PAPA'S NY DINER INC

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks . Repeat Violation - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Tammy, Luis, Marisol and Lillie certificates are copies . - From follow-up inspection 2025-09-16: Original missing for Luis. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas. - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit opposite grill - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-16: Time Extended

High Priority - Dented cans of tomatoe purée, pineapple juice, ground tomatoes, corned beef hash , strawberry glaze present in storage room . See stop sale. Manager segregated cans for return Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 0 ppm chlorine - tube not in sanitizer . Manager placed line in sanitizer and primed dish machine recheck 10 ppm chlorine run 3 times. Manager primed again recheck 50 ppm chlorine Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. -Raw meat stored in shopping bags in walk in cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw frozen steak over frozen potatoes and sweet potatoes in Reach in freezer in food storage area . Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cut lettuce 52 F , Swiss cheese 53 F, cheddar cheese 53 F , mozzarella cheese 51 F , pepper jack 51 F in cooler, , sauerkraut 52 F, shredded pork 56 F ,pork 54 F, chicken salad 55 F , corn beef 56 F , tuna salad 55 F , stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes . No temperatures taken this day . Food discarded -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen . Reviewed with manager . Manager discarded seafood . - spinach pie 44 F in walk in cooler . No temperatures taken this morning . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 70 F packets on counter and tables for less than 3 hours . Manager placed butter packets in freezer for quick chill down . Recheck 38 F at 11:37 am Reviewed with manager proper handling and storage of of butter packets -Pooled eggs 52 F on ice at cook line - employee added ice to container . Recheck 41 F - cut lettuce 52 F , Swiss cheese 53 F, cheddar cheese 53 F , mozzarella cheese 51 F , pepper jack 51 F in cooler, , sauerkraut 52 F, shredded pork 56 F ,pork 54 F, chicken salad 55 F , corn beef 56 F , tuna salad 55 F , stuffed with rice grape leaves 52 F in cooler opposite grill over 4 hours 45 minutes . No temperatures taken this day Food discarded - spinach pie 44 F in walk in cooler -no temperature taken this morning Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. -WD -40stored on kitchen prep table next to deli slicer. Manager relocated chemicals 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. Wiping bucket more than 200 ppm chlorine on shelf near Nutella at cook line . Manager changed solution . Recheck 100 ppm chlorine and moved to separate area Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Samantha hired over 30 days previously per Manager Samantha

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in food prep area/ cook line soiled with food build up in cracks . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket inside hand wash sink in front counter area .

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -Expired food manager Agustin Hernandez ServSafe certificate with an expired date of 8/6/2025 . No current certified food managers employed at establishment

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line hand wash sink . Manager placed paper towels at hand wash sink 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. Tammy, Luis, Marisol and Lillie certificates are copies .

Intermediate - Spray bottle containing toxic substance not labeled in front counter area . Employee labeled spray bottle . Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.

Basic - Ceiling tile missing in back food prep area and dish washing areas Manager placed ceiling tile in place over food prep area and dishwashing area Discussed tile must be smooth and easily cleanable . Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 49 F and grouper 39 F in ROP package on food prep table in back kitchen. Per box " do not thaw at room temperature" . Reviewed with manager . Manager discarded seafood Corrective Action Taken Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphone next to to go containers and above reach in cooler -employee cellphone stored on top of container of oil at cook line Manager relocated cellphones Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer chest lid is damaged in storage room in back kitchen near back exit

Basic - Food stored on floor. Jug of oil stored on floor in storage room adjacent to back kitchen exit and mop sink. Manager relocated food Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit opposite grill

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees in the women's restroom . Manager placed sign at hand wash sink Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -large ladder stored above slicer in food prep area in back kitchen . Manager relocated ladder away from above food prep. area but now it's above food storage above reach in cooler. Manager in process of relocating ladder at the end of the inspection .Corrective Action Taken Corrective Action Taken

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quaternary in front counter area . Employee changed solution . Recheck 200 ppm quaternary Corrected On-Site

High Priority - - From initial inspection : 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 . Manager set up triple sink 100 ppm chlorine Corrective Action Taken Repeat Violation - From follow-up inspection 2025-04-11: Dish machine at 10 ppm . Per manager , service is scheduled. The triple sink is in use until dish machine is working correctly Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Admin Complaint - From follow-up inspection 2025-04-11: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks. - From follow-up inspection 2025-04-11: Time Extended

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. Reviewed with manager - From follow-up inspection 2025-04-11: 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. Employees hired over 60 days with no training Izabel and David . Reviewed with manager - From follow-up inspection 2025-04-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas . - From follow-up inspection 2025-04-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - Cooked potatoes at 98 F at 10:05 am cooked at 7:30 am in large, deep pots in dishwashing area .

