BIG MILLS CHEESESTEAKS

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves wipes hand on apron and soiled towel hanging from waste then handles cheese and food orders. Cook wiped face with apron then continued preparing food orders and handling cooking utensils.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall of cookline next to hot holding equipment with food Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance on the inside food contact surface of the ice machine deflector Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present at establishment with five employees working. Five employees working with no food manager present. Food manager arrived during inspection Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed person in charge cannot provide verifiable proof that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had employee signs the Employee Health responsibility form. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler certificate missing trainer number on S. Robinson's certificate.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse kept next to single service spoons at front counter. Cup with paper clips stored on top of soft serve ice cream machine Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of Back door has gap that allows light through.

Basic - Food stored on floor. Bucket of pickles stored on floor in walk-in-cooler.

Basic - Hole in or other damage to wall. Hole in wall by reach in cooler in the back area.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven on shelf had soiled door and handles. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Wet towels at bottom of reach in cooler on cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (mushrooms ) stored over ready-to-eat food ( cheese ) in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce in walk-in cooler. Raw ground beef stored over sausage in walk-in cooler. Manager placed eggs and hamburger on bottom shelf Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line drawers: cheese (47F,46F,47F - Cold Holding); sausage (47F - Cold Holding); chicken (45F - Cold Holding); hamburger (46F - Cold Holding). Owner stated items were at proper temperature at 10:30 am. Owner moved items to reach-in freezer to reduce temperature to 41F. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Right side faucet in mop sink. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation

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. Two employee certificates available. Establishment has seven employees.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish area. Vents in front of cook line hood.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from front counter. Employee removed phone during inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame for reach-in freezer next to cook line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. Owner placed eggs on bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall behind building.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lid and deflector plate for ice machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.

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. No proof of training for any employees. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf next to take out containers behind front counter. Owner placed pan in between to separate items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.

Basic - Working containers of food removed from original container not identified by common name. Container of food on shelf above cook line hand washing sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and entered kitchen and handled single service container without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: provolone cheese (48F - Cold Holding); chicken (50F - Cold Holding); American cheese (49F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Fries stored on prep table next to fryers. Manager stated item placed on prep table 15 minutes prior. Manager added proper time mark to item. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from pan on hand washing sink at end of cook line.

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. Training certificates available for two employees, manager stated there are 11 employees.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from fryers: ambient temperature 55F.

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans in dry storage area.