PERKINS RESTAURANT AND BAKERY 1203

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid egg 57F cold hold less than 4 hours. Educated operator on maintaining foods at 41F or below. Operator switched time/temperature control for safety food to working reach in cooler. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator replaced with hot water at 172F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris on tracks in front pie display reach in cooler.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line entrance.

Basic - Soiled dry wiping cloth in use. Operator discarded cloth. Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line equipment. Repeat Violation Warning - From follow-up inspection 2025-10-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front line by drink service area. Gaps in dishwashing area, missing tiles under cook line equipment. Repeat Violation Warning - From follow-up inspection 2025-10-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler/freezer on cook line closest to dishwashing area. Warning - From follow-up inspection 2025-10-17: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable, leading to standing water between tiles, around drains. Repeat Violation Warning - From follow-up inspection 2025-02-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready-to-eat mozzarella cheese in walk-in cooler. Operator moved cheese to separate rack for proper food protection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles and connectors over cook line in disrepair. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses, jackets and beverages for employees on single serving to go containers in side dry storage room. Operator separated all personal belongings. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind cook line, heavy accumulation of grease and food debris. Repeat Violation

Basic - Floors not constructed to be easily cleanable, allowing standing water around floor drains and between tiles throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back and sides of equipment on cook line, above reach-in cooler right side cook line.

Basic - Single-service articles improperly stored on floor in side dry storage rooms. Operator began moving off of floor. Corrective Action Taken

Observed electrical wiring with grease and food debris near and on metal part of plug connection, facing cook line right side behind equipment. For reporting purposes only.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles and connectors in disrepair over cook line. Warning - From follow-up inspection 2024-08-01: Time Extended

Basic - Accumulation of debris on top of warewashing machine. Repeat 12/15/2023. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In hall wall to restrooms and vents in restrooms.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on cook line with food, in side dry storage area with to go containers. Operator began moving the bags to separate location. Corrective Action Taken

Basic - Floor area(s) covered with standing water on cook line and front line focused around spaces between tiles.

Basic - Floor tiles missing and/or in disrepair. Around drains in kitchen, under main soda machine on front line, at entrances to and inside walk-in cooler, walk-in freezer .

Basic - Wall soiled with accumulated grease, food debris, and/or dust, along with attached pipes and equipment in walk-in cooler.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water leaking out of ceiling, heavily damaged, by public restrooms. Repeat 10/14/2023, 8/3/2023. Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water leaking out of ceiling, heavily damaged, by public restrooms. Also throughout kitchen, multiple ceiling tiles damaged. Repeat 8/3/2023. Repeat Violation Warning - From follow-up inspection 2023-10-14: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in multiple areas of kitchen. Repeat 8/3/2023. Repeat Violation Warning - From follow-up inspection 2023-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken floor tiles at entrance to walk-in freezer . Operator states damage occurred during repairs to freezer door. Warning - From follow-up inspection 2023-10-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in and walk-in cooler interior/shelves have accumulation of soil residues, rust, through kitchen. Repeat 8/3/2023, 3/28/2023. Repeat Violation Warning - From follow-up inspection 2023-10-14: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with operator and observed proper hand washing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (57 F - Cold Holding) on expo line, pancake batter (50 F - Cold Holding) in reach in cooler on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023 Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Large cart in front of hand sink in prep kitchen. Operator removed cart Corrected On-Site

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 operator DBPR Form HR 5030-103 Employee Health Reporting Agreement and it was signed by employees during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled handles on reach in cooler at front counter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Through out kitchen area

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding separated from floor at entrance to kitchen.

Basic - Current Hotel and Restaurant license not displayed. License not displayed and operator unable locate a copy

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

Basic - Floor soiled/has accumulation of debris. Build up of food debris under dish machine and under shelves in dry storage area. Repeat from 03-28-2023 Repeat Violation

Basic - Food stored on floor. Bags of ice stored on floor of walk in freezer. Operator put ice bags on rack. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of pie cooler at front counter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023 Repeat Violation

Basic - Stored food not covered. Cinnamon rolls and brownies uncovered in walk in cooler. Operator covered food with sheet pans. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. I beam in walk in cooler has build up of rust and mold like substance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 71F cold hold more than 4 hours at front service area. Stop Sale. Operator discarded butter pats. Observed Butter 47F cold hold, cut lettuce 47F cold hold, sauce 47F cold hold less than 4 hours in walk in cooler. Establishment received delivery. Operator turned down walk in cooler. Observed raw bacon 51F cold hold less than 4 hours. Operator moved bacon to working walk in cooler. Corrective Action Taken

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon in hand wash sink at beverage station. Corrected On-Site

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense ice. Operator removed bucket. Corrected On-Site

Basic - Floor soiled/has accumulation of debris underneath equipment at cook line.

Basic - Nonfood-contact surface soiled with dust. Reach in cooler fan guards at cook line.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front pie display reach in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub hand on face then prepare ready to eat tortilla with eggs and plate without washing hands. Discussed proper hand washing practices with operator. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 shell egg broken on cooks line. Operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed soap detergent stored in drawer with clean utensils. Operator removed soap from drawer. Corrected On-Site

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 5 employees engaged in food preparation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut melon in walk-in cooler prepared yesterday no date mark.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on cooks line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee portioning food in prep kitchen with no hair restraint.

Basic - Equipment in poor repair. Observed microwave with interior seals chipped and peeling.

Basic - Floor soiled/has accumulation of debris. Observed floor with accumulation of debris in kitchen area. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Operator assigned employee to clean area. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on fryer handle on cooks line. Operator cleaned tongs and put on counter. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield missing on cooks line above microwave.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean metal pans above dishwasher table.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware with food contact surface up in baskets by server station. Operator rewashed silverware and put contact surface down. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic to go containers not inverted on cooks line. Operator inverted items during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw bacon Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut honeydew 48°F in reachin cooler. Cooler turned to colder setting . Also soup in walkin cooler 45°FCorrective Action Taken Corrective Action Taken Repeat Violation

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

Intermediate - High temperature gauge broken on dishmachine

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

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. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in walkin freezer and throughout kitchen

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48°F , cut tomatoes 55°F etc in reachin coolers across from cookline. Food placed on ice for cold holding until units are repaired

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Insect control device installed over food preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on and under cookline equipment. Also food debris behind cookline Repeat Violation