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 . Manager set up triple sink 100 ppm chlorine Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Admin Complaint

High Priority - Raw animal food ( raw beef in open bag ) stored over or with ready-to-eat food ( fries ) in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52 F, cheddar cheese 52 F , mozzarella cheese 53 F , gyro 55 F in small cooler opposite grill . Cooler stocked from walk in cooler 2 hours previously. Employee moved food to freezer for quick chill down Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line prep station soiled with food buildup in cracks.

Intermediate - Handwash sink not accessible for employee use at all times. Faucet removed from hand wash sink at cook line . Manager to repair this day.

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. Reviewed with manager

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dishwashing area . Manager adjusted paper towels to dispense . Dispensed temporarily worked . With additional uses the dispenser did not work . Manager placed paper towels at hand wash sink Corrective Action Taken Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 45 F in ice water. Reviewed with manager .

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. Employees hired over 60 days with no training Izabel and David . Reviewed with manager

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Salmon 41 F in package and Grouper in package at 42 F in walk in cooler Per package of salmon, instructions state must keep frozen until use.. Per box of packaged grouper , instructions state product must be removed from vacuum bag before defrosting Reviewed with manager . Repeat Violation

Basic - Floor soiled/has accumulation of debris in hallway, bar, dining and kitchen areas .

Basic - Food ( cans of corn beef hash) stored on floor in storage room .

Basic - Food ( pot of cooked potatoes ) stored in a location that is exposed to splash/dust in dishwashing area . Reviewed with manager . Cooked potatoes discarded due to improper cooling .

Basic - Inside bathroom not available for employee and customer use due to new floor tiles installed in the hallway by bathrooms and floor cannot be walked on. Dining area by bar is closed off to customers . This area is the access area to bathrooms . New tiles have been installed in this area , incompletely . Per operator , floor tiles cannot be walked on for an hour in the hallway to bathroom, additional tiles will be installed in front of the bathrooms tomorrow night and tiles cannot be walked on four hours thereafter The establishment is open 24 hours . The operator placed a portable toilet out side for customer and employee use due. Operator removed partition and made available inside restrooms for customer and employee use during this inspection . Corrected On-Site Admin Complaint

Basic - Standing water or very slow draining water in handwash sink in employee restroom in back kitchen .

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-04: Menus will be reprinted Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-04: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) Warning - From follow-up inspection 2024-05-30: No stop sale issued Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. Warning - From follow-up inspection 2024-05-30: Ham 45F Gyro meat 46F Chicken salad 45F Tuna 45F Cut lettuce 46F All items removed from reach in cooler and put in walk in cooler, items were put in reach in cooler around 10am Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris Repeat Violation Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning - From follow-up inspection 2024-05-30: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-05-30: Time Extended

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. Observed employee touch pot of potatoes twice with bare hands and touched the top of bake mousak with bare hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen prep area 1 live fly in the front counter area of the Restaurant Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to strawberries Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (49F - Cold Holding); shredded pork (49F - Cold Holding); pork (49F - Cold Holding) see stop sale. lettuce (48F - Cold Holding,second temp 44F cooling); shredded cheddar cheese (48F - Cold Holding second temperature 3:36pm 41F), shredded mozzarella 46F cold hold, second temperature at 3:36 43F cold hold, Sliced cheese 45F cold hold,second temperature at 3:36pm 42F cold hold. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage link 122F hot hold. Operator reheated to 167F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can by the triple sink Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as containing raw ingredients. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna,, cooked beef, cooked beef, operator was able to determine the prep date and will date accordingly Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restroom in the back of kitchen does not have self closing Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish in ROP packaging indicating to remove from original packaging not removed Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep table. Discussed the need to keep employees beverages separate from clean utensils and food. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees belongings in dry storage area on top of canned food and in top of front counter area and under counter next to utensils, Soiled aprons stored on an opened box of unwashed baking potatoes Corrected On-Site Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Kitchen floor through the entire kitchen soiled with food debris Repeat Violation Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Hole in or other damage to wall. Wall in the employees bathroom Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed fryer basket left on top of soiled surface next to the fryer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic air curtains in walk in cooler dirty and stained with mold like Warning

