HP GRILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hashbrowns 52f, Home Fries 56f. Less than 4 hours. Advised to rapid chill. -Butter 76f, less than 4 hours. Advised to rapid chill. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -Hydrogen peroxide not separate from syrup.

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.

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

Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under oven.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 72f, less than 4 hours. Advised to rapid chill. Repeat Violation

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

Basic - Ceiling tile missing. -Over freezer and ware wash area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -In kitchen.

Basic - Floor soiled/has accumulation of debris. -Under fryer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Onion bin. -Under Blodgett oven.

Basic - Ripped/worn tin foil used as shelf cover. -Over 4 hours.

Basic - Stored food not covered. -Sausages in freezer by dry storage entry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter on tables at room temperature. Less than 4 hours. Advised to rapid chill. -Home fries 51f. Less than 4 hours. Advised to add more ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Red cutting board at coffee station. -Slicer blade guard.

Intermediate - Handwash sink not accessible for employee use at all times. -In warewash.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Tuna.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of oven.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored over condiments.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink on cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at wait station. -Can opener blade. -Slicer blade guard. Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under cook line. Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -In warewash. Warning - From follow-up inspection 2024-07-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By wait station prep area. Warning - From follow-up inspection 2024-07-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns 67f. Less than 4 hours. Advised to rapid chill. Manager placed in refrigerator. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Whisk in handsink. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator by fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gasket on refrigerator by fryers.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.

High Priority - Container of medicine improperly stored. -Advil over prep cooler. Corrected On-Site

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. -Cook handled flat bread with bare hands.

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

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups at soda station.

Basic - Food stored on floor. -Bag of potatoes. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Over condiments. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar by coffee station. 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. 0 ppm.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef stored with cooked pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potatoes 58f. Less than 4 hours. Manager placed product on ice bath. -Whipped butter packets on table at room temperature. Less than 4 hours. Advised to rapid chill. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in warewash. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Lacking training dates. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef not separate from cooked ham. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter packets on tables. Hashbrowns 60f, Potatoes 58f. Less than 4 hours. Advised to rapid chill. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in warewash area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing completion date. Repeat Violation

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.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep cooler. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wait station refrigerator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer gasket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on top of freezer.

High Priority - Raw animal food stored over or with unwashed produce. - pulled eggs over apples

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - pulled eggs over ready to eat cooked pork

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter pockets left on tables no refrigeration, talked to operator regarding not leaving butter out on tables, operator collected all butter packages and discarded them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - small cutting board in reach-in-cooler

Intermediate - Handwash sink used for purposes other than handwashing. - cleaning tub in hand washing sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - multiple food items in reach-in-freezer

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - provided operator with consumer advisory Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. - Food Handlers Training certificates missing information

Basic - Buildup of food debris/soil residue on equipment door handles. - multiple reach-in-coolers reach-in-freezers in kitchen

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - establishment with acoustic ceiling tiles

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