LITTLE HEN

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. Observed dishwasher handle dirty dishes then touched clean dishes in dishwasher without washing hands. Operator rehashed dishes Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee used bare hands to cut washed lemons placed in drink. Operator was educated on bare hand contact. Corrective Action Taken Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 1) Observed employee using soiled dish rag to absorb grease from omelette. 2) Observed boiled eggs (46°F - Cold Holding) in Hoshizaki flip top cooler on cookline. Food items dated 06/29. See stop sale Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above ready to eat spicy sauce in Hoshizaki reach in cooler in front of three compartment sink. Operator rotated. Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked eggs then touched ready to eat hash brown and omelette without washing hands and changing gloves. Operator was educated on handwashing procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed boiled eggs (46°F - Cold Holding) in Hoshizaki flip top cooler on cookline. Food items dated 06/29. See stop sale 2) Observed raw shell eggs stored at room temperature on cookline. Operator removed. 3) Observed Milk 64°F cold holding by coffee station. Per operator milk gas been out for less than an hour. Operator placed in reach in cooler to quick chill. Corrective action taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash brown at 114°F hot holding under flat grill on cookline. Operator placed to reheat. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. 1) Observed employee used handwash sink on cookline to catch water. 2) Observed handwash sink blocked by garbage bin in prep area. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Food safe manager showed up. Gemila Vasquez 11/23/2020. National Registry Food Safety professional

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/ Observed no certified food manager on duty with over 15 employees. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of Hoshizaki flip top cooler prep table on cookline. Operator removed. Corrected On-Site Warning