FLYING WITH JEROME

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 14 droppings behind dough press and green storage rack in rear prep area 10 behind white chest freezer in rear prep area 16 under metal dry storage rack in rear prep area 5 on top of single service items on metal storage rack 5 behind small white chest freezer in rear prep area 15 under dish machine 20 behind double door reach in cooler and table with slicer on cook line 4 behind cooks line equipment 6 in corner between room top cooks cooler and service window 15 in closet with bag in box system 5 on top of in use bag in the box syrup 1 in blue corner cabinet in dining area 1 on decoration on effiel tower decoration on top of blue cabinet - From follow-up inspection 2023-06-28: 13 under dish machine 1 in rear restroom near kitchen Time Extended

Intermediate - - From initial inspection : 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. Provided operator with DBPR HR Forms 5030-103 and 5030-104 - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Operator states he was unaware of food manager requirements. - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states he was unaware of employee training requirements. - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with DBPR HR Forms 5030-103 and 5030-104 - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Ceiling tiles missing in both rest rooms, strong musty odor in both restrooms. - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic panel drop ceiling in dry storage area - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not sanitizing. Advised operator discontinue use until repaired - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. In restroom nearest kitchen there is a closet, within the closet there are ceiling tiles missing and a watery mist of sorts coming through the missing tiles. All items (all non food service items) are wet. - From follow-up inspection 2023-06-28: Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. 14 droppings behind dough press and green storage rack in rear prep area 10 behind white chest freezer in rear prep area 16 under metal dry storage rack in rear prep area 5 on top of single service items on metal storage rack 5 behind small white chest freezer in rear prep area 15 under dish machine 20 behind double door reach in cooler and table with slicer on cook line 4 behind cooks line equipment 6 in corner between room top cooks cooler and service window 15 in closet with bag in box system 5 on top of in use bag in the box syrup 1 in blue corner cabinet in dining area 1 on decoration on effiel tower decoration on top of blue cabinet

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. Provided operator with DBPR HR Forms 5030-103 and 5030-104

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator states he was unaware of food manager requirements.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator states he was unaware of employee training requirements.

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. Provided operator with DBPR HR Forms 5030-103 and 5030-104

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler dated

Basic - Bathroom facility in disrepair. Ceiling tiles missing in both rest rooms, strong musty odor in both restrooms.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic panel drop ceiling in dry storage area

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not sanitizing. Advised operator discontinue use until repaired

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

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food preparation without hair restraint

Basic - Floor soiled/has accumulation of debris. -in rear prep and storage area -floors and walls behind cooks line equipment -walk in cooler floor -floors and walls in dish area

Basic - Food stored on floor. -Pineapple and melon in walk in cooler -Deep fryer oil on cooks line

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves beneath all prep tables soiled -floor mixer soiled -sides of equipment on cooks line

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. In restroom nearest kitchen there is a closet, within the closet there are ceiling tiles missing and a watery mist of sorts coming through the missing tiles. All items (all non food service items) are wet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.

Basic - Stored food not covered. Tiramisu in walk in cooler

High Priority - Observed: 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. -Dishwasher (Chlorine 0ppm) Discussed setting up three compartment sink until dish machine is fixed during time of inspection. Warning Priority: High Priority

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (64F - Cold Holding) Discussed keeping Time/temperature controlled for safety foods in cooler Item held out of temperature for less than 4 hours Warning Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. -bleach stored above napkins in dry storage area Warning Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -can opener blade has accumulation of food residue Warning Priority: Intermediate

Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning Priority: Basic

Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on dish drying rack Warning Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. -Employee at cooks line Warning Priority: Basic

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Warning Priority: Basic

Basic - Observed: Floor tiles missing and/or in disrepair. -at cooks line Warning Priority: Basic

Basic - Observed: Food storage container/container lid cracked or broken. -plastic containers at dish drying rack Warning Priority: Basic

Basic - Observed: Food stored on floor. -boxes of food items on floor in walk-in cooler Warning Priority: Basic

Basic - Observed: In-use tongs stored on equipment door handle between uses. -stove oven Warning Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens in kitchen have accumulation of food debris -all stove ovens have accumulation of food residue Warning Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -salamander has accumulation of food residue -sides of stove have accumulation of food residue -mixer head has accumulation of food residue -fan on dish drying rack has accumulation of dust -shelf above dish machine has accumulation of dust Warning Priority: Basic

Basic - Observed: Single-service articles improperly stored. -coffee filters at front counter Operator covered during time of inspection. Corrected On-Site Warning Priority: Basic

Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. Warning Priority: Basic

Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. -wall at mixer has accumulation of dust -floor at cooks line has accumulation of grease -floor at dough machine has accumulation of powder Warning Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. -at exit door Warning Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. -at ice machine Warning Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Warning Priority: Basic

Observed: 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 opened on 7/12/2022 Discussed date marking with operator Warning Priority: Intermediate

Observed: Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed raspberries over soups in walk-in cooler Discussed proper hierarchy with operator Warning Priority: Basic

Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration during time of inspection. Corrected to 50 ppm Warning Priority: Basic