COLONIAL ROOM RESTAURANT

Intermediate - Food-contact surface soiled with food debris. -multiple white cutting boards stained Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and plastic bowls stored on open wire shelves, operator inverted Corrected On-Site

Basic - Hole in or other damage to wall. -broken wall tile above handwashing sink in kitchen

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwashing sink in rear prep area, operator moved waste receptacle closer Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -glass door reach-in cooler in front of kitchen

Intermediate - Food-contact surface soiled with food debris. -white cutting boards are stained Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit, operator recalibrated Corrected On-Site

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. -Rebecca

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles over kitchen have apparent water damage

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

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off of fryer door handle, operator removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris, operator states professional cleaning is scheduled for next week Corrective Action Taken

Basic - Plumbing system in disrepair. -handwash sink in front service area: hot water handle loose

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 45-46F, dated 3/17/2025, operator discarded Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -inside sandwich bar reach-in cooler -inside of microwave soiled

Intermediate - Spray bottle containing toxic substance not labeled. -bleach spray bottle lacking label, operator labeled Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath flat top grills

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -tall white reach-in freezer

Basic - In-use tongs stored on equipment door handle between uses, operator removed Corrected On-Site

Basic - Plumbing system in disrepair. -pvc pipe underneath handwash sink in rear of prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall below pass through -wall behind flat top grills

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 10ppm, operator added more chlorine sanitizer, retested 50ppm Corrected On-Site Repeat Violation

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. -tested 2x 0ppm, dishwasher repair technician installed new sanitizer, retested 150 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. -dishwasher, operator educated employee

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -double glass door reach-in cooler: raw ground beef patties 44-46F, operator relocated to reach-in freezer to rapidly cool, rechecked 42F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -slicer has an accumulation of food debris -corners of ice machine curtain has a light accumulation of pink, mold-like substance -ice chute on front soda dispenser soiled, operator cleaned Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile over toaster shows water damage

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink stored on top of "sandwich bar" reach-in cooler, operator removed Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons stored next to microwave, operator removed Corrected On-Site

Basic - Soiled dry wiping cloth in use. -one stored on front edge of stove, operator removed Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -open box cutter stored on top of microwave in front cooking area, operator removed Corrected On-Site

Basic - Stored food not covered. -ice being used as food stored in uncovered cooler in front service area, operator discarded ice Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment has an accumulation of grease and food debris

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator added more chlorine sanitizer, retested 50 ppm Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door - From follow-up inspection 2024-06-04: Time Extended

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. -initial test less than 25 ppm; replaced empty sanitizer supply jug resulted in 50 ppm

High Priority - Nonfood-grade bags used in direct contact with food. -in reach in freezer Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook had gloves on when using masking tape, then handled diced ham without changing gloves

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make line soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above dishwashing area