RACE CAR DINER

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in coolers/freezer

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -bacon, provided form to operator

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris in outside storage shed.

Basic - Ice buildup in reach-in freezers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler and reach in freezer on cook line -exterior sides of fryers -exterior upright reach in cooler in hallway -underside of soda nozzles

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler on cook line

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. -0 ppm, operator primed sanitizer and ran machine twice, 100 ppm Corrected On-Site

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

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. -Susan

Basic - Equipment in poor repair. -gaskets on upright reach in cooler in hallway

Basic - Ice buildup in white reach-in freezer on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system are soiled -gaskets on white reach in freezer on cook line -shelves and walls in dish area are dusty -exterior soda machine and underside of soda nozzles

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick chill. Sausage patties (52F - Cold Holding) Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wipe cloth chlorine sanitizer over 200 ppm. Operator added mired water. Rechecked 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled Long white cutting board on prep table at cook line soiled. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing. In the kitchen to the right of prep table at cook line.

Basic - Floor soiled/has accumulation of debris. Floor at prep are by cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Exterior reach in cooler at cook line White upright freezer exterior and gaskets Exterior double door reach in cooler Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White upright freezer interior soiled

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb beside mop sink. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior of ice bin at soda machine - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 7/13/23 by soda boxes - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer. Repeat Violation - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and stove -filters under hood suppression -interior of fryer cabinet -gaskets on reach in cooler on cook line -underside of soda nozzles at soda machine. - From follow-up inspection 2024-12-10: Time Extended

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter at room temp. Less than 4 hours. Advised to rapid chill.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -At end of cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23 Paid during inspection Confirmation#1491298 Also current in IPad Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. 1)In country Potatoes next to hot well 2)in diced ham on the sandwich top reach in cooler on cooks line.

Basic - Buildup of food debris/soil residue on equipment- fryers and flat top grill

Basic - Hole in or other damage to wall. Paint chipping on wall on front line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line next to flat top grill Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Fish batter on cooks line Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Burn spray over prep table. Operator relocated. Corrected On-Site

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. 0ppm, sanitizer empty. Operator replaced container of sanitizer. 50ppm Corrected On-Site Repeat Violation

High Priority - Raw chicken with ready-to-eat ice cream cups in a freezer - not all products commercially packaged.

High Priority - Raw fish stored over ready-to-eat pasta in make table. Operator relocated. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - mashed potatoes 121F - beef stew 124F - chili 104F Reheating four hours per operator

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - mashed potatoes 121F - beef stew 124F - chili 104F Reheating four hours per operator

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. Provided bulletin. Operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line - interior of ice machine

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. Provided form. Corrective Action Taken

Basic - Clean cooking utensils not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Sausage patties stored on towel. Cook relocated. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable, white board on cooks line Repeat Violation

Basic - Employee/cook eating in a food preparation area in kitchen.

Basic - Floor soiled/has accumulation of debris under all kitchen equipment

Basic - Ice buildup in reach-in chest freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop handle in sugar. Operator relocated. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen handwash sink. Operator made sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exhaust hood - equipment exteriors - interior of fryer cabinet - shelves under prep tables

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind and beside cooks line

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Corrected On-Site

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. 0ppm. Advised operator to use 3 compartment sink until repaired.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ham and sliced ready to eat onions stored with raw burger patties on cook line. Manager reorganized fridge unit. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham, chicken, provolone on cooks line not labeled, more than 24 hours per cook. Educated cook. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter expired 10-1-2020.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wall beside cooks line - exterior of trash bin - inside and outside of fryer - stove burners - equipment and shelves in kitchen soiled - interior of oven - ventilation hood filters

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. 200 ppm. Remade at 50PPM. Educated cook. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand washing sink by dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets lowboy cooler.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard with dried debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with bread in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back room with dried debris.