LONGWOOD COUNTRY KITCHEN

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - philly meat and raw breaded fish over fries and onion rings at reach in freezer Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. - 10 on casters at cookline cooler - 2 underside of prep counter - 1 on cabinet door at hand wash sink - 6 on pipe fasteners below dish station - 2 on bread shelf - 2 inside gasket groove at cookline cooler __Total 23 live roaches. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - french toast mix (46f - Cold Holding). Operator stated had out during busy rush less than 2 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on dish trays Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Dead roaches on premises. - 2 on bread shelf - 5 inside cabinet of hand wash sink Admin Complaint

Basic - Equipment in poor repair. - gasket at warped at cookline cooler

Basic - Outer openings not protected with self-closing doors. - back door near restrooms

Basic - Standing water in bottom of reach-in-cooler. - cookline cooler

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

High Priority - Roach activity present as evidenced by live roaches found. - 8 inside door gasket at cookline cooler - 20 underside of prep table at cookline - 6 on casters of lowboy cooler - 6 on casters of cookline cooler - 4 on legs of dishmachine - 8 on pipe fasteners below dish station - 4 on pipe fasteners behind ice machine __TOTAL: 56 total live roaches Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter chips (47F - Cold Holding). Operator states less than 4 hours. Advised operator to create a 4 hour time plan. Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on dish trays Warning

Basic - Floor soiled/has accumulation of debris. - below cooking equipment Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind ice machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg wash (47f - Cold Holding). Observed on ice. Employee added water to ice bath. - ham (48F - Cold Holding); cut tomato (47F - Cold Holding); shredded cheese (48F - Cold Holding). Observed in walk in freezer. Employee states had out on counter. Moved freezer for expedited cooling. Advised employee to use ice bath to better maintain temperature control. - pancake batter (54 - Cold Holding). Advised employee to keep on ice. - milk (45F - Cold Holding); coleslaw (45F - Cold Holding). Operator turned cooler controls colder. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station

Basic - Floor soiled/has accumulation of debris. - below flat top grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter mounted fan - gasket and pullout doors of lowboy cooler

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed bell peppers and tomato over diced ham and cut tomato at walk in cooler

Intermediate - - From initial inspection : Intermediate - No current certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Admin Complaint

Intermediate - - From initial inspection : 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/ Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate not expired Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At the cooks line under the equipment and along the back wall - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grill and new cooler greasy - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-04-15: Time Extended - From follow-up inspection 2022-04-19: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packs on the cooks line 74 -make cooler, ham (50F - Cold Holding); cooked mushrooms (52F - Cold Holding); lower part tuna (49F - Cold Holding); turkey (46F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Make cooler top sliced tomatoes 46°, ham 45° cut tomatoes 46° interior of the cabinet 52° Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food re-served to customers. Butter packs on the table 73 Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Butter packs still on the table 74° Admin Complaint

Intermediate - - From initial inspection : Intermediate - No current certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended

Intermediate - - From initial inspection : 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/ Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. . Several items not dated in the walk in cooler potatoes, sliced tomatoes, Repeat Violation - From follow-up inspection 2022-04-15: Cut tomatoes, cut ham not dated Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate not expired Repeat Violation Admin Complaint - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At the cooks line under the equipment and along the back wall - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grill and new cooler greasy - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-04-15: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old refrigerator drawers left at the back door - From follow-up inspection 2022-04-15: Old refrigerator moved outside Time Extended

High Priority - Container of medicine improperly stored. Ibuprofen stored with clean pans in a rack

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. O ppm , primed and tested 100 ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook went from cracking eggs to grabbing sliced cheese with the same gloved hand

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the dish washer no hand wash employee went from dirty to clean

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At the front counter

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 flats of eggs sitting out on the cooks make station out of refrigeration at room temperature

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed at the cooks line after egg cracking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packs on the cooks line 74° -make cooler, ham (50F - Cold Holding); cooked mushrooms (52F - Cold Holding); lower part tuna (49F - Cold Holding); turkey (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Butter packs on the table 73° Repeat Violation Admin Complaint

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Bucket over 200 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer left dirt - hand wash sink dirty

Intermediate - No current certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

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/ Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. . Several items not dated in the walk in cooler potatoes, sliced tomatoes, Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate not expired Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled.in the chemicals rack Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the sink close to the back door 91° Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on the ceiling above the cooks line

Basic - Condensation or other drainage not disposed of according to law. In the walk in cooler water is collected in a large hotel pan , current pan is full and water is now on the shelf

Basic - Covered waste receptacle not provided in women's bathroom. Employee restrooms

Basic - Dead roaches on premises. Several dead roaches under the racks in the stock room stuck in a glue board 8-10 on the floor 5 more Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in a rack with clean pans at the back sink

Basic - Employee with no hair restraint while engaging in food preparation. Cooks line line cook no hair restraints

Basic - Floor soiled/has accumulation of debris. At the cooks line under the equipment and along the back wall

Basic - Food stored on floor. Bag of potatoes on the floor in the walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White frigidaire freezer on the line

Basic - Light not functioning. In the hood system light out

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grill and new cooler greasy

Basic - Outer openings not protected with self-closing doors.

Basic - Single-service articles improperly stored. Case of foam containers on the floor in the stock room

Basic - Single-service articles not stored inverted or protected from contamination. Foam containers at the cooks line

Basic - Unnecessary items/unused equipment on the premises. Old refrigerator drawers left at the back door

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

Intermediate - - From initial inspection : Intermediate - No currently certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-07-16: Certificates are expired Time Extended - From follow-up inspection 2021-09-15: Certificates have not been renewed bobbi Butler 5/14/15 Agustin escalante 5/14/15 Admin Complaint

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2021-07-16: Certificates are expired Time Extended - From follow-up inspection 2021-09-15: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - 92°F, handsink in back corner of kitchen - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of mold-like substance in the interior of the ice machine and ice bin at front counter. - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-09-15: ice machine has a black mold like substance on the white divider Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, or dust. - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-09-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of sugar bucket - exterior of cooking equipment - From follow-up inspection 2021-07-16: Time Extended - From follow-up inspection 2021-09-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-07-16: Certificates are expired Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2021-07-16: Certificates are expired Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - From follow-up inspection 2021-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - 92°F, handsink in back corner of kitchen - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of mold-like substance in the interior of the ice machine and ice bin at front counter. - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, or dust. - From follow-up inspection 2021-07-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of sugar bucket - exterior of cooking equipment - From follow-up inspection 2021-07-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw eggs over cooked sausage in walk in cooler - raw Philly meat over French fries

High Priority - Roach activity present as evidenced by live roaches found. - 1 on the wall behind dish machine - 1 in mop sink room - 2 in glue trap below front counter Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter packets 74°F in dining room, on tables - butter packets, expediting area, 62°F

High Priority - Time/temperature control for safety food re-served to customers. - individual butter packets left in tables between customers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - melted butter, 130°F, server station

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - over 200 ppm chlorine

Intermediate - Food-contact surface soiled with food debris,. - can opener blade

Intermediate - No currently certified food manager for establishment. 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 - 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/

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various cooked, prepped foods in walk in cooler

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. - red substance

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - 92°F, handsink in back corner of kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of mold-like substance in the interior of the ice machine and ice bin at front counter.

Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, or dust.

Basic - Dead roaches on premises. - 4 on the floor in dry storage area - 1 on the floor in front of dish machine - 1 on the wall behind dish machine - 2 in backside of upright freezer - 2 on floor at front counter - 6 in glue traps under front counter - 1 dead on wall behind bag in box soda Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of sugar bucket - exterior of cooking equipment