SQUARE MEAL

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 front counter sanitizer solution at over 500ppm, operator adjusted and reset to 200ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer and fabuloso on cart next to three compartment sink. Operator had employee label. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles through kitchen, soiled with dust build up. Repeat Violation

Basic - Equipment in poor repair. Two door reach in cooler on cook line with broken door handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Burned interior corners of microwave on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer in storage room with interior base soiled, rust/food debris. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In storage room reach in cooler, raw bacon ambient air (47F - Cold Holding); beef (54F - Cold Holding) reach in cooler ambient air at 47F, operator had inspector internal probe packaged beef at 54F. All other food in reach in cooler nontcs. Operator informed employees not to serve. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler; cheese (47F - Cold Holding) stored on half melted ice. Operator added new ice and at conclusion of inspection, cheese second temperature (41F - Cold Holding) In storage room reach in cooler, raw bacon ambient air (47F - Cold Holding); beef (54F - Cold Holding) reach in cooler ambient air at 47F, operator had inspector internal probe packaged beef at 54F. All other food in reach in cooler nontcs. Operator informed employees not to serve. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents with dust/debris build up. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on clean prep table and on top of reach in cooler. Operator relocated the employee beverages. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep room with debris and rust build up along interior. Per operator used as back up only.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris build up at base of interior of flip top reach in cooler on cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitting at base of stand up reach in freezer in storage area. Repeat Violation

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. On the cook line, cooked potatoes (83F - Hot Holding) per operator held utilizing time as public health control with no time mark. Operator placed time label on container. 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. No bodily fluid clean up kit or written procedures available. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler with food residue staining.

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of food manager certification available. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of food handler training available. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area has build up of dust on vent and surrounding tiles. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, bulk sugar scoop handle in bulk sugar. Operator relocated the handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line flat top with grease build up.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Base of the reach in freezer closest the rear exterior door has build up of rust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head on floor and wet mop head in mop bucket by rear exterior door. Repeat Violation

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have build up of dust around the edges. Hole in the wall behind the not in use dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink clean plastic containers stacked while wet.

Basic - Equipment in poor repair. Two door standup reach in cooler with torn door gasket.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior base of the reach in freezer soiled rust/food staining.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Operator hung mop to dry. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. On prep table, table top fryer used for fish not under hood system.

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris on floor under bag in a box sodas.

Basic - Hole in or other damage to wall. Hole in wall under sink with spray hose in kitchen. Repeat Violation

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. Heavy cream in white reach in cooler with no date mark. Person in charge discarded. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items in fliptop held on time not indicated on time paperwork. Provided form to operator. Corrective Action Taken

Basic - Floors not maintained smooth and durable. Floors in back of kitchen not smooth and easily cleanable, floors under hand wash sink at front line not smooth and easily cleanable.

Basic - Food stored in a location that is exposed to splash/dust. Pitchers of water stored near hand wash sink below paper towels. Person in charge moved to appropriate location. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug missing from shared dumpster. Larvae observed in dumpster.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed sausage links and patties kept on time for two hours with no time mark. Employee placed time mark on items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on ice deflector in ice machine.

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/ Observed no food certified manager present at time of inspection and six employees working

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed gasket in Reach in Cooler torn in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (47F - Cold Holding); ranch (47F - Cold Holding) in reach in cooler at front counter by register, per manager cooler has been consistently opened for approximately two hours prior, all items moved to reach in freezer, all items retemped below 41°F. cut lettuce (45F - Cold Holding); boiled eggs (45F - Cold Holding); shredded cheese (46F - Cold Holding); sliced cheese (45F - Cold Holding) in reach in cooler on cook line, per employee cooler doors have been consistently opened for approximately two hours, all items moved to reach in freezer, all retemps at or below 41°F. 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/ Operator Cynthia Newbern, ServeSafe, expired 2/1/2021

Basic - Floor area(s) covered with standing water. In women's bathroom.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen does not have any self closing device.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cook line.