DEBARY DINER

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker with gloved hands . Placed on hip and then continued to handle food , without changing gloves and washing hands. Educated operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler raw chicken (47F - Cold Holding)/1 hour ;operator placed ice, Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seasonal means , eggs Benedict not identified as being raw. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food employee wearing watch at cook line and front counter . employee removed Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored, on shelf by kitchen microwave Operator relocated l Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled with food debris .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on new menu missing asterisk to identify raw. Operator corrected . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kitchen reach in cooler Sliced ham date marked incorrectly, operator updated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense blue cheese in make table unit. Operator relocated . Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - air curtains in with sliced walk in cooler soiled with mold line substance,. -sides of fryers soiled with food and grease .

Basic - Storage ceiling tile shows damage or is in disrepair.

Basic - Walk -in cooler shelves with rust that has pitted the surface.

Basic - Wash ware wall , and wall by ice machine ,soiled with accumulated grease, food debris, and/or dust.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home fries prepared 24 hours ago , not date marked in kitchen reach in cooler. Operator updated.. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored on food storage racks . Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in cooler gasket with grime . Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter low boy unit cream cheese (45F - 46F Cold Holding); butter (47F - Cold Holding). Placed overnight. -Kitchen make table Sliced deli meat (47-49F - Cold Holding)/1less than 4 hours ; shredded hash browns (45F - Cold Holding)less than 4 hours. Operator placed ice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline sausages (109F - Hot Holding)/1.5 hours. Operator instructed to reheat. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ice buildup in walk-in freezer.

Basic - Kitchen reach -in cooler shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment , soiled with grease ,.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked eggs with gloved hands , and then changed gloves without washing hands, educated operator.

High Priority - Medicine not labeled properly. Burn spray stored over shelf of food . 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. Make table sliced deli meat (47F - Cold Holding), placed overnight in bottom kitchen make table, operator instructed to discard, Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu. 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.

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. Cooked pork thawed out yesterday, not date marked, in walk in cooler. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries stored over liquid eggs in Walk in cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.