WAKE UP NORTH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced ham and blue cheese 43- 45F in 1/9 pans top of cookline cooler. Underneath blue cheese 46F, ham 44F. Operator adjusted thermostat - bottom expo cooler chicken 44F. Operator adjusted thermostat, Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control returned to refrigeration after being at room temperature for 1.5 hours per employee. Discussed time as a public health control guidelines

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 as required. Potatoes, hash browns

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy 110-140F after 2 hours 15 minutes. After stirring 138F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, grits 100F, grits 96F, left steam table approximately 2.25 hours. Operator removed to reheat Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose is attached outside next to air conditioners

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jalepeno sauce marked with wrong month. 8/28 should be 9/28 per manager, Corrected On-Site

Basic - Food stored on floor. Shortening in the garage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving rusted with food debris hanging off

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49F in the middle, covered 22L plastic container overnight

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño sauce 4/21 Pisto 4/23

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

High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. sauce squeeze bottles 110-128F at 8 am, 115-128F @ 8:30 am

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom left cooler across from stove cheeses 44-46F

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 as required. Home fries, egg wash, hash browns, shell eggs, butter packets Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Vollrath veg cutter Front server/milk cooler gaskets

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. Alina, dishwasher, employed approximately 3-4 weeks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chest freezer Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn and hanging, cookline bottom drawer

Intermediate - - From initial inspection : 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. Dishwasher on duty, employed for 1 week per person in charge - From follow-up inspection 2024-11-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried. - employee towel drying plates and utensils as it comes out of chemical dish machine - wet nesting metal pans - From follow-up inspection 2024-11-07: Wet nesting Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar under the front counter. Repeat Violation - From follow-up inspection 2024-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris Warning - From follow-up inspection 2024-06-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar under front Warning - From follow-up inspection 2024-06-06: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Burgers over soup, white garage freezer

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tortilla potatoes 2/5. Veggie empanadas 2/6. Humita empanadas 2/6. Caprese empanadas w2/6. feta 2/5. Pisto 2/4. Taylor roll 2/6 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets out on the counter at start of inspection and moved to cooler 45-51F

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 as required. French toast mix; hash browns

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits 113-162F in steam table reheating 3 hours Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Squeeze bottle of sauce 115-129F in hot water bath. Temperature at thermometer depth on sauce above water bath.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water heater area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup interior ice machine baffle Slicer blade guard Repeat Violation

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. Victoria, Morena. Both on duty

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. 3 employees on duty with no food handler training and no reporting agreement available

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over chest freezer Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone dry storage Repeat Violation

Basic - Food stored on floor. Bottle of syrup under front counter on the floor Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster; lid open

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving above waffle station Walk in cooler back shelving

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix 8/17. Ham 8/22 Repeat Violation

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. In M3 cooler overnight: fries 50F, feta 51F, pooled eggs 51F, sliced cheese 51F, cooked potatoes 49F, hash browns 57F, waffle batter 52F. Upright cooler with plastic lining top shelf. Advised to remove plastic liner - temperatures on top shelf 40-41F. See stop sale.

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 as required. French toast mix, home fries, raw shell eggs Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers. Single service butters left on the dining room tables between customers. Discussed with manager on duty

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage reheating since 7 am per employee approximately 2.25 hours 120F, soup 95-179F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior ice machine baffle light buildup Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over reach in cooler Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler next to container of bacon, cookline Repeat Violation

Basic - Food stored on floor. Bag in the box soda in storage area Corrected On-Site Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Portioned decaf coffee in filters behind front counter hand sink faucets

Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic container at front counter

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad made in house dated 1/5 - on 8th day. JP sauce with hollandaise 1/2 Argentine sauce with hollandaise 1/3. Chicken empanadas 1/5. Sliced ham 1/3

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 as required. Home fries. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty's 107F. Removed to reheat

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Matt, person in charge during inspection. Repeat Violation

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 servers, 2 cooks, 2 prep +

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen handsink; turned off Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board. Corrected On-Site

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

Basic - Food stored on floor. Bag in the box soda in storage area of kitchen Repeat Violation

Basic - Open dumpster lid; trash on the ground around dumpster. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hollandaise 8/7, queso 8/5, diced ham 8/7 and 8/6 Repeat Violation

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. Butters for tables. Butter packets may not be left on tables between use. Butters on customers tables must be discarded between guests regardless of time left using time as a public health control and must be time marked per written procedure

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

Intermediate - Manager or person in charge lacking proof of food manager certification. Matthew, introduced as the person in charge, employee about a year

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen handsink. Hot water turned off

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on bag in the box soda; cell phone on reach in cooler

Basic - Food stored on floor. Storage area of kitchen, oil, bag in the box soda

Basic - Open dumpster lid and trash on the ground around dumpster

High Priority - Employee washed hands with cold water. Turned off underneath kitchen handsink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, egg wash and raw burgers over cream cheese and sauce bottles

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalepeno sauce 3/9, Argentine sauce 3/8. Black bean soup 3/5. Tomato soup 3/8

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked sausage in steam table 62F, grits 52F. Steam table water bath 75F. Operator adjusted and turned on unit. - egg wash out for an order and returned to cooler 52F - waffle batter out and returned to cooler 57F Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In warmers for 2.25 hours per manager: Pisto cooked vegetables 89-146F, soup 115F in the middle. CFM removed to heat on stove 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. - in bowl on top of steam table pisto 84F Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee shoes on top of co2 and touching oil bottles in dry storage. - cell phone on shelf above reach in cooler - backpacks on top of bags of food and grill in dry storage Repeat Violation

Basic - Equipment and utensils not properly air-dried - employee towel drying. Towel drying items as removed from chemical sanitizer dish machine

Basic - Food stored on floor. Bag in the box soda under shelving in dry storage Corrected On-Site Repeat Violation

Basic - Food stored under dripping water. Bags of bread, walk in cooler under dripping condensation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Plastic tubs in storage area outside walk in cooler holding souffle cups and small bowls

Basic - Single-service articles improperly stored. - case of gloves on the floor under the prep table in dry storage. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Kitchen handsink hot water faucet. Turned off underneath to prevent water from running

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda machine interior nozzles, visible dry black residue - reach in cooler gaskets, cookline. - slicer blade guard. Warning - From follow-up inspection 2021-10-06: Blade guard under sharpener Time Extended

Intermediate - - From initial inspection : 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. Glen certificate expired 4/21 Warning - From follow-up inspection 2021-10-06: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and car key above reach in cooler Corrective Action Taken Warning - From follow-up inspection 2021-10-06: Cell phone on prep table Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid/trash on the ground around dumpster Repeat Violation Warning - From follow-up inspection 2021-10-06: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door Repeat Violation Warning - From follow-up inspection 2021-10-06: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door - From follow-up inspection 2021-10-06: Time Extended