DINER ON THE SQUARE

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line drank his drink then immediately grabbed a clean plate and started dipping foods onto plate, inspector had employee change gloves and wash hands.

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser by margarine in kitchen, operator moved degreaser to chemical storage. Corrected On-Site Repeat Violation Admin Complaint

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior conveyer belt of toaster on server alley.

Intermediate - Handwash sink removed from food preparation/dishwashing area/bathroom. Must be reinstalled in the same location where removed. Employee bathroom located in back of kitchen missing a Handwash sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drink on top shelf in reach in cooler over bread, operator moved all drinks below. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on rack by air conditioning units in kitchen.

Basic - Equipment in poor repair. Double door reach in cooler on cooks line the gaskets are in disrepair.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink in kitchen and in men's restroom.

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink missing from location next to ice machine. Warning

Basic - Unclean building components, attachments or fixtures. Air conditioning units vents are soiled in kitchen. Air vent missing on air duct on server alley.

Basic - Working containers of food removed from original container not identified by common name. Pitcher with white powder inside employee labeled as powdered sugar. Corrected On-Site

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. Dish machine in dish area, 0 ppm. Employee primed dish machine, 50 ppm. 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. Employee handled dirty dishes and proceeded to handle clean cups in dish area without washing hands. 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 face and proceeded to handle clean utensils and plates on cook line. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

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. Server in wait station handled toast with bare hands.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of bug spray stored underneath three compartment sink in dish area. Employee removed bug spray from dish area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage (115F - Hot Holding); potatoes (123F - Hot Holding). Employee stated items placed in steam table thirty minutes prior to temperature being taken. Employee placed items on grill to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prepped table next to cooked potatoes. Employee placed bucket on shelf beneath prep table. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in kitchen, 200+. Employee changed sanitizer water, 75 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham stored in walk-in cooler. Employee stated ham was sliced on 8/10. Employee added proper date to item. Corrected On-Site Repeat Violation

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. No written procedure available for establishment. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler added to back room with no plan review submitted. Repeat Violation Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available. Repeat Violation Admin Complaint

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on top of kitchen reach-in cooler. Employee turned containers over. Corrected On-Site

Basic - Stored food not covered. Coffee stored on shelf in wait station. Employee placed lids on coffee containers. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor underneath cook line.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked multiple eggs and immediately after touched with dirty hand the spatula and flipped bacon, Manager addressed situation, employee washed his hands and inspector instructed to replaced spatula with a clean one. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed tuna salad made 3/7/24 Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the cook line blade heavily oiled. 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/ Four food handlers employees, o manager on site, manager arrived during inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the cook line, observed hand washed sink moved approximately 6-8 feet to another wall, also triple sink moved to another room. Warning

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. One male employee (prep employee).

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, observed employee drink, no straw no lid on prep table next to customers bacon and ground sausage.

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, wet cloth under cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler, cooking equipment soiled with grease and food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line, raw fish in standing water, employee moved to cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the server station, wall heavily soiled.

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee working across the grill cracked eggs and placed the cooked eggs holding the plate, without washing hands Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Egg Salad date marked 4/7. Also, milk in reach in cooler opened yesterday had no date mark. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Egg salad had expired date mark. Container of whipped cream had mold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in the reach in cooler across from the sink in the server station had temperature 48-51F. Manager moved items to higher shelf in cooler. 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. No time on eggs at cookline. Time added. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris Across from the grill.

Basic - Ceiling tile missing. In the top of the server window

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans over the rack across from dishwasher wet nested

Basic - Floor tiles missing and/or in disrepair. In front of dishwasher tiles missing. Also, missing cove molding under sink.

Basic - Unclean building components, attachments or fixtures. Ceiling in the kitchen and dishwasher area.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cracked raw shell eggs then continued to plate food without washing hands. Also, male employee touched apron and continued to work without washing hands.

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. Butter packets in server station placed out at 8 am. Time added. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Packets of butter left on tables for continued use by different customers.

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/ Two cards provided that are expired. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage made yesterday. Gravy made yesterday. Chicken and dumplings made Tuesday. Dates added to all. Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Drawer in reach in cooler at server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf over clean plates in server station. Moved. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On rack containing toaster. Removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On several clean dishes. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two propel waters in reach in cooler at server station, stored with portioned sour cream.