Clock Restaurant Degrades its Sanitary Rating

Basic - Damage to wall in the dry storage area. Walls have severe water damage. The back walls are soft to the touch.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook area, prep area and dish wash area. All drinks placed below prep areas during this inspection. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Remove during this inspection. **Corrected On-Site**

Basic - In-use utensil stored on a cloth towel. Moved during this inspection. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer. Thermometer placed into the freezer during this inspection. **Corrected On-Site**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook: Reviewed proper glove changing procedures with management.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamers 60°: Creamers placed in a smaller container so that the ice could surround the container. These creamers must be discarded if not used by 10:00 am. **Repeat Violation**

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. Boiled potatoes, hash downs and eggs. Times documented during this inspection. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Walk in freezer: shrimp over bagels and ground beef patties over croissants. Moved during this inspection. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice Machine

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

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. Salad mix, hotdogs and ham. All dated during this inspection. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

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

Intermediate - Slicer blade and guard soiled with old food debris. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Dish wash area: glass cleaner. Labeled during this inspection. **Corrected On-Site**

Basic - - From inspection on 2016-03-10: Basic - Cutting board has cut marks and is no longer cleanable. Cook line reach in cooler. - From follow-up inspection on 2016-03-23: Basic - Cutting board has cut marks and is no longer cleanable. Cook line reach in cooler. **Time Extended**

Basic - - From inspection on 2016-03-10: Basic - Floor tiles cracked, broken or in disrepair. Dish wash area **Repeat Violation** - From follow-up inspection on 2016-03-23: Basic - Floor tiles cracked, broken or in disrepair. Dish wash area **Repeat Violation** **Time Extended**

Basic - - From inspection on 2016-03-10: Basic - Grease and old food accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2016-03-23: Basic - Grease and old food accumulated on kitchen floor and/or under cooking equipment **Time Extended**

Basic - - From inspection on 2016-03-10: Basic - Hole in or other damage to wall. Kitchen: Behind the flat grill/reach in cooler; Wait Area: behind the ice cream freezer. - From follow-up inspection on 2016-03-23: Basic - Hole in or other damage to wall. Kitchen: Behind the flat grill/reach in cooler; Wait Area: behind the ice cream freezer. **Time Extended**

Basic - - From inspection on 2016-03-10: Basic - Light shield damaged/in disrepair. Several light shields throughout the restaurant are missing the end caps. - From follow-up inspection on 2016-03-23: Basic - Light shield damaged/in disrepair. Several light shields throughout the restaurant are missing the end caps. **Time Extended**

Intermediate - - From inspection on 2016-03-10: Intermediate - Cutting board(s) stained/soiled. Cook line sandwich cooler. - From follow-up inspection on 2016-03-23: Intermediate - Cutting board(s) stained/soiled. Cook line sandwich cooler. **Time Extended**

Basic - Build-up of food debris and grease on nonfood-contact surface. On the shelving under the cooking equipment.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line reach in cooler.

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Dish wash area **Repeat Violation**

Basic - Food stored on floor. Baked potatoes on walk in cooler floor. Rice in the walk in freezer. Picked up during this inspection. **Corrected On-Site**

Basic - Grease and old food accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in or other damage to wall. Kitchen: Behind the flat grill/reach in cooler; Wait Area: behind the ice cream freezer.

Basic - Light shield damaged/in disrepair. Several light shields throughout the restaurant are missing the end caps.

Basic - Open dumpster lid. Closed during this inspection.

Basic - Walk-in cooler shelves soiled with encrusted food debris. Walk-in cooler fan guards accumulated with dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable Soup 48°, 47°, 46°(Cooling made 3/9/16)

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. 0 ppm; Corrected to 100 ppm during this inspection. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad Cooler: sour cream 48°F, Cut/Sliced Tomatoes 48°F, Milk 49°F. Discarded by manager during this inspection. Wait Area: Butter Packets 58° **Corrective Action Taken**

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. Cooked potatoes on the cook line. Reviewed time for public health with employees/management. Placed on the container. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Vegetable Soup made on 3/9/16: Three different containers ; 48°F, 47°F, 46° F

Intermediate - Cutting board(s) stained/soiled. Cook line sandwich cooler.

