PROINO BREAKFAST CLUB II INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - shell eggs (80F - Cold Holding), pleaded in cooler. cut melon (50F - Cold Holding) in ice bath, food above top lip, moved to bottom of cooler Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on storage shelf across from triple sink, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat tops on cook line

Basic - Open dumpster lid.

Basic - Soiled dry wiping cloth in use. Cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with gloves on cook line, hen proceeded to wipe hands on cloth without changing gloves or washing hands, discussed proper procedures with staff

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over fries in chest freezer, item relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - shell eggs (56F - Cold Holding), moved to cooler Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table on cook line

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

Basic - Standing water in bottom of reach-in-cooler. Two door cooler on cook line

High Priority - Dishmachine quaternary ammonium 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, operator primed system, 50ppm Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Next to hand sink at front counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash for French toast over cut fruit in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (63F - Cold Holding), placed in ice bath Corrective Action Taken Repeat Violation

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. One certificate expired

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease and food debris around flat top

Basic - Uncovered food stored near sink exposed to splash. Bread and bananas next to hand sink on cook line with no splash guard

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line. Operator placed in reach-in cooler. Re temp a. sliced cheese (51F - Cold Holding); 47f Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Trash can with strawberries stored on top is blocking path of hand wash sink on cooks line. Employee removed items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in a container of seasoning near steam table. Operator removed bowl. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on right side reach-in cooler door near meat slicer.

Basic - Reach-in cooler next to prep table interior/shelves have accumulation of soil residues. Employee cleaned reach-in cooler interior and shelves. Corrected On-Site

Basic - Reuse of single-serve sour cream containers and chi fudge container. Employee removed stored food and placed in metal containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Croutons stored in sour cream container on bottom shelf on cooks line. Operator labeled item. 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. Observed employee load soiled dishes in dishmachine then touch clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in a bucket of seasoning next to steam table on cook line. Employee removed single-serve bowl. Corrected On-Site

Basic - Ice buildup in reach-in freezer in between floor mixer and prep table.

Basic - Standing water in bottom of reach-in-cooler on cook line next to hand wash sink.

Basic - Working containers of food removed from original container not identified by common name. Cereal removed from original packaging not labeled above reach-in cooler on cook line. Employee labeled item with correct name.

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee turned off hand wash sink with gloves on then handled ready to eat food. Educated employee on proper hand wash techniques. Employee discarded ready to eat food items. Corrective Action Taken Warning - From follow-up inspection 2023-07-17: Establishment is not open for food preparation. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen and wait station. Warning - From follow-up inspection 2023-07-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In kitchen with food debris and behind/underneath oven, grill and fat fryer grease buildup. Warning - From follow-up inspection 2023-07-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located near 3 compartment sink and near cook line. Warning - From follow-up inspection 2023-07-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall located behind ovens, grill and fat fryers. Warning - From follow-up inspection 2023-07-17: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cream sausage gravy stored in a sour cream container on cook line not labeled by common name. Cornstarch stored on table next to oven, not labeled by common name. Warning - From follow-up inspection 2023-07-17: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table in kitchen, to the right of the mixer shows accumulation of debris underneath the slicer guard. Employee began cleaning slicer. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife on hand wash sink in kitchen by the dish area. Employee moved knife. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line shows accumulation of debris. Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Establishment had emitting strips in front counter/server area. Educated employee and they moved them to proper location. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs, then continued to work without glove change or hand wash. I intervened before he touched any food contact surfaces and educated him on proper hand washing procedures, as well as offered an alternative of cracking eggs into portion cups. Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Creamers on the guest tables containing dairy products and state keep refrigerated left on guests tables after their departure. Spoke to owner and educated employees, all creamers taken off tables and put into coolers. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemicals stored on shelf in kitchen next to plastic wrapped plates.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucets on three compartment sink in kitchen to the left of the dishwasher area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in kitchen shows accumulated debris.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items and poached eggs on the menu were not clearly marked with asterisk. Educated operator and he had every menu marked properly with asterisk to clearly identify raw undercooked items. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on two door cooler next to the can opener shows staining and cut marks.

Basic - Dead roaches on premises. 1 dead roaches in dry storage closet, operator swept it up and sanitized area. 1 dead roach in between two coolers in server area, operator cleaned and sanitized area. 1 dead roach in between two deli coolers on the cook line. Operator cleaned and sanitized area. 6 dead roaches under hand wash sink on the cook line. 1 egg sac on soda lines, operator cleaned and sanitized area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish area table. Employee discarded. Employee drink on cutting board next to the can opener. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, pack of cigarettes in front server/ counter area. Employee moved to proper storage location. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Server with no hair restraint or pony tail.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave shows accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine at front counter behind the metal bar arm shows accumulation of debris.

Basic - Reuse of single-service or single-use articles. Excessive single service Sour cream ,cornstarch, and yogurt plastic tubs.

Basic - Trash receptacles not provided where needed in establishment. No trash receptacle near hand wash sink across from the slicer in rear kitchen area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken breasts cooling in pan on prep table at 91F. Educated operator for proper cook/cool protocol and they put them on a sheet pan and placed in walk-in cooler. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cooked eggs, changed gloves without washing hands in between, put on new gloves and cooked next eggs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over unwashed produce in reach in cooler located to the right of the microwave. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food re-served to customers. Creamers on table state dairy contained and must be refrigerated were left on table after guests ate then departed. Table was sanitized then reset for next guest leaving the same creamers on the table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage was temped at 118F, educated employee about hot holding at minimum of 165F, he then cooked all sausage to internal temp of 176F-187F. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon dishes and poached eggs not identified on the menu with asterisk or any type of marking to indicate raw ingredients.

Basic - Accumulation of debris on exterior of warewashing machine. Build up of debris on top of dishwasher, also debris on interior of dishwasher doors.

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing cove molding in dry storage area located to the left of office.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet,keys, cigarettes, and phone on dry storage shelves. Educated operator and all items were moved to designated employee area. Corrected On-Site

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Found half smoked cigarette on shelf in dry storage. Operator removed and discarded it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of grease/food debris. Located on cook line , upper right side.

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. Line was plugged, fixed now at 50ppm. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets on two door cooler torn.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room.