DALYS FLAME BROILED BURGERS

Intermediate - Handwash sink not accessible for employee use at all times. Equipment stacked in front of hand sink in rear of kitchen. Trash can in front of hand sink at front counter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line and in prep area Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink next to triple sink Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Metal shelf above deli cooler storing bread lined with cardboard

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Food stored on floor. Boxes of beef tallow on floor, relocated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 87F water at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Walk in cooler fan leaking into drip pan over stored food Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at front counter not inverted

High Priority - Displayed food not properly protected from contamination. Tea dispenser at self service counter not covered, operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over relish in walk in cooler, order corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator observed wearing gloves, then proceeded to wash hands with soap without removing gloves, discussed proper hand washing procedures

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator had to locate test strips in storage room

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. Milk at front cooler opened 8/22

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at triple sink

Intermediate - No soap provided at handwash sink. Hand sink at triple sink

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line

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 employee with expired food handler certificate

Basic - Bowl or other container with no handle used to dispense food. Bowl in breadcrumbs bin

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. Behind cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Wall mounted fan in kitchen soiled Hood filters soiled

Basic - Plumbing system in disrepair. Walk in cooler condenser leaking into bucket over packaged food

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut fries in walk in cooler Order corrected Corrected On-Site

High Priority - Employee washed hands with no soap. Operator observed washing hands without removing gloves or using soap

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator observed using register, then handling in use equipment and preparing food in kitchen without changing gloves or washing hands

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 to operator

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to ice machine blocked by trash cans Hand sink next to triple sink blocked by unused equipment

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink

Intermediate - No soap provided at handwash sink. Hand sink next to triple sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line

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

Basic - Employee eating in a food preparation or other restricted area. Uncovered employee food over bread racks in rear of kitchen

Basic - Floor soiled/has accumulation of debris. Under cook line Floor of walk in cooler

Basic - Food stored on floor. Cooking oil on floor next to dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Fans in kitchen soiled

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at front counter not inverted

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 400+ ppm, diluted to 200ppm Corrected On-Site