HAYDEES RESTAURANT LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed in main kitchen area cooked beef (110F - Hot Holding).Person in charge placed on stove to reheat. beef start time 8:35am. end time 8:40am (178F - Reheating).As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

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/

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.observe on cutting board wet wiping cloth.Person in charge placed in sanitizer. Corrected On-Site

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 beef (119F - Hot Holding). Educated Person in charge on hot holding foods. Person in charge placed on stove to reheat. beef start time 10:30am end time 10:45am (178F - Reheating) Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed: Floor tiles missing and/or in disrepair. Observed in back kitchen area broken tile around floor drain.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor.observed in front kitchen by cash register soda stored on floor.Person in charge removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing doors. Outer openings not protected with self-closing door on north side of building.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 in upright reach in cooler raw chicken over raw pork.emailed Person in charge a copy of the handout.Person in charge removed raw chicken. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed in back kitchen area broken tile around floor drain.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Outer openings not protected with self-closing door on north side of building.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 to dry. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed in back kitchen area broken tile around floor drain.

Basic - Outer openings not protected with self-closing door on north side of building.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in main kitchen area Triple Sink (Chlorine 000ppm). Person in charge refilled Chlorine sanitizer and retested at 100 ppm. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on cooks line ,Beef Steak (50F - Cold Holding) ; Pico De Gallo (47F - 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 the cooler accidentally got unplugged. Person in charge voluntarily discarded all food items and plugged in Reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler on cooks line ,Beef Steak (50F - Cold Holding) ; Pico De Gallo (47F - 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 the cooler accidentally got unplugged. Person in charge voluntarily discarded all food items and plugged in Reach in cooler. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on multiple employees in main kitchen area engaging in food preparation with rings and bracelets. Educated Person in charge on Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All employees remove Jewelry and washed hands. Corrected On-Site

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on proper pad/nonabsorbent surface on east side of building. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2023-12-14: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler in main kitchen area across from entree make station raw ground sausage over Cheese and mayonnaise. Educated Person in charge and explained safe refrigerator storage and emailed Person in charge a copy. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee with gloves on lifted garbage lid to throw out trash, started food preparation and failed to change gloves and wash hands. Educated Person in charge on glove use and Handwashing and emailed a copy to Person in charge. Employee removed gloves,washed hands and put on clean gloves. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times in main kitchen area blocked with food delivery. Educated Person in charge. Person in charge removed food boxes in front of Handwashing sink. Corrected On-Site Warning

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/ Warning

Basic - Dumpster not on proper pad/nonabsorbent surface on east side of building. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed in back kitchen area 3cs setup with 2 wash compartments and no rinse or sanitizer compartments. Educated Person in charge and emailed a copy to Person in charge. Person in charge setup 3cs correctly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning

Basic - Missing drain plug at dumpster on East side of building. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cabbage salad. Educated Person in charge on cold holding food. Person in charge removed raw shell Eggs. Corrected On-Site

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. Email Person in charge a copy for clean up procedures for vomit and diarrhea.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cooks line in main kitchen area cutting board stained.

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. Email Person in charge a copy of employee health agreement.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated Person in charge on 3 bay compartment sink and emailed a copy of procedures for 3 bay compartment sink. Person in charge setup sink correctly. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster on North side of parking lot. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clean cut fresh vegetables with fresh cut tomatoes at 86°F in vinegar and water. Person in charge stated they were prepared on 8/31/22 and left out at room temperature over night. Educated Person in charge on cold holding foods. Person in charge voluntarily discarded item

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clean cut fresh vegetables with fresh cut tomatoes at 86°F in vinegar and water. Person in charge stated they were prepared on 8/31/22 and left out at room temperature over night. Educated Person in charge on cold holding foods. Person in charge voluntarily discarded item. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked ground beef not date marked. Person in charge stated it was prepared on 8/31/22. Educated Person in charge on date marking. Person in charge date marked both items 8/31/22.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap setup in middle compartment and no rinse or sanitizer compartment setup. Educated Person in charge on manually washing dishes and printed the 3CS procedure's. Person in charge setup 3CS correctly. Corrected On-Site

Basic - Food stored on floor. Observed cut fresh vegetables and water stored on floor in back area of kitchen. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth 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 beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food preparation table. Manager removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen food preparation area. Manager discarded food items. Corrected On-Site

Basic - Food stored on floor. Observed a container of cooked beans stored on floor. Manager removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

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

Basic - Open dumpster lid. Manager closed dumpster lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed a lot of non food grade bags used for food storage.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs sitting on counter for more than an hour. Operator removed to refrigeration. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 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 bag of onions stored on floor outside kitchen. Operator placed in kitchen on shelf. Corrected On-Site

Basic - Missing drain plug at dumpster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Open dumpster lid. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation