FARM HOUSE RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered back door with gloved hands then touched pan lid to open pan on stove without washing hands and changing gloves. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee on cookline cracked shell eggs and continued to flip potatoes on flattop with utensil without washing hands or changing gloves twice during this inspection. Repeat Violation Admin Complaint

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. Male employee on cookline touched apron and glasses on face then continued to cook without washing hands or changing gloves. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer: bag of raw pork on shelf over cases of vegetables. In walk in cooler: rolls of raw pork sausage on shelf over lunchmeats. All were moved during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cookline: grits (109F - Reheating for 3.5 hours); gravy (128F - Reheating for 3.5 hours). Items were left over from yesterday. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server station: Butter packets (74F - Cold Holding); butter blend (68F - Cold Holding). Discussed adding to Time as a Public Health Control (TPHC) or submerging in ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cookline: grits (109F - Reheating for 3.5 hours); gravy (128F - Reheating for 3.5 hours). Items were left over from yesterday. Stop sale issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: brown gravy (121F - Hot Holding); mashed potatoes (119F - Hot Holding); sausage gravy (125F - Hot Holding). Items were prepared today. Operator turned up tempurature on steam table. Corrective Action Taken Repeat Violation Admin Complaint

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. Chocolate milk in reach in cooler in server station opened on Sunday, today is Wednesday. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink at server station. Sanitizer bucket in hand washing sink near back door. All were removed during this inspection. Corrected On-Site Repeat Violation

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. Two certificates provided. Missing for three employees. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of fabulous in server station with no lable. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Mens restroom door propped open with chair.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils and employee drinking from an opened container in a restricted area. . Employee drink on prep table under pass thru window near loaves of bread. Male employee drinking from a clear cup next to grill while talking to cook. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of case of oil near restroom. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and plastic pans on clean dish shelf. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in server station soiled with food debris under cooler and ice machine. Floor in ware wash area soiled with food debris under dish machine and shelves and triple sink.

Basic - Food storage container/container lid cracked or broken. Two broken containers on shelf in ware wash area.

Basic - High grass/weeds surrounding building. On backside of building.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf in walk in cooler lined with cardboard. Tables on cookline lined with newspaper. Roll cart in server station lined with newspaper. Cardboard lining shelf in server station. Shelves in warewash area have rust. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with mold like substance. Hood filters soiled with grease. Exterior of reach in cooler near back door soiled with grease and food debris. Fan on cookline soiled with dust. Fan in server station soiled with dust. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On clean pans in ware wash area. Repeat Violation

Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Sink faucet corroded at hand wash sink in ware wash area.

Basic - Single-service articles not stored inverted or protected from contamination. Foam trays on cookline. Coffee filters on shelf in server station not protected.

Basic - Stored food not covered. Pans of home fries in walk in cooler from two days ago not covered. Pans of hashbrowns from yesterday not covered in walk in cooler. All were covered during this inspection. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three wet towels on cookline. One wet towel in warewash area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket in hand sink. Bleach added during this inspection then 100 ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Advil stored on shelf over reach-in cooler across from cook line grill. Manager removed bottle of Advil during inspection. Corrected On-Site

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. Dish machine in dish area, 0 ppm. Manager setup three compartment sink to sanitize dishes, 75 ppm. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, changed gloves and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee in dish area handled dirty dishes and proceeded to handle clean dishes without washing hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in ice bath on prep table in wait station: butter (58F - Cold Holding); creamer (62F - Cold Holding). Manager stated items were placed in ice bath one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items hot held in pan next to cook line grill: fries (119F - Hot Holding). Manager stated fries placed in pan 20 minutes prior to temperature being taken. Manager voluntarily discarded fries. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rehydrated hash browns, 57F, in walk-in cooler and pancake batter, 56F, stored in reach-in cooler next to back door. Both items were placed in coolers at 8 am, temperatures were taken at 11:30 am. Manager moved both items to walk-in freezer to reduce temperature tp complete cooling process. Manager stated going forward they would use the freezer to help cool items.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink next to back door. Employee dumped ice in wait station hand washing sink. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment doesn't have a completed time as a public health control form. Establishment is using a board on kitchen wall to track time. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser above dish area hand washing sink. Repeat Violation

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. Establishment has two training certifications, manager stated there are nine employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in walk-in cooler, manager stated potatoes prepared the previous morning. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on cart in wait station.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish area, 77F. Manager turned on hot water during inspection, 105F. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelf across from three compartment sink and shelf underneath cook line grill. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection. 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. Employee bag on shelf above three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Food stored on floor. Cases of cooking oil stored on floor in dry storage closet next to restroom. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of dish machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored over prep table across from three compartment sink.

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site

Basic - Stored food not covered. Potatoes stored in walk-in cooler. Setup coffee filters in wait station. Manager placed lids on all containers. Corrected On-Site Repeat Violation

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. Male employee adjusted glasses then continued to touch clean dishes without washing hands. Repeat Violation Admin Complaint

Basic - Reuse of single-service or single-use articles. Jugs cut in half and used for grits in walk in cooler. Warning

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. 0 ppm. Establishment is out of chemical for dish machine. Triple sink was set up with chlorine 100 ppm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee entered server station and placed gloves on hands then placed toast on plate without washing hands. Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to work without washing hands. Repeat Violation Admin Complaint

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. Male employee touched phone to call manager then put on gloves and continued to cook without washing hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on ice in server station 65F. Manager added to Time as a Public Health Control (TPHC) documents. Repeat Violation Admin Complaint

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. In reach in make table on cook line: Tuna prepared two days prior with no date mark. Bologna opened yesterday morning with no date mark. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease.

Intermediate - Handwash sink used for purposes other than handwashing. Sink in kitchen has dish inside. Moved during this inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Sink in ware wash area. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. DBPR forms on site but are not filled in. Times are documented on a board in kitchen area. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in ware wash area.

Basic - Building components, attachments or fixtures in poor repair. Hole in wall behind ice machine. Hole in wall at kitchen entrance. Cover missing over vent above ice machine.

Basic - Cardboard used to line nonfood-contact shelves. Lining shelves throughout kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of make table on cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler: two cases of eggs on floor. In walk in freezer: case of croissants on floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in flour and sugar in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler near back door soiled with food debris. Hood filters soiled with grease. Repeat Violation

Basic - Reuse of single-service or single-use articles. Several plastic containers being cut in half and reused to store gravy. Repeat Violation

Basic - Stored food not covered. Gravy in walk in cooler not covered.

Basic - Unclean building components, attachments or fixtures. Floor under ice machine soiled. Ceiling in ware wash area has a black substance. Uncovered vent soiled with dust over ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket in prep sink. Employee stated towels are used to wipe food contact surfaces.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour has no label.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed the dish machine, 50 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use new plate. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee handled dirty dishes from the dining room and proceeded to handle clean dishes in ware washing area without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses on cook line and handled clean plates without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (53F - Cold Holding). Manager stated item placed in cooler thirty minutes prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Manager stated gaining forward cheese would be stored in reach-in cooler pans instead of on top of the pans. Items stored in back part of walk-in cooler: eggs (ambient) (46F - Cold Holding); cheese (45F - Cold Holding); lettuce (44F - Cold Holding). Manager stated items were at proper temperature at opening and the door had been propped open for truck delivery. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Brush stored in dish area hand washing sink. Employee removed brush from sink. Corrected On-Site

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. No proof of employees being informed of reporting responsibility. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for items held using time as a public health control.

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. Establishment has training certification for one employee. Establishment has ten employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk-in cooler. Manager stated soup was prepared the previous morning.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Manager removed drink from shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Manager removed phone from kitchen prep table. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Containers in dish area held together with duct tape. Manager placed containers outside to discard. Corrective Action Taken Repeat Violation

Basic - Faucet/handle in disrepair. Cold water handle not working for kitchen hand washing sink.

Basic - Missing drain plug at dumpster. Dumpster behind building.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Fan covers in back part of walk-in cooler. Hand washing sink in dish area. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Bus pans stored above three compartment sink.

