FLAP JACKS

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 45 piled high over the pan in prep unit. Sausage was in the unit less than 4 hours, operator removed extra sausage and placed in alternate unit. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Behind bar -spray bottle holding chemical hanging off wire rack containing food. Remove spray bottle and store appropriately. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe from hand wash sink near three compartment sink. Operator had sink turned off. Operator was able to get sink turned on during inspection. . Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food that was removed from its original container was not labeled with common name. Discussed the need to label all food once removed from its original container with operator. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle flip top cooler on cookline: chorizo (54F - Cold Holding); raw beef (48F - Cold Holding); sausage (56F - Cold Holding); steak (50F - Cold Holding). Food was moved from walk in cooler 1 hour go. Operator moved food back into walk in cooler. In small reach in cooler on cookline: heavy cream (58F - Cold Holding); butter (62F - Cold Holding); raw chicken (59F - Cooling); Italian soup (52F - Cold Holding); clam chowder (52F - Cold Holding); cream chip beef (50F - Cold Holding); mozzarella (50F - Cold Holding) no temperatures were taken today, and all food was left in the cooler over night. No food items in this cooler were prepared or used today per operator. See stop sale. French fries (47F - Cold Holding) in small reach in cooler. Operator moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Incorrect time stamp for butter and eggs. Operator corrected to correct time. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (94F - Hot Holding) operator reheated to 165F. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer 500ppm. Operator corrected to 200ppm. Corrected On-Site Warning

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. Kennedy and Danielle are missing proof. Discussed with manager. All other employees have proof of training. Warning

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. Danielle and Kennedy who have worked at establishment for longer than 60 days. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile near dish machine. Tile peeling near dish machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cookline. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on flip top cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in coolers on cookline. Microwave soiled with food debris Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet near triple sink dripping water. Operator had sink turned off. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in prep area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46f, cooked sausage 47f, corned beef hash 47f, cut melon 46f, egg whites 62f, milk 64f, all in reach in cooler on line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

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 observed touching dirty dishes and immediately putting away clean dishes with no hand washing. Discussed proper hand washing with manager on duty. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 Flying insect observed in dishwashing area. Not landing on any food contact surfaces Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. -3 cans of clams dented at seams and not properly segregated from food to be served to the public. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage in walk-in cooler temped at 52F. Date marking indicates it was cooked on 12/04/23. Manager on duty states no temperatures have been taken today. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties on flat top temped at 104F. Cook stated patties were cooked 20 minutes ago. Cook place sausage back on grill to reheat to proper temp. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar gun soiled with mold like substance Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Knives kept in hand washing station on cook line Cook removed utensils from hand washing station Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict not properly marked with consumer advisory on menu Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice bucket kept near dish area not inverted for protection Manager on duty properly stored ice bucket Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Cups on server drink station put away wet Warning

Basic - Hole in or other damage to wall. -Hole in both wall/cove molding and in ceiling directly above it. Located across from server drink station at dish area entrance Warning

Basic - No Heimlich maneuver/choking sign posted. -Provided operator with choking poster via email. Operator printed out poster and posted it on wall in kitchen Corrected On-Site Warning

Basic - Open dumpster lid. Warning

High Priority - Employee ( dishwasher) handled soiled equipment or utensils and then engaged handled clean equipment or utensils without washing hands.Reviewed with manager and dishwasher proper hand washing procedures - employee then washed hands and rewashed dishes Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils ( touched plate ) without washing hands. Reviewed with cook

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packets 71F and non UHT creamers 69 F on table in dining room - manager voluntarily discarded butter and creamers -cooked potatoes 71 F on cook line shelf- manager time marked and will complete the time as a public health control procedure - raw chicken 48 F, milk 47 F , gyro 47 F , raw pork 45 F in cooler opposite stove - cut melon 47 F , hard boiled eggs 48 F , macaroni salad 46 F , cooked ham 51 F , American cheese 51 F opposite grill Per manager, food temperatures taken this morning - manager put foods on ice and placed in walk in cooler Butter packets on ice bath at 69 F in kitchen - manager added ice to ice bath 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 109 F on cook line - manager time marked and will complete the time as a public health control procedure

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. - cut lunch meat in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. No water at hand wash sink in front counter area

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.- manager printed and posted consumer advisory Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket not inverted on shelf near ice machine - manager relocated bucket 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 phone charger , -employee jacket and backpack hanging on shelf near office next to bread

Basic - Food ( box of onions and container of gyro ) stored on floor in walk-in cooler

Basic - No copy of latest inspection report available.

Basic - Water leaking from faucet at hand wash sink in dish washing area

Basic - Wiping cloth sanitizing solution stored on the floor in dish washing area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes cooked the day prior stored inside large metal pot not cooled properly. Tempted at 51 Degrees Fahrenheit. Cold holding. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee on cooks line did not wash his hands before putting gloves on. Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook on cook line prepare ready to eat food, fruit, for a customer with bare hands. Operator discarded fruit. Warning

High Priority - Presence of insects, rodents, or other pests. Observed one live fly in bar area inside the dining room flying around. Observed one live fly inside dish machine area flying around. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over ready to eat cooked diced ham. Chicken was placed under ham. Corrected On-Site Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at 3 compartment sink hanging below the water line inside the dish machine area. Employee hung hose on hook above fill line. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes cooked the day prior stored inside large metal pot not cooled properly. Tempted at 51 Degrees Fahrenheit. Cold holding. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual Butter sitting out on shelf inside the kitchen across from cooks line on on storage shelf. Tempted at 69 Degrees Fahrenheit. Cook placed butter inside walk in freezer. Warning

Intermediate - Chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for dish machine did not work correctly. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener inside kitchen observed as soiled. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at the hand wash sink in the dish machine area is missing paper towels. Corrected On-Site Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap is missing from hand wash sink near dish machine. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside kitchen near dish machine area observed as slimy and sludge buildup around stainless steel. Warning

Basic - Bowl or other container with no handle used to dispense food. Employee used small glass bowl on cooks line as scoop for cut fruit. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Floor soiled/has accumulation of debris. -Floors, walls, and drains are soiled in kitchen. Warning

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles observed around the cooks line. Warning

Basic - Garbage on the ground and/or pad around dumpster. Observed garbage around dumpster area. Warning

Basic - Hole in or other damage to wall. Observed hole in wall inside server station next to storage rack. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light above the back door inside the kitchen did not have a shield over the bulbs. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing from hand wash sink behind bar across from coffee machines. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line behind flat top inside shelves are soiled. Warning

Basic - Wet mop and wet brooms not stored in a manner to allow the mop to dry. Observed wet mops and brooms stored inside mop sink. Discussed proper storing and drying of wet mops and brooms with operator. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves with no hand washing. Discussed with manager proper hand washing procedures between usage. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta 50, chopped ham 49°, shredded cheese 50°, cut tomatoes 49° macaroni salad 49°, fruit salad 49°, pancakes batter 51° Walk in cooler temperatures Raw chicken 45° , clam chowder 43°, chopped ham 45, gyros meat 45°, ham 44° shredded carrots 45° Corrective action taken. Inspector had operator place all temperature controlled for food safety foods on ice. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table.Discussed with manager. Manager disposed of drink. Corrective Action Taken Warning

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

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bu K container in dry storage not labeled. Warning

Basic - Light shield damaged/in disrepair. Observed light shield missing in prep area. Warning

Basic - Open dumpster lid. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed serving tray not inverted when stored. Discussed with manager. Manager discarded trays. Corrected On-Site Warning