BIG JOHN'S EATERY

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 93F. Operator turned heat up to 135F+. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At glass door reach in cooler, Unwashed produce-Cucumbers stored over ready to eat oxtail quesadillas. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink at bar area- ice in sink- educated operator- removed. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Bug zapper/ control device stored over seasoning and prep counter at back prep area . Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee handled raw French toast batter- changed gloves and proceeded to prepare food for order- educated operator - employee washed hands. Corrective Action Taken

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. At dishmachine area - employee handled dirty dishes then proceeded to handle clean dishes without washing their hands - educated operator - employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter near fry station- Cooked potatoes 68F- cold holding ,French toast batter 73F- cold holding- food not prepared or portioned today- food left out of 45 minutes- operator placed under time as a public health control for remaining time. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area - handwash sink blocked by prep kart- operator removed. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline counter - in use avocados with stickers attached - educated operator - employee removed stickers and washed property.

High Priority - Dented/rusted cans present. See stop sale. At dry storage area- two dented cans of cream of chicken soup- see stop sale. Repeat Violation Admin Complaint

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 handled dirty dishes then proceeded to handle clean dishes before handling food- educated operator employee washed hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs store over oxtail- operator removed to lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At dish machine area- hand wash sink blocked by kart- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by large ice machine near office- operator provided. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter- gallon of milk opened 04/21/24 not date marked- operator date marked. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At back area near dishmachine and prep area- employee eating- educated operator- employee moved to dinning room. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage shelves- employee bag over seasoning and food-operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter in use Abocados with stickers attached- educated operator- employee removed stickers and washed properly. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage area - observed one dented can of cream of chicken soup- see stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink- operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink- at bar handwashing sink- operator provided. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Containers of oil stored on floor near dish area- operator moved off floor.

Basic - Raw fruits/vegetables not washed prior to preparation. At prep area by cookline- in use bananas and avocados with stickers attached- educated operator- employee removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At glass reach in cooler unwashed avocados over cooked chicken- operator moved avocados. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw eggwash above cooked ox tail gravy at walk in cooler . employee properly stored food 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 cold held at greater than 41 degrees Fahrenheit...provolone cheese 61°, shredded cheese 53°, cut ham 53° , milk 45°, cheese 45°, raw chicken 46° in flip top reach in cooler across from grill at kitchen, some being held less than four hours, some more .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...provolone cheese 61°, shredded cheese 53°, cut ham 53° , milk 45°, cheese 45°, raw chicken 46° in flip top reach in cooler across from grill at kitchen, some being held less than four hours, some more . Stop sale issue . Employee discarded food and moved to another acceptable cooler . Single serve butter 77° at server station being held less than four hours. Employee time marked. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...ambient cooling pancake batter 58°-59° mixed with fresh eggs with covered in tall reach in cooler . Take another temperature about 15 minutes after take another temperature it was same temperature at 58°-59° . Employee moved to coldest cooler uncovered the food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart . Employee moved. Corrected On-Site

Intermediate - No soap provided at handwash sink at dishwashing area. Employee provided Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided 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.

Intermediate - Spray bottle containing toxic substance not labeled....several bleach spray bottles, employee labeled Corrected On-Site

Basic - Stored food not covered several food containers in reach in cooler at kitchen. Employee moved food. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef followed by handling metal spatula to retrieved french toast from flat top grill with out changing gloves and washing hands. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside cooler under flat top grill, cooked sausage (53 - Cold Holding); cooked beef (53 - Cold Holding). Observed Butter 70°F cold Holding on flat top station. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products from cooler under flat top grill to a different reach in cooler. Operator decided to use TPHC control for butter and time marked for the remaining time of 3 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with cooked sausage, gravy, hash brown not dated marked. Per operator products prepared and stored for 2 days.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by salad station unable to dispensed hot water also hand washing sink on expo side.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - - From initial inspection : Basic - Equipment in poor repair. Flip top cooler on salad station. - From follow-up inspection 2021-09-17: Same Time Extended