Denise's Kitchen Improves its Sanitary Rating

Basic - - From inspection on 2016-07-12: Basic - Employee with no hair restraint while engaging in food preparation. Servers and employee at dishwasher area. **Warning** - From follow-up inspection on 2016-07-13: Dishwasher and server not wearing hair restraints. Dishwasher put hat on. Corrected on site. Time extended for servers serving soups and oatmeal. **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area. **Warning** - From follow-up inspection on 2016-07-13: Lights in warewashing area need to be shielded. **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Plumbing system in disrepair. Slow draining handwash sink in dishwashing area. **Warning** - From follow-up inspection on 2016-07-13: Water slowly draining in handwash sink by 3 compartment sink. **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

High Priority - - From inspection on 2016-07-12: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink outside needs 2 vacuum breakers for both the faucet. **Warning** - From follow-up inspection on 2016-07-13: Vacuum breaker missing at mop sink. **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Intermediate - - From inspection on 2016-07-12: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.**Warning** - From follow-up inspection on 2016-07-13: Need some employee training certificates. **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Build-up of grease/dust/debris on hood filters.**Warning** - From follow-up inspection on 2016-07-13: Filters not cleaned. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Employee with no hair restraint while engaging in food preparation. Servers and employee at dishwasher area. **Warning** - From follow-up inspection on 2016-07-13: Dishwasher and server not wearing hair restraints. Dishwasher put hat on. Corrected on site. Time extended for servers serving soups and oatmeal. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Gaskets with slimy/mold-like build-up. Walkin cooler. **Warning** - From follow-up inspection on 2016-07-13: Gaskets on walk in cooler not cleaned. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area. **Warning** - From follow-up inspection on 2016-07-13: Lights in warewashing area need to be shielded. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Plumbing system in disrepair. Slow draining handwash sink in dishwashing area. **Warning** - From follow-up inspection on 2016-07-13: Water slowly draining in handwash sink by 3 compartment sink. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Soil residue build-up on nonfood-contact surface. On flour container in dry storage area. **Warning** - From follow-up inspection on 2016-07-13: Flour container not cleaned . **Time Extended**

High Priority - - From inspection on 2016-07-12: High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and than grab clean plate without washing hands. Employee washed hands upon request. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-07-13: Employees cracked eggs and handle clean equipment (lid to food container at steam table) without washing hands. Employee washed hands properly after cracking eggs upon request . Corrected on site. **Time Extended**

High Priority - - From inspection on 2016-07-12: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in the cook line - coleslaw 43°, cheese 45°, turkey 50°F, ham 50°F, less than 2 hours . Manager moved some foods to walk in freezer. Ice added to other foods remaining in Flip top cooler in the cook line top cooler. Cut tomatoes are 38°F , turkey 39°F, ham 39°F after iced out. Corrected on site. WALK IN COOLER-cooked onions55°F, turkey 60°F, ham 55°F, raw chicken 60°f, cheese 46°F, pancake batter 48°f, egg batter 46°F, roasted turkey50°F, cut tomatoes 45°F, cut lettuce 45°F, marinara sauce 45°F and Cole slaw 45°F. All foods moved to walkin freezer. Foods out Of temperature for less than 4 hours. Observed AC repair personnel fixing the walk in cooler, compressor being replaced. Ambient temperature of walkin cooler at 65° F. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-07-13: Cut tomatoes 42°F, turkey 43°F, cheese 42° F, coleslaw 41°F in Flip top cooler in the cook line . Walk in cooler- the ambient air was 55°F, Beef 55° (5 pounds), various types of cheese 52°F (40 pounds), sour cream 55°F ( 4 pounds), ham 55°F ( 10 pounds), Canadian bacon 55°F (3 pounds), ham 55°F (5 pounds), rice 55°F (2 pounds ), cream cheese 55°F (5 pounds), brown gravy55°F ( 5 pounds), sausage gravy 55°F (15pounds), coleslaw 55°F (5 gallons) turkey 55°F (5 pounds), roast beef 55°F (5 pounds), cooked onions 55°F ( 1 pound ).Foods discarded by operator. By the end of inspection AC repairman had finished fixing the walk-in cooler and the ambient temperature of the cooler was 42° F. **Time Extended**

