Breakfast Club Of Oviedo Improves its Sanitary Rating

Basic - - From inspection on 2017-02-08: Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In the prep area **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Floor tiles cracked, broken or in disrepair. In the prep area **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Ice buildup in walk-in freezer. Ice build up in freezer on two walls **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - - From inspection on 2017-02-08: Basic - Old labels stuck to food containers after cleaning. Duck tape on plastic pans **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Soda tower soiled. **Warning** - From follow-up inspection on 2017-02-10: **Time Extended**

Basic - Accumulation of debris inside warewashing machine. **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop potatoes **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents dirty **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans **Warning**

Basic - Dead roaches on premises. Two dead at the prep area in the kitchen. **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat hung with serving spoons **Warning**

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In the prep area **Warning**

Basic - Floor tiles cracked, broken or in disrepair. In the prep area **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - Ice buildup in walk-in freezer. Ice build up in freezer on two walls **Repeat Violation** **Warning**

Basic - Light not functioning. Men's room **Warning**

Basic - Missing drain plug at dumpster. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. In the kitchen area **Warning**

Basic - Old labels stuck to food containers after cleaning. Duck tape on plastic pans **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Reuse of single-service articles. Disposable gloves reused at the toaster station **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Toothpicks unwrapped left on the counter **Warning**

Basic - Storage of tools on shelf above or with food. Drill stored on potatoes **Corrected On-Site** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hash browns from prior day (45°-46°°F - Cooling); **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.hash browns from prior day (45°-46°°F - Cooling); **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer jug empty 0 ppm operator replaced sanitizer and achieved 100 ppm **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter blend (72°F - Cold Holding) **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter blend packs left out on the table 71° **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter reserved **Warning**

High Priority - Toxic substance/chemical stored by or with food. Spray bottle over flour bin **Warning**

Intermediate - Employee used handwash sink as a dump sink. Sink has a coffee stain **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BAF has browns not cooled according to the manufacturer's instructions. Hash browns not moved to the a holding pan **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spray bottles hanging on hand sinks **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of water and food debris **Repeat Violation** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**

Intermediate - Soda tower soiled. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

Basic - - From inspection on 2016-09-14: Basic - Carbon dioxide/helium tanks not adequately secured. Wait station **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - - From inspection on 2016-09-14: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of strawberries in the freezer **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-15: Same product is on the floor **Time Extended**

Basic - - From inspection on 2016-09-14: Basic - Duct tape used to repair nonfood-contact surface. Holding cooler door on mates cooler **Warning** - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - - From inspection on 2016-09-14: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning** - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - - From inspection on 2016-09-14: Basic - Ice buildup in walk-in freezer. Heavy build up **Warning** - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - - From inspection on 2016-09-14: Basic - Observed standing water in bottom of reach-in cooler. Line drawers **Warning** - From follow-up inspection on 2016-09-15: Unit has water build up **Time Extended**

Intermediate - - From inspection on 2016-09-14: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Mates cooler and line drawers both not holding temperature. Mates cooler door is falling off and duct taped . Line drawers do not close properly **Warning** - From follow-up inspection on 2016-09-15: **Time Extended**

Basic - Carbon dioxide/helium tanks not adequately secured. Wait station **Repeat Violation** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of strawberries in the freezer **Repeat Violation** **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Holding cooler door on mates cooler **Warning**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Food stored on floor. Oil on the floor coke bag in box on the floor **Warning**

Basic - Ice buildup in walk-in freezer. Heavy build up **Warning**

Basic - Observed standing water in bottom of reach-in cooler. Line drawers **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. To go containers below the toaster oven **Warning**

High Priority - Dented/rusted cans present. See stop sale.2 cans of ketchup **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored at the dish machin **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mates cooler ; pooled eggs (50°°F - Cold Holding); sliced tomatoe (50°°F - Cold Holding); hash from can 1 hour (65°F - Cold Holding); cooked onions from 1 hour ago (95°F - Cooling); mates cooler ambient temp 50° (); sausage (50°F - Cold Holding) line drawers potatoes 50 ambient temperature 52° **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Unit ambient temperature 50° mates cooler **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to locate the employee certificates **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Mates cooler and line drawers both not holding temperature. Mates cooler door is falling off and duct taped . Line drawers do not close properly **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs **Warning**

