EAT AT TINKER

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb under Handwash sink in prep area of kitchen no backflow. Repeat Violation Admin Complaint

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment uses quaternary ammonia in sanitizer buckets, they only have a chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink behind the bar. Same sink is also missing soap and handwashing sign. Repeat Violation

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Manager used chlorine test strips to test quaternary ammonia, inspector showed her the difference.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling above cooks line/prep area soiled with dust.

Basic - Floor tiles missing and/or in disrepair. Floor tile cracked in kitchen near cooks line.

Basic - Food stored on floor. Tub of portioned fries on floor in walk in freezer, employee placed on shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above grill not turned the correct way per manager causing a large gap.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plastic flaps in walk in cooler soiled with dust/food build up. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of reach in cooler behind the bar.

Basic - Stored food not covered. Concentrated brown sugar not in packaging sitting on shelf in dry storage closet, employee covered item. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Multiple pieces of old cooking equipment outside around walk in freezers. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding) item in reach in cooler on cooks line, other items below 41F.

High Priority - Toxic substance/chemical improperly stored. Container of disinfectant wipes on shelf above reach in cooler at entrance to kitchen, manager moved wipes to chemical storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on threaded faucet under Handwash sink at entrance to kitchen. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Towels and large detergent bottle in Handwash sink by dish machine.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by dish machine.

Intermediate - No soap provided at handwash sink. Missing at Handwash sink behind bar.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor by ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on reach in cooler, manager moved phone. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gasket torn on cooler behind bar.

Basic - Food not stored at least 6 inches off of the floor. Multiple boxes of food not 6 inches up off of the floor in outside walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large walk in freezer outside, manager stated a technician is coming next week to fix leak.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle buried in tomato mixture in reach in cooler on cooks line, operator removed spoons handle from food. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Fan guard on ceiling in walk in cooler. Interior bottom of reach in freezer by fryers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water at Three compartment sink.

Basic - Unnecessary items/unused equipment on the premises. Fryers, hot box, etc outside of walk in freezers/back door area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen from outside no glove change or Handwash then he began touching lids on food containers in reach in cooler on cooks line. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose Bibb under Handwash sink in prep area. Repeat Violation Admin Complaint

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on server alley with ice inside indicating Handwash sink used as dump sink. Handwash sink by dish area with container inside sink and sink behind bar with ice trays inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooler on cooks line that has a burn mark making cutting board no longer smooth.

Basic - Floor area(s) covered with standing water. Behind the bar.

Basic - Food stored on floor. Beef on floor in walk in freezer, employees placed on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice machine on server alley. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container on shelf in server alley, manager stated the item is flour.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees go outside back door then when they returned none of them washed hands before going back to working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on grill, placed on new gloves before washing hands. Spoke to him about washing hands in between glove change.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on top part of hot warmer on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding) item in shallow pan placed inside larger pan in top of reach in cooler on cooks line, spoke to manager about adding ice to larger pan, ice was added to pan. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under Handwash sink at entrance to kitchen.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Large jug of soap in Handwash sink by dish area, inspector moved jug below sink to wash hands. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl inside salt container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table, employee moved item to the bottom. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler and prep area on cooks line. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. On floor next to ice machine.

Basic - Ice scoop handle in contact with ice. In ice bin at server station, handle was placed off of ice. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen sausage thawing at room temperature on counter.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under Handwash sink behind bar is in disrepair, when water is turned on the water just falls onto the floor.

High Priority - Container of medicine improperly stored. Sleeve of pills next to microwave in prep area. Employee moved items to first aid kit. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reached 152-153. Operator set up manual sanitizer 200ppm quaternary ammonia. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over mayo in walk in cooler. Raw shell eggs over cheese in walk in cooler. Raw beef over cakes in walk in freezer. Repeat Violation Admin Complaint

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. Cutting boards on coolers and clean dish rack stained. Coke nozzle at drink machine at wait station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and cheesecake in reach in cooler at wait station. Milk in reach in cooler behind bar.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle on bottom shelf at cooks line, sanitizer spray.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area, operator stated the handle quit working and a new one has been ordered to fix.

Basic - Accumulation of debris inside warewashing machine.

