FLAGLER RESTAURANT

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at cook line with ppm of 200+. Inspector had operator add more water to dilute solution. Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm for sink and surface sanitizer. Operator and inspector changed sanitizer to chlorine and primed multiple times, final reading 100 ppm. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed on ice from interior of ice machine. Operator began dumping ice. Corrective Action Taken

High Priority - In-use utensil stored in unclean water. Observed at cook line. Operator dumped water during inspection. 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 cook line: Sausages (95F - Hot Holding). As per chef, less than 30 minutes. Chef placed sausages on flat top to be reheated. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves above hand sink in kitchen area where dry food is stored. Observed shelves in waiter station where single service coffee items and jelly are.

Intermediate - Handwash sink used for purposes other than handwashing. Observed in kitchen; hand sink with egg cartons stored inside. Observed at cook line hand sink, cup stored inside. Operator removed all items. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for all employees; Melicane, Daisy, Lizbet, Cleaveland, Rachel, Kris, Elaine, Patsy and Roland.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area next to triple sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in dining area.

Basic - Equipment in poor repair. Observed cracked container of home fries in reach in freezer on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back of kitchen next to mop sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed in upstairs storage closet.

Basic - Food stored on floor. Observed in upstairs storage closet; soda syrup. Observed at back of kitchen stairwell; oil on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and multiple reach in freezers.

Basic - No copy of latest inspection report available. Observed no copy on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple reach in coolers. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers and freezers.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at ware wash area.

Basic - Single-service articles improperly stored. Observed cases of plastic containers on floor in upstairs storage room.

Basic - Single-service articles stored on a soiled surface. Observed on shelves in upstairs storage.

Basic - Stored food not covered. Observed in reach in freezer on cook line; multiple containers of food with no cover.

Basic - Working containers of food removed from original container not identified by common name. Observed jar of sugar with no label at waiter station.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer inoperable. Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at preparation area. Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Observed thermometer hanging below fan at walk in cooler. Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler location in the kitchen has cut marks and is not longer cleanable. Observed near 3 compartment sink and front line. Employee discarded cutting board next to three compartment sink. Corrective Action Taken Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in cooler interior located in the cook line. Observed ice buildup in walk in freezer door and heavy accumulation of ice inside reach in freezer at cook line. Warning - From follow-up inspection 2025-10-13: Time Extended - From follow-up inspection 2025-10-21: Time Extended

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at hot water line at the hand wash sink located by the 3 compartment sink

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at front line and also observed at walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the 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. Observed employee did not removed gloves neither wash hands after cracking raw shell eggs. Employee was coached to wash hands after cracking eggs.

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

Basic - Ice buildup in reach-in freezer. Located at the front line. And also at the walk in freezer.Repeat Violation Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe chlorine was 0 ppm. Employee fixed it.chlorine solution was 100 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine solution was 0ppm. Employee fixed it.chlorine solution was 100 ppm. Employee fixed it.chlorine solution was 100 ppm. 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 sausage (97 F - Hot Holding)inside a container on top of the grill. As per employee for less than 1 hour employee reheated them to 167 ° F. Corrected On-Site

Basic - Ice buildup in walk-in freezer. We were not able to open the door because ice was buildup around the door.

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

Basic - Stored food not covered. Observed cheesecake and fruit pulp not covered inside the reach in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.

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. Observed cook answered his phone and then handled clean equipment or utensils without washing his hand. Employee was coached to wash his hand.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed pre cooked sausage stored on the same container with raw chicken. Operator removed the sausage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pasteurized liquid eggs in the reach in cooler. Operator placed raw shell eggs at the bottom. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed a Food storage container broken in the storage shelf. Operator discarded it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not identified. Operator labeled the sugar. Corrected On-Site

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed floor and wall junctures broken next to exit door.

Basic - Floors not maintained smooth and durable. Observed the deep grout throughout the kitchen area and ware washing area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. One located at front counter.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in food preparation around drains.