BACON STREET DINER

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep grooves. Operator disposed of one. Warning - From follow-up inspection 2026-03-13: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Warning - From follow-up inspection 2026-03-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2026-03-13: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Basic - Open dumpster lid. Observed dumpster lid open at time of inspection. Operator had employee close lid during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cambros stacked wet in ware washing area. Discussed with manager. Warning - From follow-up inspection 2025-02-12: Pans are stacked wet. Operator began unsticking wet pans. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with dust. Ceiling tiles in kitchen above cook line Warning - From follow-up inspection 2024-08-22: 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. Dishwasher in bar area 0ppm chlorine. Recheck 100ppm. Dishwasher in back on house 0ppm chlorine. Corrected to 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bar area, 1 fly in kitchen next to trash, 1 fly next to meat slicer, 1 fly in dining area. Discussed with operator and operator states they are currently working either pest control.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat food in walk in cooler. Operator segregated shell eggs. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon 48F sitting out on prep cart. Operator placed half in oven to cook and half in walk on cooler. Second temperature 43F. Raw chicken 50F on cook line. All other chicken in same cooler at proper temperature. Operator states it was brought from walk in cooler to cook line an hour and a half ago. Operator placed in freezer for rapid chill. Second temperature 41F. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage links 141F. Originally cooked in the oven, reheated in fryer. Operator placed sausage links back in fryer, second temperature 181F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Meat slicer in prep area. Operator took apart and cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen area above clean plates/bowls. Vent in ware washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table. Employees relocated. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Some spoons in bar area not stored upright. Operator brought spoons back to dish area and ran through dish machine. Corrected On-Site

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. - dishwasher touched soiled dishes then touched clean plates without washing hands -reviewed with manager proper hand washing - manager reviewed with dishwasher- manager had dishwasher stop working in dish washing area until manager reviewed proper hand washing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over pastry in walk in cooler at cook line - employee rearranged food Corrected On-Site

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. Milk in walk in cooler - manager date marked milk Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Danielle expired 9/17/23 exam scheduled following week

Intermediate - Spray bottle containing toxic substance not labeled in bar area 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 jacket and purse stored on top of box of gravy mix in storage room - manager relocated items Corrected On-Site

Basic - Stored food ( desserts) not covered in walk in cooler - reviewed with manager

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 in kitchen - manager scheduled service and set up triple sink for use until the dish machine is running properly Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 54F stored in top section of reach in cooler at cook line - reviewed storage of food below the fill line - manager placed butter on ice Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - carrots 128 F at steam table - manager added water and placed on stove recheck 168 F Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar - manager changed batteries Corrected On-Site

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

Basic - Stored food ( desserts ) not covered in walk in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler - manager rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter blend at 54 F next to toaster - manager placed butter on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat sauce 119 F recheck 205 F , gravy 125F recheck 188 F , soup 123F recheck 191 F at steam table - manager placed in oven Corrected On-Site

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. Milk in walk in cooler - manager placed date on milk Corrected On-Site

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tongs on shelving unit in dishwashing area in path of walkway through kitchen - manager relocated tongs Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line manager relocated tongs Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit ( cooler opposite ovens) with food to be served to customers at cook line - manager discarded drink Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic wrap under paper towel dispenser - manager relocated paper towels closer to hand wash sink Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm quaternary - manager changed solution - recheck 200 ppm quaternary Corrected On-Site