HO DADDY O'S SURF CREAM LLC

High Priority - Dipperwell hung without required air gap.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked chicken (125F - Hot Holding); chili (125F-127 - Hot Holding), inside tabletop hot holding warmer in prep area, inadequate water level visible under pans needed for maintaining temperature control. Manager stated placed out this morning intending to flip/rotate product.

Intermediate - No soap provided at handwash sink.

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. -only 1 certificate provided for employees , manager stated via phone call

Basic - Food not stored at least 6 inches off of the floor. -case of waffle cones in back storage room

Basic - Ice buildup in reach-in freezers.

Basic - Reach-in freezer interior has accumulation of soil residues. -stuck to ice along sides of interior of chest freezer in back

Basic - Single-service articles improperly stored on floor. -case of plastic cups in back storage room near chest freezers

Basic - Single-service articles not stored inverted or protected from contamination. -paper food trays above cooler in main prep area

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -rack of supplies inside employee restroom containing plastic food trays. Advised that only cleaning/maintenance supplies may be stored inside toilet room to avoid potential cross contamination naturally present inside such rooms

Portable fire extinguisher gauge in red zone. For reporting purposes only. -unit near back fire exit

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical unlabeled above 3 compartment sink, manager added label Corrected On-Site

Basic - Single-service articles improperly stored. In storage room in back -case of hot drink cups -sleeves of paper food trays Single-service articles stored in toilet room. -hot dog trays -napkins -plastic drink lids Corrected On-Site

High Priority - Hose attached to dipperwell faucet eliminating required air gap.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 45F inside top section of makeline cooler with inadequate depth of pan to maintain 41F or below, employee relocated to cooler Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. -milk, employee on site did not know date opened. Advised to date mark milk from when opened.

High Priority - sanitizer solution exceeds the maximum concentration allowed. -quat sanitizer 500+ppm

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, see stop sale

Intermediate - Manager or person in charge lacking proof of food manager certification. -employee could not locate certificate. Prior date provided from history. Advise person in charge that operators manager certification expires 5-2-2024

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -milkshake station 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 - Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle above 3 compartment sink Corrected On-Site

Basic - Clean utensils not stored inverted or in a protected manner. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -case of water bottles on floor

Basic - Single-service articles not stored inverted or protected from contamination. -food trays, hot dog wrappers Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 45F-48F, longer than 4 hours inside cooler with product level exposed far above recommended fill line from manufacturer. Advised to keep below or inside deeper pan. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili 116-125F, employee states loaded in holding unit 4 hours prior. See stop sale

High Priority - Toxic substance/chemical improperly stored. -cleaner/stain remover stored hanging above clean utensils inside 3 compartment sink

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib with splitter behind back door on wall.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -back area

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -hand sink next to soft serve machine

Basic - Accumulation of substance in the interior of the ice machine/bin. -side walls inside ice bin

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler in prep area -white refrigerator in back with ice cream mix thawing

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. -gallon of milk Corrected On-Site

Intermediate - No soap provided at handwash sink. -sink near soft serve machine Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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. -paint brush with paint dried, stored on cutting board with salt and measuring jiggers Corrected On-Site