Violations

Violations

• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage over clean dishes at dish machine, beverage on table over tea **Corrected On-Site**
• Basic - Floor soiled/has accumulation of debris. Floor drains in kitchen soiled
• Basic - No copy of latest inspection report available.
• Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in back prep area soiled
• Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by coffee station, water will not shut off
• Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and quaternary ammonium in towel bucket **Corrected On-Site**
• Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket between hand wash sink and coffee maker, 0 ppm, corrected to 400 ppm **Corrected On-Site**
• High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed soiled gloves, put on clean to remove clean dishes from rack. Same employee removed clean knife from rack with gloves used on dirty dishes, discussed with staff and manager on duty
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door reach in cooler on cook line- margarine (45F - Cold Holding);moved to bottom of cooler **Corrective Action Taken**

Violations

• Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at front counter, less than 100 ppm, corrected to 200 ppm. **Corrected On-Site**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats on tables since 8:30, 76F.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on tables since 8:30, 76F.p, see stop sale
• Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired

Violations

• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized liquid eggs. Manager moved shell eggs to bottom shelf. **Corrected On-Site**

Violations

• Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened water bottle on shelf over prep table, operator disposed of **Corrected On-Site**
• High Priority - Container of medicine improperly stored. On shelf over prep table, moved to office **Corrected On-Site**
• High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher rubbed hands together less than 10 seconds, discussed with manager and staff **Corrective Action Taken**
• Intermediate - Accumulation of black/ gray mold-like substance in the interior of the ice machine. **Repeat Violation**

Violations

• Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In kitchen, operator discarded **Corrected On-Site**
• Basic - Time/temperature control for safety food thawed at room temperature. Roast beef 49°, on speed rack thawing, moved to walk in cooler **Corrective Action Taken** **Repeat Violation**
• Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Machine in kitchen on gray guard, operator removed guard, cleaned and sanitized **Corrected On-Site** **Repeat Violation**

Violations

• Basic - Coffee filters not stored in a protected manner to prevent contamination.
• Basic - Employee personal items stored in or above a food preparation area. Phone over clean dishes in dish room **Corrected On-Site**
• Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked chicken 46°, moved to walk in cooler **Corrective Action Taken**
• High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher put dirty dishes in dishwasher, then moved to clean side and began taking clean dishes out of rack, inspector asked her to wash hands before touching clean dishes **Corrective Action Taken**
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In single door cooler on cook line - spaghetti 45°, liquid eggs 48°, moved to freezer to quick chill **Corrective Action Taken** **Repeat Violation**
• Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.

Violations

• Basic - Paper towel used as liner for food container. Under parsley **Corrected On-Site** **Warning**
• Basic - Reach-in cooler gasket torn/in disrepair. Vertical cooler and single door cooler on cook line **Warning**
• Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, by waffle maker, batter **Corrected On-Site** **Warning**
• High Priority - Dented/rusted cans present. See stop sale. 1 can of apple filling, 1 canf cherry filling, dented on seam **Repeat Violation**
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In single door cooler on cook line- ziti 46°, liquid eggs 45°, cream 45°, moved to walk in cooler **Repeat Violation** **Admin Complaint**
• High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Uncovered food in dining room, waffles, blueberries, strawberries, syrup, breast was ended, operator removing food. Buffet is sporadic, not daily. **Warning**
• Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in dining room, discussed with manager on duty and cook **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Violations

• No Violations Were Observed

Violations

• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen **Corrected On-Site** **Warning**
• Basic - Employee personal items stored in or above a food preparation area. On shelf above prep table, keys and phone **Corrected On-Site** **Repeat Violation** **Warning**
• Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm **Corrected On-Site** **Warning**
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Next to flat top in kitchen- liquid eggs 72°, pancake batter 57° In single door lift top on cook line- spaghetti 52°, marinara 49°, meat sauce 49°, 3 cartons of liquid eggs 48°/50°. see stop sale Walk in cooler- ground beef 45°, roast beef 46°, lamb 46°, baked bean 47°, burritos 46°, spaghetti 45°, sour cream 46°, provolone 46°, technician has been called, cooler stopped holding temperatures yesterday at noon. Butter pats removed from tables, put back into cooler 65/67. **Warning**
• High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Next o stove . **Warning**
• High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Liquid eggs 72°, pancake batter 57° In single door lift top on cook line- spaghetti 52°, marinara 49°, meat sauce 49°, 3 cartons of liquid eggs 48°/50°. see stop sale Walk in cooler- ground beef 45°, roast beef 46°, lamb 46°, baked bean 47°, burritos 46°, spaghetti 45°, sour cream 46°, provolone 46°, technician has been called, cooler stopped holding temperatures yesterday at noon. Butter pats removed from tables, put back into cooler 65/67. **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. **Warning**
• Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sautéed onions and mushrooms- 86°, added to gravy **Corrective Action Taken** **Warning**
• Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in basket in dining room, not wrapped. **Warning**

Violations

• Basic - Employee personal items stored in or above a food preparation area. Sunglasses on shelf above prep table. **Corrected On-Site**
• Basic - Employee with no hair restraint while engaging in food preparation. One cook **Corrected On-Site**
• High Priority - Dented/rusted cans present. See stop sale. 2 cans of sliced peaches, 1 can of tuna. Cans were segregated . **Corrective Action Taken**
• High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher handled dirty beverage pitchers, then took clean pans out of dishwasher **Corrective Action Taken**

Violations

• Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
• Basic - Reach-in cooler gasket torn/in disrepair. Single door cooler on cook line **Corrected On-Site**
• High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with hose attached has no vacuum breaker. In closet off kitchen

Violations

• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 beverages over pan of rice on prep table . **Corrected On-Site** **Repeat Violation**
• Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. On floor in kitchen
• Basic - Reach-in cooler gasket torn/in disrepair. Single door reach in cooler on cook line
• Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on prep table **Corrected On-Site** **Repeat Violation**
• High Priority - Dented/rusted cans present. See stop sale. 1 # 10 can of beef stew, 1 # 10 can of jellied cranberry sauce- both dented on steam
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk in vertical cooler 46°, moved to top of cooler an discussed air flow, moving tea and juice to bottom
• High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm,, corrected to 100 ppm

Violations

• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cuttin board at lift top
• Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
• Basic - No handwashing sign provided at a hand sink used by food employees. In bathrooms
• Basic - Reach-in cooler gasket torn/in disrepair. Vertical 2 door on end of cook line
• Basic - Utensils in poor condition. 3 spatulas , cracked , pieces missing
• Basic - Wet wiping cloth not stored in sanitizing solution between uses. In reach in cooler **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 - 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. Sanitizer bucket on prep table next to food **Corrected On-Site**
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single door reach in cooler on line pesto pasta 45°, 5 bowls, spaghetti, 3 bowls, 45° see stop sale
• High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. pesto pasta 45°, 5 bowls, spaghetti, 3 bowls, 45° see stop sale
• High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Single door reach in cooler on line pesto pasta 45°, 5 bowls, spaghetti, 3 bowls, 45° see stop sale
• 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.

Violations

• Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
• Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Rinse gauge reads 179°, heat does not turn black.
• Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Heat strip failed to turn black at dish surface, sanitization will be done in 3 compartment sink until dish machine is repaired.