HOWARD JOHNSON

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on kitchen prep table: butter (65F - Cold Holding). Manager stated butter placed on counter one hour prior to temperature being taken. Manager had employee place butter in reach-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table stained. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink next to entrance.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at kitchen hand washing sink across from walk-in cooler.

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. One out of three employee certifications provided.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses stored on shelf next to kitchen coffee machine.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Cardboard dumpster behind restaurant.

Basic - Single-service articles improperly stored. To go cups stored on floor in dry storage area.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored next to kitchen coffee machine. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw bacon, shell eggs and sausage stored on shelf over ready to eat pizza toppings.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bin of personal food stored on shelf over ready to eat foods in walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles of coffee and juice machine soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food and debris on cold holding equipment shelves and microwave in kitchen. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof made available during inspection. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food items not for restaurant in reach in cooler located in server area of kitchen and entrance to kitchen door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two containers of raw shell eggs stored over shredded mozzarella cheese on shelf in walk-in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed container of pinesol cleaner on bottom prep shelf stored with clean dishes. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on prep tables in kitchen soiled. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator stated that kitchen is not currently open however there is no CFM on property.

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

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic cup with no handle in a container labeled "salt" on shelf in kitchen with other dry ingredients.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed heavy mold like debris on gaskets located on walk-in cooler door. Also observed build up on door handles for walk-in cooler and walk-in freezer door.

Basic - Equipment in poor repair. Observed reach in cooler in kitchen next to entrance with no handle on cooler door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven walls and ceiling soiled with old food and debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust and soiled grease in cooking area underneath flat top grill and burners on stove.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open containers of soda in reach in cooler located in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior bottom shelves soiled. Repeat Violation