ELLENS KITCHEN

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Caesar dressing made with raw shell eggs dated 1-10-2026. See stop sale. Repeat Violation Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get chemical dish machine to work Took second test at 100ppm. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop glove on floor pick it up and proceeded to engage in food preparation. Inspector spoke to manager who intervened and employee removed gloves and washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel's lining cheese slices on cook line. Manager removed and stored properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/air vents dusty in ware washing area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board top of reach in cooler located on cook line. Employee removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed case of potatoes stored on floor of walk in freezer.. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat potatoes in stand alone cooler on cook line. Manager removed and stored properly. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no Proof of required state approved employee training not available for some employees.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle containing toxic substance not labeled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package on front line and in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Observed walk-in cooler door gasket, soiled .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut avocados on cook line flip top cooler with stickers on.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler. Hash browns date marked 11/11. Per Person In Charge , incorrectly marked. Marked correctly by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Floor area(s) covered with standing water. Standing water by mop sink. Cleaned by manager. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at prep line. Moved by manager. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at Hand wash sink by Dish Machine.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dray rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Minor soiled interior of prep cooler. Cleaned by manager. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted. Dry goods. Inverted by manager. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2023. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over margarine and raw shell eggs stored over corned beef in walk in cooler. Manager properly stored and separated food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51-58F) stored at room temperature in service window. Manager stated butter was taking out of the cooler and placed at room temperature a few minutes ago. Manager moved butter to reach in cooler. Suggested to manager to use time control for butter and emailed him time control handout and form. sliced American cheese (57F) stored on ice on cook line. Cook stated cheese was placed on ice from the cooler approximately 10 minutes ago. Manager placed cheese back inside reach in cooler. raw bacon (72F) stored at room temperature in back prep area. Manager stated bacon was taking out of the cooler and placed at room temperature approximately 3 hours ago. Manager begin cooking bacon. 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. Establishment had no written clean procedures for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on main reach in cooler on cook line

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Found sealed commercial ROP packages of raw salmon in drawer cooler on cook line. Package bearing thawing notice. Manager removed fish from packages. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Right side drawer cooler on cook line has a torn gasket and egg stand alone reach in cooler on cook line has a torn gasket

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to fill water pitcher.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon cryo-vacuum packed on cook line cooler 41F with instructions to remove from packaging before thawing. Discussed with manager.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Food held under time control not discarded at the end of the 4 hour period. Food marked with a 6:30am time mark. Operator discarded food. See stop sale. - From follow-up inspection 2022-05-05: Food properly time, food have not met the 4 hour time mark yet. 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. Observed cook cracking raw shell eggs and then handling cleaned plates without washing her hands. After reviewing with cook she washed hands and changed gloves. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook cracking raw shell eggs then changing her gloves and continuing handling cooked food without washing her hands. After reviewing with cook she washed her hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (67°F) stored at room temperature next to steam well on cook line. Cook stated potatoes were taking out of the cooler just a few minutes ago. Cook placed potatoes in main reach in cooler. 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. Butter packs stored at room temperature in front expo counter not time marked. Butter its supposed to be held under time control, employee stated butter was taking out of the cooler at 6:30am and she had forgotten to time marked the butter. Manager properly time marked butter. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler gasket torn.