DONUT GALLERY DINER

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 four employees at time of inspection without a certified food manager present. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing a bracelet and a watch. Warning

Basic - Hole in or other damage to wall. Observed a hole in the wall at warewashing area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at cook line reach in cooler soiled. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to start preparing food with no hand washing prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (49F - Cold Holding); cut tomatoes (50F - Cold Holding) on top of reach in cooler by cook line door as per operator for approximately 30 minutes prior, operator placed products inside reach in cooler for rapid cooling. Repeat Violation Warning

Intermediate - Expired quaternary chemical test kit on 06-15-21 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed plates stored inside hand washing sink at front counter, operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict with smoked salmon offered on menu not identified as raw. 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/ Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed Eggs Benedict with smoked salmon offered on menu and no consumers advisory linked. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

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

Basic - Food stored on floor. Observed oil container stored on floor by 3 compartment sink. Warning

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed no drain boards above 3 compartment sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand washing sink. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef steak (47F - Cold Holding) at storage reach in cooler.

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. Observed interior of reach in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing.

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.

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. At the time of the inspection. Observed employee Juan Cepeda missing employee training.

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at establishment entrance.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front service sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. At time of the inspection observed wet mop still in bucket. Not drying properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ice cream in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (45F - Cold Holding); sliced cheese (46F - Cold Holding); sausage (47F - Cold Holding); turkey (44F - Cold Holding) all cold holding in prep area each in cooler.

Intermediate - Equipment drain line draining into handwash sink. Observed at front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on breakfast prep station.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and eggs Benedict not marked as raw on menu.

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. Observed some employees without food safety training. Juan Cepeda has been hired more than 60 days.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to manager. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty.

Basic - Cloth used as a food-contact surface. Observed dry wiping cloth used as surface for food contact utensils next to stove.

Basic - Faucet/handle missing at plumbing fixture. Observed at double sink in back prep area.

Basic - Food stored on floor. Observed oranges stored on back kitchen floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fan cover soiled. Observed exterior of reach in coolers and freezer exterior soiled.

Basic - Single-service articles improperly stored. Observed single service stored on back kitchen floor.