HOUSE OF OMELETS

High Priority - Displayed food not properly protected from contamination. Observed muffins out in the open at front cashier's counter. Educated operator on protecting muffins. Operator removed muffins. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottle. 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 cellphone stored on counter next yo cutting board at cook line. Operator removed cellphone. Corrected On-Site

Basic - Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting reach in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses touching trash container. Educated operator on proper storage of tongs. Operator removed and sanitized tongs. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator removed cloth. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed muffins out in the open at front cashier's counter. Operator removed muffins. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored near clean plates. Educated operator on proper storage of chemicals. Operator removed chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon, eggs benedict, and raw undercooked foods designated with consumer advisory on togo menu but not main menu. Educated operator on designation of consumer advisory on all menus. Operator had employee mark main menus. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on labeling. Operator labeled bottle. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dishwash area. Operator fixed. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed box of oranges stored on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer at back kitchen entrance.

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and glasses, handle clean dish ware, no handwash. Spoke with dishwasher about proper handwashing techniques, employee washed hands before continuing work. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk-in cooler - three filets tilapia.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well at entrance to cook line cooked corn grits (115F - Hot Holding); cooked sausage gravy (103F - Hot Holding); cooked oatmeal (109F - Hot Holding); hollandaise with butter (114F - Hot Holding) for approximately 1 hour per operator. Operator returned foods to stove for rapid reheating. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk-in cooler - three filets tilapia. See stop sale.

Basic - Cove molding at floor/wall juncture broken/missing under dishwashing machine.

Basic - Food stored on floor in walk-in cooler, raw eggs and raw shell eggs in containers.

Basic - Single-service articles improperly stored. Boxes napkins on floor in front service station. Boxes napkins and lids on floor in soda room. Spoke with operator regarding options for shelving. *Repeat Violation Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink across from cook line being used as a dump sink. The owner discussed with personnel about only using handwashing sink for handwashing only. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from in between equipment across from cook line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in prep area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (58 F - Cold Holding) less than one hour, on cooks line. Provided operator with Time As Public Health Control form and reviewed. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing food, drink form open beverage container and then continue to work with food to be served to guests. Discussed with operator the need for glove change with proper hand washing. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danny, line cook employed for 60 days without food handler training.

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 Health Reporting Agreement DBPR Form HR 5030-103 (English) and DBPR Form HR 5030-203 (Spanish) Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Isolde ice machine in prep kitchen has a mold like substance. Repeat from 12-22-2022 Repeat Violation

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. Open cup of coffee on cook's line. Operator removed. 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 cooks line. Operator removed phone. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks make table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy one hour (120F - Hot Holding); veggie chicken soup for one hour (130F - Hot Holding). Operator removed and placed on stove to reheated. Corrective Action Taken

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine with mold like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) less than 2 hours per operator. Educated operator on time as a public health control and emailed forms. Operator printed and filled out forms. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand washing sink used for storage. Repeat Violation

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

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters over coffee machine unprotected. Operator discard coffee filters Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Women's restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at end of cook line used as dump sink. Educated operator on importance of hand wash sink only. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator added paper towels. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink in dishwash area reaching 79F (waited 3 minutes). Operator turned on hot water valve. Rechecked temperature at 100F. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Missing floor/wall tile in dishwash area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator moved tongs. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated black-like substance in dishwash area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sausage links placed in hot holding per operator at 125°F 15 minutes after reheating. Operator removed to reheat to 165°F. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2021.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ready to eat potatoes in walk in cooler. Operator removed raw sausage tray. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen line hand washing sink used for food storage.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen line by grill hand washing sink missing paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded potatoes prepared per operator on 12-6-21 not date mark.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in kitchen line and in prep area. And fan covers in walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. In Women's restroom missing covered receptacle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Wallet and lighter next to silverware above handwashing sink in kitchen line. Operator removed items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in dry storage area by triple sink compartment.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Missing floor wall tile under dishwashing machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs in grill door handle in kitchen line. Operator removed tongs to dishwashing area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen line by grill hand washing sink signage missing.

Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area not label.