DUFF'S BUFFET

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server ice machine soiled with mold like substance. Operator cleaned ice machine during the inspection. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed ways pans can be stored to dry Repeat Violation

Basic - Floor area(s) covered with standing water. Through out kitchen cook line prep areas Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caddy holding ice buckets. Operator cleaned caddy during g the inspection Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched his face and clothing without washing hands and returned to food preparation. Discussed proper hand washing techniques with manger and staff.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cut tomatoes next to raw fish in reach in cooler next to batter station. Manager removed Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles stored above coffee packs and napkin packs. Manager moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Red cup used as scoop in sugar container in server area near bathrooms. Manager replaced with handled scoop. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed in dry storage area used under flour bags. Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles in kitchen with damage.

Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, or dust in cook line, prep area, and storage areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks located on shelf with napkins for tables. Manager moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in silver pans on storage rack next to dishwasher. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed multiple areas in kitchen with standing water.

Basic - Food stored in a location that is exposed to splash/dust. Observed container of bread stored next to dirty dish tube. Manager moved container. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in dry storage area connected to walk in cooler. Manager stated they have the shields to replace them.

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar, and other seasoning not labeled. Manager labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Areas of rust located at the top interior of ice machine labeled "servers". Discussed with manager. Repeat Violation Warning - From follow-up inspection 2025-01-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-01-02: Operator unstacked pans Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table next to knife. Operator relocated. Corrected On-Site Warning - From follow-up inspection 2025-01-02: Sanitizer on prep table next to cutting board. Operator relocated Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator refilled. 200ppm Corrected On-Site Warning - From follow-up inspection 2025-01-02: Over 500ppm quaternary, second test after refill was 200ppm Time Extended Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Employee mixed quaternary sanitizer with Clorox. Discussed with manager who discussed with employee. Operator discarded and replaced bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. banana pudding (45F - Cold Holding); cheesecake (50F - Cold Holding) both have been on buffet line for 1 hour. Manager moved food to walk in cooler, added ice and replaced with new pans. Corrective Action Taken Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink quaternary sanitizer above 500ppm. Strip turned blue. Operator corrected to 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with dust. Area surrounding soda nozzles. Operator cleaned and sanitized area. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Back side of drop plate rusted. Operator states ice machine is only used for buffet ice.

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

Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines soiled with mold like substance on top interior walls. Discussed with manager who began cleaning. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-09-12: Time Extended - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area. Warning - From follow-up inspection 2024-09-12: Time Extended - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler soiled with dust. Heavy buildup on sides or equipment on cookline and on bottom/underneath equipment. Discussed with manager. Corrective Action Taken Warning - From follow-up inspection 2024-09-12: Build up of debris on the inside of the pressure fryer and the wheels. Sides of equipment have been cleaned. Time Extended Corrective Action Taken - From follow-up inspection 2024-09-12: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at desert table at buffet: chocolate moose pie (52F - Cold Holding), coconut cream pie (53F - Cold Holding). Held less than 4 hours, moved to reach in cooler behind counter Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff began cleaning during inspection Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in chicken base, removed Corrected On-Site

Basic - Interior of ice machine/bin with rust that has pitted the surface

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 46f, item put in walk in freezer. Temp now at 42f. Corrective Action Taken Repeat Violation

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Scrape area of dish room, wall and ceiling.

Basic - Water draining onto floor surface. Three compartment sink.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.ice cubes inside hand wash sink in salad prep area - reviewed with manager proper use of hand wash washing for washing hands only - From follow-up inspection 2023-02-02: Ice cubes and food debris in hand sink in salad prep area, discussed proper of hand sink with manager Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside near mop sink area - From follow-up inspection 2023-02-02: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dishwashing area - manager coached employee who then washed hands prior to touching clean dishes Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over hush puppy mixture in cooler - manager rearranged food Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit dessert buffet area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at cook line

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin.at kitchen beverage station - manager removed ice and cleaned ice bin Corrected On-Site

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

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 bike in storage room near cups - manager relocated bike - employee phone and charger on packaged pita in food prep area - manager relocated employee items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. - pans stacked on shelf in dishwashing area - cups stacked at beverage station

Basic - Floor area(s) covered with standing water near walk in cooler in food prep area and dishwashing areas - manager swept floors

Basic - In-use wet wiping cloth/towel used under cutting board in food prep area - manager removed towel Corrected On-Site

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

Basic - Stored food not covered. - uncovered sausage in walk in cooler - uncovered pie slices in walk in cooler - manager covered food Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Whip topping thawing in container of water at room temperature - reviewed proper thawing with manager - manager put under cold running water Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 cans of dark red kidney beans, 6.94 lbs Sour cream (55F - Cold Holding); salsa house made (55F - Cold Holding) *

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet - Sour cream (55F - Cold Holding); salsa house made (55F - Cold Holding)see stop sale Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glass cleaner over clean dishes in dish room, operator moved to bottom shelf Cleaner on cart at wait station facing to go packets, napkins, operator moved to bottom Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine has black mold like spots on sides of chute And in ice bin at wait station, operator put sign on to not use. Corrected on site Gasket soiled on vertical cooler of dessert gasket At wait station- around nozzles of soda machine Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near dish machine . At sink in middle kitchen Corrected On-Site

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Wash solution 94F, operator emptied sink to refill

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Kitchen

Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans of dark red kidney beans, 6.94 lbs

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, beverages over coffee maker, operator moved to bottom Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In vertical cooler on side prep room, employee food, moved to bin and put on bottom Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep line, phone and beverage over tub of bread

Basic - Equipment and utensils not properly air-dried - wet nesting. Metals pans on drying rack

Basic - Equipment in poor repair. Gasket of dessert cooler in buffet torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Wall fan in kitchen and dish room Hood filters

Basic - Single-service articles improperly stored. Coffee filters on top of coffee maker, operator put in container Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink that hot water temped 74 F at dish machine area. Warning - From follow-up inspection 2022-03-22: Employee washed hands in cold water in dish washing area - reviewed proper hand washing with manager Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed diced ham and shredded bacon date marked more than 7 days in walk-in cooler. Operator stated that those are mistakenly date marked, and corrected date at time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-03-22: Cook area walk in cooler - cooked meats and veg eatables cooked over 24 hours not date marked - reviews with manager; food in produce walk in cooler date marked Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibbs next to three compartment sink and main walk-in cooler. Warning - From follow-up inspection 2022-03-22: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 01/16/2022. Warning - From follow-up inspection 2022-03-22: No employee training certificates completed Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at dish machine: ran hot water approximately 3 minutes, temped 73-74 F. Warning - From follow-up inspection 2022-03-22: Handwash sink at dish machine: ran hot water approximately 3 minutes, temped 78F Admin Complaint

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sink waste water pipe leaking at dish machine area. Warning - From follow-up inspection 2022-03-22: Water leaking from pipe and/or faucet/handle. Handwash sink waste water pipe leaking in food prep area. Admin Complaint