DARRELL'S DINER 3

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dishmachine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on top of the flip-top make table cooler in the kitchen and one employee drink above clean coffee cups at serving station.

Basic - Employee with no hair restraint while engaging in food preparation. Male cook on cook line with no hair guard

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes to dishmachine, then touch her glasses, then take prepared food plates to customer without washing her hands. Observed dishwasher use wiping cloth to clean dishwash area, load dirty dishes and then put away clean dishes without washing hands before touching clean dishes. Advised Manager of both incidents and Manager discussed with employees. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front server station. Manager restocked dispenser. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at front server area. Employee turned on hot water valve under sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food sugar in dry goods storage area Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Single-service articles improperly stored. Observed box of single serve napkins and cups stored on floor in dry goods storage area and kirchen Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (onions ) stored over ready-to-eat food (soft drink syrup ) in kitchen

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the front line sanitizer indicates 0 ppm for chlorine.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over fries in the cook line reach-in freezer, not commercially sealed. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1/2 link of pork 46F in the cook line upright reach-in cooler. ALSO, shell egg 52F Ambient air temperature in the cook line flip top reach-in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer and spray air freshener stored over the hot tea bags in the wait station. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the Mr. Pibb soda nozzle has build up. ALSO, the can opener blade has an accumulation of dried food debris. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a test kit was not made available to check for chlorine. 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/ Observed lack of a Certified Food Manager with 5 food/clean dishes involved staff members.

Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage, in the bulk sugar, a styrofoam cup lacking a handle in the container. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile over the cook line hand wash sink.

Basic - Cloth used as a food-contact surface. Observed a damp cloth used to cover biscuits at the steam table.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing in the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 drink on the steam table and 1 drink on the cook line, over food. Repeat Violation

Basic - Single-service articles improperly stored. Observed a case of dinner napkins on the floor in dry storage.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the cook line hand wash sink is soiled.

Basic - Water leaking from pipe and/or faucet/handle. Observed the front line hand wash sink leaks hot water continuously.

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor in the kitchen, beside/behind the equipment, has an accumulation of debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over bread product in the storage freezer. The chicken was moved below in the door. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Hand sanitizer, and spray deodorizer stored over clean plates and a refrigerated table under the expo window. ALSO, Gold bond cream stored over clean dishes behind the cook line. ALSO, white spray cleaner/sanitizer stored on a shelf pointed at a mustard container, under the front line expo window. All items were moved to below clean dishes and food. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the coke nozzle with build up. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of a chlorine test kit, when chlorine is used in the dish wash machine Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one expired certificate.

Basic - Bowl or other container with no handle used to dispense food. Observed a styrofoam to go cup, no handle, stored in the bulk sugar. This was removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 drinks stored over/next to food or clean dishes. 1 in the corner of the expo windows, 2 in the expo window, and one in the dry storage closet shelf. All drinks were moved below. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed the dish wash machine drain was not holding water. A spoon was removed, 100 ppm achieved. *Corrected On-Site ALSO, on the cook line cold table the right gasket is in poor repair.

Basic - Hole in or other damage to wall. Observed the wall(base) by the back door is in disrepair. Repeat Violation

Basic - Single-service articles improperly stored. Observed a stack of coffee filters uncovered at the coffee station. These were then covered. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Gold bond cream stored over the new make table. This was moved to cleaning. ALSO, in dry storage, hand soap was stored over single serve. This was moved to cleaning. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine bucket in the 3 compartment sink with 200+ ppm. Water was added to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the long make table cutting board is stained. ALSO, the soda nozzles have foreign substance on the diffusers. Observed the reach-in freezer in storage room with an accumulation of debris in the bottom. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of a test kit for chlorine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed 2 time as a public health control forms, neither is complete in being filled out.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 employee thermo cup in the pass thru window over the new make table. This was moved to dish. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed the wall by the back door and the baseboard right in front of it is in disrepair.

Basic - Reuse of single-service or single-use articles. Observed egg flats used to drain fry pans after use. Fry pans are moved to dish. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Reach-in cooler at the end of the cook line, raw shell eggs above produce boxes, manager moved. 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 server station, milk date marked 2/28/22

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the server station, milk date marked 2/28/22

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. At the cook line, raw shell egg no time marked, manager time marked 10:00-2:00 Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One male manager certification (2/21/2017-02/21/2022).

Basic - Bowl or other container with no handle used to dispense food. Inside home fries container

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink above reach-in cooler at the cook line, manager moved. 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. At the kitchen area jacket stored on top of soda syrup, manager moved Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. At the three compartment sink, ham at room temperature, ham temperature 42F, manager moved to reach-in cooler Corrected On-Site

High Priority - Container of medicine improperly stored. At the cook line, medicine on top of reach-in cooler, employee moved. 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. Chlorine 0 ppm, Manager fixed, chlorine 50 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back of the kitchen half and half 48° and 49°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back of the kitchen area, half and half 48° and 49°.

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 back of the kitchen half and half no date marked, employees unable to determine opening date, also at the server station, milk no date marked, employee date marked 08/30/2021. Corrective Action Taken 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/ Five employees working with food at inspection time, no manager on site. Manager arrived during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line , one employee drink, no lid no straw on prep table, also opened drink inside coolers, Manager moved. 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. At the back of the kitchen area, cigarettes, keys and phone on top of small fridge, employee moved. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (double door cooler) shelf soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. At the server area, server moved. Corrected On-Site