THE BREAKFAST COMPANY 2

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork sausage stored over raw cold smoked salmon in the walk in cooler. The operator properly stored the raw sausage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a water pitcher in the handwashing sink at the entrance to the kitchen.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager Donovan Pollins arrived during the inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked gyro not properly marked with the date when removed from the freezer. The operator probate marked the gyro meat. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in 86F standing water on the cook line. The operator proctored the utensils. Corrected On-Site

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. Observed milk opened and held for more than 24 hours not properly date marked. The operator placed a date mark on the milk. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked gyro meat removed from the freezer and held in the reach in cooler with an incorrect date marking. The operator placed a date mark when the food was removed for thawing. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator removed the utensils from the water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. The operator properly stored the wet cloth. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution at 0ppm. The operator refilled the buckets to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon in the reach in cooler on the cook line. The operator properly stored the cooked bacon. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the walk in cooler. Observed chicken soup (47F - Cold Holding) in the single-door reach in cooler near the walk in. The operator stored the soup in the 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. Observed pancake mix and butter held at time as public health control with no time marking. The operator stated the potentially hazardous foods have been held for approximately 2 hours. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups wet nesting at the server expo line.

Basic - In-use utensils stored in sanitizer between uses near the toaster and near the grill.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed phot copied FRLA employee food handler certificates. - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 88F standing water on the cook line. Repeat Violation - From follow-up inspection 2024-09-06: Observed in-use utensils in 121F standing water. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 89F standing water in the cook line. Repeat Violation - From follow-up inspection 2024-03-12: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 8/3. Observed cooked pork date marked 7/31 and 8/2. Observed coleslaw date marked 8/7. Observed lime cream sauce date marked 8/3. The operator discarded the above food products. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink at the wait station. The operator provided paper towels for the handwashing sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. The employee placed a straw in the beverage container. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch on the cook line. The employee removed the watch. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled surface on top of the ice machine. The operator removed the ice scoop for proper sanitization. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon used to scoop yogurt stored in standing water at 102F. The operator removed the spoon for proper sanitization. Corrective Action Taken

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm on the cook line. The operator discarded the solution and refilled the bucket to 200ppm. Corrected On-Site