COOKS BUFFET CAFE BAKERY

Intermediate - Handwash sink used for purposes other than handwashing. Utensils placed in kitchen hand wash sink. Operator removed . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container used to dispense . beets and onions in walk in produce cooler

Basic - Dead roaches on premises. 1- dead roach on empty,items)s bathroom floor. 1 - dead roach on dish machine, operator remains vex Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on top of food preparation table. Operator removed. Corrected On-Site

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

Basic - Insect control device installed over food preparation area. Corrected On-Site

Basic - No Kitchen and buffet station handwashing sign provided at a hand sink used by food employees, at carriage house. operator placed . Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 100+ chlorine cook line sanitizer bucket ,100 ppm chlorine . 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. Milk at front line reach in cooler, opened 3 days ago not date marked

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with food debris

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. Carol R. 6-15-2024

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

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

Basic - No conspicuously located ambient air temperature thermometer in cook line make table cold holding unit. Operator placed thermometer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line food preparation table gizzards (70F - Cold Holding); less than 4 hours, operator placed in cold holding unit. -Cook line make table , container within a container , red potatoes (52F - Cold Holding)less than 4 hours . Operator placed in cold holding unit. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with grime. Operator fished l Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on food preparation table shelf. operator relocated. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food. Operator removed watch. Corrected On-Site

Basic - Ice buildup in reach-in freezer at baking station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust., at food preparation area.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added cooking equipment , hand sink , cooler and 40 seats to a new dining area. Warning - From follow-up inspection 2025-03-18: Time Extended - From follow-up inspection 2025-04-17: Application submitted waiting approval . Time Extended - From follow-up inspection 2025-05-27: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over heavy cream on dessert walk in cooler. Operator relocated. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Carriage house has dining and stove.

Intermediate - No soap provided at front counter handwash sink. Operator restocked. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop laying in Cole slaw in walk in cooler. Operator relocated. Corrected On-Site

Basic - No handwashing sign provided at front counter hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dessert walk in cooler gasket soiled.

Basic - Stored food not covered. Cakes in walk in cooler not covered.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over chocolate frosting in walk in cooler. 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. Whip cream in wait station , date marked past 7 days. Operator updated to 3 days. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ Chlorine . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart stored in front ice machine hand sink. 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. Macaroni salad 48 hours ago not date marked., walk in cooler . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food, Corrected On-Site

Basic - Ice buildup in reach-in freezer .

Basic - Stored food not covered. Turkey pot pie in walk in freezer.

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. -buttermilk, per operator less than 7 days, employee dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside ice machine has a light accumulation of debris

Intermediate - Handwash sink used for purposes other than handwashing. -multiple handwash sinks used to store ladle and cleaning supplies, operator removed Corrected On-Site

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. -Sharon, Erica, and Jamel

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -stewed tomatoes in walk-in cooler, per operator cooked 2-3 days ago, operator dated 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. -Ali, Carol, and Kim

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -white oval plates stored in dish area

Basic - Food container dried with a towel/cloth.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle of scoop in contact with boiled potatoes, employee removed Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lower portion of reach-in cooler on cookline, operator installed new ambient thermometer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -multiple walk-in cooler fan covers have an accumulation of dust/debris.

Basic - Single-service articles improperly stored. -cases of lids and to-go containers stored on the floor in storage area

Basic - Stored food not covered. -pot of stewed tomatoes in walk-in cooler, operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -whole turkeys thawing in standing water in triple sink, employee converted to continuously flowing water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -2 wet wiping cloths stored on prep table across from walk-in coolers, employee relocated to sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar and salt containers lacking labels, operator labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Turkey gravy 42-45 cooling in stockpot overnight. Operator instructed to put in smaller portions . Corrective Action Taken Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. 100 ppm. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart placed by three compartment hand sink. Corrected On-Site Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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 - 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 - Cutting board has cut marks and is no longer cleanable.

Basic - Food worker with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey 49f. Per manager turkey cooked on 08/04/2022.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Turkey.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boards stained.

Basic - Food employees with no hair restraint while engaging in food preparation.

Basic - Kitchen ceiling tiles shows damage or is in disrepair.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - giblet gravy cooling since previous night, 43°F at edges, 51°F in center of product.

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

High Priority - Pesticide-emitting strip present in food prep/ware washing area. - near dish machine racks

High Priority - Presence of insects. - 3 small, flying insects in hallway near employee restrooms

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bread pudding at dessert station, 45-48°F, off temperature control less than 15 minutes recommended using Time control or keep on cold plate

High Priority - Vacuum breaker missing at hose spigot on wall below window near ice machine. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - tested over 200 ppm

Intermediate - Food-contact surface soiled with food debris. - slicer blade guard - cutting board at prep cooler across from freezer - surface rust on shelves in server station cooler Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - bowl, pan, whisk stored in hand sink at cookline

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at buffet handsink Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee beverage stored in server area cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - bag, jacket on shelf with dry goods

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - scoop in slaw, walk in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler gasket soiled

Basic - Working containers of food removed from original container not identified by common name. - flour container at cookline

High Priority - Dented/rusted cans present. See stop sale. 1- 106 ounces can of potatoes. 1- 106 ounces can of corn

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to handle food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler giblets gravy (60°F - Cold Holding)/15 minutes ; cooked turkey (60°F - Cold Holding)/30 minutes recently returned to unit. amount was reduced. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of fryers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at front employee handwash sink. Corrected On-Site

Basic - 2- make food employees with no hair restraint while engaging in food preparation.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used to dispense corn starch in kitchen. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler gasket