High Priority - - From inspection on 2016-07-12: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink outside needs 2 vacuum breakers for both the faucet. **Warning** - From follow-up inspection on 2016-07-13: Vacuum breaker missing at mop sink. **Time Extended**

Intermediate - - From inspection on 2016-07-12: Intermediate - Encrusted material on can opener blade. In cookline. **Warning** - From follow-up inspection on 2016-07-13: Can opener not cleaned. **Time Extended**

Intermediate - - From inspection on 2016-07-12: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.**Warning** - From follow-up inspection on 2016-07-13: Need some employee training certificates. **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. In flour container, chicken bouillon in cookline and sugar container in dry storage area, in coleslaw in walk in cooler. Employee removed and properly stored. **Corrected On-Site** **Warning**

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

Basic - Case/container/bag of food stored on floor in walk-in cooler. Open containers of Orange juice and milk on flloor. Employee moved on the shelf in walk in cooler. **Corrected On-Site** **Warning**

Basic - Cloth used as a food-contact surface. Employee used wet dirty towel to wipe grease from bacon. **Warning**

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. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal in True cooler in front service area. Employee labeled and removed from top shelf and properly stored . **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Phone and radio on the shelf over the prep table by gloves near microwave and phone over oats on shelf in dry area. Employee removed medicine and phone and properly stored. **Corrected On-Site** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing bracelet , another server wearing watch in service area. Employees removed jewelry. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Servers and employee at dishwasher area. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf in dry storage. Employee tilted to drain and let it air dry. **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. By back door. **Warning**

Basic - Food storage container broken. On the shelf in dry storage. **Warning**

Basic - Gaskets with slimy/mold-like build-up. Walkin cooler. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep table and wall in cookline . **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Oven being used. Tong touches floor when open. Employee moved it and put it to wash. **Corrected On-Site** **Warning**

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. In 2 of the beans container and rice container in dry storage area. Employee removed the scoop and properly stored. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water in cookline. Employee put on stove top to maintain 135° F. **Corrective Action Taken** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. In Front service area and by 3 compartment sink. **Warning**

Basic - Paper towel used as liner for food container. wet paper towel on cut lettuce in walk in cooler. Employee removed and properly stored. **Corrected On-Site** **Warning**

Basic - Plumbing system in disrepair. Slow draining handwash sink in dishwashing area. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On flour container in dry storage area. **Warning**

Basic - Stored food not covered in walk-in cooler. Cut onions, cut green peppers, cooked onions and cheese in walk in cooler. Employee covered them. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels on prep table and on grill. Employee moved and properly stored. **Corrected On-Site** **Warning**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. One in cookline and another in front service area. Employee changed the sanitizer water. **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. In service area. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar container and salt container above prep table in cookline and in dry storage area. Employee labeled container of sugar and salt **Corrected On-Site** **Warning**

High Priority - Container of medicine improperly stored. Medicine near microwave above prep table by spinach and gloves . Employee moved and properly stored . **Corrected On-Site** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and than grab clean plate without washing hands. Employee washed hands upon request. **Corrected On-Site** **Warning**

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

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

High Priority - Employee washed hands with no soap. Hands rewarded properly. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in the cook line - coleslaw 43°, cheese 45°, turkey 50°F, ham 50°F, less than 2 hours . Manager moved some foods to walk in freezer. Ice added to other foods remaining in Flip top cooler in the cook line top cooler. Cut tomatoes are 38°F , turkey 39°F, ham 39°F after iced out. Corrected on site. WALK IN COOLER-cooked onions55°F, turkey 60°F, ham 55°F, raw chicken 60°f, cheese 46°F, pancake batter 48°f, egg batter 46°F, roasted turkey50°F, cut tomatoes 45°F, cut lettuce 45°F, marinara sauce 45°F and Cole slaw 45°F. All foods moved to walkin freezer. Foods out Of temperature for less than 4 hours. Observed AC repair personnel fixing the walk in cooler, compressor being replaced. Ambient temperature of walkin cooler at 65° F. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. cooked potatoes (100°F - Hot Holding); cooked sausage (112°F - Hot Holding) in oven in cookline. Employee put it on the grill to reheat to 165° F and hot hold on top of the grill. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw breaded shrimp over green peas at white freezer near walk-in freezer. Raw chicken tenders over beans and raw beef patties over potatoes at walk-in freezer. All foods moved and properly stored. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink outside needs 2 vacuum breakers for both the faucet. **Warning**

Intermediate - Cutting board(s) stained/soiled. In cookline. **Warning**

Intermediate - Employee used handwash sink as a dump sink. Manager dump soap and bleach water in hand wash sink in front service area. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher Washed hands at 3 compartment sink. Hands rewarded at handwash sink. **Corrected On-Site** **Warning**

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes 50°F cooling at Flip top cooler in the cook line top cooler with an ambient temperature of 52° F. At current rate of cooling food will not reach 41° F within 4 hrs. **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. Manager came back during inspection. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.**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. Marinara sauce made two days ago not date marked in walk in cooler. **Warning**

Basic - Bowl or other container with no handle used to dispense food. At flour bin in cookline area shelf. Scoop with broken handle removed. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area. Tanks chained down. **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. Drink discarded. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shoes stored above napkins and salt in dry storage room. Shoes moved and properly stored. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Hats put on. **Corrected On-Site**

Basic - Food stored on floor. Oranges and potatoes on floor at walkin cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep table at cookline

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. Scoop handle touching sugar at sugar container in dry storage. **Corrected On-Site** **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Repeat Violation**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage thawing at handwash sink near 3 compartment sink at room temperature. Placed under running water. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Cooked Potatoes, soup, mushroom sauce, raw chicken. Foods covered. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cole slaw at walkin cooler. Foods moved and properly stored. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage not labeled. Flour container in cookline area shelf not labeled. Containers labeled. **Corrected On-Site** **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 64° F, sausage patties 60° F, sausage links 59° F, eggs 59° F all at cookline flip top cooler. In cooler for less than 4 hours. All foods iced down . Cooler had been turned off by end of inspection cooler had gone from 58° F to 46° F. **Corrective Action Taken**

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 chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray. Bottle discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats at 78° F on top of bar under no temperature control. Placed in cooler. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Sausage links at 79° F at cookline under no temperature control. Placed links on top of grill. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Employee health policy and Big five **Corrective Action Taken**

Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler. **Repeat Violation**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes 58° F, cut lettuce 59° F cooling in a cooler unable to maintain foods at 41° F. The ambient cooler temperature at 57° F. Foods moved to walkin cooler. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sausage stored inside handwash sink by 3 compartment sink. Food removed from sink. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Flour container in cookline area shelving.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled. Bottle labeled. **Corrected On-Site**

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. At cookline.

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

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. At sugar , rice and beans containers in dry storage area. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area.

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

Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE freezer near cookline.

Basic - Stored food not covered in walk-in cooler. Prepped veggies, turkey, roast , fish.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 10 ppm chlorine at cookline. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five and employee health requirements. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. At cookline cooler.

Basic - Bowl or other container with no handle used to dispense food. Rice, beans, container.

Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler door.

Basic - Soiled dry wiping cloth in use by hot line. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Encrusted material on can opener blade.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Rice, beans, container.

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

Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**

Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler door.

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

Basic - Employee personal items stored in or above a food preparation area. Car keys by hot line.

Basic - Reuse of single-service articles. Cream cheese container use to house sugar, sausages,

Basic - Reuse of single-use number 10 cans. To house oil by hot line.

Basic - Shelf under preparation table soiled with food debris. Kitchens grease pan

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

Basic - Soiled dry wiping cloth in use by hot line. **Corrected On-Site**

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm chlorine.

Basic - Wiping cloth sanitizing solution stored on the floor.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44F-50F, ham 44F-51F, sausages 44F-51F, in reach in cooler. 3hrs. iced and relocated to w/I cooler.

Intermediate - Encrusted material on can opener blade.

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

Intermediate - Refrigerator 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. Reach in cooler by hot line. Prep. Ambient cooler at 62F.

Basic - Accumulation of food debris/soil residue on handwash sink. Dishwashing area. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bacon, chicken,eggs and beef on floor at walk-in cooler. Chicken on floor at walk-in freezer. **Repeat Violation** **Warning**. Beef and egg white containers observed on floor on 6/5/14.

Basic - Ceiling tile missing. Near walk-in freezer **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. **Warning**

Basic - Nonfood-contact equipment in poor repair. Rusted shelving at walkin cooler. **Warning**

Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE freezer in cook-line area. **Warning**

Basic - Stored food not covered in walk-in cooler. Chicken , soup, turkey, beef, ham and cole slaw. **Repeat Violation** **Warning** . Lettuce and bacon observed uncovered on 6/5/14.

Basic - Working containers of food removed from original container not identified by common name. Flour , breadcrumbs and sugar containers. **Warning**

Intermediate - Cutting board(s) stained/soiled. At cookline. **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. Cole slaw , roast **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Dishwashing area. **Warning**

Basic - Accumulation of food debris/soil residue on paper towel dispenser. Dishwashing area. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. On food storage box inside the walkin cooler. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bacon, chicken,eggs and beef on floor at walk-in cooler. Chicken on floor at walk-in freezer. **Repeat Violation** **Warning**

Basic - Ceiling tile missing. Near walk-in freezer **Warning**

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. **Repeat Violation** **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored next to plastic utensils in front counter area cabinet. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch. **Warning**

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area. **Warning**

Basic - Nonfood-contact equipment in poor repair. Rusted shelving at walkin cooler. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store bread at cookline. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At glass door cooler in front counter area. **Warning**

Basic - Reuse of single-service articles. Reuse of olives container to store lettuce. **Repeat Violation** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Shelving in dishwashing area soiled. Top of dishwasher soiled. **Warning**

Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE freezer in cook-line area. **Warning**

Basic - Stored food not covered in walk-in cooler. Chicken , soup, turkey, beef, ham and cole slaw. **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour , breadcrumbs and sugar containers. **Warning**

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils without washing hands. Dishwasher went from cleaning to prepping without washing hands . **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey at 79° F at cookline under no temperature control. Sitting on shelf above cookline. Placed in reheating process. Reheat to 165° F within 2 hours. Corrective action taken. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 125° F at cook-line under no temperature control. Placed in reheating process. Reheat to 165° F within 2 hours. Corrective action taken. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce at walkin cooler. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken next to and touching raw beef at walkin freezer. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No glove change after wiping hands on soiled apron with egg drippings. Continuous wiping of hands on apron observed. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 over slicer. **Repeat Violation** **Warning**

Intermediate - Cutting board(s) stained/soiled. At cookline. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In front counter area. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area. **Warning**

Intermediate - No soap provided at handwash sink. In dishwashing area. **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. Cole slaw , roast **Warning**

Intermediate - Soil residue in food storage containers. Flour and breadcrumbs container at cookline. **Repeat Violation** **Warning**

Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Liquid egg on floor at walkin freezer. Eggs on floor at walkin cooler.

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.

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

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler in front counter area.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area and men's restroom.

Basic - Reuse of single-service articles. Reuse of sour cream containers to store eggs.

Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE freezer.

Basic - Stored food not covered in walk-in cooler. Prepped veggies.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

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

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

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

High Priority - First aid supplies improperly stored. Hydrogen peroxide next to grater in dishwashing area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52° F at cookline cooler. over stacked. 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. Home fries at cookline. Time marked **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 110° F, sauce at 110° F and grits at 121° F at cookline shelving under no temperature control. Place on grill top to maintain 135° F or above .

