in between customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, Chicken 47 F- retemp 41 F, sausage 46 F- retemp 41 F in reach in cooler on cook line. Operator placed on ice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers. Butter left at tables in between customers. Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location on the splitter. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with garbage can on cook line, employee removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near dish area. Paper towels was replaced at time of inspection. Corrected On-Site

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. Operator provided two food handler certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled next to walk in cooler .

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine. Plates not inverted across from 3 Compartment Sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from a open cup.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees cooking with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers across from 3 Compartment Sink. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut peppers in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, employee removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled, operator labeled at time of inspection. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs and began to touch cooked eggs. Explained proper hand washing procedure.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles, operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49 F, sausage 47 F- retemp 43 F, chicken 51 F- retemp 43 F , shrimp 46 F- retemp 42 F , sausage 48 F- retemp 43 F. Operator placed items on ice. 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 cannot be determined. On butter.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

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+ employees working with no food manager. Food manager arrived to establishment at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs held out on cook line, operator provided at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates not inverted across from dish machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers wet nesting across from dish machine. Repeat Violation

Basic - Food stored on floor.potatoes on floor in walk in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On plastic containers across from dish machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted at front counter, operator inverted at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 65 F- 92

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 65 F- 92 F retemp 55F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 119 F- retemp 140 F, potatoes 132 F- retemp 147 F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation

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 7 employee working with no food manager on site, food manager came at time of inspection. 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. For eggs on cook line, operator filled out the written procedure at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored inverted across from 3 Compartment Sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers wet nesting across from 3 Compartment Sink.

Basic - Food storage container/container lid cracked or broken. Plastic container cracked across from 3 Compartment Sink.

Basic - Food stored on floor. Potatoes stored on floor next to 2 compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. Women restroom missing hand wash sign.

Basic - Old labels stuck to food containers after cleaning. Old labels on plastic and metal pans across from 3 Compartment Sink.

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over cut tomatoes, cut peppers and bread in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets tested 0 ppm, operator remaking at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed hose from splitter at time of inspection. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed soap dispenser stored inside handwash sink. Operator relocated item at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside salt. Operator removed at time of inspection. Corrected On-Site

Basic - Stored food not covered. Container storing chocolate chips uncovered. Located on cook line storage rack. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Operator labeled container storing salt at time of inspection. Corrected On-Site Repeat Violation

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 raw shell eggs then handle clean ToGo container. Inspector discussed with chef and employee in regards to proper hand washing procedures. Employee washed hands at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped sausage (55°F - Cold Holding); sliced cheese (45°F - Cold Holding) at 8:50am. Operator placed item on ice. Re-temped sausage (43°F - Cold Holding); sliced cheese (39°F - Cold Holding). Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

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.

Basic - Bowl or other container with no handle used to dispense food. Observed container without handle used as scoop stored in salt. Operator relocated item at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line has deep grove marks and are no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and keys stored on shelf next to granola and sugar. Operator relocated item at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on hair restraint at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed bag of onions stored on the floor, located in kitchen. Operator relocated items at time of inspection. Corrected On-Site

Basic - Open dumpster lid. Shared with plaza.

Basic - Single-service articles improperly stored. Observed box of ToGo containers stored on the floor adjacent mop sink. Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored in protected manner, located in servers area. Operator stored item in a protected manner at time of inspection.

Basic - Stored food not covered. Observed container of brown sugar on cook line not covered. Operator covered item at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation tables not in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing salt no labeled. Operator labeled item at time of inspection.