GUN CLUB CAFE INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shells eggs than keep preparing food without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 7 flying around and landing on shelves in dishwasher area and walls on expo area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Under stovetop Raw shell eggs stored in the same container as cooked sausage. Operator removed raw shell eggs Corrected On-Site Warning

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 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale Warning

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. Observed multiple items Like ham, sausage ,writing on the time control form and on the board in the kitchen without time . Per operator all items stored since 8 am operator timed marked for the remaining time of 2 hours. Corrected On-Site 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. Steam table mashed potatoes 120F hot holding Stored for approximately 1 hour. Operator moved to stovetop to reheat to 165F++ Corrective Action Taken Warning

High Priority - Container of medicine improperly stored. At Kitchen; Medicine (Benadryl) stored over Steam table with open containers of ready to eat foods. Advised operator who removed Corrected On-Site Warning

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) Advised operator to sanitize dishes at three compartment sink until dishwasher is fixed.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked eggs then proceeded to handle clean dishes without washing hands Advised employee who then washed hands Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw chicken over raw steak Advised operator who removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Freezer; Raw shrimp over ready to eat onion rings Advised operator who removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. See stop sale Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler 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. At Steam Table; melted cheese (120F - Hot Holding) Per operator was held for less than an hour Advised operator to reheat to 165F+ Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female server put on gloves prior to washing hands to handle toast . As per server she just came out of restroom and washed her hands in restroom. Explained and she washed hands in the sink. Corrected On-Site Warning

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 4 jars of HP's Guava Jelly 863-983-7430 . Asked manager for vender info. As per manager it's from a local lady. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on slicer blade guard 1 on wall near clock by walk in cooler 4 on wall by 3 compartment sink 1 on top shelf ledge over prep table 6 on empty egg crate flat on top shelf over prep table 2 on can holder rack in dry food storage room Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw beef steaks stored over cooked sausage patty in walk in freezer. Explained. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in walk in cooler. Employee rearranged. Corrected On-Site Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. 4 jars of HP's Guava Jelly 863-983-7430 . Asked manager for vender info. As per manager it's from a local lady Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ), Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On round plates on cook line American cheese 53 f,Swiss cheese 56 f, provolone cheese 59 f,pepper jack cheese 57 f as per chef less than 1 hour. As per manager it will be used within 2 hours. Explained temperature controlled for safety and emailed the form. Raw shell eggs ambient air temperature 77 f in double pan on ice on cook line. As per chef less than 1 hour. Explained temperature controlled for safety and advised to add to the list. Operator will use time . Not prepared or portioned today. Butter 68 f as per manager less than 2 hours. Explained temperature controlled for safety breakfast potatoes 55 f by fryer . As per chef less than 1 hour. Explained and employee moved container to cooler. ( corrective action taken ) tuna salad (45F - Cold Holding); chicken salad (46F - Cold Holding); corned beef hash (50F - Cold Holding); sliced turkey (46F - Cold Holding); sliced ham (47F - Cold Holding); coleslaw (59F - Cold Holding) in flip top cooler at sandwich station. As per employee less than 2 hours. In this cooler. Explained temperature controlled for safety.operator will use time until repaired . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ), Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown casserole 112-121 f hot holding ,sausage gravy 128 f hot holding, oatmeal 112 f hot holding,cheese grits 122 f hot holding, As per manager 2 hours in there. Explained temperature controlled for safety. Warning

High Priority - Toxic substance/chemical improperly stored. Bleach container stored over box of oil in dry food storage room outside. Warning

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. Emailed one. Warning

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. As per manager 2 employees hired within last 2 months . Today is the first day for one of the employee. Emailed the food employee reporting agreement form. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pancake mix without any hair restraint for loose head and beard hairs. Explained. Warning

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. Prep cook only washed and rinsed mixer container in three compartment sink. Not sanitized. Three compartment sink sanitizer sink not setup explained. Warning

Basic - Exterior door left open that opens to the outside. Small flying insects present. Warning

Basic - Floors not constructed to be easily cleanable. Grout missing throughout the dishwasher area. Warning

Basic - Food stored on floor. Box of beef stored on floor under the shelf in walk in freezer. Explained. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Foam cups in upright dispensers by soda machine dispensers missing top cover and top cup not capped. Explained and manager put on lid on top cups. Corrected On-Site Warning