High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger under batter and cooked chicken at cookline cooler. Raw beef over cooked wings at walkin freezer.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 3 racks of eggs at cookline under no temperature control by grill.

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

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 under slicer at cookline.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Bread crumb container at cookline.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked potatoes, 46 corrective action taken. Employee time marked and will discard at 11 am.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken over raw beef.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marke, several items in walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 65 degrees and half and half 67 degrees on tables, employee voluntarily discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked potatoes 74 degrees. Corrected On Site. Employee reheated, 175 at end of inspection.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, while toasting bread and building sandwich. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed, 200 ppm at waitstation.

Observed smoking in an enclosed indoor workplace, ashtray with cigarette butts in kitchen.

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw beef over batter in reach in cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cole slaw.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.

Observed residue build-up on nonfood-contact surface, air curtains.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening several items in walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter at waitstation 74 degrees.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods raw beef over pancake batter in reach in cooler.Repeat Violation. Corrected On Site.

Critical - Observed food stored on floor, vegetable in walk in freezer.

Critical - Observed food stored on floor OJ in walk in cooler.

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

Observed nonfood-contact equipment in poor repair interior of walk in cooler door, rusty.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface faucets in disharea.

Critical - Hand wash sink lacking proper hand drying provisions, disharea.

Ceiling tile missing over door to kitchen.

Observed attached equipment soiled with accumulated dust ac vents over cookline.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ham, tuna salad, hardboiled eggs, batter, sausage and cole slaw.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reach in cooler on cookline.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken and beef over uncooked bacon in walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food whole eggs over potatoes in walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food, beef and sausage over cheese and potatoe salad in reach in cooler. Corrected On Site.

Critical - Observed food stored on floor, walk in cooler,potatoes, ketchup and milk.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container dried beans. Repeat Violation. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.

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

Critical - Handwash sink not accessible for employee use at all times, storing cleaning supples. Corrected On Site.

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

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed dented/rusted cans. Corrected On Site.

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

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

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal food stored over ready-to-eat food. observed in walkin freezer. raw beef patties over french fries

Critical - Observed food stored on floor. observed in walkin freezer and walkin cooler

Critical - Observed uncovered food in holding unit/dry storage area. observed in walkin cooler

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

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

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Unwrapped single-service utensils not presented so that only the handles are touched.

Drain cover(s) missing.

Critical - Vacuum breaker mising at hose bibb.

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

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed unlabeled spray bottle.

Critical - Observed flammable material stored around water heater. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Ceiling tile missing.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Equipment and utensils not properly air-dried.

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

Critical - Observed employee wash hands with no soap. observed employee wash habds with sanitizer bucket water

Observed employee with no hair restraint.

Critical - Observed food stored on floor. observed in walkin cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed personal care item stored near food.

Critical - Observed raw animal food stored over ready-to-eat food. observed in walkin cooler

Critical - Observed screen in door torn/in poor repair.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. observed in walkin cooler

Observed utensils stored in crevices between equipment.

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

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

Critical - Vacuum breaker mising at hose bibb.

Carbon dioxide/helium tanks not adequately secured.

Ceiling tile missing.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

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

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

Observed attached equipment soiled with accumulated dust. observed portable fan on cookline

Critical - Observed buildup of slime in the interior of ice machine.

Observed cutting board grooved/pitted and no longer cleanable. observed on cookline

Observed employees with no hair restraint. observed on cookline

Critical - Observed food stored on floor. observed in walkin cooler

Critical - Observed food stored on floor. observed in walkin freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed bowl used as scoop in walkin cooler in coleslaw container

Critical - Observed packaged food not labeled as specified by law. observed in reachin freezer

Observed personal care item stored with food. observed cellular phone stored in prep area

Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef over blue cheese in reachin freezer

Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over potatoes in walkin cooler

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

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Observed uncovered food in holding unit/dry storage area. observein walkin cooler

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

No Violations Were Observed