BOB EVANS RESTAURANT 525

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. All microwaves across from the cook line.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee entered the kitchen after leaving the restroom without washing his hands. I had the employee to wash his hands. Corrected On-Site

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. Provided a written plan to the email provided. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Scrapper inside the hand washing sink in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.

Basic - Food stored on floor. A case of bread inside the walk in freezer.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. End of expo line above the hand washing sink.

Basic - Light not functioning. Walk in cooler. Cove molding on the wall next to the back door to the left.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on the microwave.

Basic - Cove molding at floor/wall juncture broken/missing. To the left of the back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Top / bottom reach in coolers on the cook line.

Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding to the left of the back door.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On shelf above the expo line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cellphone then proceeded to start working cooking food with out washing hands or changing gloves. Had employee change gloves and wash hands. Spoke with manager. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer- diced ham (45F - Cold Holding); mac n cheese (45F - Cold Holding). Manager took product out and moved to walk in to cool down. re-temped 30min later, product reached 44f. Corrective Action Taken

Intermediate - No soap provided at handwash sink. By dish area. Manager refilled Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Highest wash temp reached 113f, supposed to be 150f

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on prep line shelf. Employee removed Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed missing grout on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent on toaster machine

High Priority - Dented cans present. See stop sale.

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. Shelled eggs on cook line have no time marking or temperature control. Manager had employee time mark eggs Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Packaged cookies by register. Manager removed them and stated labeler is coming Corrective Action Taken

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.

Basic - Damaged food not properly segregated. Can of Green beans. Manager discarded Corrected On-Site

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

Basic - Cove molding at floor/wall juncture broken/missing. At hand sink next to dish and back prep line

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line

Basic - Interior of microwaves have accumulation of food debris on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of debris in between flat tops on cook line. Observed builup under soda nozzles at server station.

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. Flats of eggs on cook line. Cook put time mark on eggs Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Green scoops stored on white peg board in back prep area

Intermediate - Packaged food not labeled as specified by law. Cookies in front display has no label identifying product. Manager labeled Corrected On-Site

Basic - Floor area covered with standing water at tea station

Basic - Interior of microwave has accumulation of food debris on cook line

Basic - Working containers of food removed from original container not identified by common name. Bags of unlabeled sugar at server station