BREAKFAST STATION

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Sausage links on time plan not discarded after 4 hours.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -Sausage links.

High Priority - Toxic substance/chemical improperly stored. -Air fresheners not separate from disposable gloves. Corrected On-Site

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

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/

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. -By mop sink.

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, manager determined correct time. Corrected On-Site

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

Basic - Hole in or other damage to wall. -Under drain pipe at hand sink in ware wash.

Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. Corrected On-Site

Basic - Single-service articles improperly stored. -To go cups on floor.

Basic - Utensils in poor condition. -Plastic handle on chopper under flat grill.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Chicken salad dated 03-12-2025. -Corn beef dated 03-13-2025.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Chl over 200 ppm. Manager dumped and refilled. Rechecked at 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Manager cleaned. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. -Manager discarded. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Coffee urn under paper towel dispenser. Corrected On-Site

Basic - Drain cover(s) missing. -Under dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site

Basic - No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. -At wait station.

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 cook grab pickles with bare hands.

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. -Hashbrowns. Manager determined correct time. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Umbrella on soda syrup box. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Prep cook wearing watch. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee took drink and continued working with food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken patties over onion rings. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -In warewash.

Intermediate - Spray bottle containing toxic substance not labeled. -Purple bottle in warewash.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. -Cooking oil in dry storage.

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee not sanitizing hands after washing them.

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

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/ Manager showed up at middle of inspection. Corrected On-Site

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

Basic - Drain cover(s) missing. -Mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Cook.

Basic - In-use ice scoop stored on soiled surface between uses. Stored directly on top of ice machine.

Basic - Stored food not covered. Cooked potatoes in walk in cooler.

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On cookline. Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -One burned out on cookline. Warning - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Plastic container of flour. Warning - From follow-up inspection 2023-02-07: Time Extended

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. Manager reprimed. Rechecked at Chl 50 ppm. Corrected On-Site

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

High Priority - Roach activity present as evidenced by live roaches found. -1 live in warewash area. Employee killed immediately. Searched surrounding area. No other activity observed. Corrected On-Site

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

Intermediate - Nonfood-grade basting brush used in food. Butter brush by waffle maker. Corrected On-Site

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

Basic - Stored food not covered. -Cooked potatoes in walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and put on new gloves without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not separate from ham in reach in cooler on cookline. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on box of gloves. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil by bread cart. Corrected On-Site

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table top at front counter. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Handsink on cookline. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour container near cookline. Repeat Violation

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee did not double hand wash and use hand antiseptic per Alternative Operating Procedure per manager. Employees touched with bare hands cooked pouched egg for immediate service without further cooking for immediate service.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham per operator held in walk in cooler over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham per operator held in walk in cooler over four hours. See stop sale.

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. Whipped butter and sausage link aren't time marked.

High Priority - Time/temperature control for safety food re-served to customers. Observed server place whip butter cup back in the reach in cooler for reuse.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the waffle station was blocked with a garbage can.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory located on the online menu for undercooked food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on bread rack. Employee purse stored with food in wait station area. Employee speaker stored on prep table.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in the kitchen cooking does not have beard guards on.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish drying rack have evidence of wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets under the cook prep cooler are soiled.

Basic - Opened employee beverage container in the freezer with food to be served to customers.

Basic - Water leaking from pipe and/or faucet/handle Water leaking from an outside pipe.

Basic - Working containers of food removed from original container not identified by common name. Observed food container with cracker like substance not labeled located above the waffle station.