BIG BAD BREAKFAST

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink was blocked with trash can. Trash can was removed from sink during inspection. Corrected On-Site

Basic - Stored food not covered. Oatmeal and potatoes cooling in walk in cooler not covered. Turkey stored in walk in cooler not covered. Employee placed payment paper over food items during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- reach in make bar- she'll egs 45F, diced ham 44F, liquid eggs 44F, sliced sausage 47F, raw shrimp 53F (1:00-1:30) employee placed items in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink at end of cook line. Employee removed pitcher from sink. Corrective Action Taken

Basic - Stored food not covered. Oatmeal stored on shelf in walk in cooler not covered.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink on right side spitter. Manager removed vacuumed breaker hose Bibb at top of spitter and installed it on right side of splitter. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface under oil bottle on cook line. Manager removed cloth from under oil bottle. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wait station and on dish shelf next to frying pans on cook line.Employee removed drinks from food contact surfaces. 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. Back pack stored on right side of ice machine in wait station. Cell phone , wallet and soiled apron stored on food contact surface near tea urns in wait station. Manager had items removed from food contact surfaces. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in cornmeal. Manager removed scoop from cornmeal. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment renewed and printed license during inspection. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cold hold- drawer- shell eggs 41F. 4 broken shell eggs stored in 2 trays of eggs. Establishment discarded eggs in Lou of cleaning non broken eggs. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Stir spoon stored in sink at bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Basic - Cloth used as a food-contact surface under pan with ice, half n half and lemons in wait station. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on right side of ice machine in wait station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on dish shelf in dry storage holding water at lips of pans.

Basic - Food stored on floor. 2 jugs of oil stored on floor in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice at bar. Employee removed scoop from ice. Scoop handle stored in seasoned flour and rice flour in dry storage area. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on cook line.

Basic - Soiled dry wiping cloth in use on cook line and at make table cutting board.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- pulled eggs 62F (7:00-9:45), raw sausage links 61F (7:00-9:45). Manager placed items in upright freezer to reduce temperature. ( power was tripped on equipment ). Recheck- pulled eggs 39F, sausage links 43F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board to right of stove soiled and not in use.

Intermediate - Handwash sink not accessible for employee use at all times next to ware washing area. Squeegee and 2 brooms stored in front of sink.

Intermediate - Handwash sink used for purposes other than handwashing in wait station next to ice machine. Spoon stored in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station next to ice machine.

Basic - Cloth used as a food-contact surface in wait station under half n half.

Basic - Floor area(s) covered with standing water in front of hand wash sink and to the left of 2 compartment sink in prep kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour.

Basic - Stored food not covered. Walk in cooler- Grits 39F, diced potato 40F uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on food contact surface at bar, expo and wait station. Employee removed cloths and placed in sanitizer solution. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side of splitter.

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.

Basic - Current Hotel and Restaurant license not displayed. Manager printed license and hung in host stand. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet in use cloth stored on top of cutting board at make table.