SUZY Q'S HOMETOWN DINER

High Priority - Dish washer touched dirty dishes and then handled clean dishes without washing hands. Dish washer washed her hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on all tables and put back in refrigerator.

High Priority - Time/temperature control for safety food re-served to customers. Butter chips left out on all tables and put back in refrigerator. See stop saleRepeat Violation Repeat Violation Admin Complaint

Basic - In-use wet wiping cloth/towel used under cutting board at cook line. Operator removed. Corrected On-Site

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Very slow draining water in hand sink on cook line.

High Priority - Cook cracked 4 raw shell eggs and then handled ready-to-eat sausage links, placing links in walk in cooler,without washing hands. Cook went to wash his hands. 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. Coleslaw prepared yesterday marked 3.12.26 in walk in cooler Operator replaced label. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on all tables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 66F on prep table at cook line. Sausage links were cooked yesterday, cooled and removed from temperature control 3 hours ago, left out at cook line. Cook placed sausage links in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Butter chips left out on all tables. See stop sale

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with green mold like substance at sandwich/salad station. Warning - From follow-up inspection 2025-10-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled Raw shell eggs over tortillas and Cole slaw at flip top cooler across from flat top grill. Raw shell eggs over juice at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Split pea soup made 12/23, baked potatoes made 12/24 missing date marks. Operator dated products. Corrected On-Site

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 employee certificate expired Pamela McGrath 11/7/24

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+ sliced cheese and batter at cook line; As per operator food out on four hour plan since 9:00; time marked Corrected On-Site

Basic - Bowl used to dispense food chili in walk-in cooler; operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple water bottles by: prep table next to toaster; next to single service items at front counter Operator stored properly; Opened employee beverage container in a cold holding unit with food to be served to customers- inside reach in cooler at cook line and display case at front counter Operator stored properly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys and cell phone on top of raisin container at dry storage area;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (55F - Cold Holding);in sandwich table at omelet station ; as per operator food out of temperature for less than 30 minutes ; food not prepared or portioned today; food stored above the food trays on the top part of the cooler; operator moved food inside the food tray to properly chill; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (129-138F - Hot Holding);in steam table Food out of temperature for less than 30 minutes; food not stirred or covered; operator stirred food ; rechecked to 140 F Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor: Bucket of Pickles in walk-in cooler Food not stored at least 6 inches off of the floor: ground beef stored on wire rack in walk-in cooler Operator stored properly 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. Orzo with date mark from 08/09/22 in walk-in cooler See Stop Sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Orzo with date mark from 08/09/22 in walk-in cooler See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-50F - Cold Holding);in low boy across from flat top at cook line; as per operator food not prepared or portioned today; food overstocked; Food out of temperature for less than four hours; Operator placed ice bags; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125-137F - Hot Holding) in steam table at cook line; as per operator food out of temperature for less than four hours; food not stored or covered; Operator stirred - to 149° F Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher not trained on how to properly test sanitizer at three compartment sink and dishwasher; Operator educated; Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (61-64F - Cooling)at 9:38 to 61-64 at 10:05 since 7:30 in reach in cooler across from flat top; Food overstocked and cooler not closed; Operator placed food in ice bath and divided in smaller batches; Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu- not identified

Intermediate - operator unable to provide original certificate for some employees trained

Basic - Food stored on floor. Chicken and pulled eggs stored on the floor in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

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. Dishmachine sanitizing at 0=ppm chlorine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour bin/storage area

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.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner/frontline/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Food stored on floor. Flour/storage area/corrective action taken/operator stored flour back on shelf. 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.Swiss cheese/walk in cooler.

Basic - Food stored in a location that is exposed to splash/dust.potatoes/under prep sink./corrective action taken/operator stored foods properly. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees.cookline

Basic - Ripped/worn tin foil used as shelf cover.prep table/cookline Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.flour=storage area. Repeat Violation