4 BS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over creamer at wait station. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen glass door reach in cooler Portioned and stacked containers of macaroni and cheese (41-47F - Cold Holding); placed overnight operator reduced amount . Instructed operator to discard . Corrective Action Taken

Basic - Kitchen ceiling tile missing.

Basic - Kitchen floor tiles missing and/or in disrepair.

Basic - Water softener salt (food) stored in a location that is not clean and dry. 2- bags of water softener on storage area floor . Operator replaced. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Pooled eggs stored over green beans in triple glass door kitchen reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Boxes of frying oil stored in outside storage area floor. operator relocated . Corrected On-Site

Basic - Wash ware area and kitchen floor tiles, missing and/or in disrepair.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line Sanitizer bucket, chlorine 10 ppm. 100 ppm. Corrected On-Site

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 and the time removed from temperature. Operator placed time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at cooling soiled with food debris.

Basic - Floor tiles missing and/or in disrepair, by walk in freezer.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44-45 ,less than 1 hour , at wait station reach in cooler Corrective Action Taken

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on food preparation table Repeat Violation

Basic - Food stored on floor. Boxes of food on walk in freezer floor. Repeat Violation

High Priority - 3- Live, small flying insects in wash ware area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix stored over condiments in glass door reach in cooler. 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. Gallon of milk opened 24 hours ago, in wait station reach in cooler

Basic - Boxes of food stored on freezer floor. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket S stored on dry food storage shelving, Corrected On-Site

Basic - Kitchen tiles missing and/or in disrepair.

High Priority - Dented/rusted cans present. See stop sale.

Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Containers of vegetables stored in reach in freezer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline shredded cheese (69F - Cold Holding)/ 1 hour .Operator placed in unit. Walk in cooler mash potatoes (45F - Cold Holding); diced ham (45F - Cold Holding); butter (45F - Cold Holding), brown gravy (45F- Cold Holding)/ 1 hour. Operator placed ice and temperatures lowered to 43F. Corrective Action Taken Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled under three compartment sink l Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Worker at cookline chewing gum. Educated operator. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Food worker at cookline. Corrected On-Site Repeat Violation

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.

Basic - Food stored on floor. Boxes of frying oil stored on kitchen floor ,

Basic - Kitchen floor tiles missing and/or in disrepair.