Intermediate - Slicer blade soiled with old food debris.

Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on prep table next to the slicer - employee moved away from food) **Corrected On-Site** **Repeat Violation**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. (Tile in the dish area cracked and missing) **Repeat Violation**

Basic - Hole in or other damage to wall. (Hole in wall around plumbing fixtures in the dry storage room) **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. (The styrofoam containers on the cook line not inverted - manager had the cook flip the stack of containers over) **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head. (The shake mixer is soiled - manager cleaned) **Corrected On-Site** **Repeat Violation**

Intermediate - Encrusted material on can opener blade. (Manager had dishwasher clean) **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. (The spray bottle for window cleaner and for degreaser not labeled - manager labeled) **Corrected On-Site**

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. (In the kitchen area)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on cook,line counter - employee moved drink away from food) **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Floor tiles cracked, broken or in disrepair. (In the dish area)

Basic - Hole in or other damage to wall. (Hole in wall around plumbing fixtures in the dry storage room)

Basic - Interior of microwave soiled with encrusted food debris. (The upper interior surfaces are soiled) **Repeat Violation**

Basic - Light not functioning. (In walk-in cooler)

Basic - Light shield damaged/in disrepair. (Light shield cracked on light fixture just outside of the walk-in cooler door. End caps missing on several light fixtures in the kitchen area)

Basic - Water leaking from pipe and/or faucet/handle. (3 compartment sink faucet leaking)

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Along front interior edge and on interior white panel)

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Ice bin and lid for ice bin is soiled - manager emptied ice and detail cleaned) **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head. (The shake mixer is soiled - manager had employee clean) **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Missing at hand wash sink next to the ice machine - employee supplied the hand wash sink with paper towels) **Corrected On-Site**

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, sausage 58, tomatoes 58, lettuce 69, tuna salad 56, turkey 59, sauerkraut 61, stuffing 58. On callback: no food in this unit.

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temperature 68° in cookline reachin. On callback: no eggs in this unit

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Foods in cookline reachin 58-69°. On callback: unit still down. No food in unit. Repairman on site.

Basic - Build-up of grease on nonfood-contact surface. Fryers

Basic - Dead roaches on premises. 2 dead roaches in mop sink closet. Swept up **Corrected On-Site**

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Interior of microwaves soiled with encrusted food debris. Kitchen and server station **Corrected On-Site**

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

Basic - Soil residue build-up on nonfood-contact surface. Exterior of bread drawers

Basic - Utensils in poor condition. Knife handle melted

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, sausage 58, tomatoes 58, lettuce 69, tuna salad 56, turkey 59, sauerkraut 61, stuffing 58

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temperature 68° in cookline reachin.

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. Manager was at the bank but returned during inspection **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup on counter at 112°. Moved to walkin cooler **Corrective Action Taken**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Foods in cookline reachin 58-69°.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach solution. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Souffl cups used as scoops in cherries, applesauce, tomatoes, wait station reachin **Corrected On-Site**

Basic - Cutting boards have cut marks and are no longer cleanable.

Basic - Grease accumulated under cooking equipment.

Basic - Nonfood-contact equipment in poor repair. Walkin cooler leaking onto kitchen floor

Basic - Open dumpster lid. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and creamer left at room temperature on tables and at counter

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. Hash browns. discarded

High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over hot dogs, cookline reachin **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walkin cooler shelving

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Oil jug **Corrected On-Site**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

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. None **Corrected On-Site**

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. Pancake batter **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables, cookline reachin **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter

Basic - Bowl or other container with no handle used to dispense food. Measuring cup for sugar with handle broken off

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On clean dish drain board **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 110° **Corrected On-Site**

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. Cottage cheese **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. Butter

Intermediate - Spray bottle containing toxic substance not labeled. Fantastic cleaner **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture. Cook.ine handsink, cook line prep sink.

Basic - No hot running water at mop sink.

Basic - Reach-in cooler gasket torn/in disrepair. Cookline

Basic - Standing water in mop sink/mop sink draining very slowly. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Critical - Observed dented can. Tuna. Manager immediately segregated product to be returned to distributor. **Corrected On-Site**

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened package of raw breaded chicken stored above raw unpackaged beef and pork in walk-in freezer.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee picked up trash off floor, then proceeded to wash dishes without first washing hands. Manager had employee wash hands immediately. **Corrected On-Site**

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf in dish pit area.

