124 BREAKFAST LUNCH & MORE

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. Repeat 12-16-24 Repeat Violation

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. Repeat 12-16-24 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed batters, hamburger patties Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

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

Basic - Equipment in poor repair. Observed paint inside top of mic is peeling and chipped.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No copy of latest inspection report available.

Basic - Silverware stored upright with the food-contact surface up at wait station.

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have Time Control Sheet available at time of inspection.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from reusable metal water bottle then return to work without washing hands.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 compartment sink.

Intermediate - No soap provided at handwash sink at end of cooks line. Observed employee replace soap. Corrected On-Site

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverages on counter at cooks line and shelf over clean dish side of dishwasher machine.

Basic - Employee eating in a food preparation or other restricted area. Observed cook remove lid from reusable metal water bottle and drink from it while on cooks line. Observed dishwasher drinking beverage while washing dishes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on counter at end of cooks line.

Basic - In-use tongs stored on equipment door handle between uses.

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 cheese in reach-in cooler and commercial beef cut in reach-in-freezer that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed burger patties in reach-in cooler and chicken in reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of dust on dish and utensils rack at end of cooks line by hand wash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed made onsite beef patties in plastic wrap over bags of soup in reach-in-freezer. Observed operator move beef patties to proper storage order. 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.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not produce time as a control sheet for butter pc and shell eggs marked with time as a control.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher is at 000 parts per million. Observed has 3 compartment sink set and is using for sanitizing.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed cans of Raid flying insects spray in cabinet at dining room wait station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at wait station at 72F. Operator stated they were taken out 30 minutes prior. Observed operator move butter portions back to reach-in cooler. Recheck at end of inspection 41F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed small bin of trash in hand sink at cooks line. Observed employee remove bin from sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed burger patties and cut and seasoned chicken prepared onsite more then 24 hours prior not date marked.

Basic - Bowl with no handle used to dispense food in sugar bin at back kitchen. Observed operator remove bowl. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled wipe cloths in use at cooks line. Observed employee remove wipe cloths from use.

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of oil at cooks line not labeled. Observed employee label bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread in the reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled on shelf above the ware washing station. Operator labeled the spray bottle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wet wiping cloth inside the sanitizer bucket.