BREAKFAST CLUB OF OCOEE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with black mold like substance in prep area.

Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of flour in prep area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured tank In ware wash area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jackets from shelf over bulk container of flour. Corrected On-Site

Basic - Food stored on floor. Employee removed boxes of oil off floor in kitchen by entrance. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around pipes in walk in freezer. Employee removed ice during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Employee labeled bulk container of flour in prep area. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw pork over unwashed onions in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over multiple ready eat items in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork and ground beef in walk in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beaf hash (56F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to cooler for temperature recovery Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Server dumped pot of water in hand sink

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing completion dates on some as well as DOB

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Operator removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -cracked Tile in kitchen by dishwasher

Basic - Food not stored at least 6 inches off of the floor. -container of Sugar, and bag in a box soda on floor at front counter

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens over multiple ready to eat items in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked biscuits, potatoes, sausage gravy in walk in cooler. Operator immediately removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at wait station

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Operator immediately refilled Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Torn tile on wall above flattop

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator immediately removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phon, keys above prep table. Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing bracelets. Immediately removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. In small prep cooler on cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. behind cooking equipment

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked A/C unit. Employee moved unit. Corrected On-Site - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of make table. Manager removed. Corrected On-Site - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on both walk in freezer and cooler. - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in home fries. Manager stood up scoop. Corrected On-Site - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Interior of walk-in freezer door in disrepair/has exposed insulation. - From follow-up inspection 2024-09-03: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (50F - Cold Holding); pan cake batter (50F - Cold Holding). On counter less than 4 hours. Provided time control and implemented. Corrective Action Taken

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. Employees signed form. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm. Retested at 50 ppm.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in sugar on front line.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Flatware on floor at front counter.

Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler on cook line.

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

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. Provided operator with form Corrected On-Site

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line employee. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Light ice build up walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at front counter. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer old food debris. Can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Cup in sink at front counter. Bucket in sink in kitchen. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on condiment rack.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line employee.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Old food debris. Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2022-06-27: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets- on tables in dining room (70F - Cold Holding) Warning - From follow-up inspection 2022-06-27: Butter 70F. Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Catfish on menu not marked as Chinese/Asian Warning - From follow-up inspection 2022-06-27: Time Extended

Intermediate - - From initial inspection : 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. Giovanni O Warning - From follow-up inspection 2022-06-27: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple times, meatloaf , cooked potatoes, chicken in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At handsink behind front counter Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Handle on stainless refrigerator broken in kitchen Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In woman's bathroom used by employees Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stainless refrigerator on cookline Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2022-06-27: Time Extended