I H O P Improves its Sanitary Rating

Basic - - From inspection on 2016-08-31: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-09-01: **Time Extended**

Basic - - From inspection on 2016-08-31: Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-01: **Time Extended**

Basic - - From inspection on 2016-08-31: Basic - No handwashing sign provided at a hand sink used by food employees.- server line hand wash sink **Warning** - From follow-up inspection on 2016-09-01: **Time Extended**

Intermediate - - From inspection on 2016-08-31: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.one of the employees serve safe expired on 3/2016- Jason **Warning** - From follow-up inspection on 2016-09-01: **Time Extended**

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

Basic - Cutting board has cut marks and is no longer cleanable. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- drink on ice cream freezer **Corrected On-Site** **Warning**

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

Basic - No handwashing sign provided at a hand sink used by food employees.- server line hand wash sink **Warning**

Basic - Observed standing water in bottom of reach-in cooler.- cooler in hot cake area of kitchen **Warning**

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese above chill line in kitchen cooler- 52-55°f, in unit 2 hrs, moved to bottom , cut melon 45-47°f, sour cream 62°f, in unit 2 hrs, unit was off, manager reset it, moved products to another cooler **Corrective Action Taken** **Repeat Violation** **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.pancake batter on line, manager marked item **Corrected On-Site** **Warning**

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.one of the employees serve safe expired on 3/2016- Jason **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**

Basic - Ice bucket/shovel put on floor when filling. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.- 0 ppm, corrected to 200 ppm **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name.- shaker with powdered sugar **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cut romaine, portion above chill line in reach in, 3 hrs, manager choose to discard **Corrective Action Taken** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled.- spray bottle of bleach **Corrected On-Site**

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

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Reach-in cooler gasket torn/in disrepair.- small rip in sandwich station middle door

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cut melon at room temp 2 hrs, manager moved to cooler, Swiss 40-45°f, portion of it above chill line in reach in, manager moved **Corrective Action Taken**

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

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

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

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

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- sandwich cooler

Basic - Dishmachine has no data plate/operating specifications.

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

Basic - Wall soiled with accumulated food debris.- back wall of cook area **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- polled eggs 48°f, in ice bath that did not cover complete container, corrected ice bath, TOOK CORRECTIVE ACTION

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.- reading 45°f, Foid temp at 35°f **Corrected On-Site**

Basic - Build-up of food debris, on shelving under flat grills

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Floor tiles cracked, broken or in disrepair.grout missing around tiles causing food and water to Lay in crevices **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Server station.

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

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

Intermediate - Handwash sink used for purposes other than handwashing. For dumping and rinsing coffee pitchers

Intermediate - Interior of cook line reach-in cooler soiled with accumulation of food residue.

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

Basic - Floor tiles cracked, broken or in disrepair.-

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

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

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. - on one side

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers./ in storage area

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

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage links 131°f, manager reheated to 172°f **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler./ raw hamburger over fully cooked chicken **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ crepes covered during cooling **Corrected On-Site**

Basic - Cutting board has heavy cut marks and is no longer cleanable.

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

Basic - Food storage container/container lid cracked or broken.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart./ raw sausage 150 degrees f recommended to keep cooking to 155 degrees f took corrective action **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ pooled eggs cooks line above the chill line recommended rapid chill

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / cooks line **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ rapid chilled ham, roast beef re- temp at 38 degrees f **Corrected On-Site**

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

Basic - Attached equipment soiled with accumulated dust./ ceiling light shield

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./sausage gravy over filled top not maintaining 135 degrees f recommended rapid reheat -manager took corrective action

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

Observed cutting board heavily grooved/pitted and no longer cleanable./sandwhich line cooler

Observed build-up of moderate grease under hoods and wall cook line

Observed ceiling light shields soiled with accumulated dust./kitchen

Critical - Fruits/vegetables not washed prior to preparation./pre cut mushrooms in box not washed before being packaged

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Corrected On Site.

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

Observed equipment in poor repair./door to ice cream freezer seperating

Observed cutting boards moderately grooved/pitted and no longer cleanable.

Observed personal care item stored with food./phone,keys by bannana's cooks line and in dishmachine areaCorrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./butter on cooks line Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./ pancake mix in 1st compartment of 3 bin sink Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./dishmachine area above clean dishes Corrected On Site.

Observed wall moderately soiled with accumulated food debris./cooks line

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's long side cold bar less than 1 hr recommended rapid chill /establishment has a time as public health control not markedRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter out at room temp less than 1 hr recommended rapid chill

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours./potato soup reheating after 1.30 minutes will not meet the parameter of 165 degrees f-had management take to get a rapid reheat to make 165 degrees f mark Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./after cracking whole shell eggs and continued on without changing gloves Corrected On Site. Repeat Violation.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.waite staff .scooping fruit,grits

Critical - Observed interior and exterior of microwave moderately soiled.

Critical - Observed heavily encrusted material on can opener. Corrected On Site. Repeat Violation.

Observed residue/gunk/food debris build-up in drain under prep sink/and 3 compartment sink

Observed wall soiled with accumulated grease./under fire exstinguisher

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.manager discarded

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream 47F,cut melon 49F recommend rapid chill. manager states set up at 7 am Corrected On Site.applied iceRepeat Violation.

