Flapjacks Improves its Sanitary Rating
2004 FL-77
Chipley, FL 32428
Health Inspection Reports
11/1/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
10/31/2016 | 6 Violations | Rating 4/5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.chlorine at 0-10 ppm **Repeat Violation** **Warning**
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator coolers on cook- line. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Hamburger 48° F, country ham 50° F, bacon 49° F, steak 49° F, corn beef 50° F, smoked sausage 50° F, **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.manager cleaned with sanitizer **Corrected On-Site** **Warning**
Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired cook-line 48° F, - 50° F, **Warning**
2/11/2016 | 5 Violations | Rating 4.75/5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop in bucket on floor. **Corrected On-Site**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Intermediate - Soda spout soiled. By exit sign. **Corrected On-Site**
10/16/2015 | 3 Violations | Rating 5/5
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Build-up of mold-like substance on nonfood-contact surface. Door frames for grill cold drawers.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler.
6/17/2015 | 1 Violations | Rating 5/5
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area.
6/16/2015 | 4 Violations | Rating 4.5/5
Basic - Ceiling leaking water into kitchen area.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Back prep area.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs on cookline the handled toast. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger 46° f, Philly steak 46° f, bacon 45° f, in cookline drawers.
2/2/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
1/23/2015 | 7 Violations | Rating 4/5
Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
Basic - Ice scoop handle in contact with ice. **Warning**
Basic - Roof is leaking inside kitchen in front of sandwich station . **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 62° f , Chicken salad 46° f, and tuna salad -46° F. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 25° F and cooler is holding food at 45° F. Manager replaced . **Corrected On-Site** **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. Maintains 46° F **Warning**
9/15/2014 | 8 Violations | Rating 3.5/5
Basic - Current Hotel and Restaurant license not displayed.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm . Corrected to 50 ppm **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 125° F. See stop sale
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs next to container of mushrooms **Corrected On-Site**
High Priority - Milk or other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 50° F see stop sale . **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
5/23/2014 | 3 Violations | Rating 4.5/5
Basic - Employee with no hair restraint while engaging in food preparation.
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 53° F transferred to another cooler .
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.
1/27/2014 | 1 Violations | Rating 5/5
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
8/23/2013 | 3 Violations | Rating 4.5/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage @ 55° F, for less than 4 hours .
High Priority - Raw animal food stored over ready-to-eat food. Eggs over fries , beef over tots , eggs over mushrooms . **Corrected On-Site**
6/25/2013 | 4 Violations | Rating 4.25/5
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**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on the front line. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Soap bottle at employee hand sink in the Bach area. **Corrected On-Site**
3/25/2013 | 3 Violations | Rating 4.5/5
Basic - Stored food not covered in freezer. Pork chops and beef.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
7/27/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
5/29/2012 | 4 Violations | Rating 4/5
Critical - Observed uncovered food in holding unit/dry storage area. Catfish, Cod, Beef steak in reach in freezer. 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. Chopped ham. Corrected On Site.
Critical - Observed employee improperly washing hands. Turning water off with barehands.
Critical - Observed sanitizer wiping cloth bucket stored by food on shelving behind front cou ter area. Corrected On Site.
1/23/2012 | 1 Violations | Rating 4.75/5
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed at 10ppm. Clogged, Corrected On Site. 50ppm.
8/3/2011 | 12 Violations | Rating 2.75/5
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
Critical - Food contact surfaces of equipment and utensils clean
Storage/handling of clean equipment, utensils
Critical - Cross-connection, back siphonage, backflow
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Foods properly cooked/reheated
Critical - Toxic items labeled and used properly
Critical - Fire extinguishers - proper and sufficient
Critical - Food management certification valid
Critical - Employee training validation
Food protection during storage, preparation, display, service, transportation
5/17/2011 | 7 Violations | Rating 3.5/5
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage patties observed at 97 degrees fahrenhiet. Not out more than 4 hours, they voluntary threw them out.Corrected On Site.
Critical - Observed bulk margarine stored on floor front line by handsink. Corrected On Site.
Critical - Observed 5 gallon bucket of pickels stored on floor in front of stove.
Critical - Cold water not provided/shut off at mop sink. Corrected On Site.
Critical - Observed live flies in kitchen.
Observed ceiling soiled with food debris, back kitchen area.
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. Kasandra Turner expired 3/29/11.
1/6/2011 | 2 Violations | Rating 4.75/5
Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
Wall not smooth and easily cleanable behind stove in back storage room.
7/7/2010 | 9 Violations | Rating 3.5/5
Critical - Stop Sale issued due to adulteration of food product.
Critical - Observed potentially hazardous hashbrowns cold held at greater than 41 degrees Fahrenheit in kitchen at 3 compartment sink. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Hashbrowns in reachin cooler.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Hashbrowns at cook line.
Critical - Observed cook change soiled gloves without washing hands.
Critical - Observed soiled reach-in cooler gaskets.
Reachin cooler leaking water into hashbrowns and chicken.
Critical - Observed live flies in kitchen. By waterheaters.
Observed purse and keys stored with crackers and syrup at front counter.
4/20/2009 | 4 Violations | Rating 4/5
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.
Critical - Observed live flies in kitchen.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 48 degrees and cheese at 64 degrees in reachin cooler at grill area.
2/4/2009 | 12 Violations | Rating 3.5/5
Carbon dioxide/helium tanks not adequately secured.Repeat Violation.
Equipment and utensils not properly air-dried.
Critical - Hotel and Restaurant license not properly displayed.
Critical - Observed buildup of slime in the interior of ice machine.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed hand wash sink used for purpose other than washing hands. At front counter. Steel wool in sink.Repeat Violation.
Critical - Observed hand wash sink used for purpose other than washing hands. In kitchen a chili bucket and a rag in sink. Repeat Violation.
Critical - Observed interior of microwave soiled.
Observed reuse of single-service articles. Strawberry buckets. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets.Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 400
11/13/2008 | 18 Violations | Rating 1.25/5
Carbon dioxide/helium tanks not adequately secured.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - No conspicuously located thermometer in holding unit.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 1-13-08.
Critical - No handwashing sign provided at a handsink used by food employees.
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. This violation must be corrected by : 1-13-08.
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Observed encrusted material on can opener.
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.pies in walk in freezer.
Critical - Observed hand wash sink used for purpose other than washing hands. Ashes in sink
Critical - Observed live flies in kitchen.
Observed reuse of single-service articles.
Critical - Observed soil buildup inside ice bin.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. Reach in cooler.
Critical - Observed unlabeled spray bottle.
Wet wiping cloth not stored in sanitizing solution between uses.