EAGLE LAKE FAMILY DINER

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Server station nozzle that dispenses Diet Pepsi, operator cleaned and sanitized nozzle. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Operator removed from the floor Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed from the door on cook line. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under handwashing sink across from the cook line. Operator discarded. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork chops in walk-in cooler. Operator moved ground beef to the lower shelf under pork chops. Corrected On-Site 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/. Office area turned into dish room and prep area. Repeat Violation Admin Complaint

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. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Some of Cooks on cook line Warning

Intermediate - - From initial inspection : Observed: 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/planreview/. Office turned into dish room and prep area Priority: Intermediate - From follow-up inspection 2025-01-14: Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Operator removed from the door. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On Cook line. Operator cleaned and sanitized area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Side panel of the grill.

Basic - Ceiling tile soiled above buffet line.

Basic - Food stored on floor. Oil in dry storage. Cabbage In walk-in cooler. Employee removed items from the floor in both areas. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cook line. Employee removed the tongs. Corrected On-Site

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 employee touch hamburger bun with bare bands.

High Priority - Observed employee touching her glasses without washing hands then proceeded to touch the pan of greens and wrap it with Plastic wrap, then place in warmer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs on cook line station at 86F degrees.

Basic - Food not stored at least 6 inches off of the floor. Observed 2 oil boxes and 2 bags of salt on the floor in storage area. Observed 2 boxes lion cod in buckets sitting on floor in walk-in cooler.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink above maketable on cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cookline

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 person grab sliced tomatoes with bare hands and placed on plate for service.

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

Basic - Bowl or other container with no handle used to dispense food. Observed server scoop ice with customer cup.

Basic - Hermetically sealed container of food not cleaned of visible soil prior to opening. Observed employee open can without cleaning the top of can prior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda heads on soda machine.

Basic - Water softener salt (food) stored in a location that is not clean and dry. In dry stockroom