FLAP JACKS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. gal milk (47F - Cold Holding); chocolate milk (46F - Cold Holding); sour cream (50F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gal milk (47F - Cold Holding); chocolate milk (46F - Cold Holding); sour cream (50F - Cold Holding). See Stop Sale Admin Complaint

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler behind front counter. Warning

Basic - Floor soiled/has accumulation of debris. Storage area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in cooks line. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding), rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold Repeat Violation Warning - From follow-up inspection 2024-07-25: Temperatures taken around 9am and stated all food was at 39F-40F. No food items were prepared today. Employee began moving items to walk in freezer. Operator is to not use cooler or keep food on ice until cooler is working properly Ham 51F Sausage 49F Shredded cheese 47F Melons 55 F Provolone 48F Tomatoes 53F Coleslaw 47F Ham 45F Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2024-07-25: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding) rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); ham (46F - Cold Holding); deli ham (46F - Cold Holding); sliced turkey (46F - Cold Holding); provolone cheese (48F - Cold Holding); egg mixture (48F - Cold Holding), rice 46F cold hold, rice 47F cold hold, coleslaw 47F cold hold Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator was able to determine that the foods were placed on time as a public health control when the restaurant opened at 7:00am. Operator time marked items accordingly Corrected On-Site Repeat Violation Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Sheet pans, stock pot stored outside. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs and purses stored on wire rack near food in dry storage. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Small area near back door where fryer oil is stored. Warning

Basic - Food storage container cracked or broken. Food container cracked stored with clean containers. Operator removed cracked container. Corrected On-Site Warning

Basic - Food stored on floor. Fryer oil stored on the floor. Operator moved fryer oil to be a minimum of 6" off the floor Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs no hand wash before touching clean utensils. Discussed proper hand washing. Warning

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. Employee washing dishes touched soiled utensil loading them into the dish washer and then touched clean dishes with out hand wash. Discussed proper hand washing Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef hash (51F - Cold Holding,second temperature 11:05 42F cooling), Milk 44F cold holding Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw eggs, potatoes not time stamped. Operator was able to deter the time the food was prepared and time stamped accordingly Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage link (119F - Hot Holding over Grill second temperature at 11:05am 165F reheat. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Metal cooking screen in hand wash sink on the end of the cook line. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on the menu as containing raw ingredients. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Storage racks containing equipment, single service equipment and food stored in unenclosed area in rear of building, food and single service brought inside of restaurant. Operator discussed adding sheds to the rear of the building. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles being used in food storage and prep areas Repeat Violation Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans stored in unenclosed area in rear of the building. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on prep tables behind the front counter, cook line and prep ares near food and clean equipment. Discussed separating employee beverages from food and clean utensils used in the restaurant. Warning

Basic - Food stored outside. Fryer oil stored outside in area not completely enclosed. Operator brought fryer oil inside the building Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Fresh mushrooms being cut before being washed. Discussed the importance of washing fresh produce before preparing. Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Hinged to go containers stored outside in unenclosed area. Repeat Violation Warning

Basic - Unnecessary items/unused equipment on the premises. Convection oven stored outside behind restaurant Warning

Basic - Working containers of food removed from original container not identified by common name. Spice shakers and squeeze bottles on cook line not labeled with common name. Discussed the importance of labeling all food once it is removed from its original container Warning

High Priority - - From initial inspection : High Priority - 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/ - From follow-up inspection 2021-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink at triple sink - From follow-up inspection 2021-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.- hand wash sink in front counter area covered by tray with stacked cups - hand wash sink disconnected from drain - From follow-up inspection 2021-08-27: Hand sink is not accessible. Hand sink still disconnected from drain. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available for wiping buckets and triple sink - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line - From follow-up inspection 2021-08-27: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Dusty ceiling fans attached to ceiling at cook line - From follow-up inspection 2021-08-27: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then touched the handle of pan and spatula without washing hands - discussed proper hand washing with cook Corrective Action Taken

High Priority - Employee washed hands with cold water. Two Cooks washed hands in cold water and didn't later for 10-15 seconds, did not use paper towel to turn off water - discussed proper hand washing with manager and cooks Corrective Action Taken

High Priority - 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/

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chowder dated 8/12 in walk in cooler - manager discarded Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink at triple sink

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chowder date marked 8/12 in walk in cooler - manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (52°F) Pork (55°F - Cold Holding; cooked sausage 54°F cut lettuce 61° , French toast mix 49° , ham at 47°in cooler opposite grill - manager moved foods to walk in cooler then manager is to add ice to foods to surround food containers and endure food temperatures are maintained at 41° or below; milk at 47° in cooler at front counter area, butter and margarine mixed in restaurant at 83° on counter , cups of butter 63° on counter manager moved to cooler - manager to monitor food temperatures to ensure proper holding food temperatures Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sausage at 112 ° at cook line - cook reheated sausage

High Priority - Two Dented cans of sliced apples present in dry storage . See stop sale.

High Priority - Two Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area- in back food prep area and cook line areas

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.

Intermediate - Handwash sink not accessible for employee use at all times.- hand wash sink in front counter area covered by tray with stacked cups - hand wash sink disconnected from drain

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available for wiping buckets and triple sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes , chicken soup , sausage patties, cooked chicken and Cole slaw not date marked in walk in cooler

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.- bacon partially cooked at 80° on the counter at cook line - cook placed bacon in walk in cooler

Basic - -Reach-in freezer interior/shelves have accumulation of ice in the cook line and dry storage areas - slicer blade soiled in back food prep area

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted in back kitchen area - manager properly stored bucket Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils 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 cellphone on top of bag of sugar at cook line - employee relocated cell phone : backpack stored next to oil on dry storage shel-manager relocated back back Corrected On-Site

Basic - Equipment in poor repair.reach in cooler in poor repair and not maintaining 41° or below - per manager reach in cooler scheduled for service this day, manager keeping foods on ice however ice is low - manager added ice to foods

Basic - Food stored on floor. Pot of cooked potatoes and box of oil on floor in food prep area - manager relocated food - cases of beef on walk in freezer floor - manager relocated beef Corrected On-Site

Basic - Stored food not covered. Gravy uncovered in walk in cooler - manager covered gravy Corrected On-Site

Basic - Two dented cans of sliced apples- damaged food not properly segregated. In storage area -manager discarded cans Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Dusty ceiling fans attached to ceiling at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counter at cook line - manager placed towel in wiping bucket Corrected On-Site

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