DARRELL'S DINER 14

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling food on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee touched hair, put on gloves and proceeded to handle hash browns without washing hands. Employee washed hands and changed gloves. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Blade of can opener on kitchen prep table. 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/. No certified food manager present with five employees working. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Employee provided hand towels at hand washing 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. Training certificates for four employees, manager stated there are six employees employed at this location.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey stored in walk-in cooler. Manager stated turkey prepared on 11/27.

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area. Employee cleaned dish machine during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Dry storage shelves in back of kitchen next to back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and phone on shelf above reach-in cooler across from cook line. Employee removed items during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on preparing food on cook line without hair restraint. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station next to soda machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back storage area. Employee turned pans over during inspection. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves cracked eggs, touched raw egg in pan, then put raw hash browns on grill, then changed glove but did not wash hands.

Basic - Food not covered. Coffee filter with coffee not covered above coffee machine. Employee put away prepared coffee filter and coffee. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries ) stored over ready-to-eat food ( Beef tips and pork chops ) in walk in cooler

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line wipes his fingers on the bottom of his shirt and then continues cooking and handling cooking utensils without washing his hands. Spoke with Manager and she advised that she reminds him frequently to wash his hands after wiping his fingers on his shirt. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed rack of eggs on cook line with no time mark. Manager advised that eggs had been out for 30 minutes and that they do keep them on time. Manager marked the time on the board. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on stove burner and behind equipment in kitchen Repeat Violation

Basic - Single-service articles improperly stored. Observed clean unused coffee filters and coffee filters with coffee in container but no lid or protected

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-cooler shelves with rust that has pitted surface.

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. 0 ppm, Manager fixed hose, 50-100ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands, immediately after employee started wearing gloves, Handwash never occurred, Inspector addressed situation. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, observed male employee touching cooked scrambled eggs with his bare hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, boiled eggs (in house) date marked 12/28/23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine and cleaned. Corrected On-Site

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. For three employees Repeat Violation Admin Complaint

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. For one employee (prep male employee).

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside home fries, manager moved. Corrected On-Site

Basic - Cloth used as a food-contact surface. One wet cloth in direct contact with biscuits.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with build up of grease. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line one wet towel on cutting board.

Basic - Working containers of food removed from original container not identified by common name. At the server station, container with sugar not labeled, Manger labeled. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, smoked sausage dated 07/01/2023, per employee item was opened 07/07/23. Employee date mark properly. Corrected On-Site

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/ Six employees, no manager on site, Managers arrived during inspection. Corrected On-Site

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. For eleven employees.

Basic - Drain cover(s) missing. Near prep sink, manager placed back the cover. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table at the cook line, employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment, build up of grease.

Basic - Old labels stuck to food containers after cleaning. Reach-in cooler at the cook line, sausage container with old sticker with wrong date marked.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler near fryers.

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 outside is not secured. - From follow-up inspection 2022-12-29: Not yet secured Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed server spoon in hand washing located at server station to the left of expo window. Employee removed during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink located at front counter. Employee provided during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed ice build up and old food residue along walls and shelving in reach in coolers throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease on wall and pipes underneath hood systems for both cook line and fryer station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed some soiled residue on reach in cooler shelves as well as top of make tables throughout kitchen. Repeat Violation

Basic - Single-service articles improperly stored. Observed plastic sleeve of to go containers on floor next to hand washing sink located at front counter. Employee removed during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths in use on top of hood for frying station in kitchen. Manager removed during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located across from fry station. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touching cooked bacon with bare hands, Manager addressed situation, employee washed hands and continued working. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef on top of cooked pork, also waffle batter (raw shell eggs) above fries, Manager moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At the cook line, items under time as a Public health control, time marked from 10:00-2:00pm, all items pulled out at 9:15am, Manager fixed time. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the dining area, ice chute soiled with mold like substance, also interior of reach-in coolers soiled and can opener blade.

Intermediate - Nonfood-grade basting brush used in food. At the cook line, paint brush inside garlic margarine, Manager discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors under equipment heavily soiled with food debris and grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets heavily soiled

Basic - Old labels stuck to food containers after cleaning. In walk-in cooler and reach-in coolers some containers with old labels residue

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.