PERKINS RESTAURANT AND BAKERY 1140

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

Basic - Floor tiles missing and/or in disrepair. Observed damaged floor tiles in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops for butter and sour cream in standing water 103F.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well in use but no running water. Standing water at 103F. Operator stated part on order to repair stripped faucet.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelf above three compartment sink and shelf next to walk in cooler.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher temp at 151.9F. Operator already has three compartment sink set up for manual handwashing of plate ware and utensils. Operator calling technician to service dishwasher. Second and third attempts at temperature were 150F. Operator had a bypass installed and now using chlorine for sanitizing. Sanitizer at 100 ppm. 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 on counter of reach in cooler on cooks line. Operator removed phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf next to walk in cooler door. Repeat Violation

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack shell eggs with gloved hands then place ready to eat bacon on breakfast sandwich without changing gloves. Discussed proper glove usage and hand washing practices with Operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and lighter on microwave over cold table on cook's line. Operator had items removed. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelets while preparing food on cook's line. Operator had employee remove items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf at end of dishwasher table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside of reach in cooler on cook's line with buildup of food on walls and bottom of cooler. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand washing sink basin at end of cook's line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Potato soup at 83F in hot holding cabinet. Operator stated it was put in 30 minutes ago. Moved to microwave to reheat. Reheat temp was 169F at 1 hour. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go soufflé cup used as a scoop in bulk brown sugar in prep area. Operator removed cup. 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 on shelf above prep table where they were portioning food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food on cook's line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on bottom of reach in freezer at end of cook's line. Repeat Violation

High Priority - Container of medicine improperly stored. Observed Mucinex on counter at server station. Operator removed from counter. Corrected On-Site

High Priority - Sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution at 200 ppm for chlorine at three compartment sink across from dishwasher. Operator added water to sink to dilute ppm. Corrective Action Taken

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Observed kids cheeseburger offered with asterisk to be undercooked.

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed at front lobby. License shows current in system.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap in side of exit door to outside in mop bucket room with daylight coming through when door closed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on gaskets of reach in cooler at server station.

Basic - Open dumpster lid. Operator closed during inspection. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler by server station. Operator moved to separate area. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler across from cook's line with rust pitted shelves.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware retrieved from dishwasher with food contact surface up in baskets. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce in steam table at 122F for 2.5 hours. Operator added water to steam table and was reheating sauce. 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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Operator printed and added to cleanup materials during inspection. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated they were out of high temperature heat strips. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacles in women's restrooms.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers on shelf over three compartment sink wet nesting. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in baking prep area.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware in baskets with food contact surface up.

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 face with gloved hands then begin preparing food without changing gloves. Discussed proper hand washing practices with 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 Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated currently out of heat test strips.

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 with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup used as a scoop in bulk bread crumbs. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on stainless steel shelf above three compartment sink. Repeat Violation

Basic - Equipment in poor repair. Observed microwave guard damaged on cooks line. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed grill cleaner on ledge above flattop grill. Operator moved to chemical shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage on cooks line next to steam table. Operator removed cup. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting metal pans across from dishwasher.

Basic - Equipment in poor repair. Observed damaged gasket seal on door to walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on handle of oven in prep kitchen. Repeat Violation

Basic - Open dumpster lid. Observed dumpster lid damaged and unable to be closed. Lying on ground next to dumpster.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands before preparing food. Discussed proper hand washing practices with operator. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed lemons in walk-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham at 48F in reach in cooler next to cooks line. Operator moved ham to reach in freezer and temperature is now 38F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekin used to dispense salad dressing on expo line. Operator removed from dressing. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. Operator moved tongs to table. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks in server salad station with food contact surface up. Operator washed forks and inverted forks during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted by coffee machine. Operator covered filters. 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 serve ready to eat bread with that hand. Spoke to operator about this and they will educate cook on proper hand washing after handling shell eggs. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed oven cleaner on counter of cooks line next to loaf of bread. Operator removed oven cleaner from counter. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekin used as scoop in brown sugar. Operator removed ramekin from sugar. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on cooks line with no hair restraint while preparing food for customers.

Basic - Open dumpster lid. Operator had employee close lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on counter of server station next to dipping well not stored in sanitizer. Operator removed cloth and had a sanitizer bucket placed by station. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of brown sugar unlabeled in dry storage. Operator labeled container. Corrected On-Site