Simply Delicious Improves its Sanitary Rating

Intermediate - - From inspection on 2016-11-17: 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. - From follow-up inspection on 2016-11-18: **Time Extended**. On 1/17 operator did not renew his food managers card. Mr Wahl is owner / operator - From follow-up inspection on 2017-01-17: **Admin Complaint**

Intermediate - - From inspection on 2016-11-17: 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. - From follow-up inspection on 2016-11-18: **Time Extended**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of potatoes on walk in floor **Warning**

Basic - Employee personal items stored in or above a food preparation area. Water on middle shelf cake cooler **Corrected On-Site** **Warning**

Basic - Single-service articles improperly stored. To go containers in open air porch **Warning**

Basic - Stored food not covered in walk-in cooler. Grapes and dumplings **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items re icedItems sitting at room temp overstocked ham 51f, cooked spinach 51f, cooked sausage 47f. Recommend refrigeration unit for omelet toppings. Items overstocked **Warning**

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. Cream icing cake **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.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Key lime pie **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - - From inspection on 2016-04-05: Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection on 2016-04-07: **Time Extended**

Intermediate - - From inspection on 2016-04-05: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressings, key lime pie **Warning** - From follow-up inspection on 2016-04-07: **Time Extended**

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Sheet trays **Warning**

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic - Dishmachine has no data plate/operating specifications. **Warning**

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. Dishwasher has no chlorine reading

Basic - Employee eating in a food preparation or other restricted area. Coffee on prep table **Corrected On-Site** **Warning**

Basic - Food stored in a prohibited area. Canned drinks by tools **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in bakery between wall and counter **Repeat Violation** **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on the bottom of the sheet pan **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink In kitchen **Warning**

Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed produce **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Avacado has label on it

Basic - Single-service articles improperly stored. To go items stored outside. **Warning**

Basic - Stored food not covered in walk-in cooler. Cooked shrimp , **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Waffle spray **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cracked eggs then to avacado **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. Cooked quiche **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items bakery cooler **Repeat Violation** **Warning**

High Priority - Presence of insects, rodents, or other pests. 1 live fly in pastry case **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over shrimp **Warning**

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm cl **Warning**

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 **Repeat Violation** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potatoes 98f **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Iceblock in cooler **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. Dressings, key lime pie **Warning**

No Violations Were Observed

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook

Basic - Food stored on floor. Potatoes **Repeat Violation**

Basic - Stored food not covered in walk-in cooler. Potatoes over night

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bakery cooler. Bakery cooler buttercream cake 60f, cream cheese 55f, butter 51f, ricotta 56f, yogurt 54f. All stop saled. Discarded by operator **Repeat Violation**

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. Butter.

High Priority - Raw animal food stored over cooked food. Raw eggs over milk in walk in

High Priority - Raw animal food stored over ready-to-eat food. Raw egg wash vegetables in walk in

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stop sale on bakery cooler items **Repeat Violation**

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. Key lime pie

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Buttercream cake

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Eggs on walk in floor **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Server cutting bagel

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. Touching bagels **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw chicken on top of storage cabinet in the walk in

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

Basic - Case/container/bag of food stored on floor in walk-in cooler. Case goods

Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Waffle oli **Corrected On-Site**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine reading

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 50f, cream cheese 50f, cottage cheese 50f. Stop sale. Bakery cooler.

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.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 items in bakery cooler.

Intermediate - Cold holding equipment incapable of 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. Bakery cooler. There are numerous other coolers on site. Discontinue use of this cooler until repaired.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form filled out while on site

Basic - Clean utensils stored between equipment and wall. Baking station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.wait station

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting.dish area and plastic cups at wait station

Basic - No handwashing sign provided at a hand sink used by food employees.ladies restroom

High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Recommend uht creamers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking eggs leaving line went outside came back in with gloves on to continue on line working with food **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.quiche **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. cook

Basic - Employee with no hair restraint while engaging in food preparation. cook

Basic - Food stored on floor. Chicken in a box on the freezer floor

Basic - Single-service articles improperly stored. To go items stored on the porch in boxes

