HERSCHEL'S SCRATCH KITCHEN

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chlorine bucket empty, operator put new bucket on, corrected to 50 ppm. 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. Polled eggs, removed from refrigerator 1 hour, cooked home fries removed from Refrigerator 1 hour ago. Operator wrote times in notepad. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Dish soap on top of ice bin in bar , operator moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and wait station stained and grooved. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Towel bucket in hand wash sink in bar, operator moved to shelf Corrected On-Site

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

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots and pans in kitchen on drying rack under AC unit that is drippings water onto them.

Basic - Food stored on floor. In kitchen - fry oil, vinegar, hot sauce, operator moved to shelf In walk in freezer - case of bread, cod, bag of tortillas In walk in cooler - containers of sauce, shrimp, soup Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (51F - Cold Holding), in glass door cooler in dining room. Operator says they were out of cooler while she waited on table, moved to freezer to quick chill Corrective Action Taken Warning - From follow-up inspection 2025-12-29: Butter pats 60F , in glass door cooler in dining room. Operator states they were out of cooler, then put back. See stop sale. Operator has butter on time plan, no time mark on container. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. CFM expired. 10/23/25 Gerald. Warning - From follow-up inspection 2025-12-29: Gerald, class scheduled, no other Food Manager for establishment. Admin Complaint

Intermediate - - From initial inspection : 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/ dishwasher, cook, 2 servers. No CFM, Gerald, CFM expired Warning - From follow-up inspection 2025-12-29: No CFM, 1 bartender, 2 servers, 2 cooks Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lift top cooler on cook line. Warning - From follow-up inspection 2025-12-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. In walk in cooler - cheese, butter, fish not covered Warning - From follow-up inspection 2025-12-29: Soup, cooked pasta, not covered Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed cucumbers melon, herbs over bread. Operator states moved bread to top shelf Corrected On-Site Warning - From follow-up inspection 2025-12-29: Unwashed lemons over raw fish, Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On cook line Warning - From follow-up inspection 2025-06-25: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher put gloves on and began to get food out of reach in cooler, no hand wash. discussed proper hand wash with person in charge - From follow-up inspection 2025-03-28: Server came into kitchen after handling dirty dishes and being outside put gloves on and started making toast without washing hands Admin Complaint

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside to walk in cooler with gloves on, came back in, put potatoes in deep fryer, no glove change or hand wash . discussed proper hand wash with person in charge - From follow-up inspection 2025-03-28: Employee touched hair then put toast on plate to be served to customer without washing hands Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (97F - Hot Holding)in steam table, heated in deep fryer 1.5 hours ago. Put back into fryer, heated to 165F poached eggs (102F - Hot Holding)in pan of water on flat top grill. Corrective Action Taken - From follow-up inspection 2025-03-28: Poached eggs sitting on counter 85F, sausage links 114F in steam table, sausage links put back on grill to be reheated. Provided operator with form 5022-090 time as a public health, operator completed time as a public health paperwork, cook determined the time poached eggs were put out on counter and time marked them Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer being cleaned with solution of detergent and chorine. Discussed proper cleaning with staff and manager on duty - From follow-up inspection 2025-03-28: Slicer not being cleaned at this time Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer at 0ppm, sanitizer bucket empty. Put new sanitizer bucket on now at 100ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds, discussed proper hand washing with employees

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put hair net on then touched clean containers without washing hands, discussed proper hand washing with dishwasher, he went and washed his hands

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction documentation for cold smoked salmon, operator was able to obtain from food provider. Corrected On-Site Repeat Violation

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Food and water bowl on porch, food and water removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl of lettuce on hand sink next to dish area, bowl removed Corrected On-Site

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/ 2 cooks, 3 servers with no food manager on duty

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa and Chrystal food handler's certification expired Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated he had 2 new employees start two weeks ago. Emailed handout to operator Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control paperwork to manager Warning - From follow-up inspection 2024-05-20: Manager printed paperwork but has not fully filled out Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, soup, and gravies in walk in cooler Warning - From follow-up inspection 2024-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2024 Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At either hand sink in kitchen. Warning - From follow-up inspection 2024-05-20: Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 2-20lb propane tanks under front counter - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on steam table White cutting board on prep cooler Warning - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-12-04: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler Warning - From follow-up inspection 2023-12-04: Time Extended