Coram's Steak & Egg Improves its Sanitary Rating

Basic - - From inspection on 2016-11-21: Basic - Floor tiles cracked, broken or in disrepair. Dish area. **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-21: **Time Extended**

Basic - - From inspection on 2016-11-21: Basic - Reach-in cooler shelves with rust that has pitted and peeling the surface. Meat cooler on line. **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-21: Same conditions . **Time Extended**

Intermediate - - From inspection on 2016-11-21: Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front counter. **Warning** - From follow-up inspection on 2016-12-21: Same conditions . **Time Extended**

Basic - Employee eating in a food preparation or other restricted area. Open beverages setting throughout the establishment mostly on cook line. **Corrected On-Site** **Warning**

Basic - Employee lockers located in a food preparation, food storage or warewashing area. Purses on the shelves on cook line with syrup and clean utensils. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at front line and clean pans on shelf. **Warning**

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

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Hash browns at cook-line. Removed scoop. **Corrected On-Site** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. None of the coolers on the cook-line have thermometers. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Soup in kitchen. Manager put the soup under running water. **Corrected On-Site** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted and peeling the surface. Meat cooler on line. **Repeat Violation** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher. **Corrected On-Site** **Warning**

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 touching cheese, lettuce, tomato for sandwich. Cook washed hands and put on gloves. **Corrective Action Taken** **Warning**

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher drinking beverage while washing dishes. **Corrected On-Site** **Warning**

High Priority - Manager failed to wash hands before changing gloves and/or putting on gloves to work with food. Shrimp **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front counter. **Warning**

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 opened yesterday at breakfast not date marked. **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **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. Manager couldn't find paperwork. I left a new copy. **Warning**

Basic - - From inspection on 2016-08-29: Basic - Floor tiles cracked, broken or in disrepair by dish area. **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended** - From follow-up inspection on 2016-09-09: same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Hole in or other damage to wall near triple sink and under prep sink . **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended** - From follow-up inspection on 2016-09-09: same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Observed standing water in bottom of reach-in cooler- left server cooler. **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended** - From follow-up inspection on 2016-09-09: Same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Reach-in cooler shelves with rust that has pitted the surface and peeling in meat cooler . **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended** - From follow-up inspection on 2016-09-09: Shelf on order . Time Extended** **Time Extended**

High Priority - - From inspection on 2016-08-29: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. **Warning** - From follow-up inspection on 2016-09-08: cheese 59° F , waffle batter 59° F. **Admin Complaint** - From follow-up inspection on 2016-09-09: no stop sale at this inspection. **Time Extended**

Intermediate - - From inspection on 2016-08-29: Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side of back kitchen hand sink . **Warning** - From follow-up inspection on 2016-09-08: same conditions. **Time Extended** - From follow-up inspection on 2016-09-09: Same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Floor tiles cracked, broken or in disrepair by dish area. **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Hole in or other damage to wall near triple sink and under prep sink . **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Observed standing water in bottom of reach-in cooler- left server cooler. **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended**

Basic - - From inspection on 2016-08-29: Basic - Reach-in cooler shelves with rust that has pitted the surface and peeling in meat cooler . **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: Same conditions. **Time Extended**

High Priority - - From inspection on 2016-08-29: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. See stop sale . **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: French toast mix 45° F has not been out of temperature for more hours and manager will add ice to bring temperature down . Cheese 59° F, batter 59° F. See stop sale . **Admin Complaint**

High Priority - - From inspection on 2016-08-29: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. **Warning** - From follow-up inspection on 2016-09-08: cheese 59° F , waffle batter 59° F. **Admin Complaint**

Intermediate - - From inspection on 2016-08-29: Intermediate - Reach-in cooler not maintaining 41°F -Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. . Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-08: French toast mix 45° F , cheese 59° F, batter 59° F. . top make table maintaining 59° F. **Time Extended**

Intermediate - - From inspection on 2016-08-29: Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side of back kitchen hand sink . **Warning** - From follow-up inspection on 2016-09-08: same conditions. **Time Extended**

Basic - Build-up of mold-like substance on right side server cooler . **Warning**

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

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

Basic - Floor tiles cracked, broken or in disrepair by dish area. **Warning**

Basic - Hole in or other damage to wall near triple sink and under prep sink . **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**

Basic - Observed standing water in bottom of reach-in cooler- left server cooler. **Repeat Violation** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface and peeling in meat cooler . **Repeat Violation** **Warning**

High Priority - 2 Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. See stop sale . **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles - left service area . **Warning**

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

Intermediate - Reach-in cooler not maintaining 41°F -Cut lettuce 55° F, cut tomatoes 58° F, waffle batter 56°F , cheese 62° F, French toast mix 49°F. . Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Repeat Violation** **Warning**

Intermediate - Water pressure lacking at fixtures that require the use of water. Hot water side of back kitchen hand sink . **Warning**

Basic - - From inspection on 2016-04-29: Basic - Observed standing water in bottom of reach-in cooler. **Warning** - From follow-up inspection on 2016-05-02: **Time Extended** - From follow-up inspection on 2016-05-04: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over fries **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-02: **Time Extended** - From follow-up inspection on 2016-05-04: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning** - From follow-up inspection on 2016-05-02: **Time Extended** - From follow-up inspection on 2016-05-04: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front of building **Warning** - From follow-up inspection on 2016-05-02: **Time Extended** - From follow-up inspection on 2016-05-04: **Time Extended**

Basic - - From inspection on 2016-04-29: Basic - Observed standing water in bottom of reach-in cooler. **Warning** - From follow-up inspection on 2016-05-02: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area - Cut lettuce 53F, cut tomatoes57, cheese slices 56° F placed in prep area approximately 2:30 . Milk 47° F, rice 48° F, french toast egg mix 48° F. Cooler left open and air escaping. Manager working food placement and monitoring it . Will move if needed or ice . Repeat Violation **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-02: Prep area cut tomatoes 46° F, cut lettuce 46° F, french toast mix 46° F. Manager is adding ice . Cooler closed and still unable to maintain at 41° F. **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over fries **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-02: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning** - From follow-up inspection on 2016-05-02: **Time Extended**

High Priority - - From inspection on 2016-04-29: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front of building **Warning** - From follow-up inspection on 2016-05-02: **Time Extended**

Intermediate - - From inspection on 2016-04-29: 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. Cook line cooler maintains 48-57° F. **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-02: Cooler maintains 45-46° F **Time Extended**

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Left side server cooler **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area - Cut lettuce 53F, cut tomatoes57, cheese slices 56° F placed in prep area approximately 2:30 . Milk 47° F, rice 48° F, french toast egg mix 48° F. Cooler left open and air escaping. Manager working food placement and monitoring it . Will move if needed or ice . Repeat Violation **Repeat Violation** **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 . Eggs brought at out 2:30 . **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over fries **Repeat Violation** **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front of building **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **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. Cook line cooler maintains 48-57° F. **Repeat Violation** **Warning**

Basic - Ice buildup in reach-in freezer. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over berries **Corrective Action Taken** **Repeat Violation** **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. Maintains 45-46° F . Left side server cooler . **Warning**Upon callback on 7/27/15 observed cooler maintains 45-46° FUpon callback on 7/28/15 cooler not in use .

Basic - Ice buildup in reach-in freezer. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Lettuce 51° F, cut lettuce 51° F in salad cooler . Ham 46° F, diced tomatoes 46° f in left side server cooler . Manager will rotate product to another cooler . **Corrective Action Taken** **Warning**Upon call back on 7/27/15 observed diced tomatoes 45° F in left side server cooler cut lettuce 63° F, and cut tomatoes 63° F in salad cooler .

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over berries **Corrective Action Taken** **Repeat Violation** **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. Maintains 45-46° F . Left side server cooler . **Warning**Upon callback on 7/27/15 observed cooler maintains 45-46° F

Basic - Ice buildup in reach-in freezer. **Warning**

Basic - Plastic container of food stored on floor in walk-in cooler . **Warning**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Lettuce 51° F, cut lettuce 51° F in salad cooler . Ham 46° F, diced tomatoes 46° f in left side server cooler . Manager will rotate product to another cooler . **Corrective Action Taken** **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 . Eggs brought at 12 pm **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over berries **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **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. Maintains 45-46° F . Left side server cooler . **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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sport drink in walk-in cooler. **Warning** **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef patty 57° f, beef steak 57° f, country ham 45° f. Place product on ice. **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. Date mark but no time mark. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Repackaged beef steak stored over French fries. **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 - Refrigerated drawers 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. **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Souffl cup used in rice container.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee coughed changed gloves no hand wash.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 60° f, rice 53° f, soup 47° f in reach-in cooler next to grill. Moved into refrigeration. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm chlorine.

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

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. Unit frozen. Technician on site working on unit.

Basic - Case/container/bag of food stored on floor in dry storage area. Hash brown. **Corrected On-Site**

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 - Soiled reach-in cooler gaskets.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon over soup in storage cooler. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

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

Basic - Cardboard used to line nonfood-contact shelves.

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

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 On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. Around gaskets and gaskets on bottom reach-in coolers.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed amp energy drink stored in sliding door reach-in cooler farthest from kitchen with customer food.

Basic - Water leaking from faucet. Three compartment sink.

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Burgers 64° f, hash brown 70° f. Moved into proper refrigeration. **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. Eggs above grill.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed over 200 ppm.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back reach-in cooler has accumulation of water and food. Bottom Reach-in cooler next to kitchen door.

High Priority - Dented/rusted cans present.pork and beans,

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed pecan and lemon pie. Date for 4/29/13

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

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Raw animal food stored over ready-to-eat food.Observed raw fish over ham inside walk in cooler. **Corrected On-Site**

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. **Corrected On-Site**

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Gaskets with slimy/mold-like build-up on the reach in coolers.

Basic - Garbage can soiled in the kitchen area needs cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Critical - Observed dented cans of field peas on the back storage area.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk was opened on wednesday not date mark. Corrected On Site.

Critical - Observed uncovered food inside the reachin freezer next to ice machine.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employee handling slice lemon with there barehand. Corrected On Site.

Critical - Observed employee improperly washing hands.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Observed a cup on the cookline without a lid.

Observed employee with no hair restraint.Observed a cook engaging in foods preparation not wearing a hair restraint.Corrected On Site.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.Observed reachin cooler & freezer soil buildup at the bottom of the cooler.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue on the cookline.

Observed residue build-up on fans) guard in the reachin cooler on the cookline.

Observed gaskets with slimy/mold-like build-up on all reachin cooler on the cookline.

Observed ceiling in disrepair.Observed the ceiling peeling paint in the kitchen area.

Observed dusty ceiling tiles and/or air conditioning vent covers in the dinning & cookline area.

No Violations Were Observed

Critical - Observed dented cans of mushroom.

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

Observed ice scoop with handle in contact with ice on the front line. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands.Observed employee rising container inside the handsink on the frontline.

Critical - Observed hand wash sink used for purpose other than washing hands.Observed employee washing a cleaning pad inside the employee handsink on the cookline. Corrected On Site.

Critical - Observed employee improperly washing hands. Corrected On Site.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue next to the stove.

Critical - Observed soiled reach-in cooler shelves.

Observed residue build-up on nonfood-contact surface.Observed gaskets needs cleaning on the frontline.

Critical - No handwashing sign provided at a handsink used by food employees on the frontline.

Observed food debris accumulated on walk-in floor.

Observed personal care item stored with food.Observed purse on the front line.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/18/2012.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 8/18/2012.

Critical - Observed uncovered food in holding unit/dry storage area inside the reachin cooler in the back area.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed cook engaging in foods preparation wearing a watch.

Critical - Observed employee improperly washing hands.

Equipment and utensils not properly air-dried.

Wet mop not hung to dry setting inside the mop bucket outside.

Critical - No conspicuously located thermometer in holding unit next to orange juice machine.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed a cook wearing a watch while engaging in foods preparation.

Critical - Observed employee improperly washing hands.

Observed old labels stuck to food containers after cleaning.

Critical - No handwashing sign provided at a handsink used by food employees on the frontline.

Critical - No handwashing sign provided at a handsink used by food employees inside the womens restrooms.

Critical - Observed live flies in kitchen.

Observed floor area(s) covered with water on the front line.

Critical - Observed unlabeled soap bottle on the front line.

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Critical - Please see inspection report for more details.

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Critical - Observed dented cans of ketchup,and potatoe granules in the back on the shelf. Repeat Violation.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Observed milk in reachin cooler not date marked on the front line.

Critical - Working containers of food removed from original container not identified by common name.Observed foods taking out there original container not identified in the reachin cooler in the back kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employee on cook line touching foods with barehand.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed cook on the line perparing food with a watch on.

Critical - Observed employee wash hands with no soap.Observed employee washing his hands of the cook line not use soap.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Observed opened beverage container without a lid on the cook line. Repeat Violation.

Observed employee with no hair restraint on the cook line.

Critical - Observed soiled reach-in cooler gaskets on the front line by the coffee machine.

Critical - Observed torn reach-in cooler gaskets next to the opened fryers.

Critical - Observed encrusted material on can opener.

Critical - No handwashing sign provided at a handsink used by food employees on the front line. Repeat Violation.

Observed ceiling in the office and kitchen paint is peeling.

Critical - Observed unlabeled spray bottle in the kitchen underneath the three compartment sink.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. None of the food was date marked.

Critical - Violation: 08A-28-1Observed food stored on floor. Walkin freezer had cases of cream pies on floor. Repeat Violation.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by fryer.Repeat Violation.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Repeat Violation.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment. This violation must be corrected by : 1-26-09.

Carbon dioxide/helium tanks not adequately secured.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 1-26-09.

Critical - No handwashing sign provided at a handsink used by food employees. Ladies restroom.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee donned clean gloves without washing hands inbetween changes.

Critical - Observed food stored on floor. Walkin freezer had cases of cream pies on floor. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by fryer.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.

Critical - Observed interior of microwave soiled.

Critical - Observed raw animal food stored over ready-to-eat food. Raw hamburger meat stored over chopped ready-to-eat ham in walkin cooler.

Observed reuse of single-service articles.

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. None of the food was date marked.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed food stored on floor.Onions

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength.