THE WOODEN SPOON

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use tongs stored on fire equipment conduit between uses.

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

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Ham thawing in container on shelf .

High Priority - Container of medicine improperly stored. Vitamins seamoss stored over food preparation area Cook removed from shelf and put in personal bag Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham and cooked potatoes in reach in cooler .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken over French toast egg wash in drawers on cook line Egg wash was relocated to other drawer away from raw chicken and beef Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed insect spray stored on shelf or concrete ledge with vinegar and white rice and canned goods in dry storage area

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on utility lines next to fryer between uses. removed tongs from lines and put into dish area Corrective Action Taken

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

Basic - Oil containers are stored on floor in dry storage room

Basic - Open dumpster lid.

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. 10 ppm chlorine in dishwasher . Triple sink is set up to sanitize dishes until repair are made to dishwasher . Dish machine sanitizer at 100 ppm chlorine Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. dish machine is sanitizing at 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (90F - Hot Holding); corned beef hash (82F - Hot Holding)on the cook line the stove was turned on to reheat the sausage patties and hash was refrigerated. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in men's bathroom water temp at 82F , no hot water at cook line hand wash sink

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and sanitizer in the same compartment at triple sink .

Basic - In-use tongs stored on utility line between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in men's bathroom.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Grease receptacle lid open. - From follow-up inspection 2024-05-29: Grease receptacle lid open. Time Extended

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. Employees touching toast with bare hands . tongs and wax paper are being used to touch toast and butter toast Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline @ handwash sink Corrected On-Site

Basic - Cardboard boxes on the ground and/or pad around dumpster.

Basic - Cleaned and sanitized pots stored not inverted and on the floor in storage room Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. observed approximately 52 seats in restaurant that is licensed for 32 seats. Repeat Violation

Basic - Hole in or other damage to tile wall in Mens bathroom . Observed Large crack in tile around door and broken tile cove base

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing on shelf in kitchen . Still frozen Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-11-17: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas through out restaurant including cook line and prep area. - From follow-up inspection 2022-11-17: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas through out restaurant including cook line and prep area. Absorbent Acoustic ceiling tiles are used instead of a smooth cleanable non absorbent ceiling tile.Time Extended Time Extended

Basic - - From initial inspection : Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. - From follow-up inspection 2022-11-17: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. As per employee they do not charge an automatic gratuity on the bill. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - From follow-up inspection 2022-11-17: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Time Extended

Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.observed 52 seats at time of inspection - From follow-up inspection 2022-11-17: observed 52 seats at time of inspection Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall in men room , cracked tile. - From follow-up inspection 2022-11-17: Some of the wall has been repaired in the Mens bathroom . Around the interior of door frame the tiles are cracked . Time Extended

High Priority - Container of medicine improperly stored on shelf above food prep area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No soap provided at handwash sink @ front Cookline

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. Omar Riveria, Jose , Lisa, Holly,

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above triple sink

Basic - Ceiling tile missing above dish machine

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.

Basic - Equipment in poor repair. Reach in cooler , door hard to open , temperature at 43F.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on electrical conduit pipe in kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled. Wood shelving in dry storage area are soiled with debris. Exterior of door on ice machine is soiled.

Basic - Plastic bottles of water, oil container stored on floor.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of stand up reach-in-cooler in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing on table in kitchen Corrected On-Site

Basic - Wall behind fryer is soiled with accumulated grease, food debris, and/or dust.