BREAKFAST STATION 18 LLC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; Shredded Cheese (47-54F - Cold Holding); Sliced Cheese (50F - Cold Holding); Sliced Yellow Cheese (52F - Cold Holding)/ Per chef food items in unit over 4 hours. Items not prepared or portioned today.. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip Top- ; Shredded Cheese (47-54F - Cold Holding); Sliced Cheese (50F - Cold Holding); Sliced Yellow Cheese (52F - Cold Holding)/ Per chef food items in unit over 4 hours. Items not prepared or portioned today.See stop sale. 2) Lower Reach in- Raw Beef Patties (50F - Cold Holding. Instructed Manager to cook Raw beef immediately. Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on top shelf next to ice machine. Manager removed. Corrective Action Taken Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 0ppm, sanitizer bucket empty, employee has been using dish machine, operator states it will be delivered today. Had employee set up 3 compartment sink to sanitize dishes Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg then touched clean plate to be served to customers without washing hands 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 putting dirty dishes in dish machine then taking clean dishes out of dish machine Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Put Eggs 112F, bacon 107F on plate with bare hands, states this is a glove free kitchen, operator voluntarily discarded food Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets in server cooler at 68F, server states she put them back in cooler from table Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets at 68F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in server area used as dump sink, coffee dumped in sink Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs held on time with no written plan, emailed operator DBPR Form HR 5022-090 Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator does not know the proper ppm for sanitizer or what to use for sanitizer Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above prepared onions and spinach, operator moved lettuce to under prepared food Corrected On-Site Warning