ANOTHER BROKEN EGG - GRAND BLVD LLC

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Miroslav Bogdabov 3-2-21.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cold hold- drawer- sou vie shell eggs (42F cracked). Employee discarded all eggs that were cracked, running and stored on egg liquid in drawer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Multiple scrubbers and bottle of bleach stored in sink in ware washing area. Manager had employee remove items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing location. Employee stocked paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach stored in hand wash sink and bottle of degreaser stored on 3 compartment sink both in ware washing location not labeled. Manager had employee label spray bottles with common name. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Paper cup stored in sugar. Employee removed cup from sugar. Corrected On-Site

Basic - Soiled dry wiping cloth in use in drawer on cook line under sou vie cracked eggs. Manager removed cloth and pan and sent to ware washing area location. Corrected On-Site

Basic - scoop handle in contact with crab cake mix in drawer on cook line. Employee removed scoop from food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walkin cooler with accumulation of dust.

Intermediate - No soap provided at handwash sink. Observed no hand soap at hand wash sink beside triple sink. Operator replenished during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Handwash sink not accessible for employee use at all times in ware washing area. Sink blocked with a squeegee. Employee removed squeegee from sink area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing in wait station and ware washing area. Sink in wait station used as a dump sink with evidence of a straw wrapper and ice. Sink in ware washing area used to store bleach, soap and a scrubber. Employee removed items from sinks. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface under coffee dispenser in wait station. Employe removed cloth from food contact surface. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at make bar on cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored in upright reach in cooler in wait station. Employee removed drink from cooler. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken strips 110F (9:30-9:45). Employee reheated chicken (9:48-10:00) 172F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cambro bucket stored inside sink on cook line. Employee removed bucket from sink. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sink in ware washing area and in wait station. Manager replaced batteries at both dispensers. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rusted ceiling vent near ware washing area. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while engaging in food preparation at expo station. Employee removed jewelry from his wrists. Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Walk in Freezer floor soiled. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between food filled pans and make table lid on cook line.

Basic - Soiled dry wiping cloth in use in multiple areas on cook line. Employee removed some of the cloths. Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff books have been ordered, class is scheduled is for 10-29-22. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense sugar. Manager removed and discarded bowl from sugar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Repeat Violation

Basic - Cloth used as a food-contact surface at coffee makers. Manager removed cloth from food contact surface. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar-guacamole 68F( prepped 30 minutes). Walk in cooler- sausage Pattie's 58F, hash brown mix 57F. ( 2 hours ). Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chorine sanitizer bucket 300 ppm. Employee corrected solution to 50ppm. Corrected On-Site

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/ Repeat Violation

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 paper towels or mechanical hand drying device provided at handwash sink. Near wait station and prep sink area.

Intermediate - No soap provided at handwash sink. Near toaster at expo line.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.in dry storage near back kitchen door. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over cook line, vents rusted over expo line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food storage shelf .

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line and expediter at expo line.

Basic - Equipment in poor repair. Walk in cooler not holding food at proper temperatures. Ambient 54F. Manager removed food from cooler and stated a technician was in route to establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300 ppm. Employee corrected solution to 50 ppm. Corrected On-Site

Basic - Wiping cloth used for food spills also used for other purposes. Wiping cloth hanging from ceiling in between ceiling tiles over cook line.

High Priority - - From initial inspection : High Priority - Roach excrement, casing and/or droppings present. One casing on floor to left of the grill. Operator discarded during inspection. Admin Complaint - From follow-up inspection 2021-09-08: At time of the callback inspection No roach casings observed. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 12 dead roaches. 1 on floor behind hot box. 1 dead on floor along wall of entry way to kitchen. 1 dead on floor in dry storage area under the soda boxes. 9 on floor to the left of grill. Operator discarded all roaches during inspection. Admin Complaint - From follow-up inspection 2021-09-08: At time of the callback inspection 3 dead roaches observed - 1 dead roach observed on floor next to the kitchen water heater. 1 dead roach on front line floor next to the Ice Machine 1 dead roach observed on floor dry storage area Dead roaches removed during the inspection Admin Complaint