CS WAFFLES

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top left cookline cooler in a covered 1/3 pan, sausage patties up to 46F. Advised to fill less full

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. Butter packets.

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. Expired for Michelle and Megan

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

Basic - Equipment in poor repair. Freezer door held in place with duct tape, cookline

High Priority - Raw animal food stored over or with unwashed produce. Raw burgers over case of tomatoes, glass door cooler in back room Corrected On-Site

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Air temperature reading 50F in egg cooler

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

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance, spray bottle under prep sink Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline, one missing, others sagging and stained

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving for clean containers constructed of particle board, shredding/expanding and repaired with duct tape

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Changed gloves but did not wash hands

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. Gravy 50F, grits 50F, bottom of Gatorade from yesterday and the day before. See stop sale Gravy and grits 73F on the steam table. Out for less than an hour per operator. returned to cooler, employee stated they don't need them yet Repeat Violation

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf above dish sprayer/prep sink in disrepair. Laminate coated pressed wood shredding/expanding, repaired with duck tape

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler gravy 44F, ham and sausage 44-45F, corned beef 45F, butter 47F.

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

Basic - Bowl or other container with no handle used to dispense food. Employee used cup with no handle to scoop ice at soda machine

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

Basic - Grease on the ground around grease recycling container.

Basic - Shelving above three compartment sink constructed of pressed wood with laminate coating. Laminate peeling off, pressed wood exposed to water and expanding/chipping off, repaired with duct tape

Basic - Clean utensils or equipment stored in dirty drawer or rack. In bus tub, utensils in soiled container Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface. Cracked plastic cambros repaired with duct tape . Operator discarded container Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bag in the box soda storage area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic cups

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2023-11-20: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1/3 pan of gravy in reach in cooler 43-44F over night cooling from previous day. See stop sale

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. - Overnight in server area cooler left of soda machine, shell eggs cracked 44-45F. Operator moved to another unit. - raw bacon 46F overnight in double cooler across from soda station Moved to another cooler Corrective Action Taken

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

Basic - Faucet/handle missing at plumbing fixture. Mop sink hot water

Basic - Plumbing system in disrepair. Hole in mop sink basin

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors.back door Repeat Violation Warning - From follow-up inspection 2022-10-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink drain Warning - From follow-up inspection 2022-10-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 50F, waffle batter 48F. Both sitting on counter in kitchen. Advised to use time as a public health control. Blank written procedures in inspection folder. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blank written procedures in inspection folder. For eggs time marked on dry erase board

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over dry storage items Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse over dry storage items

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation

Basic - Garbage/cardboard on the ground and/or pad around recycling dumpster. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Outer openings not protected with self-closing doors. Back door

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 71F, sitting under flattop, less than 3 hours - sliced cheese out and returned to cooler 51F - grits 45F, bottom right cookline cooler. Temperature 45F in all areas of covered 1/3 pan - butter 65F in 1/9 pan at front counter, less than 3 hours - raw shell eggs ambient air 67F Discussed keeping items refrigerated at 41F or below or using time as a public health control Warning - From follow-up inspection 2022-01-31: Butter 66F, in glass cooler at front counter. Butter on time as a public health control dry erase board marker 6:30 and 8:30. Employee stated it might have been out for a little bit and then moved to cooler. Blank written procedures for time as a public health control in health inspection folder. Eggs at ambient air 74F, out at 12:30, time marked on chart. Sliced cheese 43F in reach in cooler In reach in cooler, Hash browns 43F, Pancake batter 41F, pooled eggs 42F. Admin Complaint

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Warning - From follow-up inspection 2022-01-31: Approximately 100 ppm quat Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2022-01-31: Time Extended

• From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires from electrical panel - From follow-up inspection 2022-01-31: Time Extended