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....00 ppm. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitizing . Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked ribs in reach in drawer at kitchen. Employee properly stored food. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...employee washed hands after discussed . Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatloaf 47° in reach in cooler at cook line being held more than four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatloaf 47°, cheese 48°, cheese 51°, tomato sauce 48°, roast beef 47°, ham 48° , cut tomatoes 52°, tuna salad 47° in flip top reach in cooler , per operator only meatloaf being held since yesterday all other food held less than four hours . Stop sale issue . Employee discarded meatloaf, .......Butter 59°, cream cheese 57° in glass door desert reach in cooler . Operator stated that food was out side being held less than four hours. Operator keep food in time maintaining line . .. Ham 45°, turkey 47°, roast beef 46°, cheese 46° , sliced ham 45°, milk 45°, ground raw beef 51°, ham burger 50° in walk in cooler . Per operator food being held less than four hours. Operator stated door was opened for delivery. Operator opened inside walk freezer door. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing...stored soap bucket , dumped ice in hand washing sink at kitchen. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottle. Operator labeled. Corrected On-Site Repeat Violation Warning

Basic - Floor area(s) covered with standing water...in walk in cooler . Warning

Basic - Food stored on floor...cabbage at walk in cooler . Employee moved . Corrected On-Site Repeat Violation Warning

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

High Priority - Dented/rusted cans present. See stop sale. A can of cream of mushrooms on dry storage Operator discarded

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee collecting Butter pads from tables after customers leave to be saved on a cooler for reused later. For other tables Operator discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several containers with pooled eggs from raw shell eggs stored above a container with cooked potatoes inside walk-in cooler Observed a container with raw shell eggs stored above a container with cooked sausage inside two drawer cooler under flat top grill And a container with turkey burgers stored above a container with French fries inside reach in freezer on cook line. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Ice bath expo side; crab pasta salad (48 - Cold Holding); coleslaw (48 - Cold Holding). Observed on cook line pancake batter (68 - Cold Holding); ice bath, with diced ham (56 - Cold Holding); pooled eggs (56 - Cold Holding); cheese (56 - Cold Holding)pooled eggs (50°F cold Holding) Inside walk-in cooler cooked beef (48 - Cold Holding); cooked pork (48 - Cold Holding) cooked potatoes (52 - Cold Holding). Operator moved to walk-in freezer Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products properly by surrounding the entire containers with ice and decided to use Time control as a public health control for pooled eggs, diced ham, cheese, pancakes batter. Time marked products for the remaining time of 2 hours. Emailed form to operator Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Observed employee collecting Butter pads from tables after customers leave to be saved on a cooler for reused later. For other tables Operator discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple items throughout the kitchen seating on top turkey gravy sauce (118 - Hot Holding); meat sauce (118 - Hot Holding); hash browns casserole (78 - Hot Holding); mash potatoes (119 - Hot Holding). chilis (80 - Hot Holding) Operator moved items to flat top grill for reheating Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sanitation bucket inside Operator removed Corrected On-Site

Intermediate - On Dining room Spray bottle containing toxic substance( sanitation solution) Operator labeled ** Corrected On-Site

Basic - Food stored on floor. inside dry storage and walk-in freezer

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook crack shell eggs, with out changing gloves continue plating dishes. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over chicken salad on cook line. Cook moved the raw chicken. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: raw chicken (44°F); chicken salad (48°F); per cook was prepared yesterday. Was stored in walk in cooler overnight. Moved to reach in cooler on the morning. Cook line: hash brown (52°F) sliced cheese (66°F); potatoes (51°F) per cook was put on counter at 7:00am advised to use time as a public health control or keep under 41°F Walk in cooler: turkey (44°F); sliced tomatoes (44°F); brisket (46°F); cheese (44°F); chicken salad (45°F); raw chicken (45°F) observed door opened for shipment when started inspection. Advised to close door to bring temperature back down. Temperature went from 47-44 will recheck temperature on call back. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen holding unit: chili (102°F); gravy (61°F) per cook was reheated at 5:30am and put in unit. Cook moved to reheat food. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chlorine stored with flour. Cook moved to chemical storage. Warning

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/ Manager: Rebecca A Kiel. Manager arrived before inspection ended. Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has made copies of original certificates. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles with no label in server station. Warning

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues. Warning

Basic - Soiled dry wiping cloth in use. Cook used soiled wiping cloth to clean pans in between usage. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water near prep area. Cook moved to walk in cooler Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Flour container with no label in prep area. Warning