BREAKFAST STATION

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw pooled eggs (french toast mix) stored on ice on table directly above canned foods at cookline. Employee placed the eggs on the bottom shelf inside the reach-in cooler during this inspection. Corrected On-Site

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. Several flats containing raw shell eggs stored at room temperature at cookline without time marks. The eggs are indicated as being held using Time as a Public Health Control. Employee at cookline stated the eggs have been in-use since 8am and added the proper time marks during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stick of deodorant stored on shelf directly beside seasoning at cookline. Employee removed the deodorant from the area during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on lower shelf of prep table, directly beside box containing plastic wrap. Employee removed the drink from the area during this inspection. Corrected On-Site

Basic - Stored food not covered. Several portions of frozen steak stored directly on top of cardboard box inside reach-in freezer at cookline. Employee placed the steaks into a pan during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pan containing package of frozen sausage thawing at room temperature inside prep sink without running water. The sausage is still frozen solid. Employee turned on cool running water over the frozen sausage during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at cookline. Employee placed the cloth back into the sanitizer bucket during this inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline chlorine 200ppm. Manager drained and refilled the sanitizer, then chlorine 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep sink at cookline: chicken (77F - Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in prep sink at end of cookline.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting directly on top of package containing tortillas on shelf at cookline. Employee removed phone from the area during this inspection. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. In prep sink at cookline: chicken (77F - Cold Holding). Chicken is thawed in pan of standing water in prep sink. Employee stated it began thawing at 8am and added ice to chicken to rapidly cool to 41F. Inspector educated employee on properly thawing frozen foods.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Several tubes containing raw ground sausage stored on shelf directly above pan containing whole-intact raw fish. Manager moved the sausage to shelf below the fish during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Three employee jackets on shelf in back of kitchen above and against boxes containing single-use lids and containers. Manager hung all jackets on the wall during this inspection. 2. Employee phone stored on shelf below front counter directly beside sweetener packets and single-use items. Employee removed phone from shelf during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several stacks of clear plastic pans on clean dish rack wet nested. Manager restocked pans to allow them to dry properly during this inspection. Corrected On-Site Repeat Violation

Basic - Wood surface not properly sealed. Shelving above door in back of kitchen constructed from absorbent unsealed wood. Unsealed wood is not smooth, nonabsorbent, or easily cleanable.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying in kitchen near warewash area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing tubes of raw hamburger meat stored on shelf above pan containing raw fish on rack inside walk-in cooler. Manager over fish to shelf above hamburger meat during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in center of kitchen rusted.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.

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

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to top of two plastic pan lids on clean dish rack in back of kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near three-compartment sink.

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. Shell eggs on counter at cookline missing time mark. Manager added proper time mark during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection in kitchen near dry storage area. Manager added backflow prevention device to spigot during this inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee inverted bucket during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine at server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored inside handwash sink near cookline. Manager removed cleaning supplies from handwash sink during this inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment handle between uses. In-use tongs stored on handle of rolling cart at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of burn cream stored on top of bag-in-a-box drinks. Manager moved the burn cream during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Inside walk-in cooler on shelf: Raw ground beef stored above raw fish. Manager moved the raw fish to above the ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler behind front counter: cut melon 45F. Inside reach-in cooler behind front counter: cut melon 45F. Manager stated he will discard at 12:30pm. 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. In steam table at cookline: Sausage 125F. Employee reheated to 165. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted. Cardboard box stored on top of clean cutting board on lower shelf of prep table near three-compartment sink. Manager moved the cutting board to the three-compartment sink to be rewashed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off a thermometer at the hand sink near walk-in cooler. Employee refilled a cup with water at the hand sink near walk-in cooler. Repeat Violation

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. Two certificates expired.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket stored on shelf with equipment near back door. Jacket and hat stored on top of box containing mugs. Purse stored hanging on bread storage rack. All were removed by manager during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Storage containers stacked wet nested on shelf near back door.

Basic - In-use tongs stored on equipment handle between uses. In-use tongs stored on handle of rolling rack near grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine behind front counter.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several employee drinks stored on shelf inside walk-in cooler above containers containing dressing and sauces. Manager removed the drinks during this inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bin of flour on shelf near three-compartment sink not labeled. Employee labeled flour during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, chicken 76F, also at the server station, butter packets 62-66F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 76F, also at the server station, butter packets 62-66F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to three compartment sink, no vacuum breaker installed, black hose connected.

Intermediate - Handwash sink used for purposes other than handwashing. Male employee rinsed metal scrub in handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured, manager chained. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the end of the cook line, closed to walk-in cooler, employee jackets on bread racks, employe removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, employee drink above opened bag of chicken, employee moved. 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. Chlorine 0 ppm, Manager set up three compartment sink, chlorine 50ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, raw chicken above opened container of blueberries, a manger moved and stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server station, coleslaw 54. Coleslaw left overnight in cooler. Ambient temperature of the cooler 52F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station, coleslaw 54. Coleslaw left overnight in cooler. Ambient temperature of the cooler 52F. Also cut melons 45-48F, manager moved container to freezer. Repeat Violation Admin Complaint

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. At the cook line, female employee touching sandwich ingredients (Box car) no gloves, Manager and inspector addressed, employee stopped, washed her hands and used gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cut chicken stored above containers at the prep cooler 53°, Manager voluntarily discarded. Chicken was moved from bottom part of the cooler 8:00 am.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine located at the end of the cook line with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table at the cook line, employee removed. Corrected On-Site Repeat Violation