Basic - Reuse of single-service or single-use articles. Margarine on cook line is stored in reused can of tomato sauce. Gravy in walk-in cooler is stored in jugs that are cut in half. Repeat Violation

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

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. Male employee in kitchen touched face and apron multiple times and continued to cook without washing hands. Male employee on cookline touched raw country fried steak then continued to touch utensils without washing hands. Female employee entered kitchen from dining area and scooped ice without washing hands. Female employee put on gloves and buttered toast without washing hands. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Grey thank you grocery bag covering bacon in reach in make table. Removed during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in make table on cookline: shredded cheese 47F-48F. Sliced cheese 46F-49F. Items are over load limit of make table. Manager moved sliced cheese to inside of unit and placed shredded cheese in shallow pans. In server station: butter packets 68F-69F in dish of ice. Manager moved into reach in cooler. Discussed TPHC with manager.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: pan of hash-browns 89-109F. Discussed Time as a Public Health Control (TPHC) with operator. In steam table near heat lamp on cookline: gravy 129F. Mashed potatoes 129F. Gravy 125F. Broth 125F. Beans 129F. Gravy reheated to 171F and potatoes 170F and Water was added to table and temperature was increased. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf over make table in kitchen. Hand sanitizer on shelf over clean dishes in server station. Easy off on shelf over clean dishes. Hand sanitizer was moved during this inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cold spigot of mop sink.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee cooking stated that potatoes are cooked and left at room temperature and she just knows how long they are good for. Employee cooking is unaware that potatoes are TCS and required to be held under temperature or Time as a Public Health Control (TPHC).

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. Provided DBPR form during this inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine has mold like substance, manager cleaned. Corrected On-Site Repeat Violation

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. Missing for four employees that have not yet been employed 60 days. Provided DBPR form during this inspection.

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. In walk in freezer: multiple containers of soup frozen with no date mark. Also, soup made two days ago with no date mark. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Three in storage shed. One in server station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over make table. Drink with ice on top of make table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Sebveral clean dishes stacked together while wet.

Basic - Equipment or utensils not designed or constructed in a durable manner. Several food storage containers are broken. Several food storage containers are taped together with duct tape, Cardboard lining shelves with clean dishes and chemicals.

Basic - Food stored in a prohibited area. In walk in cooler: Personal food on shelf over food to be served to the public. Case of Unwashed tomatoes on shelf over sliced bell peppers. Manager moved peppers to top shelf. Several containers with grits and gravy not covered. In dry storage area: case of oil stored on floor. In server station: filters with coffee not covered. Manager covered during this inspection. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of dust.

Basic - Reuse of single-service or single-use articles. Jugs that have been cut in half are being reused to store food.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in kitchen and one towel under tea nozzle.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certification available Warning - From follow-up inspection 2023-03-22: No change. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At the cook line, male employee cracked raw shell eggs and placed cheese on top of a scrambled eggs, Inspector explained correct way, also male employee cracked eggs and then plated food, inspector addressed, employee removed his gloves, washed his hands and continued working. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, cooked bacon stored inside thank you (gray) bags.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the cook line and walk-in cooler, multiple containers no date marked per manager most of the items were cooked or opened 03/12-13/2023.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, sausage Pattie's and links cooked at 7:00. At 10:20am items were still available, inspector instructed to discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled onions 46F, grilled peppers 47F, sausage 48F, ham 50F, tuna 50F, per manager all items pulled out of walk-in cooler at 7:00, also lid and doors of cooler left open for restocking. Manager moved all items to walk-in freezer to cooled down. Corrective Action Taken

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. At the cook line, sausage Pattie's and links cooked at 7:00. At 10:20am items were still available, inspector instructed to discarded.

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. At the cook line, raw shell eggs, sausage patties, links and hash brown no time marked. Per manager sausage patties and links cooked at 7:00(stop sale), all other items make or pulled out of cooler at 7:30-7:45.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, sausage gravy 90F, Manager moved to stove and reheated to 166F Corrected On-Site

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.

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

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certification available Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees, no manager on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables at the cook line.

Basic - Working containers of food removed from original container not identified by common name. At the prep area, multiple containers with white substances not labeled, per manager item were, MSG and sugar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the dining area, mold-like substance around AC vents. Warning