GREG'S HAYSTAX INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut tomato. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. -White spray bottle.

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

Basic - Wood food-contact surface not properly sealed. In warewash.

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.

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

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. 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. Servers grabbing toast with barehands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. In warewash. Corrected On-Site

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. -Fish in standing water. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 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. Cooked onions. Manager determined correct time. Corrected On-Site

Basic - Food stored on floor. -Steak in walk in freezer. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table by microwave.

Basic - Time/temperature control for safety food thawed in an improper manner. -Sausage links at room temperature. Corrected On-Site

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

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

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing 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. Manager determined correct time. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Coleslaw scoop. Repeat Violation

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in freezer gasket torn.

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

Basic - Stored food not covered. Potatoes and sausage in walk in cooler. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. When tested the chlorine sanitizer the strength was at 10ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs, then handled a clean spatula handle without washing hands in between the process.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak above blueberries in the breakfast reach in unit. Corrected On-Site 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. Cooked onions, bacon, and butter, pancake batter, and sausage not time marked.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole potatoes hot held at 125° located under the flat top. Operator moved to reheat to 165°. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray stored above grits. Corrected On-Site

Intermediate - Food slicer, and can opener located on back prep table soiled with food debris. Drink nozzles located in the wait station are soiled with slimy substance. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food thermometer is not working accurately within plus or minus 8°F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The whole cooked potatoes in the walk in cooler more than 24 hours per operator. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Drinking cup with no handle is stored in the sugar and used as a dispenser. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board located in the wait station is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook open drink is stored in the cold holding unit on top of food to be served to customers. Wait staff open drink are stored on the side of the coffee station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speakers on back prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaging in cooking without hair restraint.

Basic - Food stored on floor. Bottle of juice stored on the floor to prop open kitchen swing door. Sugar stored on the floor inside of the dry storage room located in the back of the kitchen. Commercially packaged steak box stored in the walk in freezer floor. Bag of potatoes stored on walk in cooler floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator has no choking sign posted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind hot line is soiled.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. When tested the chlorine sanitizer the strength was at 10ppm due to detergent and sanitizer are mixed together. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar is not labeled located in the wait station. Corrected On-Site