Basic - Dead roaches on premises. 1 dead in side room where music is played.

Basic - Equipment in poor repair. 1 cutting board on clean dish rack melted. Multiple cutting boards throughout kitchen with deep cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment behind bar.

Basic - Food stored on floor. Multiple items in both walk in cooler and walk in freezer. (Cheese, beans, etc) Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in ice bins.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer gasket soiled on cooks line. Fan blowing in warewashing area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Large plastic containers on clean dish rack.

Basic - Unnecessary items/unused equipment on the premises. Outside back door near food truck.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container in dry storage room.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The addition of a walk in cooler inside, walk in freezer outside, and moved warewashing area to from its original wall to the opposite side of kitchen. Warning - From follow-up inspection 2022-12-08: Time Extended - From follow-up inspection 2022-12-15: Time Extended - From follow-up inspection 2023-02-07: Operator emailed inspector submitted plans and application. The plans have not yet been approved but plans were submitted. Time Extended - From follow-up inspection 2023-04-13: Plans not available on OnBase. Admin Complaint

High Priority - Container of medicine improperly stored. First aid kit stored on shelf above pass through window.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine data plate states it is hot water sanitizing but the thermometer said the hottest it got was 137F.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022. Operator stated he has sent in a check to renew license. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and cooked soup in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (63F - Cold Holding); ham (54F - Cold Holding); 1 item sitting on cutting board, other 2 items in reach in cooler with the lids opened. The cooler is across from steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line and prep area with stains. Can opener blade soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the entrance to kitchen blocked by 2 large containers, employees moved containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at entrance to kitchen and server alley Handwash sink. Repeat Violation

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Walk in cooler added where original exit was next to Three compartment sink. Repeat Violation Admin Complaint

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. Only observed 1 certificate, no others available. Operator stated that he submitted plans and will reach out to plan review. Repeat Violation Admin Complaint

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 black copy of certificate but no signatures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Almost all cooked meats in walk in cooler no dates.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on shelf above reach in cooler on cooks line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket next to single service cups in dry storage closet.

Basic - Equipment in poor repair. Multiple cutting boards on cooks line and prep area with deep cut marks. Repeat Violation

Basic - Food stored on floor. Oil jugs on floor at dry storage hall.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor at server alley, employee placed up off of floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding dish machine is soiled. Multiple reach in cooler gaskets soiled in kitchen and behind bar. Fryer basket handles. Hood filters above cooking equipment. Shelf by fryer and reach in freezer soiled. Can opener table attachment soiled. Soda gun holder soiled behind bar. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind slicer. Floor soiled under ice machine and reach in cooler on server alley. Floor soiled under cooking equipment. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil on prep table not labeled. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray Febreeze stored next to a cutting board at the bar. This was moved below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the electric slicer had dried food debris on the lower guard.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a co2 tank in dry storage, not secured.

Basic - Ceiling tile missing. Observed multiple ceiling tiles missing or not in place in the kitchen/food prep areas.

Basic - Dumpster overflowing garbage. Observed the dumpster is overflowing.

Basic - Equipment in poor repair. Observed the small chest freezer in the kitchen, the lid is no longer attached.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed the bar hand wash sink lacks a sign. ALSO, the kitchen 3 compartment sink has an unnecessary hand wash sign that can be removed and placed at the bar. The wall pump soap at the kitchen 3 compartment sink should be removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the inside and outside of the back door, and the storage room door have an accumulation of handprints/grease. ALSO, grease build up on the hood filters.

Basic - Unnecessary items/unused equipment on the premises. Observed multiple items stored outside the back door, that may be unusable/discarded.

Basic - Working containers of food removed from original container not identified by common name. Observed spray oil and water bottles in the kitchen lack labels. Labels were added. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher inside the back door indicates in the red zone.

High Priority - Nonfood-grade bags used in direct contact with food. Kitchen reach-in cooler: pork stored into go bag.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in hand washing sink located in corner of kitchen. Mixer blocking hand washing sink located in back of kitchen.

Basic - Ceiling tile missing. Ceiling tile missing above reach-in cooler in storage area.

Basic - Food stored on floor. Cooking oil stored on floor in front of back door.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping towel underneath cutting board on prep table in kitchen.