DARRELL'S DINER #17

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the corner flip top on the cool line: Link sausage 49, pork patty 45, chopped ham 50, Sliced ham 49, cheese 49, uncooked bacon 44F. Items were stocked after 9:00 am. Items iced and moved to the walk-in cooler. Ocala heat n air called to service. Corrective Action Taken Warning

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. Observed: lack of a plan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer, used today, had an accumulation of food debris. This was cleaned during the inspection. *Corrected On-Site ALSO, the can opener had dried food debris on the blade. This was moved to be washed. *Corrective Action Taken ALSO, the flattop and surrounding area have an accumulation of cooked on grease. Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: 2 original and 2 paper copies of certificates.

Basic - Floor tiles missing and/or in disrepair. Observed: kitchen tiles missing corners.

Basic - Light shield damaged/in disrepair. Observed: the light shield over the back door is hanging down.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vent in the kitchen and office has an accumulation of dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: at the cold make table on the front line in the corner, pork Pattie 45, cubed ham 46, large link pork 47F. Ice bags are being added. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed: 3 bottles of spray sanitizer stored on the wait station bar, with to go clam shell carry out containers, ketchup, mustard and to go items. The sprays were moved to cleaning. ALSO, bleach jugs stored next to bulk potatoes by the walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: dish wash machine(uses chlorine) no working test strips available.

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: Homer lacks an Employee Reporting form. He handles dish washing, clean dishes and cleaning.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed: the vent along the wall in the back kitchen has an accumulation of dust.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth under the cutting board on the front line.

Basic - No copy of latest inspection report available. Observed: the last inspection was not available for review.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line flip top reach-in cooler in the corner: pork 49,50,54, potato 44, shred cheese 54, slice cheese 54. The slice cheese was above the other food pans. There was an open section missing a food pan. Items were brought/stocked at opening. Items being ice bagged or moved to the walk-in freezer. Time as a public health control was emailed along with cooler tips. Warning

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer spray stored next to bulk sugar on the front line. The spray was moved to cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. It was move to dish and is being cleaned now. *Corrective Action Taken ALSO, the diffuser on the Sprite dispenser has build up. This was disassembled and is being cleaned. *corrective action ALSO, the lower back slicer guard on the meat slicer has dried residue.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed: the only probe thermometer available is digital and needs a battery.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: on the cook line, a French style knife stored between a prep table and reach-in cooler. It was moved to a clean surface. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top make table cooler in kitchen with top lid open and one bin section missing allowing cold air out from the bottom of the unit, Ham 45F, Sausage 45F, Eggs 50F. Unit was blowing at 42F. Manager advised that items had been taken out from the walk-in-cooler two hours earlier. Manager place items back in walk-in-freezer Corrective Action Taken 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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. Repeat Violation Warning

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 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting (cup at drink dispenser)

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the flip-top make table cooler in the corner next to the grill : Raw bacon (58F - Cold Holding); Sausage (48F - Cold Holding); Raw eggs (63F - Cold Holding); Ham (48F - Cold Holding). Manager advised that all the items except for the bacon had been in the cooler over night. Raw bacon had been placed in the flip-top make table cooler an hour earlier and was placed in the Walk-in Cooler . Warning - From follow-up inspection 2022-11-28: Observed the following items and cold holding temperatures in the flip-top make table cooler in the corner next to the grill : Raw bacon (49F - Cold Holding); Sausage (46F - Cold Holding); Raw eggs (62F - Cold Holding); Ham (44F - Cold Holding). Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used from the hand wash sink used to line the bottom of the cooked bacon container. Employee removed paper from the bottom of the container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the flip-top make table cooler in the corner next to the grill : Raw bacon (58F - Cold Holding); Sausage (48F - Cold Holding); Raw eggs (63F - Cold Holding); Ham (48F - Cold Holding). Manager advised that all the items except for the bacon had been in the cooler over night. Raw bacon had been placed in the flip-top make table cooler an hour earlier and was placed in the Walk-in Cooler . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the flip-top make table cooler in the corner next to the grill : Raw bacon (58F - Cold Holding); Sausage (48F - Cold Holding); Raw eggs (63F - Cold Holding); Ham (48F - Cold Holding). Manager advised that all the items except for the bacon had been in the cooler over night. Raw bacon had been placed in the flip-top make table cooler an hour earlier and was placed in the Walk-in Cooler . Warning

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. Observed Required employee training expired for all employees. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains at the flip-top make table cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following three items that had been in the in the flip-top make table cooler next to the grill overnight at the following temperatures: Ham 46 degrees Fahrenheit, Sausage links 50 degrees Fahrenheit , smoked sausage 55 degrees Fahrenheit). Manager voluntarily disposed of the three items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following three items that had been in the in the flip-top make table cooler next to the grill overnight at the following temperatures: Ham 46 degrees Fahrenheit, Sausage links 50 degrees Fahrenheit , smoked sausage 55 degrees Fahrenheit). Manager voluntarily disposed of the three items. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash sink at ware wash area with no towels in dispenser.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired over 60 days with no proof of training. Establishment has three other employees with valid food handler training certificates.

Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee on cook line with no hair restraint.