Critical - Observed praw bacon cold held at greater than 41 degrees Fahrenheit.found at 74F on cook line.Corrected On Site.placed in RIF cook says out 30 minutes

Critical - precooked sausage links not held at 135 degrees Fahrenheit or above.found at 121F.recommend to reheat to 165F. Corrected On Site.placed on grill

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking eggs Corrected On Site.removed gloves washed hands

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

Critical - Observed encrusted, soiled material on slicer.Corrected On Site.Repeat Violation.

Observed build-up of food debris on shelves under equipment

Observed wall soiled with accumulated food debris.cook line areas Repeat Violation.

Observed cell phone stored on cook line shelf

No Violations Were Observed

Violation: 34-09-1Observed heavy grease/sludge on the ground and/or pad around grease receptacle.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melon 46 and sour cream 47F on cold bar at server station.put out at 8 am recommend rapid chill. Corrected On Site.Repeat Violation.

Critical - Observed 6 bags of salt for water softner stored on floor/ground that used for water softner. Corrected On Site.

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

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

Critical - Observed heavily encrusted, soiled material on slicer.Repeat Violation.

Observed heavy build-up of food debris, dust or dirt on where clean plates on stored next to grill

Observed heavy build-up of food debrise under microwaves and toasters

Observed moderate build-up of food debris on cook line RIC gaskets

Observed heavy grease/sludge on the ground and/or pad around grease receptacle.

Critical - Observed roach activity as evidenced by 1 live roach found on wall at server station

Critical - Observed roach activity as evidenced by 4 live roaches found under shelves on cook line Repeat Violation.

Critical - Observed roach activity as evidenced by 5 live roaches found under bucket in dish area next to kitchen

Critical - Observed roach activity as evidenced by 5 by floor mat in live roaches found in dishmachine area

Critical - Observed roach activity as evidenced by 2 live roaches found by icemachine

Critical - Observed roach activity as evidenced by 2 live roaches found behind prep table by slicer

Critical - Observed roach activity as evidenced by 2 live roaches found under chemical bucket under 3 bay sink

Observed moderatefood debris/grease accumulated on kitchen floor under equipment.Repeat Violation.

Observed wall on cook line moderatly soiled with accumulated food debris.Repeat Violation.

Observed light sheilds in dish area and cook line moderatly soiled with accumulated food debris and dead bugs.

Critical - Observed containers of chemicals stored next to salt pellets fpr water softner. Corrected On Site.

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

Critical - Observed cold held at greater than 41 degrees Fahrenheit.egg wash,berry butter,sour cream, on cook line longer than 4 hours.cook states product was left there over night.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage gravy 102,holinday sauce 97F both hot hold at steam table.recommend to reheat to 165F. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature is 52F.no warning issued has 3 RIC's on cook line

Critical - Observed uncovered pans of raw beef and raw tilapia stored over uncover container of garlic bread and opened package of precooked sausage. Corrected On Site.

Critical - Observed raw beef and raw chicken stored over boxes of oinion rings in WIF.

Hood filters missing above flat grill. For reporting purposes only.

Critical - Observed heavy encrusted material on can opener.

Observed moderate build-up of food debris on shelves under cooking equipment

Critical - Observed small flying insects in by icemachine.

Critical - Observed 2 live flies in kitchen.

Observed moderate grease accumulated under cooking equipment.

Observed moderate food debris accumulated on kitchen floor behind equipment.

Violation: 14-37-1Observed individual cutting board badly grooved/pitted and no longer cleanable.new boards on order

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen

Critical - Violation: 47-16-2Electrical outlet missing cover plate. For reporting purposes only.above toasters in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw bacon left out on cook line counter for 1 hour at 57F. Corrected On Site.recommend rapid chill

Critical - No conspicuously located thermometer in holding unit.in l0w boy RIC located on cook line

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.suffle cup inside iced coffee in walkin cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.grabbing bread with out gloves.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.scooped ice using glass not scoop.

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

Critical - Observed an open beverage container on shelf in walkin cooler

Observed individual cutting board badly grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave moderatly soiled.

Observed HEAVY build-up of food debris under cooking equipment and shelves on cook line

Critical - Observed 3 dead roaches on premises behind RIC.

Critical - Observed roach activity as evidenced by 2 live roaches found behind icecream chest in kitchen

Critical - Observed roach activity as evidenced by 1 live roaches found behind cook line RIC

Critical - Observed roach activity as evidenced by 1 live roaches found by ice machine by back door.

Critical - Observed roach activity as evidenced by 8 live roaches found dry storage area .

Observed moderate food debris accumulated on kitchen floor behind equipment.

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

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

Critical - Electrical outlet missing cover plate. For reporting purposes only.above toasters in kitchen

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.6 emmployee's on site. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.in the kitchen Corrected On Site.

Critical - Observed dented/rusted cans.owner discarded

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor.ln the walk in cooler Corrected On Site.

Observed open dumpster lid.

Critical - Potentially hazardous food held under time as a public health control without a written plan

Observed bulk milk dispenser with plastic still on Corrected On Site.

Observed ceiling light shields soiled with heavy accumulated dust/insects kitchen

Observed employee with no beard guard/restraint.

Critical - Observed heavily encrusted material on can opener. Corrected On Site.

Observed heavily soiled floors under 3 comparment sink

Critical - Observed interior of all microwaves heavily soiled.

Critical - Observed missing/inaccurate warewashing machine- data plate./data plate not easily readable

Observed moderate grease on the ground and/or pad around grease receptacle. Repeat Violation.

Critical - Observed moderately encrusted, soiled material on slicer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter waite station recommended rapid chill Corrected On Site.

Critical - Thermometers not calibrated due to digital needing battery