THE FLAGLER INN

Intermediate - Handwash sink used for purposes other than handwashing. Pot in hand washing sink. Person in charge removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed glass door reach in cooler: butter (50F - Cold Holding). Door gets left open by guests. Person in charge closed door and turned cooler down.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station in kitchen. Person in charge added paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station in kitchen. Person in charge added soap to hand washing station. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time control. Emailed person in charge blank time control paper work. Person in charge filled out. Corrected On-Site Repeat Violation

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. Observed one food employee hired over 60 days missing proof of training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on both refrigerators soiled with food debris.

Basic - Open dumpster lid. Observed dumpster lid left open in parking lot.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plates not inverted at front counter. Person in charge inverted plates. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures not filled out from previous inspection. Employee was in process of disposing of food at end of breakfast during inspection. Person in charge started filling out paper work. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) bagged egg (61F - Cold Holding) left on cart in kitchen. Person in charge placed in cooler. 2) front counter reach in cooler: milk (47F - Cold Holding) discussed time as a public health control.

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. Half n half in refrigerator not date marked.

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 written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bread cabinet shelves soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Bag of sausages in kitchen hand washing station sink. Person in charge removed back of sausage. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for sanitizer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in kitchen not stocked with paper towels. Person in charge added towels. Corrected On-Site

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. Provided employee reporting agreement and discussed with person in charge. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No food safe sanitizer available onsite. Person in charge went to store next door to buy bleach. 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. Some employees handling food do not have proof of food handler training.

Basic - Floor soiled/has accumulation of debris. Floor at the front counter soiled with debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Front counters and walls soiled with food debris. 2) gaskets on refrigerators in kitchen soiled with debris.

Intermediate - Handwash sink used for purposes other than handwashing. Bag of gravy stored in hand wash sink. Item was removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on case of single service items. Person in charge removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in protected manner.