BREAKFAST STATION

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw, unpackaged beef stored over cooked turkey in stand up freezer. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth bucket measuring above 100ppm. Corrected On-Site 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. Location has no cleanup poster. Emailed operator packet that includes HR 5030-105. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand sink at the end of the cook line obstructed by a trashcan. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some expired, and some with no proof of training. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle in chemical storage area. Corrected On-Site Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles above food items at the front drink station and at the food and singles service item storage areas. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee personal drink on a shelf above a food prep area, across from the dish machine. Employee removed it at time of inspection. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored with food items in rear dry storage area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic glasses at the front drink station wet nested, wet nested plastic pans in dish area. Warning

Basic - Equipment in poor repair. Observed ice machine with hinge screws very loose. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed the operator packet which includes the No choking poster on site. DBPR HR 5030-105. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floor fan aimed at dish machine with dust buildup. Repeat Violation Warning

Basic - Open dumpster lid. Observed dumpster lid open. Operator closed at time of inspection. corrected on site Observed drain plug missing on dumpster. Informed operator to have it replaced. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust buildup up. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution at front counter less than 100ppm. Corrected On-Site Repeat Violation 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. 0 ppm, operator called for repair Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer on cook line- raw beef in plastic tub over fish. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food re-served to customers. Butter pats left on table after server cleaned table. Server left butter pats on table after cleaning and resetting table, all tables had bowls of butter on them. Butter is on time control. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater than 200 ppm, corrected to 50 ppm, Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled water pitcher in he's on cook line, ice in hand wash sink at server station discussed with manager on duty and staff. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station on 2 door cooler, operator removed Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. By prep table, moved to shelf 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. 0 ppm, operator primed machine, still 0 ppm. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter pats left on tables after customer left and table was cleaned, prepped for next customer. Newly arrived Customer was seated at table with bowl of butter from previous customer, server removed butter. All clean tables have bowl of butter pats, approximately 12. Discussed with manager on duty Warning

High Priority - Time/temperature control for safety food re-served to customers. Butter pats left on tables after customer left and table was cleaned, prepped for next customer. Newly arrived Customer was seated at table with bowl of butter from previous customer, server removed butter. All clean tables have bowl of butter pats, approximately 12. Discussed with manager on duty. See stop sale Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line, greater than 200 ppm. Corrected to 100 ppm Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist jewelry/ watches on 4 cooks, all removed Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at wait station Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle, cook removed Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Cod in walk in cooler in pan of water, prepped today, 53F, Cod prepped yesterday, 40F in standing water prep cook dumped water out. Corrective Action Taken Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at wait station, 0 ppm, corrected to 50 ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Groupthink/ green substance Around and behind nozzles at wait station Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu, does not state that they are under cooked or direct customer to consumer advisory Warning

Basic - Current Hotel and Restaurant license not displayed. License on wall expired 2022. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, multiple beverages on cooler Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist jewelry and watch on one cook, removed Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook, put hat on Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Fry oil in storage area, moved to shelf Corrected On-Site Warning

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

Basic - Wiping cloth sanitizing solution stored on the floor. Under dish machine, moved to shelf Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then changed gloves without washing hands, discussed proper hand washing procedure with manager Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 7 seconds, discussed proper hand washing procedure with manager Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook took toast from toaster buttered toast then touched toast with his bare hands and put it on plate, employee discarded toast see stop sale Corrective Action Taken Warning

High Priority - Employee washed hands with cold water. Cook washed hands with cold water, water temperature 83F, discussed proper hand washing procedure with manager Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put a dirty cup in bus tub then touched a clean cup filled with ice without washing hands, discussed proper hand washing procedure with manager Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Touched toast with bare hands after it came out of toaster, employee discarded toast Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links in steam well at 111F put in 1 1/2 hours ago, cook put sausage on flat top to reheat, reheated to 174F Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade 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/ Mariela Aquino is manager on duty does not have manager certification with 3 cooks dishwasher, prep cook and 2 servers on duty Warning

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. Operator only has 1 employee training certification, employee is not on duty at this time Warning

Basic - Current Hotel and Restaurant license not displayed. License on wall expired 02/01/2022 Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with bracelets and watch on, employee took jewelry off Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at server area at 0ppm, manager refilled sanitizer bucket now at 100ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make station ; feta (46°F - Cold Holding); shredded chedder and mozzarella mix (45°F - Cold Holding); ham (45°F - Cold Holding); sauerkraut (45°F - Cold Holding) potentially hazardous food Transferred to walk in cooler: to chill. Service called. Corrective Action Taken 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. Restaurant opened for 2 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties 8:50 (84°F - Hot Hold); sausage links 8:50 (84°F - Hot Hold); sausage patties (167°F - Reheating); sausage links (169°F - Reheating) Corrected On-Site Warning

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler make station , thermometer moved to the front Corrected On-Site Warning