TERRA FRIED CHICKEN

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitstaff drop off dirty dishes then walk to window and pick up plated foods without washing hands. Employee was corrected by manager and washed hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed individual packets of butter held at room temperature for over 4 hours butter (72F - Cold Holding) see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual packets of butter held at room temperature for over 4 hours butter (72F - Cold Holding) see stop sale. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Food storage container/container lid cracked or broken. Observed several cracked lexan pans in dry dish rack. Warning

Basic - Grease on the ground and/or pad around grease receptacle. Observed old grease on top of receptacle and on ground around grease receptacle. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink has been broken away. Must be replaced and plumbed to sewage and have running water. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding) held on counter at service window. See stop sale. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink.Observed server clean tables handling dirty dishes and then rinse hands in 3 bay sink at front counter dry hands then proceed to polish clean silverware/flatware. Operator retrained employee. 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.Inspector provided at inspection. Corrective Action Taken

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. Inspector provided form to operator. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed twist off drinks and cups with lids where hands must open at lip contact surfaces stored at front counter waitstaff prep area.

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. Must use 3 bay to hand sanitize until dishmachine is able to sanitize at 50ppm to 100 ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored on counter at front counter. 78F. Manager discarded. butter (47F - Cold Holding); sour cream (47F - Cold Holding); cream pie (50F - Cold Holding) foods in front double door cooler at counter found at 47 F. Items moved to walk-in. Cream pie discarded. Butter left at room temperature discarded. See stop sale.

Basic - Employee eating in a food preparation or other restricted area. Observed employee behind front counter eating. Operator retrained employees. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator had employees remove items. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken.manager discarded. Corrective Action Taken

Basic - Hole in or other damage to wall. Observed rusty patches on wall on walk-in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk sugar in non food contact container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods in reach in prep top not found at or below 41degrees must use by 1pm or discard. Foods in reach in cooler at cookline above 41F must use or discard by 1pm. boiled eggs (47F - Cold Holding); cut lettuce (47F - Cold Holding) meat sauce (46F - Cold Holding); spagetti (47F - Cold Holding); feta cheese (45F - Cold Holding); egg wash (50F - Cold Holding)

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food container located above sugar on walk-in cooler. Corrected by removing to bottom shelf Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

Basic - Light shield damaged/in disrepair. No light in walk-in freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Emailed Big 6 Foodborne Illnesses.

Intermediate - Certified food manager unable to answer basic questions about allergens. Email the Food Allergen Awareness sheet.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at various locations throughout the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cookline handwash sink. Operator placed handwash sign. Corrected On-Site