SWEET SENSATIONS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open case of raw bacon stored on top of bucket of sauerkraut. Operator moved bacon to proper storage. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Walls at mop sink and under triple sink are soiled. Floor at dishmachine is soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at handwash sink by mop sink. Operator hung sign during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in handwash sink by triple sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over customer food in far right reach in cooler on the make line. Operator moved employee food to appropriate location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of chocolate in prep area. Employee moved jacket. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Bottle of burn gel stored against Italian dressing and bottle of pain reliever stored in same container as scoops. Operator moved all medicines to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in reach in cooler by dishwasher at 47F. Per operator, chicken has been in the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in reach in cooler by dishwasher at 47F. Per operator, chicken has been in the cooler overnight.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired two days ago without food reporting agreement. Operator had employee sign during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag stored over tomato sauce in side prep area and employee jacket stored on top of chocolate in main prep area. Operator moved all personal belongings to proper storage. Corrected On-Site

Basic - Open dumpster lid. Right dumpster lid is open.

Flammables stored/debris present in meter room. For reporting purposes only. Can with gasoline stored in hot water heater storage room. Operator removed gasoline to outside. Corrected On-Site

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. Dish machine tested at 0ppm chlorine. Operator found chemical container empty, replaced with full chemical and retested at 100ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at back prep area near side door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at table across from the three compartment sink with black staining.

Basic - Clean linens stored on floor. Clean towels stored under shelving on the floor at potato storage rack. Operator moved towels to proper storage. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under dish machine, three compartment sink and at the mop sink are soiled.

Basic - Single-service articles improperly stored. Case of take out container lids on floor in storage room. Operator moved to shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in flip top reach in cooler in back prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made ranch dressing in flip top reach in cooler at 46F. Observed dressing portion cups above the chill line. Bottom of container portioned ranch at 41F. Operator removed approximately one-half of dressing to bottom refrigerated storage. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of meatloaf on counter at prep area at 101F. Operator states meatloaf prepared approximately one hour prior. Operator placed meatloaf in oven. Temperature approximately 15 minutes later at 210F. Gravy on stove at 113F with no heat applied. Per operator, gravy prepared approximately one hour prior. Operator turned on stove and heated to 163F. Corrective Action Taken

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. Food handler certification for Tara H. is expired.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment missing over half of food handling reporting agreements. Provided DBPR Form HR 5030-103. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding ceiling tiles in kitchen and at prep area soiled with debris. Wall under vents in prep area are soiled.

Basic - Clean linens stored on floor. Clean cloths stored on the floor in side storage room. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at bakery area in standing water at 92F.

Basic - Single-service articles improperly stored. Multiple cases of single-service products on the floor at side storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (70F - Cold Holding) sitting out on front counter, per manager butter has been sitting out for less then 1 hour, butter placed on time as a public health control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle with yellow liquid stored on top of bag in box soda in prep area. Spray bottle with blue liquid stored with box of to go cups on top of standing reach in freezer in prep area. Employee removed all spray bottles. Corrected On-Site

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. One new employee without any food handler training, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Doors of dish washer have a build up of lime scale in ware washing area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a watch on wrist in kitchen. One employee wearing a scrunchy on wrist in kitchen. Employee corrected during inspection. 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. Observed corned beef (117F - Cooling) in container on prep table. Per operator, corned beef placed on counter to cool approximately three hours prior. Operator placed corned beef in walk in cooler. Corrective Action Taken

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 and reviewed DBPR Form HR 5030-104 with operator. Corrected On-Site

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. Provided and reviewed DBPR Form HR 5030-103 with operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen behind reach in cooler. Operator moved to proper storage. Corrected On-Site

Basic - Equipment in poor repair. Multiple torn gaskets observed on reach in cooler in kitchen and reach in cooler in prep area. Operator states repairs are scheduled for replacement of gaskets. Corrective Action Taken

Basic - Food stored on floor. Case of mayonnaise on floor in dry storage and multiple cases of single service items on floor. Also, bucket of pickles on walk in cooler floor. Operator began to move items to shelf during inspection. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at mop sink and surrounding the three compartment sink is soiled.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marked for items in reach-in coolers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured behind front counter. Operator secured with chain during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed soda box on floor behind front counter. Observed buckets of pickle stored on floor near dry storage. Operator moved items during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk-in freezer.

Basic - No copy of latest inspection report available. Observed last inspection not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hood system and filters with dust buildup.

Basic - Single-service articles improperly stored. Observed box of togo cups and box of plastic lids stored on floor in dry storage area. Operator moved items during inspection. In office observed multiple boxes of togo items stored on floor. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the items on time control do not have a time mark. A spread sheet is now in the works. Items cut at 10:30 to 11:00. 1:25 is the current time. Corrective Action Taken

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/ Observed Tara related her Certified Food Manager certificate is now expired.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the prep line hand wash sink with pickles in it. The pickles were removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken on the prep sink no running water. A pan and running water was added. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed the mop sink area with an accumulation of debris and soil.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46°F - Cold Holding) in display reach in cooler by front counter, per manager cake was delivered from another store approximately 45 minutes prior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of large mixer on cook line has a build up of debris. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On racks and floor under condenser in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over stove have a build up of dust.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler make table in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water, salt, and pepper, not in use, on rack in kitchen, are not labeled, employee corrected during inspection Corrected On-Site