SUNRISE TO SUNSET

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham and turkey dated 3/28.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two eggs in reach in cooler on line with cracked shells.

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. No written plan during inspection. Provided during inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on bag in box soda and food shelving. Person in charge removed. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed manager not washing hands after cracking eggs and handling plates and other utensils with soiled gloves. Spoke to manager about possibly pre-cracking eggs to avoid future possible contamination.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on cook line near juice dispenser. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, observed open box of raw chicken stored over boxes of pork. In walk-in freezer observed raw hamburger portions stored over sliced ham. Operator rearranged items during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, ham (49F - Cold Holding); cut tomatoes (50F - Cold Holding). Operator stated items had been removed from cooler multiple times for stocking the cook line within two hours prior to temperature. Items were placed in walk-in freezer. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed juice dispenser with buildup around top of nozzles.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects in women's bathroom. 1 flying insects on cook line by hand wash station. 2 flying insects in prep area by triple sink. 1 flying insect in storage area behind cook line. Warning - From follow-up inspection 2022-04-18: 1 flying insect observed around cook line. 1 flying insect observed in woman's bathroom. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then continued to work with clean utensils, plates, and do food preparation without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (44°F - Cold Holding); raw steak (45°F - Cold Holding); raw bacon (48°F - Cold Holding) stored over containers in top section of reach in cooler next to grill, per manager items have been there less then one hour, all items placed in walk in freezer, all items retemp below 41°F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door has a build up of lime scale. Ice scoop for ice machine stored in dirty container, employee ran scoops and container through dish machine. Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees have training through Food Handlers Solutions.

Basic - Dead roaches on premises. One dead in storage area behind cook line.

Basic - Floor area(s) covered with standing water. In storage room behind cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station across from grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet under soda machine near office has a build up of debris.

Basic - Uncleanable knife block in use to store knives. Sitting on top of microwave in prep area.