COUNTRY BOY RESTAURANT

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 4 seconds. Educated operator on proper handwash techniques.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef of ready to eat pie in walk in freezer. Operator moved beef to proper area. Corrected On-Site Repeat Violation

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. Emailed operator form HR 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles at waitstation soiled with debris. Cutting boards soiled on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Coffee pot stored hanging from handwash sink. Operator moved pot to proper location. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator ordered test strips during visit

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over syrup in waitstation. Bottle of water over flour Im food prep area. Employee beverage on stovetop. Operator removed beverages. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored on shelf of waitstation over ketchup packets. Operator moved employee meal. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing wrist watches and brackets in cookline. Operator had employees remove jewelry. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.

Basic - Food stored on floor. Distilled vinegar stored on floor of dry storage. Operator moved vinegar to proper elevation. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Operator moved knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line. Operator moved tongs to proper area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with debris. Operator cleaned microwave. Corrected On-Site

Basic - No copy of latest inspection report available. Establishment did not have last inspection available.

Basic - Uncleanable knife block in use to store knives. Knife block in prep area in back prep area. Operator removed knife block. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat hash browns and sourkraut in walk in cooler. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cabbage. Raw chicken over tzatziki in walk in. Operator relocated. 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. Lasagna prepared 2 days ago with no date mark. Operator added date mark to food. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above coleslaw, cut carrots, cut cabbage in the walk in cooler. Discussed proper storage.

High Priority - Container of medicine improperly stored. Container of advil above prep table on cook line. Advil was relocated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab cakes with a date of 1/6/25. Operator states that date is old and they were prepared on Saturday. Correct date mark was added. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffing (49F - Cold Holding) in unit next to hot holding unit. Operator moved into cold holding unit less than 4 hours ago. Operator relocated to walk in cooler. Second temperature 45F. Food was moved to freezer. Food was double panned. Sitting above fill line of flip top: premade salad (61F - Cold Holding) sitting above fill line for 1 hour. Operator relocated to walk in cooler, second temp 42F. Discussed not storing food above fill line. 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. marinara (122F - Hot Holding); turkey gravy (114F - Hot Holding); cabbage (122F - Hot Holding) All good was reheated to a minimum of 165F. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on menu is not identified as raw or undercooked. Discussed with manager. Employee placed asterisk next to consumer advisory and eggs Benedict on menu and corrected all before the end of the inspection. Corrected On-Site

Basic - Food stored on floor. Chicken and buckets of food stored on floor of walk in cooler. Operator moved foods. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook placed raw eggs in cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (124F - Hot Holding), operators pleased hash browns on the grill to reheat. I was unable to get a second temperature.

High Priority - Toxic substance/chemical improperly stored. WD 40:stored on shelf of dry storage above single service disposables Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wrapped candy bar stored o in same pan as raw eggs. Operator removed candy bar. Jackets stored on wire racks containing food and single service disposables Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server ststion stained Warning - From follow-up inspection 2023-07-14: Time Extended

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 on dishwasher. Operator has a call out to repairman. Staff to use 3 compartment sink for sanitizing until the dish machine is repaired Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waiter brought in soiled kitchen from the dining room and dishes up hot cereal with no hand wash. Discussed proper hand washing with operator

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink. Discussed the need to use hand wash sink for washing hands only.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage room has an are where the ceiling is in disrepair

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F in reach in cooler out of cooler for less than 4 hours 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. Chlorine sanitizer bucket exceeded 100ppm. Operator refilled bucket and corrected ppm to 50ppm. We discussed that it is easier to fill 3 compartment sink test it and then dip smaller buckets from it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard shows dried food debris. Operator took apart slicer, cleaned and sanitized 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 - No suitable facilities provided to store employee clothing and other possessions. Cell phone over prep table, back pack in dry storage on shelf with single serve.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling all foods once removed from it's original container. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained proof of parasite destruction from US FOODS during inspection. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw fish in reach in cooler. Operator rearranged the eggs and fish to reach compliance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50F held above rim of make table, operator placed ham in reach in cooler, sausage 90F held on counter. Operator placed in cooler. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Single-service articles not stored inverted or protected from contamination. Foil single serve containers no inverted or protected on shelf.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not identified by common name

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey at 56° above fill line in prep reach in. Had operator removed product and place in walk-in cooler. Turkey 56°- 43° at re- temp Philly steak 47° at re-temp 41° Chicken 46°-47° at re-temp 42° Pork 47° at re-temp 41° Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. WD 40 stored over prep area. Operator removed after discussion. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Nozzles at wait station soiled. Corrected On-Site

Basic - Backflow device not located for convenient service or maintenance access. Need to add backflow preventer to mop sink. Discussed with operator. Operator installed backflow preventer. Corrected On-Site

Basic - Floors not maintained smooth and durable. Diamond plate flooring in walk in cooler in disrepair.

Basic - In-use tongs stored on equipment door handle on oven between uses. Discussed with operator and tongs 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. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double oven interior soiled.

Basic - Missing drain plug at dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in Walk in cooler . Drink removed after discussion with operator. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Drain at dishwasher overflows when dishwasher is draining leaving water on the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep table. Wiping cloths removed after discussion with operator.