Ham Bones Improves its Sanitary Rating

No Violations Were Observed

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave at continental breakfast area, employee cleaned microwave **Corrected On-Site** **Warning**At callback: 11/18/16 interior top of microwave has food debrisAt callback: 12/29/15 interior top of microwave has food debris

Intermediate - Hot water not provided/shut off at employee handwash sink. In men's and women's restrooms, on prep line in restaurant area, instant water heater in restrooms not operational. **Warning**At callback: 11/18/15 owner stated plumber lit water heater, no hot water entering buildingAt callback: 12/29/15 hot water is provided to sinks in kitchen area, owner stated he has ordered water heaters for public restrooms used by employees

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner stated night auditor sets up continental breakfast, employee does not have proof of training **Warning**At callback: 11/18/15 training was not completed, owner stated forgot to order books, will order books and complete trainingAt callback: 12/29/15 owner stated he forgot to order books for training

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave at continental breakfast area, employee cleaned microwave **Corrected On-Site** **Warning**At callback: 11/18/16 interior top of microwave has food debris

Intermediate - Hot water not provided/shut off at employee handwash sink. In men's and women's restrooms, on prep line in restaurant area, instant water heater in restrooms not operational. **Warning**At callback: 11/18/15 owner stated plumber lit water heater, no hot water entering building

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner stated night auditor sets up continental breakfast, employee does not have proof of training **Warning**At callback: 11/18/15 training was not completed, owner stated forgot to order books, will order books and complete training

Basic - Interior of microwave soiled with encrusted food debris. Interior top of microwave at continental breakfast area, employee cleaned microwave **Corrected On-Site** **Warning**

High Priority - Hotel and Restaurant license is expired. License expired 6/1/2015, owner renewed license online **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44° waffle batter 44° in refrigerator at entrance to restaurant, manager adjusted thermostat. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In men's and women's restrooms, on prep line in restaurant area, instant water heater in restrooms not operational. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner stated night auditor sets up continental breakfast, employee does not have proof of training **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 73° in cabinet under self service line for continental breakfast, corrective action: operator voluntarily discarded butter, educated operator that butter is a Time/Temperature Control for Safety food.

High Priority - Vacuum breaker missing at hose bibb. At mop sink in side room left side of restaurant

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Area around nozzles, at self service area for continental breakfast

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. Gallon of milk, operator stated opened two days ago

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Hole in wall. Across from three compartment sink. Underneath prep sink.

High Priority - License expired within 30 days after expiration date.

Intermediate - Hot water not provided/shut off at employee handwash sink. At pass through.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink in pass thru.

Basic - Accumulation of debris in three-compartment sink. Buildup in bottom of three compartment sink.

Basic - Dead roaches on premises. 15 in ice machine area. 35 to next to back door. 50 throughout rest of kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Hole in wall. Across from three compartment sink. Underneath prep sink.

Basic - Water build-up on nonfood-contact surface. In large cooler in bar area. Filled with soiled water.

High Priority - License expired within 30 days after expiration date.

Intermediate - Hot water not provided/shut off at employee handwash sink. At pass through.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink in pass thru.

Intermediate - No soap provided at handwash sink. At Hand washing sink in pass through.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under waffle dispenser.

Intermediate - Cold water not provided/shut off at employee handwash sink. At pass thru.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Employee Hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pass thru.

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. No hot water : water heater turned off

Intermediate - Hot water not provided/shut off at employee handwash sink.

Basic - Equipment in poor repair. Reach-in cooler at 50°

Basic - Food placed in soiled container/equipment. Sugar container in waffle prep area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Unnecessary items on the premise. Numerous equipment stored in closed kitchen : air conditioners.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler milk at 48°, waffle batter 48°. Corrective action taken, items moved to working unit.

High Priority - Rodent activity present as evidenced by rodent droppings found. Dry storage area, approximately 50 dry droppings found on shelves.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Batter , milk at 48°f

High Priority - Toxic substance/chemical stored by or with food. Cleaner stored waffle mix

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. No hot water : water heater turned off

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - No handwash sink for employees. Water cut-off to all hand wash sinks in food prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout prep area.

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

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area.

High Priority - Presence of insects, rodents, or other pests. Spiders in walk in cooler.

