COUNTRY HOUSE RESTAURANT

High Priority - Container of medicine improperly stored. Acetaminophen on counter next to foil and honey in dry storage. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw Catfish over lettuce in walk in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pet operator less 4 hours. Moved to freezer for quick cooling. Raw burger patty (47F - Cold Holding); Cooked meatloaf (47F-cold holding); Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with yellow liquid at three compartment sink. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on dish rack at the end of cook line. Operator inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.

Basic - Equipment in poor repair. One ice machine in dry storage area. Reach in cooler gasket torn.

Basic - Floor soiled/has accumulation of debris. Floor under dry storage rack. Floor at cook line.

Basic - Food stored on floor. Bucket of pickles in walk in cooler. Hoagie buns and chicken in walk in freezer. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Reach in freezer gasket in back storage area. Reach in cooler gasket in back storage area. Exterior cooking equipment at cook line. Reach in cooler gaskets at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in back storage area. Repeat Violation

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at cook line cracked eggs and plated food no glove change or hand washing. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom doors. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on dry storage shelf with bread. Operator removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. One male on cook line Repeat Violation

Basic - Light not functioning. 2 bulbs at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by cook line Fan guards soiled Repeat Violation

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over salad in walk in cooler. Operator removed. Corrected On-Site

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

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -chili in walk in cooler dated 12/20/24. Operator discarded. 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. -employee on cook line. Educated operator, operator spoke to employee. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw catfish over lettuce in walk in cooler. -raw sausage over precooked sausage in reach in cooler. Operator corrected. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -hand sanitizer by crackers and spoons on front line. Operator relocated. Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens Repeat Violation

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

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

Basic - Floor soiled/has heavy accumulation of debris under equipment on cook line.

Basic - Food stored on floor in walk in freezer. Operator corrected. Corrected On-Site Repeat Violation

Basic - Interior of oven on cook line has accumulation of black substance/grease/food debris.

Basic - Light not functioning. -several under hood suppression system. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided copy. Corrective Action Taken

Basic - No waste receptacle installed at handwash sink provided with disposable towels on front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -top back of fryer cabinets

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. Female in dish area put dishes in dish washer and took dishes from dish washer without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours Cooked greens 125, cooked potatoes 125 less than thirty mins. operator increase heating Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on dish rack in ware washing area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back storage prep table. 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. Some employee training are missing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Bottle at front counter.

Basic - Accumulation of scale like build up in ice machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on dish rack in ware washing 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. Telephone on storage rack above microwave in kitchen and telephone on dish drying rack in ware washing area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Pulled pork container cover in walk in . Gasket on reach in cooler. Ice build up on reach in cooler. Corrected On-Site

Basic - Food stored on floor. In walk in freezer.

Basic - Light not functioning.Two light bulbs in kitchen work station

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back dish washing area.

Intermediate - - From initial inspection : 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.George Jimenez.Manager stated that the employee was out of the country.Employee has a class scheduled on 11/18/23. Repeat Violation - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms. Repeat Violation - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-09-18: Time Extended

High Priority - Dented can in the middle of can present. Sauce in dry storage shelf.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to sausage in reach in cooler.Open package of shrimp stored over French fries in upright freezer in kitchen.Raw shell eggs stored next to dressing in walk in cooler. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up around drink nozzles.

Intermediate - No proof provided that food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.George Jimenez Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator has it in office stated manager.

Intermediate - Proof of required state approved employee training not available for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.George Jimenez.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Corn in walk in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table at servers station. Corrected On-Site Repeat Violation

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dry storage area.

Basic - No Self-closing device on the bathroom doors.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Deli meat.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters under hood suppression system.Back of fryer cabinets has a grease build up by the exhaust area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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

Basic - Stored food not covered.Potatoes in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat sauces at reach in cooler located at cook line. Corrected On-Site Repeat Violation

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server scooped ice for drinks at server station.

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.

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.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware stored in shelf by dish machine area. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in preparation table in the kitchen. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch scooped ice for drinks at server station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear container in storage shelf at dish machine area. Repeat Violation

Basic - Equipment in poor repair. Torn gasket double door reach in freezer at back of the kitchen.

Basic - Ice buildup in reach-in freezer next to cook line and tall double door reach in freezer next to cook line. Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled at hood suppression system at cook line.

Basic - Single-service articles improperly stored. To go cups stored on floor dry storage area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth on cook line. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food green peppers and ready to eat biscuits without washing hands. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Red cutting boards and pot washing rinsed and not sanitized . Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat ham in reach in cooler in the dry storage area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancakes batter (48F - Cold Holding) less than 2 hours per operator. Corrective Action Taken Repeat Violation

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. Time in is written- time out missing Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Not enough water pressure on hot water hand wash sink next to employee bathroom.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in preparation area in the kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in preparation table in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio on top of clean blue cups in shelf by dish machine area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored in shelf-dry storage area.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing and rinsed and not sanitizing clean equipment.

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

Basic - Food stored on floor. Boxes with oil stored in floor in dry storage area. Repeat Violation

Basic - Hole in or other damage to wall. In dry storage area by chemical storage

Basic - Ice buildup in reach-in freezer next to cook line. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice machine located at dry storage area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled located next to dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets throughout the kitchen including walk-in cooler and walk-in freezer.

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in double door reach in freezer in the kitchen next to prep sink.

Basic - Spoons not stored inverted or in a protected manner in clean shelf storage next to dish machine area.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth on cook line.

Basic - Working containers of food removed from original container not identified by common name. Cinnamon sugar in dry storage Corrected On-Site Repeat Violation

Exit door locked. For reporting purposes only. Emergency fire exit blocked with a chair in dining area.

Marked exit/path to marked exit blocked. For reporting purposes only. Emergency fire exit blocked with a chair in dining area.

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. Employee making sandwiches plated toast and sandwiches with bare hands. Operator coached employee. Corrected On-Site

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. Items on time control chart had beginning time, but no ending time. Showed operator correct method of tracking time, operator added ending time marking to time control chart. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in upright cooler with restaurant food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Tubs with employees purses stored on top of tub of breading mix. Corrected On-Site

Basic - Food stored on floor. Items stored on floor in dry storage and walk in freezer. Corrected On-Site

Basic - Single-service articles improperly stored. Cups on floor in dry storage. Corrected On-Site