DARRELL'S DINER #13

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs and put on new gloves without washing hands. Coached employee on proper hand washing procedures.

Basic - Equipment and utensils not properly air-dried - wet nesting. In ware washing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed towels in bucket. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. An employee washed hand less than 20 seconds, discussed with him and he washed again for 20 seconds Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fries in reach in freezer . Discussed with operator and he removed beef to the bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 18 two oz portioned salsa (50F - Cold Holding) more than 24 hours per operator in small fridge on wait counter. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 18 two oz portioned salsa (50F - Cold Holding) more than 24 hours per operator in small fridge on wait counter. See stop sale Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No sign marked on menu for undercooked eggs items. Discussed with operator and she marked *sign on all menu Corrected On-Site

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/ No certified food manager on duty while 7 employees are working. Manager present 10 minutes later. 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. Samantha Howard training expired 01/19/25

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's bottled drinks stored with food on same shelf not separated and labeled. Operator removed and put all employee drinks in a label container, and stored them separately in cooler. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. A plastic food container broken, operator discarded Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bread store on shelf next to trash can and they both touched. Discussed with operator and he removed bread away from the trash can Corrected On-Site

Basic - Plumbing system in disrepair Pipe leaking under triple sinks

Basic - Soiled dry wiping cloth in use. Two soiled dry towels in use on cutting board

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door vertical freezer - open box of Philly cheesesteak over French fries, operator moved beef to bottom Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small refrigerator at wait station- sour cream packets (50F - Cold Holding); individual cream cheese packs (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator at wait station- sour cream packets (50F - Cold Holding); individual cream cheese packs (48F - Cold Holding) see stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer opened case of raw beef Philly meat on shelf over bin of portioned fries. In reach in freezer, opened case of raw steak on shelf over cooked ham. Manager moved all during this inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA certificates are photocopied card stock. One certificate provided is an original.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce stored over deli meat, reconstituted potatoes, chicken soup. Employee corrected shelves. Corrected On-Site

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

Basic - Storage area Reach-in cooler shelves with rust that has pitted the surface.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut lettuce before washing. Discussed with manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board at reach in cooler. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks with no hair restraint.

High Priority - Vacuum breaker missing on splitter added to mop sink faucet. 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 68°F in women's bathroom. Manager fixed to 100°F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station cooler- Half and half 44°F. Manager moved to different cooler for quick chill. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles at soda machine in lobby.

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. Some employees certificates expired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's bathroom 84°F.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense potatoes. Manager removed bowl and replaced with a scoop with a handle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in two door freezer by steam table. Manager moved drink to employee area. Corrected On-Site