Edgewater Waffle Shoppe Improves its Sanitary Rating
Panama City Beach, FL 32407
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
Basic - Reach-in cooler gasket torn/in disrepair.cook line. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Eggs over bacon. Manager corrected the eggs. **Corrective Action Taken**
Basic - Food stored on floor.oil on the front line. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back area.
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
No Violations Were Observed
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape wrapped around season salt container on the cook line.
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
High Priority - Employee washed hands with no soap.
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Food stored on floor. Case of eggs on kitchen floor **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 69° F on tables . Out for less than 4 hours . Corrective action- move to freezer to rapidly cool. **Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
High Priority - Employee touching ready-to-eat food ( toast ) with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tomatoes at 69° F in prep area in container with no ice Corrective action - manager put in ice bath. Cut tomatoes 41° F **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.eggs brought out at 10 am . Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Bacon over pickles , and sausage over sliced cheese . **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Employee rinsed utensil in handwash sink. **Warning**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Florida restaurant and lodging number 866-372-7233. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Food stored on floor. Observed cooking oil setting on the kitchen floor.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw eggs over steaks and waffle mix inside the reach cooler in the back area. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed raw eggs setting out without a time mark.
Basic - No conspicuously located ambient air temperature thermometer in holding unit in the back reach in cooler
High Priority - Raw animal foods not properly separated from each other in holding unit, observed raw eggs next to raw steaks in the holding unit on the cookline.
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.
Basic - Employee with no hair restraint while engaging in food preparation. Observed manager engaging in foods prep not wearing a restraint.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager wearing a watch while engaging in foods prep.
Basic - Ripped/worn tin foil used as food-contact shelf cover on the front line.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
High Priority - Raw animal food stored over ready-to-eat food.
Critical - OBSERVED SHELL EGGS STORED OVER ORANGE JUICE
Critical - OBSERVED HASH BROWNS IN BACK HANDWASH SINK
Critical - OBSERVED CHEMICALS STORED ABOVE HASHBROWNS
Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed raw animal food stored over ready-to-eat food. ground beef over opened hashbrowns
Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
Observed employee with no hair restraint.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
No Violations Were Observed
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk
Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
Critical - Observed interior of microwave soiled.
No Violations Were Observed
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 3-12-09.
Observed dusty ceiling tiles and/or air conditioning vent covers in the lobby area.
Observed employee with no hair restraint,head cook know hair restraint on.
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 3-12-09.
Observed gaskets/seals on cold holding unit in poor repair reachin cooler next to the opened fryer.
Observed open dumpster lid.
Critical - Observed soiled reach-in cooler gaskets by the opened fryers.
Critical - Observed uncovered food in holding unit/dry storage area coffee inside the filter without covered lid.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
Floors not maintained smooth and durable.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on top of the drink machine.
Observed food debris accumulated on kitchen floor.
Observed grease accumulated on kitchen floor.
Observed single-service items stored on floor 12 oz cups.
Observed single-service items stored on floor 2 cases hashbrown.
Observed wall soiled with accumulated grease.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.Repeat Violation.