TOAST

High Priority - Container of medicine improperly stored. Observed eye contact solution and bandaids stored on shelf of dry food storage rack next to dishwasher. Employee moved Corrected On-Site

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. Observed chlorine 0ppm at dish machine. Employee fixed machine. Rechecked at chlorine 50ppm Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. 1 pack of Swiss cheese and 2 packs of provolone cheese found with mold spots on them in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer to the left of the cook line with raw beef and sausage links above frozen French fries and chicken tenders. Employee switched cases around Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding at 10:00, reheated to 170F at 10:30 for hot holding) Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution at 200ppm. Employee replaced at 50ppm Corrected On-Site

Intermediate - No paper towels provided at handwash sink at kitchen entrance. Employee replaced. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink tumbler stored on shelf of dry food storage next to dishwasher. Employee moved item. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee wallet and phone stored on shelf of dry food storage rack. Employee moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee missing beard guard and has an ineffective hair restraint. He put on beard guard. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed screen on fan motor of tall reach in cooler in kitchen next to drink station soiled with grease. Discussed with cleaning it with owner.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues across from grill

Intermediate - Food-contact surface: The fan in the reach-in refrigerator on the left side of the kitchen, to the left as you walk in, is soiled with a mold-like substance

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Open dumpster lid. The operator closed the dumpster lid. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles on rack facing clean dishes, moved to other shelf Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Towel bucket Chloe > 200 ppm on shelf over syrup, moved to sink shelf, corrected to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled towel bucket in hand wash sink by 3 compartment sink, discussed use of hand wash sink

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. On sllver drop plate, operator cleaned Corrected On-Site

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, chlorine jug empty, operator connected new jug, 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen by glass door cooler, butter pats (71F - Cold Holding), operator stated that it is on time control, removed from refrigerator 2 hours ago, is discarded after 4 hours if not used, operator put time on container Corrected On-Site

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. butter pats (71F - Cold Holding), operator stated that it is on time control, removed from refrigerator 2 hours ago, is discarded after 4 hours if not used. Operator put time on container Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine, moved to bottom shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler- unwashed pineapple over coleslaw dressing and cheese

Basic - Utensils in poor condition. Wood stick used for putting toast in toaster is grooved, worn, not cleanable

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle iron Frame around drawers on cook Repeat Violation Warning - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers on cooklinev Warning - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line Warning - From follow-up inspection 2023-09-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with old bread crumbs that is used for buttering and cutting bread Warning - From follow-up inspection 2023-01-25: 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 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Repeat Violation Warning - From follow-up inspection 2023-01-25: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 4 seconds

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (70F - Cold Holding), operator states he took eggs out of cooler an hour ago when they opened, operator put eggs back in cooler to cool, operator wants to keep on time, inspector provided operator with DBPR Form HR 5022-090 Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink going into kitchen by door, paper towels restocked Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some copies of employee training

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on hand sink not labeled Spray bottle in basket by kitchen door not labeled Both spray bottles properly labeled Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to bananas, drink removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to bananas, cell phone removed Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint on

Basic - No copy of latest inspection report available.

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

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

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

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, operator put on shelf of prep table Corrected On-Site

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 0ppm corrected to 50ppm Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical hanging off shelf holding clean utensils. Operator moved spray bottle Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Concentration of chlorine sanitizer was 100+ppm, operator corrected to 50ppm Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Operator replaced soap at Hand wash sink at the entrance of the kitchen Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf containing clean dishes. Employee moved back pack Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid at time of inspection. Validation: 218011044 Trace: 4041603 Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: ; butter packets (75°F - Cold Holding) Server does not know how long they have been out See Stop sale Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); Sanitizer Bucket (Chlorine 50 ppm) Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled potatoes, sausage gravy, cut cabbage, boiled eggs, beef, Corrected on site: all dates Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.