Hood filter damaged. For reporting purposes only. Above large flat-top grill.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Heavy black build-up on shelf directly under handsink at front counter.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grease and dust on underside of table (table holding cooking equipment at cook line).

Lights missing the proper shield, sleeve coatings or covers. Several tube fluorescent lights in dry storage room.

Critical - Incomplete proof of required state approved employee training provided. Some certificates are photocopies.

No Violations Were Observed

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. eggbeaters marked 7-11. discarded Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 54, top of cookline reachin.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cottage cheese Corrected On Site.

Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. trashcan in front of it on cookline Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.

Floors not maintained smooth and durable. walkin cooler floor in very bad repair

Critical - Observed unlabeled spray bottles. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. a $50.00 late fee is due.

Critical - Current Hotel and Restaurant license not properly displayed.

Critical - Turkey in walkin dated 04/13.

Critical - Waffle batter at 47F in reach-in.

Critical - Raw liver stored above corned beef hash.

Food utensils stored in stagnant water at 119F. COS.

Critical - Employee washed hands, but did not dry them before putting on gloves.

Critical - Employee drinks on prep tables and shelving.

Old food stuck on pie cutter.

Wet wiping cloths not in sanitize solution in dish area.

Critical - Interior of ice machine soiled.

Critical - Cookline reach-in lids soiled.

Cookline hand sink soiled.

Heavy food debris and grease buildup under cookline equipment.

Floor drains stopped up in kitchen in dirty standing water around drains.

Dumpster lid open & in poor repair.

Critical - Screen torn in mop sink room.

Food and grease debris buildup on floor under cookline.

Ceiling tile missing in dry storage.

Light shield missing in dry storage.

Critical - Sanitizer bucket on prep counter in wait station.

Critical - Unlabeled spray bottle manager stated it was bleach. COS.

No Violations Were Observed

Critical - Observed potentially hazardous food held using time as a public health control with inaccurate time marked. food already in reachin and marked with the wrong time. marked 10am-2pm but it was not 10am yet.

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. turkey, roast beef, bbq pork, canadian bacon, deli meat, ham marked 9-25 6am-10am. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in bottom of reachin, ham 44, chicken 47, meat loaf 45, corned beef hash 44, rice 49, turkey 46, cottage cheese48. Repeat Violation.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. did not wash hands before putting on gloves

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. dish area

Critical - Vacuum breaker mising at hose bibb. outside faucets Repeat Violation.

Critical - Observed hand sanitizer applied to unclean hands.

No Violations Were Observed

Critical - Observed food not maintained frozen in a freezer. chicken, fish, shrimp at 40, country fried steak at 48 in reachin freezer

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. country fried steak 48, reachin freezer. discARDED Corrected On Site.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer holding foods at 40-chicken, fish, shrimp. no ambient air thermometer.

Critical - No conspicuously located thermometer in holding unit. reachin freezer Corrected On Site.

Observed equipment in poor repair. reachin freezer door in bad repair. parts on order per manager

Critical - Violation: 01B-10-1Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. SHELL EGGS , HAM , POOLED EGGS, CHEESE

Critical - Violation: 01B-22-1Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. ham dated 4-13

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin unit, hashbrowns 54, corned beef hash 50, meat loaf 47, pancake batter 46-48, cottage cheese 48, turkey 53, tuna salad 53, rice 49, sausages 48. in walkin cooler, turkey 49, stuffing 50, potatos 63, chicken salad 54, corned beef hash 55, potato salad 49.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair [lid of reach-in cooler]

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair. [cookline]

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. [exterior].

Critical - Violation: 53B-07-1Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. SHELL EGGS , HAM , POOLED EGGS Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food held past 7 day time period. (see Stop Sale Notice).