High Priority - Dead rodent present. One dead rodent in bait station in dry storage area. Removed by manager. **Corrected On-Site**

Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door.

No Violations Were Observed

Critical - No conspicuously located thermometer in holding unit. Reach in cooler and freezer.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit on hand, three compartment sink uses quaternary ammonium.

Critical - Observed expired Food Manager Certification. Expired August 2012.

Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Photocopy of training. Original certificate required.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler and freezer.

Critical - Observed food stored on floor. Sugar as doorstop to kitchen. Corrected On Site.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test kit on hand, three compartment sink uses quaternary ammonium.

Observed single-service items stored on floor. Styrofoam cups on floor in storage area. Corrected On Site.

Observed open dumpster lid.

Critical - Observed expired Food Manager Certification. Expired August 2012.

Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Photocopy of training. Original certificate required.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Slime build up in cooler [butter].

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of equipment/shelving throughout.

Observed dust/debris accumulated on kitchen floor.

Observed ceiling in disrepair. By triple sink.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cookline and equipment.

Observed single-service items stored on floor. Cups.

Observed food debris accumulated on kitchen floor.

Observed ceiling in disrepair. Water drip from ceiling.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk 46, pancake mix 45 in walk-in cooler. Corrected On Site.

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

Critical - Displayed food not properly protected from contamination. Apples on breakfast buffett. Corrected On Site.

Critical - Observed food stored on floor. Walk-in freezer.

Observed nonfood-contact equipment in poor repair. Walkin cooler causing heavy ice build-up.

Critical - Observed buildup of soiled material on cutting boards.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Unused prep table.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cooking equipment.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food cart.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Spoons, forks dispensed food side up.

Critical - Hand wash sink lacking proper hand drying provisions.

Light not functioning in walk-in cooler and freezer.

Critical - No handwashing sign provided at a handsink used by food employees. SINK IN OFFICE Corrected On Site.

Critical - Incomplete 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.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD STORED UNDER DRIP IN WIF

Critical - Hand wash sink lacking proper hand drying provisions. SERVER AREA AND ONE HANDSINK IN KITCHEN Repeat Violation.

Light not functioning. ABOVE GRILL. GLASS LIGHT SOCKET COVER FILLED WITH BROWN WATERY SUBSTANCE. POSSIBLE FIRE HAZARD.

Critical - No Certified Food Manager for establishment. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK AT SERVER AREA

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN KNIVES IN SOILED CONTAINER

Critical - Observed dead roaches on premises. ONE ON FLOOR UNDER TABLE, NEAR ICE MACHINE. Repeat Violation.

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

Critical - Observed expired Food Manager Certification. TINA

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

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. BUTTER SCOOP IN NON-RUNNING DIPPERWELL

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. FOOD DEBRIS IN ICE CREAM FREEZER

Observed old food stuck to clean dishware/utensils. KNIFE IN KNIFE RACK ENCRUSTED WITH FOOD DEBRIS

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK IN RIC, CHEESE IN WIC

Critical - Observed unlabeled spray bottle. Repeat Violation.

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

No Violations Were Observed

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

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 27-04-1Cold water not provided/shut off at employee handwash sink. AT WAIT STATION.

Critical - Violation: 27-17-1Water pressure lacking at fixtures that require the use of water. NO WATER AT 2-COMPARTMENT PREP SINK

Violation: 37-19-1Observed moldy ceiling tiles and/or air conditioning vent covers. IN KITCHEN

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Violation: 45-41-2Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC IN KITCHEN

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53B-08-1No 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.

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

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS AT COOKLINE IN KITCHEN. COMPLIED AT 24 hr. CB

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WIPING HANDS ON CLOTHING. COMPLIED AT 24hr. CB

Critical - Violation: 12A-22-1Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. COMPLIED AT 24hr. CB

Violation: 15-26-2Observed exhaust system operated with filters removed. For reporting purposes only. BOTH HOOD SYSTEMS IN KITCHEN

Violation: 18-04-1Observed old labels stuck to food containers after cleaning. THROUGHOUT

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE STICKY

Critical - Violation: 27-04-1Cold water not provided/shut off at employee handwash sink. AT WAIT STATION.