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sour cream 50f, cottage cheese 50f, bacon 51f overnight. See stop sale

High Priority - Raw animal food stored over ready-to-eat food. There is raw bacon over ready to eat chocolate. Corrected on site

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in bakery cooler bacon, sour cream and cottage cheese overnight. All other itemsin cooler are non TCS foods

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cantelope 50f, watermelon 50f, shredded cheese 60f. Discard items after 4. Hours or keep at 41f throughout. Form on site but not properly filled out **Repeat Violation**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.50f

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter on bread station 49f

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. Stop sale issued

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.form on site but not filled in. Final warning .

Basic - Food stored on floor.raw chicken in a bucket on the floor

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. Cutting lettuce and making toast**Corrected On-Site**

Basic - In-use tongs stored on oven door handle between uses.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 47f, butter 47f relocated. No other phfs in this frig

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hollandaise at room temp from 8-12 daily. time/temp form given

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cake upright frig

Critical - Observed food stored on floor.egg box Corrected On Site.

Critical - Observed food stored on floor.open bucket of potatos on floor in walk in

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.SERVER with bracelet

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives between wall and table

Critical - Hand wash sink lacking proper hand drying provisions.kitchenCorrected On Site.

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. 2 new

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. employee long term Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope Iced while on site

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. New employee

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk ,cottage cheese and soir cream.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for cooked chicken,sliced ham.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs left out on cook's counter with internal temperature of 66 D.F, for 1 hour.*Must discard after 4 hours.RECOMMEND TIME AS PUBLIC HEALTH CONTROL FORM FOR QUICHE,RAW EGGS,AND HOLLANDAISE SAUCE.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 52-55 DF cold holding overnight in waitress refrigerator.Stop sale issued.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed cottage cheese and sour cream cold holding overnight in bakery refrigerator44-45 DF.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Hollandaise sauce made with pasturized fouund hot holding for 3 hours at 102 DF.MUST DISCARD AT 12:00 pm.

Critical - Observed food being cooled by nonapproved method.Observed large deep pot with cooling cooked potatoes for 1 1/2 hours at 88-90 DF. Repeat Violation.Potatoes relocated to WIF on shallow pan to complete cooling to 41 DF in six hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Bakery refrigerator and waitrees refrigerators not maintining PHF at 41 DF or below.

Critical - Observed food stored on floor in walk in cooler and walk in freezer.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Rice scoop stored on correct immediately adjacent to counter handsink.Scoop subjected to splashing water from sink.

Observed male cook/employee with no hair restraint.

Observed outside walk-in freezer door and gasket torn/in disrepair.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Observed after several cycles dish machine low temperature chlorine final rinse was 0 ppm.Immediately set up triple and sanitizie in 50 ppm for ten seconds then air dry all dishware and utensils.

Wet wiping cloth on kitchen counter not stored in sanitizing solution between uses. Corrected On Site.

Observed build-up of dust or dirt on evaporator coil fan unit on waitress refrigerator.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Clean pots and food containers not inverted when stored on bottom shelf on table kitchen .

Critical - Hot water not provided/shut off at employee hand wash sink in kitchen and male employee hand sink.

Critical - Vacuum breaker mising at hose bibb on outside hose bib by outside mop sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope 55f Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands .tomatos Corrected On Site.

Clean wiping cloth not properly stored.in pocket

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - License expired within 30 days after expiration date.

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

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.Have books cannot locate cards

Observed ceiling in disrepair.paint peeling

Observed gaskets/seals on cold holding unit in poor repair.prepbox

Critical - Observed live flies in kitchen.

Observed residue build-up on nonfood-contact surface.fan

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.greater than 200ppm

Observed unnecessary items on the premise.playpen in kitchen

Critical - Working containers of food removed from original container not identified by common name.corned beef sliced yesterday

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm must use 3 comp sink to sanitize dishes.

Critical - Hand wash sink lacking proper hand drying provisions.kitchen

Critical - Observed employee drinking from a cup while wearing gloves and didn't change. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.