DAYTONA DINER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee removed soiled dishes from station to place into dish washing area prior to donning gloves and stirring food at steam table

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cooked potatoes, no time marking. Employee stated placed out at 7am Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -glass cleaner stored on rack hanging over box of single use gloves/clean beverage pitcher Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front obstructed by co2 tanks, items stored inside basin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion above splash guard inside ice machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling area above dish machine in corner

Basic - No handwashing sign provided at a hand sink used by food employees. -all sinks inside women's restroom -handsink inside ada bathroom

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Intermediate - Handwash sink obstructed. -co2 tanks in front of server hands ink out front

Basic - Clean bowls, plates, not stored inverted or in a protected manner.

Basic - Equipment in poor repair. -worn particle shelving next to handsink at entrance to back of house

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease on exterior of equipment on cookline, wall/backsplash at lower threshold behind grills

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken at breading station with gloves on prior ti changing gloves without washing hands/preparing food

High Priority - Live, small flying insects found

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken portioned into bags inside freezer above ham

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham, marked 4/9 -boiled eggs removed from shell marked 4/6 -green beans marked 4/4 -feta cheese marked 3-25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -ham, marked 4/9

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -home fries, marked 7-11am on white board

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -womens restroom

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of cutting board

Basic - Ice scoop handle in contact with ice.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine - From follow-up inspection 2025-01-15: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. - From follow-up inspection 2025-01-15: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F Warning - From follow-up inspection 2025-01-15: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill Warning - From follow-up inspection 2025-01-15: Stop sale on raw shell eggs exceeding 4 hour time control. Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -noreen, expired 5-6-2021 - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks Repeat Violation - From follow-up inspection 2025-01-15: Time Extended

Intermediate - - From initial inspection : 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. -noreen - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door Repeat Violation - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -in front of dish machin - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -damage to wall, mens restroom - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -womens handicap stall - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area - From follow-up inspection 2025-01-15: Time Extended

High Priority - Container of medicine improperly stored. -acetaminophen and cold medicine stored om shelf next to packaged dry food. Corrected On-Site

High Priority - Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -ziploc portioned raw chicken stored above raw beef Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front blocked by co2 tank

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling vent covers in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -bacon

Basic - Ice buildup in reach-in chest freezer

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom toilet rooms

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -below 3 compartment sink, pipe is lined directly into flood basin

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish removed from commercial packaging stored above bread inside freezer on cook line Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -feta cheese, see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, opened 1/12 from bulk container. Advised to monitor portions ordered of soft cheeses that may extend beyond 7 days from use to minimize risk of listeria growth naturally present in soft cheeses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 69F inside beverage cooler next to hand sink in server station. Operator stated had out for rush 2 hours prior. Advised to control butter using time as a public health control if intending to have soft butter for spreading. Do not return butter from customer tables after being served

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes/home fries on plate on top shelf above grill, 109F less than -cooked hash browns 67F less than 1 hour on sheet pan on cook line not under temperature control. -advised person in charge to utilize time as public health control for hot foods to be cooked 2nd time per order if not holding at 135F or above.

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. -chocolate milk in server station

Intermediate - Handwash sink not accessible for employee use at all times. -co2 tanks in front of hand sink in server station

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. -deborah, expired 12/2023

Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar from bulk container

Basic - Exterior door has a gap at the threshold that opens to the outside. -light coming in from bottom left threshold of back door

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil

Basic - Food stored on floor. -soda bibs on floor next to fryer

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoon stored on top surface of egg flats on cook line -tong on fryer door handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks. Sign currently only posted on door to restroom -handicap restroom hand sink

Basic - Working containers of food removed from original container not identified by common name. -sugar in server station, bulk container

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink

High Priority - Container of medicine improperly stored. -stored next to canned food on top shelf above prep table Corrected On-Site

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. 0ppm, empty sani bucket. Employee corrected Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled french toast with raw egg component, changed gloves without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 82F on line, over 3 hours per employee.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cooked potatoes, employee added time to white board

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -corned beef hash

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -open can of corned beef hash 81F for over 3 hours, employee unsure, exposed to room temperature held out on table. Corned beef hash must cool to 41F within 4 hours.

Intermediate - Handwash sink not accessible for employee use at all times. -sink up front blocked by co2 tanks in front of sink

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. -small strip under back door, mostly left side

Basic - Food not stored at least 6 inches off of the floor. -soda bib next to ice machine

Basic - Food stored in a location that is exposed to splash. -box of crackers stored on side of hand sink

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks - sign on door does not cover hand sinks inside

Basic - Ripped/worn tin foil used as shelf cover. -bottom shelf below microwave on cook line

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. 0ppm, sanitizer bottle empty. Person in charge replaced bucket Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish inside prepped ziploc bags stored with/above sliced cheese and stored bread inside stand up freezer next to grill. Employee began correcting Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -sliced soft/semi soft cheeses marked from 1/15. -Swiss/Provolone

High Priority - Stop Sale issued due to adulteration of food product. -single service Temperature Control for Safety food being reserved to customers. Butter, non uht creamers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ultra pasteurized creamer 51F -single service butters 60-65F -employee states placed into cooler less than 1 hour ago from other cold holding storage. -product being removed from temperature control shall be controlled by time limits of no longer than 4 hours.

High Priority - Time/temperature control for safety food re-served to customers. -single service butter, non-uht creamers being reserved to customers after table service ends. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries 95-98F set above grill not on temperature control. Person in charge stated removed from hot holding at 9am. Placed time marking for discard after 4 hours. Corrected On-Site

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. -feta cheese, employee added date from 2 days prior Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - - From initial inspection : Basic - Equipment in poor repair. -door to stand up freezer next to grill - From follow-up inspection 2022-09-14: Time Extended - From follow-up inspection 2022-09-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked potatoes in 3 door cooler in kitchen Warning - From follow-up inspection 2021-07-30: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw bacon stored with raw ground beef in bottom of 3 door cooler near 3 compartment sink Warning - From follow-up inspection 2021-07-30: 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. - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface of bread toaster Surface of floor drains - From follow-up inspection 2021-07-30: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2021-07-30: Time Extended