LINGONBERRY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and without washing hands employees handled bottle of cream, discussed with operator employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked sausage (49F - Cooling) at 10:10 since previous day 4pm, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overstocked sliced chipotle cheddar (46F - Cold Holding) per operator product not portioned or prepared today and held in cooler for more than 6 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler metal tray or stacked cooked eggs (101F - Cooling) at 10:15 since 9:15 to 95F at 10:30, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator to move product to reach in freezer to rapid chill. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire new test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in front of three compartment sink, discussed with operator who provided paper towels. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink at dish washing area, discussed with operator.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris- cutting board at cook line by Warning - From follow-up inspection 2025-12-03: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2025-04-01: Not renewed Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cut tomatoes and sliced turkey in cooler at cook line Reversed Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw sausage to put on flat top and touched clean spatula to flip the sausage and remove from cook top; no handwash and gloves changed; operator educated ; employee washed hands; Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (51F - Cold Holding); in four door cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours. See Stop Sale cooked eggs (50F - Cold Holding); in cooler at cook line; as per cook food not prepared or portioned today; food left outside while preparing sandwiches; food out of temperature for approximately 20 minutes; placed back inside cooler ; Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fresh garlic pesto (46-51F - Cooling);in four door cooler at cook line; as per operator food cooked yesterday afternoon; food never reached 41 F within 4 hours; See Stop Sale

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. Printed plan during inspection Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- quaternary sanitizer used; no test strips

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; advised to provide paper towels

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

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. New Employee signed firm during inspection 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut tomatoes and raw smoked salmon over onions in reach in coolers at cook line Stored properly Corrected On-Site

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/ Repeat Violation

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. New employees - no employee agreement; emailed and operator printed during inspection to be signed; Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises- non service dog inside the establishment Advised operator to inform customers of requirements

Basic - Employee with no beard guard/restraint while engaging in food preparation- at frequent not counter working with milk, ice; advised operator to provide beard guard;

Basic - Working containers of food removed from original container not identified by common name. Sugar on the storage rack. Advised to label containers;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (98F) sitting out at room temperature - held under 2 hours operator moved to stove for reheat. Corrective Action Taken

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/ Bobby Chinners, 05/18/2023

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/

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - operator removed. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Case of bananas stored on floor pastry room - operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over sliced onions in make table - operator removed raw eggs bowl. Raw sausage on top shelf of reach in cooler over prepared dressing and cooked ham - operator moved sausage to bottom shelf. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Case of bananas on kitchen floor - operator moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - spinach mozzarella quiche (49F - Cold Holding) not portioned or prepared today held under 4 hours - moved to freezer. Corrective Action Taken

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.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

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

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Deck oven added to kitchen layout.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over fresh produce - operator moved eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. No refrigerated Display case - biscuits and cream cheese (67°F) - held under 4 hours operator moved to cooler - reviewed and emailed TPHC procedures to operator. 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. fried eggs (127°-134°F - Hot Holding) sitting on a sheet pan held under 1 hour - moved to stove. fried eggs (169°F - Reheating) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled - operator labeled. Corrected On-Site