Basic - - From inspection on 2016-05-25: Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection on 2016-06-03: **Time Extended** - From follow-up inspection on 2016-07-26: **Time Extended**

Basic - - From inspection on 2016-05-25: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Shelves have mold like substance **Warning** - From follow-up inspection on 2016-06-03: **Time Extended** - From follow-up inspection on 2016-07-26: **Time Extended**

Basic - - From inspection on 2016-05-25: Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection on 2016-06-03: **Time Extended**

Basic - - From inspection on 2016-05-25: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Shelves have mold like substance **Warning** - From follow-up inspection on 2016-06-03: **Time Extended**

High Priority - - From inspection on 2016-05-25: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46° egg wash 44° **Warning** - From follow-up inspection on 2016-06-03: Egg wash 48° **Time Extended**

Intermediate - - From inspection on 2016-05-25: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on duty david Bisbee expired 4/27/2016 **Warning** - From follow-up inspection on 2016-06-03: **Time Extended**

Intermediate - - From inspection on 2016-05-25: 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/hr/food-lodging/managercertification.html. David Bisbee on duty expired 4/27/2016 **Warning** - From follow-up inspection on 2016-06-03: **Time Extended**

Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans in storage **Warning**

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

Basic - Employee drinking in a food preparation or other restricted area. Drink over **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink **Warning**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Shelves have mold like substance **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel stored at hand sink **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46° egg wash 44° **Warning**

High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Eggs **Warning**

High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Scrambled eggs 133° operator recooked to 165° **Corrective Action Taken** **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on duty david Bisbee expired 4/27/2016 **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**

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/hr/food-lodging/managercertification.html. David Bisbee on duty expired 4/27/2016 **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Under cook steaks and eggs **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. Forms not complete missing dates **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. Mgr. Removed all three glasses from flour container. **Corrected On-Site** **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.utility cart

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Mgr. Discarded

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw she'll eggs over bread in walk in cooler. Chef corrected. **Repeat Violation**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. All three spray bottles containing pink liquid not labeled **Repeat Violation**

Intermediate - Employee used handwash sink as a dump sink. Server dumping ice in hand sink upfront.

Intermediate - Encrusted material on can opener blade. Mgr. Removed and put in three compartment sink. **Corrective Action Taken** **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not closing all the way. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Sandwich top cooler doors. All three doors not attached to the hinges **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**

Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Right side drawer under the grill used to hold hashbrowns not working properly. Hashbrowns 68, bottom two drawers not used. **Warning** On cb hashbrowns 41 in left side drawers. Right side drawers not in use.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors not closing all the way. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food.plastic glass in flour. Cook removed **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Sandwich top cooler doors. All three doors not attached to the hinges **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken breast 48 f cooling overnight. **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken breast 48 f cooling overnight.mgr. Discarded .stop sale order issued **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook. Explained and he washed **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled liquid eggs 51,diced chicken 47,frenchtoast batter 58,sausage links 48,grilled onions 48 ,diced ham 51,shredded cheese 53,in sandwich top cooler on cook line, hashbrowns 68 in drawer coolers under the grill. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over bread in walk in cooler. Cook rearranged all **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Encrusted material on can opener blade. Dishwasher cleaned **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.front counter.employee removed the can. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**

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/hr/food-lodging/managercertification.html. 6 employees working no cfm present. Mgr. Shivan Dua arrived during the inspection. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.boiled diced potatoes in walk in cooler **Warning**

Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Right side drawer under the grill used to hold hashbrowns not working properly. Hashbrowns 68, bottom two drawers not used. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

No Violations Were Observed

Basic - Bathroom door not self-closing. Both rest rooms

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting boards **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In the kitchen. Employee discarded **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Cook He put on hat **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. In the kitchen and in walk in freezer **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour Employee corrected **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Reach-in cooler gasket torn/in disrepair. On cook line

Basic - Single-service articles not stored inverted or protected from contamination. White foam to go containers **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Flour In the kitchen **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site** **Repeat Violation**

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Cook thinks washing hands in bathroom is ok. Explained and he washed hands in the kitchen.

