BROKEN EGG DINER

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer in the kitchen raw pork stored over bags of french fries, employee moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach next to container of rice on a shelf in the kitchen, owner moved the bleach to proper location. Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a speaker on shelf above prep table in the kitchen, owner removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of cups in the wait staff area with water in between and not air drying properly.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed underneath back exterior door of the kitchen.

Basic - Floors not maintained smooth and durable. Observed floor not durable underneath reach in cooler in the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs for a hand wash sink in the kitchen and one hand wash sink in the wait staff area, sent owner a copy by email. Corrected On-Site

Basic - No hot running water at mop sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease. Repeat Violation

Basic - Open dumpster lid. Owner closed the lid. Corrected On-Site

Basic - Single-service articles improperly stored. Observed coffee filters not covered in the wait staff area underneath shelf of coffee cups.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two yellow buckets on floor, one with ground beef and one with ham thawing, employee put in sink under running water. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach and stainless steel cleaner next to a bin of rice, employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink in the front counter with a bucket in it.

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink in the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on the guard in the ice machine, owner cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks were not secured in the storage area, owner secured them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table on cook line is grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker in the food prep area and a purse on baked potatoes in the back of kitchen, employee moved. Corrected On-Site Repeat Violation

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

Basic - No hot running water at mop sink. Observed no hot water at the mop sink by the bathrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods and in between fryer and oven soiled with grease.

Basic - Plumbing system in disrepair. Observed one hand sink in the kitchen with no water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not correctly air drying.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in the reach in freezer in the kitchen. Warning - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Repeat Violation Warning - From follow-up inspection 2025-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at wait station window by cooler, no hot water. Warning - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. Warning - From follow-up inspection 2024-09-12: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handle raw eggs then removed gloves added. New gloves without washing hands. Operator redirected employee to wash hands before adding clean gloves.

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

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in kitchen beside service window buried behind refrigerator.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed plates used for immediate service stored on cart with raw shell eggs and observed raw broken shells on contact with sides of plates and bowl used to whip eggs stored on top of plates. Cross contamination occurring between raw shell eggs and clean plates. Operator removed all plates to dishwash and placed new plates in clean area Corrected On-Site

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

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mopsink has water turned off to sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed can of Garcia Black Beans with large dent in one side in can storage rack. See stop sale removed can , segregated from usage. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed waitress waiting tables and touching dirty dishes and then place on gloves to place toast and remove and butter toast. Employee retrained and washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Observed raw beef over unwashed tomatoes on walk-in cooler. Operator rearranged shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Great stuff air gap filler stored over oil at side storage racks. Spray paint and spray WD40 stored over unwashed potatoes at side wall storage.Operator removed to chemical area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at front counter buried by tea urns and paper towel dispenser. Must duck and reach into corner to wash hands.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line with no hair restraint. Cook added hat. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed open tea pitchers stored beside handsink exposed to splash from handsink and possible exposure to sanitizer bucket which was stored behind tea pitchers. Tea pitchers moved to another location. Corrected On-Site

Basic - Food stored on floor. Observed buckets of meat stored on floor in walk-in cooler

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up new gloves and blow onto the opening in order to more easily place hands in gloves. Contaminating gloves and hands with mouth. Employee was retrained on proper glove use and cross contamination. Corrected On-Site

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. Observed wait staff touch toasted bread and plate for service. Employee put toast back through toaster to achieve 154F surface temperature. Manager retrained employee on glove use and hand washing. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale.meatballs Observed in walk-in no date marks, moldy growth on food. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator has proof of payment from 1/13/23. But his account is not updated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (66F - Cold Holding)held at front counter at room temperature. Manager states butter at front counter put less than 1 hour, replaced in cooler to quickly cool to 41F within 4 hours. Observed grill drawers (); hash browns (61F - Cold Holding) managervstated they had been on drawer for no more than 2 hours. Must use or discard by 1pm Corrective Action Taken

High Priority - Time/temperature control for safety food re-served to customers. Observed butter on tables between customers. See stop sale.Manager will discard all butter on tables between customers. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed walk-in cooler thermometer on exterior reading 35F and interior ambient air of cooler at 40F.

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. Form provided by inspector at inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of meatballs,pasta,Cole slaw,potatoes salad on shelf in walk-in cooler with no date marks, observed meatballs with moldy growth. See stop sale. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks in dry storage area not secured.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed pan of cooked potatoes on shelf under jacket storage with jacket arm laying in pan. Top potatoes touching garment were discarded.

Basic - Food stored in a location that is exposed to splash/dust. Observed buckets of meat stored on floor beside handsink exposed to splash. Corrected On-Site

Basic - Food stored on floor. Observed buckets of pickles and raw beef stored on floor on walk-in cooler.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed personal clothing,jackets , stored with food on dry shelving at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of oven with old food splash debris.

Basic - Stored food not covered. Observed buckets of pickles, containers of fish,beef, in walk-in cooler with no cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed buckets of meat in water stored on floor beside handsink exposed to splash and not under running water.

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. Observed cook breaking and scrambling eggs remove glove then touch bread with bare hands. Cook discarded bread and replaced gloves to finish product. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook breaking and scrambling eggs then touch clean plates to plate eggs for service. Reminded cook to use clean hands while touching clean utensils and plates. Cook revised procedure to include removing gloves, washing hands before touching plates. 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 copy via email during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food on can opener blade. Operator sent through dishwash. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handsink used as dump sink as evidenced by ice cubes in handsink basin.

Intermediate - No soap provided at handwash sink at wait station..

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged ceiling tiles in separate storage room beside dining area.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed tongs stored on open dusty wire rack at kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed waitstaff drink from twist off top bottle at wait station and return to work handling food containers and clean equipment, without washing hands. Corrected by informing employee to wash hands hands were washed then employee returned to duties.

Basic - Employee eating while preparing food. Observed open bowl of candy at waitstaff prep table where drinks and toast are prepared.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in large storage area. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in large storage area. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair at waiting station. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present at back door adjacent to dry storage. Warning - From follow-up inspection 2022-08-17: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name, bulk container of sugar not labeled, syrup not labeled. Warning - From follow-up inspection 2022-08-17: Sugar was labeled, syrup not labeled. Some progress noted. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed items stored on counter on ice bath. All foods above 41F added more ice , brought foods to 40F. batter (47F - Cold Holding); eggwash (44F - Cold Holding Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored beside open bucket of ice and containers of liquid food flavorings. Moved spray bottle to chemical storage area. Corrected On-Site

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/

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.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on top of shelf with onions and potatoes

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

Basic - Floor soiled/has accumulation of debris in walk-in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flours at prep table

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Outdoor refuse area not curbed and graded to drain. Multiple Old grease buckets stored outside back door, area not clean.

Basic - Stored food not covered. Observed multiple foods in walk-in cooler not recovered after opening or stored open to above contamination on open racks. Ham, pickles, raw beef,

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef at Reach in Freezer. Operator switched the food items. Corrected On-Site

Intermediate - Food-contact surface soiled with old food debris. Operator washed, rinsed, and sanitized the equipment. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at wait station handwash sink temperature of 84°F and no hot water at kitchen handwash sink.

Basic - Accumulation of residue build up in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed above Make Table at shelf. Operator removed the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and keys above Make Table at shelf. Operator removed the items. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Reach in Freezer.

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