ACROPOL INN REST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over gravy in walk in cooler. Item moved. Corrected On-Site

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice 115f, cooling on prep table. Item put in walk in cooler. Corrective Action Taken

Basic - Food stored on floor. Cooking oil stored on floor. Corrected On-Site

High Priority - Dented cans of mushroom pieces and spaghetti sauce present on storage rack in back kitchen manager segregated for return . See stop sale. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food ( butter packets, hash browns , eggs home fries , lettuce ) - time marked - manager completed documentation Corrected On-Site

Basic - Damaged food not properly segregated. Dented cans of mushroom pieces and spaghetti sauce present on storage rack in back kitchen - manager segregated cans for return Corrective Action Taken

Basic - Food stored on floor in walk in cooler under shelves - manager relocated food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave soiled with food debris.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At front counter across from reach in cooler right before cooks line. Discussed with manager.

Basic - Carbon dioxide/helium tanks not adequately secured. -CO2 tanks stored in back storage area, on storage rack near soda boxes not secure or chained. Manager chained up CO2 tanks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee wallet, cell phone and keys stored at end of cooks line near microwave above Food. Employee moved items. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Hoods on cooks line have buildup of grease, discussed with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of waffle maker soiled with food debris. -Exterior of stove on cooks line soiled with food debris.

Basic - Stored food not covered. -Gyro meat inside reach in freezer at end of cooks line stored not covered or wrapped. Discussed with employee and manager.

Basic - Working containers of food not identified by common name. -Water Bottle on cooks line not labeled, manger labeled bottle. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage not separated from ready to eat product in small cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator finish writing plan Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Operator set aside cans to return to distributor. 7 rusted cans 10 dented cans Corrective Action Taken

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 raw eggs with gloved hands on 3 occasions with no glove.change or hand wash and then Touched the top of sausage on the grill Touched bread Touched utensils and handles Plated omelettes Discussed proper hand washing procedures with operator as well as hand washing form DBPR Form HR 5030-157.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw portioned beef stored over/not properly separated from cooked chicken.

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. 2 sticky traps not covered or tamper resistant placed on a bucket of mayonnaise and next to cases of jelly and creamer. Operator moved traps Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portion control butters 45°F were portioned into smaller containers less than 4 hours ago in front reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 2 sticky traps not covered or tamper resistant placed on a bucket of mayonnaise and next to cases of jelly and creamer. Operator moved traps Repeat Violation

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. Sanitizer solution 100 ppm, operator corrected to 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Slicer in back kitchen had food debris Soda machine at front counter had mold-like build up

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators did not have a written plan listing what foods were using time control, but were keeping track on a sheet of paper. Emailed form for time control. 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. Beef Broth and corn beef hash not dated. Operator determined prep date and dated foods. Corrected On-Site

Basic - Ceiling/ceiling tiles is in disrepair. Gap in corner of wall next to ceiling.

Basic - Employee personal food not properly identified or segregated from food to be served to the public. Covered plate with sandwich and cup of coffee with lid stored under front counter with butter and rolled silverware. Operator removed items. Corrected On-Site

Basic - Food stored on floor. Olive leaves stored on the floor in freezer Repeat Violation

Basic - Reuse of single-service or single-use articles. Several 5 gallon containers used for food storage other than original food.

Basic - Unwashed vegetables stored over broth and sauces. Operator moved unwashed produce to another shelf. Corrected On-Site