Basic - Open dumpster lid. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers on next to lettuce in reach in. Discussed with operator the need to wash produce and remove stickers before prepping Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. 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. 0ppm Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dry storage 1 moth in dry storage 2 flies in area near back door Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled accumulated soil hard to clean. Can opener very soiled and greasy,buffalo Chopper in rear of the building heavy accumulation of food debris, Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with big trash bins and other unnecessary stuff preventing employees from washing hands Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Cardboard used to line food-contact shelves.Rustic shelves in walking cooler, and dry storage area. Cardboard on shelves Warning

Basic - Clean utensils or equipment stored in heavily soiled cart. Discussed the need to store clean dishes on clean surfaces. Warning

Basic - Current Hotel and Restaurant license not displayed. Operator doesn't have current license displayed. Expired license is on display by kitchen door. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters hanging in shelf next to canned food in dry storage area. Employees purses under counter next to wrapped in napkins silverware . Warning

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep area, storage area. Under and behind fixed equipment and in dining area. Wall behind cook line. Warning

Basic - Food stored on floor. Fry oil and watermelon stored on the floor in dry storage. Discussed the need to store food a minimum of 6" off the floor. Repeat Violation Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in the back of the kitchen by the exit door in poor condition exposing the insulation and rusting. Door to close very loose Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in interior soiled. Warning

Basic - Ripped contact paperused as shelf cover. Warning

Basic - Stored food not covered. Unprotected food 3 meat patties sitting on top of a box in reach in freezer Warning

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm of chlorine, corrected with quaternary sanitizer at 200ppm. 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, change container now 100 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48f, gyro 49f, chicken salad 48f, roast beef 47f, corned beef 48f, sliced cheese 48f,all found in single reach in cooler on line, operator states items were put up in cooler @8 am. All items moved to walk in cooler for quick chill. Corrective Action Taken 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. Sliced American cheese, feta.

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 potatoes 98f, moved to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Cooked potatoes stored on floor in front of Hand sink. Items moved. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at end of line used for dump sink as evident by ice in sink.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not used to check cold temperatures of food as evident by entire reach in cooler food not at correct safe temperatures. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna, cooked turkey, cooked meatloaf, cooked corned beef,cooked chicken, tomato sauce , sausage gravy,

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator regarding rop fish procedures.

Basic - Equipment in poor repair. Three freezer chest lids in poor shape, rusted and not closing correctly.

Basic - Food stored on floor. Cooked potatoes stored on floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. First chest freezer with ice cream tubs.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Stored food not covered. Ice cream tubs not covered in first chest freezer. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm chlorine when run twice Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket- recheck 100 ppm chlorine- Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2023 Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F, cooked ham 52 F , dolmades 51 F , garlic butter 50F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 55F , pepper jack 51 F , cheddar50:F , mozzarella 50 F , dolmades 51 F , garlic butter 50F cooked ham 52 F , sauerkraut 52 F, tuna salad 54 F , chicken salad 51 F , cooked pork 52 F , cooked ham 56 F in small cooler under service window in kitchen - no temperatures taken this morning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by reach in cooler -manager removed no working cooler and replaced with working cooler- hand wash sink accessible -reviewed with operator hand wash sinks must be accessible at all time Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( eggs benedict ) covered by the consumer advisory.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures.Reviewed with manager importance of monitoring food temperatures

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. Amanda training expired 3/2023 David expired 2020

Basic - Food (pots of potatoes ) stored on floor in back kitchen - employee relocated potatoes Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together at front counter - manager changed solution- recheck 100 ppm chlorine Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of Applesauce (6 pounds), observed 1 dented can of vine leaves stuffed with rice (4 pounds 6 ounces).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli cooler 1 - Philly meat (47F - Cold Holding); hamburger (48F - Cold Holding); French toast batter (57F - Cold Holding); cut lettuce (48F - Cold Holding); deli cooler 2 - chicken (49F - Cold Holding); corned beef (49F - Cold Holding); cooked pork (49F - Cold Holding); ham (47F - Cold Holding); per operator statement all items were put into units at 10 am and left in unit. Operator removed items and stored in ice baths or walk-in cooler to cool. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with heavy grooves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on shelf above prep area. Operator removed and discarded.

Basic - Equipment in poor repair. Observed multiple chest freezers in poor repair.

Basic - Food not stored at least 6 inches off of the floor. Observed pots of potatoes just cooked left on floor next to warewashing station. Operator had employee remove from floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on cook line not inverted. Operator inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in both deli coolers on cook line.