LANE-GLO LANES NORTH INC

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

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -hot dogs (45F - Cold Holding); cooked mushrooms (44F - Cold Holding), moved to freezer Recheck -hot dogs 41F, mushrooms 39F In bar glass door cooler - half and half (44F - Cold Holding), moved to walk in cooler Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink in bar- greater than 400 ppm, corrected to 400 ppm Sanitizer bucket in kitchen -greater than 500 ppm, corrected to 400 ppm. 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. Half and half in kitchen and bar coolers not date marked, operator discarded carton in kitchen, carton in bar was date marked Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Soda gun nozzle in bar, inside red cap Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Patricia F. National Restaurant Association. Chicago I L

Basic - Cutting board has cut marks and is no longer cleanable. At lift top cooler in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage band food on table by 3 compartment sink, over food, operator discarded, discussed designated eating area and beverage storage Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting onions that have not been washed, operator discarded onions. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Canned artichokes dated 12/28, in vertical cooler at front counter, see stop sale Cooked mushrooms dated 1/4 Street corn salsa dates 1/12 Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Canned artichokes dated 12/28 salsa chicken (55F - Cold Holding)cooked yesterday at 3:00 Cooked mushrooms dated 1/4 Street corn salsa dates 1/12 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa chicken (55F - Cold Holding)cooked yesterday at 3:00, condensation on lid, see stop sale half and half (45F - Cold Holding) in bar, moved to other cooler Corrective Action Taken Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Under 3 compartment sink Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of vertical cooler at front counter Reach in cooler gaskets Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In vertical cooler at front counter, wet towels on bottom of cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (47F - Cold Holding) Hollandaise marked 7/28

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler on side of kitchen - marinara sauce (47F - Cold Holding) see stop sale, unknown when temperatures were last taken shredded mozzarella (45F - Cold Holding), moved to cooler in back room Repeat Violation

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. Shredded mozzarella, fresh mozzarella, pimento cheese sauce, pre cooked sausage, sliced Tomatoes, all prepped in the last 4 days. Pizza sauce prepared 1 or 2 days ago. Hollandaise marked 7/28. See stop sale Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vertical cooler in side kitchen, bottom of cooler and fan guard

Basic - Floor tiles missing and/or in disrepair. Under 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fan in back room Gaskets of vertical refrigerator in side kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink floors soiled- front counter, back room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver refrigerator on side kitchen - mixed shredded cheese (46F - Cold Holding); recheck 41F, shredded mozzarella (47F - Cold Holding) sliced Swiss cheese (49F - Cold Holding);recheck 41F moved to freezer, discussed air flow, blocked by trays In bar Glass door coolers-half and half (45F - Cold Holding); half and half (44F - Cold Holding), recheck 39F/ 40F moved to walk in cooler. Corrective Action Taken

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. Half and half in bar, opened 2 days ago, no date, discussed proper date marking with manager on duty

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/ Erin K. 4/26/24

Intermediate - Handwash sink not accessible for employee use at all times. Towel bucket in hand wash sink at front counter, moved to shelf 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup over clean pans, operator discarded Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line

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

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on rack over food, operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At lift top cooler near front counter, cutting board grooved and stained Soda gun soiled, operator cleaned. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan and scrubby in hand wash sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese, pickles, produce, operator moved to bottom 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. Deli turkey and ham in reach in cooler on cook line, opened last Wednesday. Operator wrote dates on package Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets soiled Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Mens room across from kitchen Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top of deli meats in reach in cooler on cook line. Operator removed Fry oil on floor in kitchen Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Under and in front of 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster oven soiled 3 bay warmer soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Fry baskets 3 bay hot hold unit on counter in front kitchen Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen hand sink block by soda system shelf.

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