GLENDA JEANS COUNTRY KITCHEN

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Grits made 4/11, per sticker and operator. Operator voluntarily discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits made 4/11, per sticker and operator. Operator voluntarily discarded. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Tonja Friend 8/15/20

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. D.J. 6/15/22

Basic - Equipment in poor repair: gasket repaired on chest freezer with black tape.

Basic - Floor area(s) covered with standing water. Operator mopped up area at storage. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen or ribs with bread in chest freezer. Operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored: Sanitation bucket over styrofoam cups at waiting station. Operator moved bucket. Corrected On-Site

Basic - Stored food not covered. Biscuits on top of dry storage shelf not covered. Operator removed and stored correctly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink: employee washed hands in triple sink. Employee was educated on proper location. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees at new ice cream bar area. Operator obtained sign. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in back far right corner. Repeat Violation

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Test strips expired.

Basic - Cutting board has cut marks and is no longer cleanable: blue cutting board at dry rack.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Shelves near soda area with rust.

High Priority - Pesticide/insecticide labeled for household use only present in establishment for the use of small flying insects by back corner hand washing sink. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in back area. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches in dry storage. Operator removed and cleaned area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed: behind line floor is soiled, and , under ice machine.

Basic - Stored food not covered. Frozen waffles not covered in reach in freezer on line. Operator covered. Corrected On-Site

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee toasting bread without two layers of proper protection on hand. Employee placed glove over bandage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times at back corner. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up: balloon whisks at dry storage.

Intermediate - Handwash sink not accessible for employee use at all times at back right corner. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at line and at dishwasher. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, cutting board on line.

Intermediate - Handwash sink not accessible for employee use at all times. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cut meat loaf pre packed at establishment no date mark. Operator placed date mark on item. Corrected On-Site

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 black/green mold-like substance in the interior of the ice machine/bin at counter. Operator cleaned and sanitized area. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles at 200ppm. Operator removed and replaced. Solution was re-tested at 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bologna packed on 1/25 not date marked in Reach in Freezer by line. Operator placed date mark on item. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting at storage.

Basic - Floor soiled/has accumulation of debris behind cook line.

Basic - Working containers of food removed from original container not identified by common name at prep table. Operator placed labels on containers. Corrected On-Site