LILLY AT ARCADIA

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. Dishwasher (Chlorine 0ppm) discussed with operator who primed system and corrected to 100ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from outside and without washing hands server handled clean utensils and plates, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled waffle mix and tongs, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above French fries, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above yogurt, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table raw shell eggs (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour , discussed cold holding with operator, operator chose to move product to time is a public health control and added to written procedures and time marked product . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice by server, discussed with operator who educated employee.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks no paper towels provided, discussed with operator who provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At both hand washing sinks no soap provided, discussed with operator who provided soap.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu undercooked eggs served with no consumer advisory posted, discussed with operator and provided printed copy , operator posted consumer advisory. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents soiled with accumulation of dust debris, discussed with operator to clean and sanitize. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice- at soda machine Stored properly Corrected On-Site

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 employee at omelette station grabbing foods with gloved hand to make an omelette; wiped gloved hand with soiled towel and touched pans, spatula and clean plates ; operator educated As per chef employee left for the day. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and ground beef stored above liquid eggs in walk-in cooler Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (68F - Cold Holding); sliced cheese (68F - Cold Holding) at omelette station in the dining room; as per operator food on TPHC since 9:00 am; no form no time tracking ; Operator printed new form and filled out during inspection ; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of Windex next to slicer on prep table Removed 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. Milk gallons opened on Tuesday in walk-in cooler; advised operator to date and educated

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator showed proof of being enrolled in new training program

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. Dishwasher no proof of reporting responsibility- as per operator employee reported to work for the first time today. Operator printed form and employee signed during inspection; educated operator Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates and bowls on the rack by dishwasher area Advised to invert

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of can opener at expo line Removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- soup bowls on dish rack at dishwasher area Educated operator

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- spatula used to flip omelettes at omelette station in the dining room stored on soiled table cloth Educated employee and advised to store on clean surface

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee carting personal bike through the prep area and cook line; operator educated and requested employee to store bike outside Corrected On-Site

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

Basic - Soiled dry wiping cloth in use at inlet station Educated operator

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. Employee scraped dishes and picked up clean p,ages from expo window to deliver to customers Employee loading dirty dishes in dishwasher and unloading clean plates out of dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (62F - Cold Holding); cheese (72F - Cold Holding) at cook line; foods not prepared or portioned today; foods kept at room temperature for approximately 1 hours; as per operator foods on 4 hour plan; no form available or time tracked; printed form and time marked foods; Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed

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 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. Printed form to be signed 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.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shell eggs over mashed potatoes in walk-in cooler Operator stored properly Corrected On-Site

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

Basic - No handwashing sign provided at a hand sinks used by food employees- all Advised to post