PAPA J'S DINER

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meat loaf date marked at 8/9 15 portions in reach in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat loaf date marked at 8/9 15 portions in reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 48F in three door reach in cooler kitchen cook line. Operator took temperature all below 41F at 6:30am. We took at 10 am and operator remove all food to freezer to chill. egg wash (48F - Cold Holding); corned beef hash (48F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded cheese (49F - Cold Holding); sausage (50F - Cold Holding); can mushrooms (47F - Cold Holding); steak (47F - Cold Holding); sausage links (52F - Cold Holding); sliced cheese (47F - Cold Holding) Temperature recheck- Sausage 40F;Diced tomatoes 38F;Diced ham 42F; Corned beef hash 35F;Egg wash 40F;Sliced cheese 37F; Shredded cheese 42F; Sausage links 35F; Steak 41F; canned mushrooms 37F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed dish in hand wash sink in front counter area

Basic - Cloth used as a food-contact surface. Cloth covering biscuits in cook line area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of prep table. Operator removed drinks. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meat thawing without running water in sink. Operator turn on running cold water Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 10lbs grits stop sale 117F cooked at 5:30 am see stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. Resliance apple sauce can, manager disposed of can. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manger set up sanitizer in 3CS. 50 ppm when tested. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies dining room Manager was able to kill 5 flies and sanitize the area. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Did not cool from 135f to 70f within 2hours. 10lbs grits stop sale 117F cooked at 5:30 am, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Milk at 47F reach in by wait station. Manager moved to freezer to cool down. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Coffee residue in sink and chemical bottle in handwashing sink on cook line. Manager moved. Handwashing sink blocked by mop bucket located in prep area. Manager moved. Corrected On-Site Warning

Basic - Covered waste receptacle not provided in women's bathroom. Spoke with manager about cover on waste receptacle. He will replace. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On prep table in kitchen. Discussed with manager. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on counter in wait station area. Manager moved. Corrected On-Site Warning

Basic - Newspaper under cutting board on prep table as well as knife laying on newspaper. Manager removed. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards wait station cooler soiled. Spoke with manager regarding keeping fan guards clean. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw country fried steaks stored above French fries in reach in freezer in cook line area. Operator corrected shelves. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey and sliced ham both marked they were prepped on 8/13 in reach in cooler in prep area. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced turkey and sliced ham both marked they were prepped on 8/13 in reach in cooler in prep area 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. Emailed form to operator Warning

Intermediate - Food-contact surface soiled with food debris. White cutting board in toast area Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict Warning

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. All equipment has been removed from market area and changed into an additional seating area. ADA unisex bathroom in prep area has been turned into a storage room. Ice machine has moved from the corner near the dish machine machine to the wall directly to the right next to the kitchen entrance. 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. Operator printed copy and had employees sign Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled chemical spray bottles in kitchen and front counter area. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches in cook line area while preparing food. Operator had employees remove jewelry. Corrected On-Site Warning

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 76 seats inside Repeat Violation Warning

Basic - In-use knife stored in cracks between reach in cooler and prep table in cook line area. Operator removed to be washed. Corrective Action Taken Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple sinks throughout kitchen area. Emailed sign to operator. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and celery stored over sliced deli meats in glass door vertical cooler in prep area. Operator discarded sliced meats. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Thee employees walked out door Warning

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. Dishwasher was educated regarding proper hand washing procedures. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8:15 am pooled eggs (50F - Cold Holding); butter pads (75F - Cold Holding) Operator moved food from the cooks line in from the front counter put them in the reach in cooler for a quick cool down. 9:30am pooled eggs (40F - Cold Holding); butter pads (41 - Cold Holding) Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 9:00am grits (120F - Hot Holding) stored in cold oven. 9:15 am grits were reheated (170°F - Reheated) Warning

High Priority - Toxic substance/chemical improperly stored. Can of stainless steal cleaner stored on ice machine next to ice scoop Warning

Intermediate - Handwash sink used for purposes other than handwashing. Servers dump ice in hand sink. Operator educated staff regarding proper procedures with hand washing sink. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator filled paper towel dispensers Corrected On-Site Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish , ground beef, sausages operator date marked all foods ar time of inspection. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Operator removed spray bottles from kitchen Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee moved medicine and energy drinks to a segregated area. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operates removed employees personal items from kitchen. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator rewashed tumblers and allowed to air dry. Corrected On-Site Warning

Basic - Equipment in poor repair. Door handle missing on blue air refrigerator Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dish washer wash hands and wiped hand with same towel. operator educated staff regarding proper hand washing procedures. Corrected On-Site Warning