MCALPIN COUNTRY DINER

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Open pan containing raw chicken stored on shelf above pan containing raw fish inside reach-in cooler at cookline. Manager removed fish from shelf below raw chicken during this inspection. 2. Pan containing raw hamburger meat stored on shelf directly above box containing raw shell eggs. Manager moved raw hamburger meat to the lower shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 1. 55 rodent droppings on floor in kitchen near reach-in cooler in dry storage area. 2. More than 50 rodent droppings on floor in kitchen, below dry storage shelving in corner of storage room. 3. 72 rodent droppings on floor in kitchen, in dry storage room below seasonings shelf. 4. Three rodent droppings on top of box containing sandwich frilled picks, on shelf in dry storage area. 5. 8 rodent droppings on shelf in dry storage area of kitchen, around receipt papers. 6. Seven rodent droppings on top of boxes containing wax paper on dry storage shelf in storage area of kitchen. 7. Five rodent droppings on floor in kitchen near handwashing sink at cookline. 8. More than 75 rodent droppings on lower portion of prep table at cookline, beside clean dishes. 9. 25 rodent droppings on lower portion of prep table at far side of cookline, near three-compartment sink. Warning

High Priority - Rodent burrow or rodent nesting materials present. Rodent nesting area in corner of kitchen, near back door. Nesting area consists of small pieces of foam. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of fish thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The fish is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing. Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. One employee with painted and/or artificial nails scooped ice without gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on refrigerated make-table near cookline stained with black substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher and manager both unable to locate test strips for quaternary sanitizer used in three-compartment sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee, Kelly, working with food in kitchen who does not have proof of food handler training. Kelly was present during the last inspection. Admin Complaint

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of fish thawed inside reduced oxygen packaging inside reach-in cooler at cookline. The fish is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.

Basic - Unclean building components, attachments or fixtures. 1. Floor under and around equipment throughout kitchen heavily soiled with food debris, pieces of foam, and/or dirt. 2. Wall above reach-in cooler across from cookline soiled with dust. 3. Wall in kitchen over pickup window soiled with dust. 4. Air vents on ceiling in kitchen near three-compartment sink soiled with dust. Repeat Violation

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Inside reach-in cooler across from three-compartment sink: One ziplock bag containing sliced tomatoes with date mark of 9/3. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two pans containing raw hamburger meat stored on shelf directly above raw shell eggs inside reach-in cooler at cookline in rear kitchen. Employee moved the hamburger meat to another shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In crockpot in rear kitchen: chili (120F-128F - Reheating since 7:30). Manager stated the chili was cooked the previous day and began reheating at 7:30am. The time is now 10:05am. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In crockpot in rear kitchen: chili (120F-128F - Reheating since 7:30). Manager stated the chili was cooked the previous day and began reheating at 7:30am. The time is now 10:05am. Stop sale issued.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored on shelf in back of kitchen directly beside clean dishes. Employee removed spray bottle from area during this inspection. Corrected On-Site

Intermediate - No 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/ No proof of certified food manager for establishment. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any employees. Manager stated one employee present has been employed for two months and another has been employed for more than two months. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks near back door of kitchen not secured.

Basic - Cardboard used to line nonfood-contact shelves. 1. Cardboard lining shelving inside reach-in freezer near back door of kitchen. 2. Cardboard lining shelving of bread rack below front counter.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Handheld bug zapper hanging in front kitchen at front counter.

Basic - No copy of latest inspection report available. Copy of last inspection unavailable upon request.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler and freezer doors throughout kitchen soiled with mold-like substances. 2. Bottom interior of reach-in freezer near storage area soiled with brown substance. 3. Area around nozzles of fountain machine in rear kitchen soiled with mold-like substance.

Basic - Storage area not maintained clean and organized. Several boxes in mop sink closet, blocking access to mop sink.

Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with dust.

High Priority - Container of medicine improperly stored. Two bottles of pain relief pills stored on shelf in kitchen beside microwave and clean plates. Manager removed bottles from shelf during this inspection. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on a soiled wiping cloth and continued working with food at the grill. Inspector had employee stop and wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched hamburger bun with bare hand. Stop sale issued. Inspector had employee replace bun.

High Priority - Food with mold-like growth. See stop sale. Pan of tomatoes stored in pan on counter at cookline covered with a mold-like substance. Manager discarded tomatoes during this inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside reach-in cooler in kitchen across from fryers: pan of raw beef stored above cooked meatloaf. Separate pan of raw beef stored above gallon of milk. Inspector had manager moved both pans to the bottom shelf during this inspection. Inside reach-in cooler in storage area of kitchen: Pan of raw beef stored above fried chicken. Inspector had manager move pan of raw beef to the bottom shelf during this inspection. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside reach-in cooler in kitchen near three-compartment sink: Hotdogs with date mark of 5/17. Manager stated the hotdogs were frozen on 5/17, then thawed on Tuesday, 8/8. Inside reach-in cooler in prep area: Pot of chili with date mark of 8/3. Meat sauce prepared in-site with date mark of 8/8. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter at cookline across from fryers: butter (67F - Cold Holding) at 9:25am. Manager stated the butter had been stored on the counter since 6am. Inspector had manager place butter in the freezer to cool. Butter 57F at 10:10am. On prep table at cookline behind front counter: butter (74F - Cold Holding) at 9:40am. Employee stated the butter had been stored on the counter since 6am. Inspector had manager place butter in the freezer to cool. Butter 53F at 10:10am, stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline across from fryers: butter (67F - Cold Holding) at 9:25am. Manager stated the butter had been stored on the counter since 6am. Inspector had manager place butter in the freezer to cool. Butter 57F at 10:10am, stop sale issued. On counter at cookline across from fryers: sliced tomatoes (58F - Cold Holding). Tomatoes were covered in a mold-like substance. Stop sale issued. On prep table at cookline behind front counter: butter (74F - Cold Holding) at 9:40am. Employee stated the butter had been stored on the counter since 6am. Inspector had manager place butter in the freezer to cool. Butter 53F at 10:10am, stop sale issued. On prep table at cookline behind front counter: butter (66F - Cold Holding) at 9:40am. Employee stated this pan of butter had been stored on the counter since 8am. Inspector had employee place butter into the freezer to cool to 41F. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of "OdoBan" air freshener stored on top of reach-in cooler containing food and beside condiments. Manager removed spray bottle from on top of cooler during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot behind building near back door.

Intermediate - Handwash sink used for purposes other than handwashing. Drink cup stored inside handwash sink behind front counter. Employee removed cup from sink during this inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary chemical test kit unavailable for three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen near storage area missing hand towels. Manager replenished towels during this inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hotdogs with date mark of 5/17 on shelf inside reach-in cooler in kitchen near three-compartment sink. Manager stated the hotdogs were frozen on 5/17, then thawed on Tuesday, 8/8. Stop sale issued.

Intermediate - Well water testing report/documentation is not available upon request. Well water report unavailable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen beside condiments. Manager removed drink cup from table during this inspection. Employee drink cup stored on reach-in freezer at cookline behind front counter. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf in kitchen near fountain machine.

Basic - Food stored on floor. Jug of frying oil stored on floor in kitchen across from fryers.

Basic - Open dumpster lid. Dumpster lid behind building left open.