PERKINS RESTAURANT

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed an employee with wrist watch on wrist. Employee removed and washed hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: Exterior door has a gap at the threshold that opens to the outside.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.observed Sanitizer Bucket (Quaternary 000ppm); Person in charge refilled and Sanitizer Bucket (Quaternary recheck 300ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on waitstaff line butter (57F - Cold Holding). Person in charge stated that it had been in the reach in cooler for approximately 2 hours and placed it in the walk in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry Person in charge inverted mop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen area reach in cooler butter (48F - Cold Holding). Person in charge stated that it had been there for approximately 2 hours and placed it in the walk-in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair above microwave in main kitchen area. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area employee engaging in food preparation with wrist watch. Employee removed watch and washed hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on beard guard and washed hands. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside on east side of building.

Basic - Garbage can located outside has no lid on one side.

Basic - Ice buildup in walk-in freezer. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in back kitchen area interior of microwave soiled with dried food particles. Person in charge cleaned microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryer hood filters soiled with grease. Observed throughout kitchen area soiled gaskets with dried food particles and mold like substance in reach in cooler .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line in main kitchen area Pork Sausage (85F - Hot Holding). Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge placed sausage on grill. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair above microwave in front kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area covered with standing water by mop sink in back kitchen area.

Basic - Ice buildup in walk-in freezer in back kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler in back kitchen area and wait staff area gaskets soiled with mold like substance.

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. Observed in back kitchen area Dishwasher (Chlorine 000ppm). Person in charge saw that the line was not in the sanitizer container all the way. Person in charge ; Dishwasher (Chlorine Retested 100ppm) Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on food preparation table on grill line Cracked Shell Eggs (56F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that they had been out for approximately 1 hour and placed in Reach in cooler Observed in front service area Reach in cooler Butter pats (58F - Cold Holding). Person in charge stated it was over filled and had been in the Reach in cooler for approximately 1 hour. Person in charge removed the butter pats and placed in bottom of Reach in cooler. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster on East side of parking area. Person in charge removed garbage from pad. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over Grill in main kitchen area hood filters soiled with grease

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler in back area of kitchen,raw shell Eggs over Milk. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw shell Eggs. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sprinkle topping in back dry storage area. Person in charge removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 2 ceiling tiles with water damage in north end of kitchen above microwave. Observed 2 ceiling tiles with water damage in north end of back kitchen above convection oven. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw cut Beef over Pork Chops. Educated Person in charge on cold holding. Person in charge removed cut raw Beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pancake Batter (58F - Cold Holding). Educated Person in charge on cold holding. Person in charge stated it had been out at room temperature for approximately 30 minutes. Person in charge placed Pancake Batter in Reach in cooler. Observed Butter Pats (73F - Cold Holding). Educated Person in charge on cold holding food. Person in charge stated that the Butter Pats had been out at room temperature for Approximately 3 hours. Person in charge voluntarily discarded Butter Pats. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 2 ceiling tiles with water damage in north end of kitchen above microwave. Observed 2 ceiling tiles with water damage in north end of back kitchen above convection oven. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above fountain beverage station soiled .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in front kitchen area above grill and fryers soiled hood filters with grease. -As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracked raw shell egg and change gloves no hand washing by grill in main kitchen area. Educated employee on Handwashing and glove use Employee washed hands and put on clean gloves. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washing his hands in 3 bay compartment sink. Educated employee on Handwashing procedures. Employee washed hands in hand washing sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 2 ceiling tiles with water damage in north end of kitchen above microwave. Observed 2 ceiling tiles with water damage in north end of back kitchen above convection oven.

Basic - Garbage on the pad around dumpster in back area of building on the east side.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in front kitchen area above grill and fryers soiled hood filters with grease. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs and did not remove gloves and wash hands and reached for service plate. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ground Beef (52F - Cold Holding); Pork (50F - Cold Holding); Beef steak (53F - Cold Holding) Chef stated the product had been in the cooler overnight. Chef discarded all product. Manager called for repair Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ground Beef (52F - Cold Holding); Pork (50F - Cold Holding); Beef steak (53F - Cold Holding) Chef stated the product had been in the cooler overnight. Chef discarded all product. Manager called for repair Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in rear exit in main kitchen area.

Basic - Floor tiles missing and/or in disrepair. Observed metal floor tile ramp to freezer in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents in main kitchen area above flat top and fryer soiled with grease.

Intermediate - No soap provided at handwash sink. Observed hand sanitizer and no soap. Manager corrected by adding soap to that sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maddison, cook for 8 months without employee training. All other employees trained through Florida Restaurant and Lodging. Manager will correct today.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour bin, bowls and container without handles used to retrieve flour. Manager corrected by removing and adding a handled scoop. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on ceiling in Walkin cooler, fan covers, and and vents along the cooks line with condensation dripping at dishwasher end of line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed In Walkin cooler tile nest freezer entrance in disrepair. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Food stored on floor. Observed oil on floor at cooks line. Manager removed and corrected immediately. Corrected On-Site

Basic - Open dumpster lid. Manager corrected by closing the lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered. Manager placed plastic lid over filters Corrected On-Site