High Priority - Raw animal food stored over cooked food. Raw shell eggs over ready to eat corned beef hash,sausage patty,Hashbrowns in walk in cooler **Repeat Violation**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bottle LABLED bleach and blue color liquid

Intermediate - Encrusted material on can opener blade.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For WC and dish machine **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored overnight on wire rack shelve

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

Basic - Employee with no hair restraint while engaging in food preparation. Prep person handling food without any hair restraint for loose head hair **Repeat Violation**

Basic - Food stored on floor.by and under prep table. Bag of potatoes and case of hash browns **Repeat Violation**

Basic - Raw fruits/vegetables not washed prior to preparation. Apples and green peppers Explained **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. To go foam containers Employee corrected **Corrected On-Site** **Repeat Violation**

Basic - Single-service items stored on floor. Box of cups

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Mgr. corrected **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Flour,black pepper

High Priority - Employee failed to wash hands before putting on gloves to work with food. Server Explained **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.milk 50 f on small reach in cooler no one working with,Sausage patty 47,corned beef hash 46, hash browns 50 in cooler drawers under the grill 2x repeat was on warning in Feb. 2014**Admin Complaint** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of cheese in sandwich top unit.( egg flat on top of containers)

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.boiled potatoes in a pan 89 in the center bottom and 74 top side checked after 15 min. Dropped from 89 to 87 in the bottom center and 74 to 68 on top side

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For DM

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test kit **Repeat Violation**

Basic - Both Bathroom door not self-closing.

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Both cook **Repeat Violation**

Basic - Food stored on floor. In walk in freezer,walk in cooler and oil boxes on cook line

Basic - Single-service articles not stored inverted or protected from contamination. To go foam containers **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.front counter hand wash sink **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting strawberries with bare hand for immediate service. Mgr discarded

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 45,turkey 47 in reach in cooler.mgr moved to freezer second temp 32-33 for both **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced meats,cooked potatoes **Repeat Violation**

Intermediate - Employee used handwash sink as a dump sink. Dumping ice in HWS front counter **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dishwasher **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Dry storage containers, grits, oatmeal, flour, sugar containers have bowls as scoop

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tile missing. In kitchen over walk in cooler

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Small cooler by ware wash area

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in kitchen

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes and sausage links at 52f degrees in cooler under griddle over 4 hours. Both products at this time are 45f degrees and higher

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm for wiping bucket at wait station. Chlorine bucket at waitstation over 200ppm at this time.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for all employees at this time for that have worked at facility over 60 days

Basic - Bowl or other container with no handle used to dispense food. Dry storage containers, grits, oatmeal, flour, sugar containers have bowls as scoop

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tile missing. In kitchen over walk in cooler

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Small cooler by ware wash area

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee at warewash area, front part of hair hanging

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at cook line **Corrected On-Site**

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in kitchen

Basic - Paper towel used as liner for food container. Bacon drained on paper towels after cooked

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, grits, oatmeal containers need to labeled once removed from original package

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooks re entered kitchen from outside and didn't waah hands before starting work. Advised **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes and sausage links in cooler under griddle. Discarded by cook, in cabinet since 5:45 am this morning

High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Raw chicken fried steak (beef) over deli meats in walk in freezer

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes and sausage links at 52f degrees in cooler under griddle over 4 hours

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm for wiping bucket at wait station

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For hamburgers and eggs served to ordered. Provided a consumers advisory **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Numerous chemical spray bottles not labeled

Basic - Bathroom doors not self-closing.

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water.