TAYLOR'S BREAKFAST AND LUNCH

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a server washing his hands for less than five seconds.

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. Employee scratched his face and resumed cooking food without properly discarding gloves, washing hands and getting new gloves. Inspector educated employee about correct handwashing procedures and then proceeded to wash his hands appropriately. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the maketable adjacent to the egg station with soiled deep cutting marks.

Intermediate - Spray bottle containing toxic substance not labeled. Per manager, spray bottle with sanitizer on the handwashing sink in the biscuit heating area, without label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks of CO unsecured in the dry storage/office.

Basic - Coffee filters not stored protected from contamination in the coffee station in the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable in the ware washing area. Manager removed it at the time of inspection. Corrected On-Site Repeat Violation

Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers and line cooks wearing bracelets, rings, and watches while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on prep area were not properly air-dried before placing them back on the shelves.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door has a gap around its edges and an uncovered peep hole.

Basic - Food stored on floor. Waffle and pancake mix boxes on the floor in the dry storage/office.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees on the cooking line end adjacent to the biscuit heating station.

Basic - Single-service articles improperly stored. Boxes of napkins, containers, lids, and portion cups stored on the floor in the dry storage/office.

Basic - Two lights in prep area missing the proper shield, sleeve coatings or covers.

Basic - Working containers of food removed from original container not identified by common name. Container of oats, and container of grits on the prep area, container of oats on the line, and container of brown sugar next to the POS screens without labels. Employees add labels to containers at the time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build up around rim of ice bucket. Ice bucket cleaned at time of inspection. Corrected On-Site

Basic - Build up grease/residue on dish racks for dish machine.

Basic - Cutting board in prep area has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for butter in water at 84F. Manager replaced with fresh water at 139F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter cooling in walk-in 55F 10:00 to 54F in 30 minutes. Improper rate of cooling. Recommended cooling batter with lids off containers. Lids removed at time of inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Quaternary sanitizer spray bottles unlabeled. Labeled at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In prep area. Operator discarded cutting board and replaced with new. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live by oven in prep area. Employee killed roach and clean and sanitized area at time of inspection. 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. Provided flyer with clean up procedures to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue inside ice bucket. Operator cleaned at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Brown sugar scoop handle in product on expo side of line. Employee removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over Swiss cheese and cooked sausage. Employee moved eggs to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 55F, and margarine/butter blend 70F, per operator less than 1 hour. Operator marked items for time and added to Time as a Public Health Control plan. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of egg station reach in. Cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter 51F on waffle station. Employee states product was sitting out recently before returning to reach in. Cooked potatoes 78F on cookline, manager states potatoes are held on time, no time mark, no written plan, provided Time as a Public Health Control form to manager. Manager marked potatoes at time of inspection and filled out Time as a Public Health Control form. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy on expo line 121F, less than 4 hours. Reheated to 169F at time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Steve Mooney 9-29-21

Intermediate - Records/documents for required employee training do not contain all of the required information. One employee has completed training, certificate not filled out.