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Cheese 9/12, Chicken 1/26, Meatloaf 1/23, Turkey 1/17, Bbq 11/15, Cottage Cheese 1/24, Oatmeal 1/23, Hollandaise sauce 2/6, Boiled eggs 9/12, Stuffing 1/21. Items in walk-in cooler and cookline reach-ins. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, turkey in walk-in cooler. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken salad, Stuffing mix not date marked, in walk-in cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 45F at expo counter, Creamer 67F at front counter, Egg Beaters 53F in kitchen reach-in, Sausage 64 in kitchen reach-in, Batter 76F in kitchen reach-in. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup 93F in kitchen, Hashbrowns 74F on cookline, Sausage 78F on cookline.Repeat Violation.

Critical - Observed food being cooled by nonapproved method. Hashbrowns in deep pans and covered.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hashbrowns 89F after 3 hours of cooling. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw liver over onions in reach-in cooler.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.

Critical - Observed employee switch from working with raw food to ready-to-eat food without changing gloves.

Critical - Observed employee change gloves without washing hands.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Soups, salads, ice cream stations are worked by the wait staff.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed food storage containers in poor repair, broken/cracked.

Observed cutting board grooved/pitted and no longer cleanable [on cookline and at wait area]

Observed utensils in poor condition. Duct-tape used on knife.

Observed nonfood-contact equipment in poor repair [lid of reach-in cooler]

Observed nonfood-contact equipment in poor repair. Reach-in cooler door broken.

Observed walkin freezer leaking, causing ice build up.

Observed reach-in cooler gasket torn/in disrepair. [cookline]

Critical - Observed accumulation of debris on exterior of warewashing machine and associated equipment.

Observed old labels stuck to food containers after cleaning.

Observed old food stuck to clean dishware/utensils.

Observed residue build-up on nonfood-contact surface. [hand wash sink]

Observed ice-bin lid with slimy/mold-like build-up.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice Buckets on floor.

Observed single-service articles improperly stored. Cups stored on towels at front counter.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Per conversation with Manager.

Interior mop sink inoperable and inaccessible. Exterior mop sink in disrepair [does not drain].

Critical - Vacuum breaker mising at hose bibb. [exterior].

Observed food debris accumulated on kitchen floor. [in dish area under equipment]

Critical - Observed toxic item stored by food. Cleaner stored by sugar at wait station.

No copy of latest inspection report.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Floors not maintained smooth and durable. WALK IN FLOOR MAY NEED REPLACED.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pancake mix and oatmeal.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg Beaters 47 and pancake mix 46 degrees F in reachin cooler. Walkin Cooler: Pancake mix 80 & 57, Dressing 46, Macaroni & cheese 48 degrees F. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 111 degrees F on cookline. Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in walkin freezer Repeat Violation.

Critical - Observed raw animal food stored over cooked food. Raw beef liver above cooked prime rib in water freezer. Repeat Violation.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went into walkin cooler with gloves on, then returned to cookline and began preparing food without removing gloves, washing hands and putting on a new pair of gloves.

Critical - Observed employee improperly washing hands. less than 20 seconds ( about 5 to 6 seconds)Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil buildup inside ice bin. mold-like buildup

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Corrected On Site.

Observed build-up of dust or dirt on nonfood-contact surface. Fan in kitchen

Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under rear door

Lights missing the proper shield, sleeve coatings or covers. Above six burner stove. Hood system & double light fixture. Repeat Violation.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on splash guard. Corrected On Site.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top

Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelving under wait area handwash sink.

Critical - Observed cloth used as a food-contact surface. Bread on cloth towel

Observed gaskets with slimy/mold-like build-up. walkin cooler

Observed nonfood-contact equipment in poor repair. Shelving below wait area handwash sink.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in walkin freezer.

Critical - Observed soil buildup inside ice bin. mold-like buildup

Critical - Observed soiled reach-in cooler and freezer gaskets.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Ceiling tile missing. Kitchen Area

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on splash guard between equipment.

Critical - No current proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment.

Observed clean beverage cups stored in dirty mats.

Observed cutting boards grooved/pitted and no longer cleanable. Prep cutting boards and sandwich prep cooler cutting board.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands when changing gloves.

Critical - Observed employee improperly washing hands. Less than 20 seconds.

Observed grease accumulated under cooking equipment. Fry Vats

Observed leaking pipe at plumbing fixture. Drain pipe on mop sink.

Critical - Observed soil buildup inside ice bin. mold-like buildup.

Critical - Observed soiled reach-in cooler and freezer gaskets.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 7/08