KISSIN CUZZINS PANCAKE

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in door gaskets soiled. Reach in cooler gaskets soiled - From follow-up inspection 2023-08-15: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed same employee wash hands for less than 10 seconds twice after handling raw animal foods (steak and raw shell eggs) then return to cooking.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken batter temped at 54 degrees farenheit and inspector instructed employee to refill ice bath. 2nd temp registered 43 degrees farenheit after about 30 min. Corrected On-Site

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. Shelled eggs in cook line held on time and put out at 8 am but no time mark.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Large Sanitizer bucket registered at 200 ppm chlorine. Inspector educated manager about dangers of sanitizer exceeding ppm requirements.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris, can opener heavily soiled with food debris and grease

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepped and cooked foods past 24 hours have no date mark. Inspector educated manager on importance of date marking and time requirements

Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled chemical spray bottles.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers and walk in cooler have handles with grease and food debris build up

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas of ceiling and multiple vents in kitchen heavily soiled with grease

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards heavily scratched.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bars stored in reach in cooler to left of cook line. Informed employee and items were moved to designated area. Corrected On-Site

Basic - Equipment in poor repair. Multiple reach in coolers with torn gaskets.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small opened bottled drink in walk in cooler. Inspector educated manager on designated areas for employee drinks/foods.

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

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook place hands in pockets then continue to cook no hand wash. Operator instructed on proper hand washing Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touch raw pork then continue working touching ready to eat food contact surfaces with no hand wash. Operator spoke with cooks Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over soup in walk in cooler. Employee removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine ppm. Employee made new buckets at 50 ppm Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whole butter added to time as public health control form Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Re wrapped pork or beef in walk in freezer needs date marking

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most of the food in walk in cooler needs date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray in kitchen marked by employee Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to cooks line

Basic - Employee with no hair restraint while engaging in food preparation. Cooks on left side of line

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Floor area(s) covered with standing water. Standing water behind reach in cooler next to hand sink in prep area

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on cooks line

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled dry wiping cloth in use. Observed employee crack raw shell eggs then wipe hand on cloth. Placed cloth on cooks line cutting board

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed in walk in cooler. Spoke to prep chef who pointed out food from previous days. He is date marking now. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Equipment in poor repair. Rubber spatulas are breaking apart in prep area

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles on cooks line, and prep area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle laying in rice in walk in cooler. Cook removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled in prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ends of cook line. Behind ovens in prep area

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep cook added bleach to bucket to 50ppm Corrected On-Site