C S WAFFLES

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - cook cracked raw eggs, then changed outer layer of gloves without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced American cheese, 45-46F, held over load line in cookline prep cooler less than 4 hours - ham, 51F, left off temperature control 2 hours to thaw

High Priority - Toxic substance/chemical improperly stored. - cleansers stored on dish machine 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. - Irish kreme creamer opened and portioned on 04/04 not dated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Floor soiled/has accumulation of debris. - below cooking equipment

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or residue. -back side of cooking equipment

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - double door cooler across from fryers

Basic - Reach-in cooler shelves with rust that has pitted the surface. - 3 door cooler

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools and cleaning utensils on the shelf with food handling gloves Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - ham thawed at room temperature Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed bananas and berries over milk Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 67F out and returned to small glass server cooler. Sour cream 45F in same cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets stained, surrounding area on reach in cooler soiled.

Intermediate - Spray bottle containing toxic substance not labeled. On top of dish machine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No handwashing sign provided at a hand sink used by food employees. Back handsink next to dish machine

Basic - Old food stuck to clean dishware/utensils. Plastic 1/6 pan on drying rack Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outdoor mop sink, approximately 1" of water and leaf debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 46F on plate above 1/6 pans, reach in cooler. Advised to use time as a public health control or keep below fill line

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. Phil

Intermediate - No soap provided at handwash sink. Next to ice machine Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on bag in the box soda Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook, bracelet

Basic - Garbage on the ground and/or pad around trash cans. Outside east side

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Corrected On-Site Warning - From follow-up inspection 2024-12-26: Approximately 500 ppm quat. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cookline, rack stored in front of it Corrected On-Site Warning - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground around grease recycling container. Repeat Violation Warning - From follow-up inspection 2024-12-26: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over produce, cases of raw bacon over Mac and cheese, True cooler

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. Corned beef 45F, Mac and cheese 53F, bottom shelf of triple True cooler overnight. See stop sale

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marisol

Intermediate - Manager or person in charge lacking proof of food manager certification. Jay

Basic - Water leaking from pipe and/or faucet/handle. Handsink next to ice machine, drain pipe dripping water on the floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets out for a customers and returned to cooler 49F

Intermediate - Handwash sink not accessible for employee use at all times. Dish area, prep table partially blocking handsink 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. Kallie

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

Basic - Equipment in poor repair. Plastic cambro badly chipped/cracked

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - pressed wood shelving with laminate coating in poor repair, above prep sink next to dish machine

Intermediate - Handwash sink not easily accessible for employee use at all times. Handsink on cookline, wire rack stored in front of it

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

Basic - Dead roaches on premises. 2 on top of dish machine. Corrected On-Site

Basic - Grease/black sticky residue on the ground around grease recycling container.

Basic - No hot running water at mop sink. No employees present able to turn on mop sink water Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over precooked sausage, reach in freezer door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of cookline cooler Bain Marie: sliced cheese 51F, shredded cheese 50F. During temporary power outage. When power returned, checked underneath and temperatures were 41-42F Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating gravy in steam table 115F in the middle to 139F at the edge, heating in steam table 2.5 hours.

Intermediate - No running water at mop sink. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 25F in ice water

Intermediate - Required employee training missing for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - Carly. Certificate expired 2021 - no training provided for Ricky

Basic - Grease on the ground in front of grease recycling container.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler Corrected On-Site

Basic - Reach in cooler gaskets torn. Right side of triple cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline

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 cookline drawers overnight: sliced cheese 48-51F. Raw beef 51F. See stop sale. Corned beef 46F, white cheese 46F, moved to another cooler

Intermediate - Handwash sink not accessible for employee use at all times. Cookline, blocked by rack holding flats of raw shell eggs

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/

Intermediate - No running water at mop sink. Employees unable to turn on

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has 2 blank written procedures

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. Employee on duty Carly and other certificates expired May 2021

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom

Basic - Old food stuck to clean dishware/utensils. Residue remaining on cambros

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Right side of true cooler

Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink