Eddie's Sunrise Diner Improves its Sanitary Rating

Basic - - From inspection on 2017-01-20: Basic - Accumulation of debris on exterior top of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-23: Top of machine found soiled **Time Extended**

Basic - - From inspection on 2017-01-20: Basic - Reach-in cooler gasket torn/in disrepair. Single door reach in freezer door gasket found torn **Warning** - From follow-up inspection on 2017-01-23: Gasket found torn **Time Extended**

Basic - - From inspection on 2017-01-20: Basic - Soiled reach-in cooler and freezer gaskets. **Warning** - From follow-up inspection on 2017-01-23: Reach in freezer gasket found soiled **Time Extended**

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

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

Basic - Bottom shelf on white reach in freezer found bottom shelf with rust that has pitted the surface.**Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses found stored/stacked wet on front wait station **Warning**

Basic - Old labels stuck to food containers after cleaning. Clean insert pans on shelf across form dish machine **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish filets found thawing in a tub of standing water inside Handwash sink **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Single door reach in freezer door gasket found torn **Warning**

Basic - Soiled reach-in cooler and freezer gaskets. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Food prep person observed putting on gloves without washing his hands first. Reeducated employee and manager on proper procedure for washing hands when using gloves. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On hotline cold make table found : Chicken salad prepared on 1/19 found at 55° Tuna salad prepared on 1/19 found at 55° Potato salad prepared on 1/19 found at 55° Pasta salad prepared on 1/19 found at 55° Shredded cheddar since 1/19 found at 55°**Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon found stored on top shelf of walk in cooler over cooked ham **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On hotline cold make table found : Chicken salad prepared on 1/19 found at 55° Tuna salad prepared on 1/19 found at 55° Potato salad prepared on 1/19 found at 55° Pasta salad prepared on 1/19 found at 55° Shredded cheddar since 1/19 found at 55°**Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of grill. Leaner found on shelf with clean pans across from Dishmachine **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tub of fish filets found thawing inside hand sink next to dish machine **Corrected On-Site** **Warning**

Basic - - From inspection on 2016-07-15: Basic - Floor soiled/has accumulation of debris. Under cook line equipment **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

Basic - - From inspection on 2016-07-15: Basic - Soil residue build-up on nonfood-contact surface. Ambient thermometer inside hot line cold make table found with heavy soil buildup **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

High Priority - - From inspection on 2016-07-15: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker damaged at top of mop sink faucet **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector panel inside ice machine in kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Slicer blade guard soiled with old food debris. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended** - From follow-up inspection on 2016-08-16: **Time Extended**

Basic - - From inspection on 2016-07-15: Basic - Floor soiled/has accumulation of debris. Under cook line equipment **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Basic - - From inspection on 2016-07-15: Basic - Heavy Grease accumulated on kitchen floor and/or under cooking equipment at cook line **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Basic - - From inspection on 2016-07-15: Basic - Soil residue build-up on nonfood-contact surface. Ambient thermometer inside hot line cold make table found with heavy soil buildup **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

High Priority - - From inspection on 2016-07-15: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker damaged at top of mop sink faucet **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector panel inside ice machine in kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Operator is process of undergoing major renovation in kitchen, installation of new walk in cooler, removal of old walk in cooler, removal of walls, relocation of hand wash sinks, all in kitchen area. Provided operator with application for plan review. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Slicer blade guard soiled with old food debris. **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

Intermediate - - From inspection on 2016-07-15: Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-18: **Time Extended**

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas found stored between wall and sink **Corrected On-Site** **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. Front line **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Floor soiled/has accumulation of debris. Under cook line equipment **Warning**

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

Basic - Heavy Grease accumulated on kitchen floor and/or under cooking equipment at cook line **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At wait station **Corrected On-Site** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Ambient thermometer inside hot line cold make table found with heavy soil buildup **Warning**

Basic - Working containers of food removed from original container not identified by common name. White bins filled with flour and panko breadcrumbs found unlabeled Tub of breadcrumbs on shelf at hot line not labeled. **Repeat Violation** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At hot line cold make table found: Sautéed onions prepared on 7/14 found at 55° Sliced cheese since 7/14 found at 55° Sautéed mushrooms since 7/14 found at 57° Feta cheese since 7/14 found at 61° Diced ham since 7/14 found at 54° Sliced cheese since 7/14 found at 52° Lox since 7/14 found at 57° **Warning**

High Priority - Dented/rusted cans present. See stop sale. #10 can pasta sauce **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Waitress at toaster station. Reeducated employee and manager on proper hand washing procedures **Corrected On-Site** **Repeat Violation** **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. Waitress observed handling toast when buttering with bare hands. Reeducated employee on proper handling of ready to eat foods. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly observed in prep area by slicer **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bag of cooked potatoes found on shelf at 60° placed there for 30 minutes. Recommend rapid rechill to 41° Rechecked at 9:50 and found at 42° **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage on hot line found at 121°. Recommend rapid reheat to 135°. Rechecked and found at 158° **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.At hot line cold make table found: Sautéed onions prepared on 7/14 found at 55° Sliced cheese since 7/14 found at 55° Sautéed mushrooms since 7/14 found at 57° Feta cheese since 7/14 found at 61° Diced ham since 7/14 found at 54° Sliced cheese since 7/14 found at 52° Lox since 7/14 found at 57° **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle of Clorox cleaner found inside cabinet with clam shell containers **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker damaged at top of mop sink faucet **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector panel inside ice machine in kitchen **Repeat Violation** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Operator is process of undergoing major renovation in kitchen, installation of new walk in cooler, removal of old walk in cooler, removal of walls, relocation of hand wash sinks, all in kitchen area. Provided operator with application for plan review. **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. Provided operator with complimentary DBPR pocket thermometer and Reeducated manager on calibrating it. **Corrected On-Site** **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen next to cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wait station cooler

Basic - Employee personal items stored in or above a food preparation area. Jackets stored on top of the reach in cooler in dish machine area, keys above 3 bay sink next to food. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish room

Basic - Foods stored in upright freezer not covered. **Corrected On-Site**

Basic - Holes in or other damage to wall. Cook line

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.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach in cooler gasket torn/in disrepair. Cold make cooler across from flat grill, upright freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Foil on top of the ice machine, coffee filters

Basic - Wall moderately soiled with accumulated black debris in dishwashing area.

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

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

High Priority - Dented can of sliced present. See stop sale.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Manager stopped employee and directed him to wash his hands. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw chicken 53° meatloaf 54°. Manager states just received the truck had cart out to put new product in. Placed items in the freezer. butter at the wait station 60° **Corrective Action Taken**

High Priority - Sanitizer bucket stored by or with food on the cook line. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink on fitting/splitter added to mop sink faucet.

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

Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Slicer blade soiled with old food debris.

Basic - Old labels stuck to food containers after cleaning. **Warning**k

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

Basic - Clean bowls, plates, not stored inverted or in a protected manner. **Warning**

Basic - Cloth used as a food-contact surface. For sliced cheese. **Corrected On-Site** **Repeat Violation** **Warning**

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Through out **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Several areas in kitchen **Warning**

Basic - Foods stored in reach in freezer not covered. **Corrected On-Site** **Warning**

Basic - Old labels stuck to food containers after cleaning. **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw beef steak, fish over meatballs and opened bags of vegetables **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. **Corrected On-Site** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on he menu **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Intermediate - Slicer blade guard heavily soiled with old food debris. **Warning**

Intermediate - Slicer blade heavily soiled with old food debris. **Warning**

No Violations Were Observed

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.cook line dry storage **Repeat Violation** **Warning** No light sheilds

High Priority - Degreaser improperly stored. Top of dish machine **Warning** Spray chemical stored next to clean dishes

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on the line **Warning** Servers and cooks not washing hands before applying gloves

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw chicken fried steak over dough biscuits in the upright freezer. **Warning** Raw chicken fried steaks over biscuits

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs not removing gloves when task are changed. **Repeat Violation** **Warning** Observed prep cook wash gloved hands instead of removing gloves

Intermediate - Cooked sausage found covered while cooling. **Warning** Found cooked sausage cooling while covered in deep plastic container

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning** Dish washer not aware of how to check dish machine. Prep cook not aware of proper cooling procedures. Found sausage in the walk in cooler cooling in deep plastic container while covered.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Frank **Warning** Didn't receive certification and no manager with 4 employees or more

Basic - Buckets of pickles stored on floor of the walk in cooler. **Warning**

Basic - Cloth used as a food-contact surface. Cheese on the cook line **Warning**

Basic - Cove molding at floor/wall juncture broken/missing.next to storage closet. **Warning**

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

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

Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. **Warning**

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

Basic - Single-service items stored on floor. **Warning**

Basic - Soil residue build-up on nonfood-contact surface.gaskets on upright freezer. **Warning**

Basic - Soiled dry wiping cloth in use. Cook line **Repeat Violation** **Warning**

Basic - Wall in disrepair by the walk in cooler. Hole in the wall under hand sink **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area next to walk in cooler. **Warning**

Basic - Walls soiled with accumulated food debris. Prep room **Warning**

Basic - Walls soiled with accumulated dust.behind ice machine **Repeat Violation** **Warning**

High Priority - Degreaser improperly stored. Top of dish machine **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on the line **Warning**

High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked sausage patties found at 85°. Recommended cook to reheat to 165°. Cook placed in the oven to reheat to 165° . Found at 9:00 am 166° to 170° **Corrected On-Site** **Warning**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pulled out of the coolers at 7 am. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw chicken fried steak over dough biscuits in the upright freezer. **Warning**

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs not removing gloves when task are changed. **Repeat Violation** **Warning**

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

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**

Intermediate - Cooked sausage found covered while cooling. **Warning**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Frank **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand sink in the prep room. Hand sink in the server station used as a ice bin. **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.quiche, cooked auju etc in the walk in cooler **Warning**

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

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

Basic - Reach-in cooler gasket torn/in disrepair.cook line coolers **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Working containers of food removed from original container not identified by common name.flour, breading in storage room. **Warning**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**

High Priority - Vacuum breaker missing at hose bibb. West entrance **Repeat Violation** **Warning**

Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**

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

Basic - Clean bowls, plates, pots not stored inverted or in a protected manner. On storage rack in dish area **Warning**

Basic - Cook line sandwich cooler 45° **Warning**

Basic - Cove molding at floor/wall juncture broken/missing.cook line, kitchen **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.front counter by clean plates. Cook line **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

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

Basic - Reach-in cooler gasket torn/in disrepair.cook line coolers **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Working containers of food removed from original container not identified by common name.flour, breading in storage room. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Cooler: c.h cooked chicken 50° potato salad 55° pasta salad 55° chicken salad 53° tuna salad 54°etc in cook line cooler. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Baked oat meal 50° ham 48° chicken salad 50° sour cream 50° raw whole shell 47° 48° cooked red potatoes 49° cooked sausage links 49° western soup 50° raw beef 48° assorted sliced deli meats 48° 50° potato salad 49° raw bacon 47° milk 47° recommend rapid chill raw whole shell eggs,raw bacon and gallons of milk. All other foods are being stop sale use to not knowing how long foods out of temp. **Warning**

High Priority - Cook failed to wash hands before putting on gloves to work with food. **Warning**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sandwich cooler: diced ham 43° liquid eggs 47° sliced cheese 47° sliced tomatoes 46° in sandwich make cooler **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.not removing gloves when handling dirty and switching to clean without changing gloves. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Vacuum breaker missing at hose bibb. West entrance **Repeat Violation** **Warning**

Intermediate - Cook line Cutting board(s) badly stained/soiled. **Warning**

Intermediate - Employee filled water pitcher/cup at handwash sink. Front line **Warning**

Intermediate - No soap provided at handwash sink. Dish prep area **Warning**

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. Middle cooler found at 64° **Warning**

Intermediate - Walk-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. Found ranging 48° 50° **Warning**

Basic - Bowl or other container with no handle used to dispense food./ condiment cup to scoop diced tomato

Basic - Drain cover(s) missing./ mop sink

Basic - Equipment and utensils not properly air-dried - wet nesting./ p,attic containers dish machine are

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Re -educated **Corrected On-Site**

Basic - Hole in wall./ 2 little holes right side of freezer

Basic - Moderate Accumulation of debris on exterior of warewashing machine.

Basic - Open dumpster lid.

Basic - Standing water in mop sink/mop sink draining very slowly.

Basic - Walk-in cooler gasket torn/in disrepair./ cooks line

Basic - Wall soiled with moderate accumulated black debris in dishwashing area.

Basic - Working containers of food removed from original container not identified by common name./ bulk product storage area

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves re- educated manager corrected immediately **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb./ mop sink

High Priority - Vacuum breaker missing at hose bibb./ hose bib west side if building

Basic - Carbon dioxide/helium tanks not adequately secured./ dry storage **Corrected On-Site**

Basic - Clean glasses, pots and pans not stored inverted or in a protected manner.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom./ by dishmachine

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

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

Basic - Reach-in cooler gasket torn/in disrepair./ cooks line 2 coolers

Basic - Wall in disrepair./ peeling dry storage

Basic - Wiping cloth/towel used under cutting board.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cut lettuce 60 degrees fable the chill line recommended rapid chill

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ cut tomatoes 58 degrees f above the chill line

High Priority - Dented/rusted cans present.2 cans apple sauce operator marked for return and put in office

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cut cooked potatoes on cooks line top of potatoes at 130 degrees f recommended rapid reheat to 165 degrease f for top portion

Intermediate - Moderately Encrusted material on can opener blade.

Observed all cutting boards moderate to heavily grooved/pitted and no longer cleanable. **Repeat Violation**/still need. Little more irk

Observed detergent and sanitizer mixed together improperly and used for wiping cloths./ observed there is still soap in the towel bucket re- educated corrected

Equipment and utensils not properly air-dried.cups in dishmachine area station **Corrected On-Site**/ needs little more work

Drain cover(s) missing. / drain by dishmachine/ observed there is still no drain cover

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined./ eggs on cooks line

High Priority - Butter re-served to customers./ re-educated **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable./ sandwhich line

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Equipment and utensils not properly air-dried - wet nesting./ plastic cambros

Basic - Drain cover(s) missing./ by dish machine

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melons above the chill line on cooks line recommended rapid chill Ham in rich in cooler above the chill line recommended rapid chill Chef took corrective action

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage gravy front line above the heat line recommended rapid reheat

Critical - Observed potentially hazardous food thawed in standing water.fish re educated chef took corrective action

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices./ several cambros for food storage broken

Observed all cutting boards moderate to heavily grooved/pitted and no longer cleanable. **Repeat Violation**

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Broken filter above flat grill and moderate amount of grease dripping throughFor reporting purposes only.

Observed detergent and sanitizer mixed together improperly and used for wiping cloths.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.wiping cloths cooks line

Critical - Observed heavily encrusted material on can opener. **Repeat Violation**

Critical - Observed moderatlyencrusted, soiled material on slicer.

Observed heavy build-up of food debris, on tray holding spices cooks line **Corrected On-Site**

Equipment and utensils not properly air-dried.cups in dishmachine area station **Corrected On-Site**

Observed utensils stored in crevices between equipment./ knife cooks line **Corrected On-Site**

Drain cover(s) missing. / drain by dishmachine

Observed floor and wall junctures not coved.by 3 compartment/ back door

Floors not maintained smooth and durable.under pot shelf

Observed wall in disrepair./ outside freezer wall worn hole starting and rust like build up

Observed personal care item stored with food./ I pod cooks line **Corrected On-Site**

Critical - Observed toxic item on premise that is not required for the operation of establishment.wasp spray

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.wiping cloths front line area

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./oatmeal employee took corrective action rapid reheat re-temp at 170 Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./utilizing paper cup to scoop bulk rice

Critical - Observed employee engage in food preparation,scratch head with gloves not changing or washing hands re0educated Corrected On Site.

Observed cutting board moderately grooved/pitted and no longer cleanable.Repeat Violation.

Observed utilizing trash bags as liner for bulk rice

Observed missing vent for air handler

Observed old labels stuck to food containers after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSESCorrected On Site.50 ppm

Wet wiping cloth not stored in sanitizing solution between uses./cooks line Corrected On Site.

Observed mild build-up of grease on dish shelf cooks line

Equipment and utensils not properly air-dried./clean equipment on rack in dishmachine area

Critical - Handwash sink not accessible for employee use at all times/left side cooks line ice bath with slice melons

Observed wall in disrepair./wall by light switch cracked with small hole prep area

Observed ceiling light shields heavily soiled with accumulated grease/dust above prep table

Critical - Observed toxic item on premise that is not required for the operation of establishment./roundup weed spray Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.

Violation: 36-12-1Floors not constructed easily cleanable./grout missing around tiles causing food to stay grounded into floor.estimates

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./when cracking eggs employee did not remove gloves when grabbing diced ham from cook line. Corrected On Site.employee removed gloves and washed hands

Observed All cutting boards badly grooved/pitted and no longer cleanable. Repeat Violation.

Observed cook line reach-in cooler gasket on west end of cook line badly torn

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.quaternary test kit for 3 bay sink

Critical - Observed moderate encrusted material on can opener. Repeat Violation.

Floors not constructed easily cleanable./grout missing around tiles causing food to stay grounded into floor

Critical - Employees have not received training related to their assigned duties.dishwasher Corrected On Site.educated on chemicals and how to test dishmachine for sanitizing

Critical - 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.expired

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.ready to eat food is in the splash zone /under the paper towel dispenser on the cook line

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed braclets and non plain rings on servers that prepare food, toast, soups, drinks

Critical - Observed encrusted material on can opener.

Observed gaskets with slimy/mold-like build-up.walk in freezer

Observed wall soiled with accumulated black debris in dishwashing area.

Light not functioning.in the prep room

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs,raw beef,cooked corn beef,cooked potatoes cooked turkeys cut melons found ranging from 45 to 47/potatoes 46F meat loaf 46F,turkey 46F,oatmeal 46F

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Critical - Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs than change task to ready to eat food. Corrected On Site.Repeat Violation.did not remove gloves to wash hands after cracking eggs and handling clean utincils

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing.cook line has food in hand sink and is clogged.clogged

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs,raw beef,cooked corn beef,cooked potatoes cooked turkeys cut melons found ranging from 45 to 47

Critical - walkin cooler incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 45F.

Critical - No thermometer provided to measure temperature of food product.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs than change task to ready to eat food. Corrected On Site.Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cook using suffle cup to scoop cheese

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves that are soiledCorrected On Site.

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

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

Observed employee with no hair restraint.

Observed suffle cup being used to scoop brown sugar at server station

Observed a nonfood-grade basting brush used in food.metal banded Corrected On Site.

Observed nonfood-grade containers used for cole slaw

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Critical - Prep surface not sanitized after contamination and prior to use when cracking eggs on cutting board.

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

Critical - Observed interior of microwave moderatly soiled.

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

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Observed handwash sink used for purposes other than handwashing.cook line has food in hand sink and is clogged

Critical - Observed live fly in kitchen.

Observed HEAVY food/grease accumulated under cooking equipment.

Observed food debris accumulated on prep floor.

Observed wall heavily soiled with accumulated food debris.cok line by toaster

Observed attached equipment soiled with accumulated dust.fan coils in walkin cooler

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.for sanitizer bucket over 200 ppm. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked turkeys cooling over night ar 53F.

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

Critical - Observed ready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.buttering toast Corrected On Site.

Critical - Observed employee's changing gloves and not washing hands. Corrected On Site. Repeat Violation.

Suffle cups being used to scoop toppings on cook line. Corrected On Site.

Observed cook line cutting board badlygrooved/pitted and no longer cleanable.has new boards in storage Repeat Violation.

Observed heavy build-up of food debris on all cook line shelves,dish area where clean dishes are stored.

Equipment and utensils not properly air-dried.cups at srver station

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.bulk containers

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line RIC ambient thermometers read 60F +.This violation must be corrected by : 07/21/2010.THESE UNITS ARE NOT TO BE USED TILL MAINTAING 41F OR BELOW.waiting on a part for RIC's These units are not to be used to store any potentially hazardous foods till maintaing 41F or below.Operator is aware products are to be kept on ice bath till units are fixed.

Violation: 14-37-1Observed cutting boards on cook line badly grooved/pitted and no longer cleanable.recommend resurfaceing.

Violation: 14-51-1Observed nonfood-grade containers used for food storage.bulk containers for flour,rice.