Critical - Violation: 27-17-1Water pressure lacking at fixtures that require the use of water. NO WATER AT 2-COMPARTMENT PREP SINK

Violation: 29-11-1Observed leaking faucet at plumbing fixture. TRIPLE SINK

Violation: 29-11-1Observed leaking pipe at plumbing fixture. UNDER HANDSINK AT REAR OF KITCHEN

Critical - Violation: 35A-03-1Observed dead roaches on premises. 5 ON FLOOR NEAR ICE MACHINE. COMPLIED AT 24hr. CB

Violation: 36-15-1Observed food debris accumulated on kitchen floor. BEHIND/UNDER EQUIPMENT, IN HARD TO REACH AREAS

Violation: 37-19-1Observed moldy ceiling tiles and/or air conditioning vent covers. IN KITCHEN

Violation: 38-10-1Light not functioning. NO LIGHT IN UNUSED WIC ADJACENT TO WIF

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Violation: 45-41-2Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC IN KITCHEN

Violation: 51-18-1No copy of latest inspection report.

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53B-08-1No 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.

No Violations Were Observed

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SPOONS AT WAIT STATION NOT INVERTED.

Critical - Cold water not provided/shut off at employee handwash sink. AT WAIT STATION.

Critical - Hand wash sink lacking proper hand drying provisions. AT REAR OF KITCHEN

Critical - Hand wash sink lacking proper hand drying provisions. AT WAIT STATION

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

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

In-use utensil not stored on a clean portion of food preparation or cooking equipment. TONGS HANGING ON UNCLEAN LOCATION AT COOKLINE

Light not functioning. NO LIGHT IN UNUSED WIC ADJACENT TO WIF

Critical - Manager lacking proof of Food Manager Certification.

Critical - No Certified Food Manager for establishment.

No copy of latest inspection report.

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.

Observed a nonfood-grade basting brush used in food. AT COOKLINE

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

Observed build-up of grease on nonfood-contact surface. HOOD SUPPRESSION PIPES AT COOKLINE

Critical - Observed dead roaches on premises. 1 ON FLOOR IN CLOSET

Critical - Observed dead roaches on premises. 1 ON FLOOR IN OFFICE

Critical - Observed dead roaches on premises. 1 ON FLOOR NEAR BACK DOOR

Critical - Observed dead roaches on premises. 2 ON FLOOR IN DRY STORAGE ROOM

Critical - Observed dead roaches on premises. 2 ON FLOOR UNDER PREP SINK

Critical - Observed dead roaches on premises. 3 ON FLOOR IN EMPLOYEE RESTROOM

Critical - Observed dead roaches on premises. 5 ON FLOOR NEAR ICE MACHINE

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WIPING HANDS ON CLOTHING

Critical - Observed encrusted material on can opener. BLADE

Observed exhaust system operated with filters removed. For reporting purposes only. BOTH HOOD SYSTEMS IN KITCHEN

Observed food debris accumulated on kitchen floor. BEHIND/UNDER EQUIPMENT, IN HARD TO REACH AREAS

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHED FACE THEN CONTINUED FOOD PREP

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

Critical - Observed food stored on floor. IN WIF

Critical - Observed interior of microwave soiled.

Observed leaking faucet at plumbing fixture. TRIPLE SINK

Observed leaking pipe at plumbing fixture. UNDER HANDSINK AT REAR OF KITCHEN

Observed moldy ceiling tiles and/or air conditioning vent covers. IN KITCHEN

Observed old labels stuck to food containers after cleaning. THROUGHOUT

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS AT COOKLINE IN KITCHEN

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. SLICED, WRAPPED CHEESE IN WIC DATED 10/13/08

Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE STICKY

Critical - Observed rodent activity as evidenced by rodent droppings found. 1 LARGE, DRY DROPPING ON SHELF IN DRY STORAGE ROOM

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. WIPING CLOTHS. 250ppm CHLORINE.

Observed single-service articles stored without protection from contamination. STYROFOAM CONTAINERS ABOVE COFFEE MACHINE NOT INVERTED

Observed single-service items stored on floor. BOX OF CUPS ON FLOOR IN DRY STORAGE ROOM

Critical - Observed unlabeled spray bottle. NEAR WAIT STATION.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC IN KITCHEN

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

Critical - Water pressure lacking at fixtures that require the use of water. NO WATER AT 2-COMPARTMENT PREP SINK

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