Critical - Violation: 16-01-1Observed missing/inaccurate warewashing machine data plate.on order

Violation: 42-02-1Grass over grown at dumpster area.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.found sliced turkey,ham and diced ham,quiche,tuna between 56-57F in cook line RIC

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.cooked sliced apples 112F. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cook line RIC ambient thermometers read 60F +.This violation must be corrected by : 07/21/2010.THESE UNITS ARE NOT TO BE USED TILL MAINTAING 41F OR BELOW

Critical - Observed raw beef thawed at room temperature. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suffle cups being used to scoop toppings on cook line.Corrected On Site. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.NOT WASHING HANDS BEFORE APPLING GLOVES. Corrected On Site.

Observed cutting boards on cook line badly grooved/pitted and no longer cleanable.recommend resurfaceing

Observed nonfood-grade containers used for food storage.bulk containers for flour,rice.

Critical - Observed missing/inaccurate warewashing machine data plate.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler/shelves moderatly soiled with accumulation of food residue and black substance on shelves

Equipment and utensils not properly air-dried.metal pans on cook line.

Observed open dumpster lids.

Observed moderate food debris accumulated on kitchen floor. Repeat Violation.

Observed wall heavily soiled with accumulated food debris.steam table area on cook line

Grass over grown at dumpster area

No Violations Were Observed

Ceiling not smooth and easily cleanable.dry storage area.painting not finshed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm.must discontinue dishmachine till repaired.must set up 3 comp sink to manually ware wash dishes.Repeat Violation.

Floors in the dry storage area missing floor tiles and some floor tilesvare chipped.

Garbage in receptacles not protected from insects and rodents.because dumpster lids are broken

Critical - Hand wash sink lacking proper hand drying provisions.dishmachine room

Lights missing the end caps for the light sheilds on the cook line.

No copy of latest inspection report.Corrected On Site.found

Observed Heavy accumulation of grease on the ground and/or pad around grease receptacle.

Observed a crack in the corner of wall in the ladies restroom stall against the wall

Observed a nonfood-grade basting brush used in food.metal banded Brush in margarine on the counter of the cook lineRepeat Violation.

Critical - Observed a orange splitter/multi-plug adapter in use on the cook line. For reporting purposes only. Repeat Violation.

Observed attached equipment soiled with accumulated grease.hood system

Critical - Observed flammable material stored around gas hot water heater. For reporting purposes only.wooden door and chemical

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Corrected On Site.

Critical - Observed food stored on floor.salt pellets on ground around water softner

Observed garbage on the ground and/or pad around dumpster.cardboard dumpster area

Observed heavy food debris accumulated on floor under shelves in the dry storage area.

Observed heavy food debris accumulated on kitchen floor under cooking equipment .

Observed heavy ice build up on the walkin freezer floor.

Observed heavybresidue build-up on dishmachine racks for dishes.

Observed ice scoop with handle in contact with ice.waitstaff on the east side.Repeat Violation.

Critical - Observed missing/inaccurate warewashing machine data plate.and no single to let operator know when sanitizer is out.

Observed over grown weeds around dumpster fr cardboard.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sliced turkey and ham in the coca cola RIC located in the prep coolerRepeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over cooked ham in the walkin cooler.Corrected On Site.Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.cook line

Observed wall in disrepair at the end of cook line entering dish room .

Observed wall soiled with accumulated black debris in dishwashing area.wall under dishmachine areaRepeat Violation.10/31/08

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no date marking on cooked turkey,keish in the walkin cooler.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta salad RIC located in the prep area

Critical - Vacuum breaker on mopsink is in disrepair.needs a back flow preventor.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.above flat grill

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop

Lights missing the proper shield, sleeve coatings or covers.single lights on the cook line

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Repeat Violation.

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

Critical - Observed a orange splitter/multi-plug adapter in use in kitchen for slicer and microwave . For reporting purposes only.

Observed cutting board badly grooved/pitted and no longer cleanable.cook line steam table boardRepeat Violation.

Critical - Observed encrusted, soiled material on bun toaster on the cook line

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed grease accumulated under cooking equipment.

Critical - Observed handwash sink used for purposes other than handwashing.front line waitstaff hand sink being used as a dump station.ice in the handsink

Critical - Observed heavy encrusted material on can opener.Repeat Violation.

Critical - Observed packets of whipped butter on the tables at 47F. Corrected On Site.

Observed personal care item stored with food.purse waitstaff area.

Observed wall soiled with accumulated black debris in dishwashing area.bottom wall.

Wet wiping cloth not stored in sanitizing solution between uses.