EGGS UP GRILL - WINTER GARDEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked potatoes hot holding at 109F u def heat lamp/less than 4 hours per manager/immediately reheated to 166F/ 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./one new employee working for 30 days/form signed by employee and manager immediately. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing employee's date of birth/ Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris./walk in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked quat 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over sandwiches, walk in cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter interior soiled.

Basic - Cutting board has cut marks and is no longer cleanable./two small white cutting boards on kitchen prep table.

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack, back kitchen. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris./cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./potato cutter exterior soiled.

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation./avocado.

Basic - Stored food not covered./cut lettuce, walk in cooler/ Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment./back kitchen hand sink.

Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink area/ Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line sanitizing bucket.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. One cook on cook line cracked raw shell eggs, grabbed wrap and proceeded to continue cooking. No glove change or hand wash. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per Operator from previous day Cooked eggs (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from the previous day. Cooked eggs (52F - Cold Holding)

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. Checked temp. 43F. Operator put time mark Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting boards on cook line soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket on box of food container in dry storage. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage rack. Operator corrected. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food stored on floor. Cooking oil in dry storage on floor. Operator removed Corrected On-Site

Basic - Hole in or other damage to wall. At dish washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at prep area. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over Strawberries in walk in cooler Operator corrected. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish washing area.

Basic - Worn, torn and/or soiled floors/carpeting. Floor in back storage area and under dish rack. Floor in walk in freezer soiled.

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 raw shell eggs, touched non stick spray can change gloves with no handwashing. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.per operator less than four hours. Sausage patties (117F - Hot Holding); Sausage gravy (111F - Hot Holding) manager turned up the temperature on unit. Corrective Action Taken

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. Wipe cloth quaternary solution 400 ppm. Manager change water now 200 PPM

Intermediate - Handwash sink not accessible for employee use at all times. With dustpan and broom Umbrella in hand washing sink in back dry storage area. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish washing area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack in kitchen area. Spoons at front counter Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Lone and short white cutting boards on cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink bottle and coffee creamer in walk in cooler. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee on cooks line. Corrected On-Site

Basic - Floor area(s) covered with standing water. At the end of cooks line behind Metro C5 warmer

Basic - Hood filter missing from automatic fire suppression/exhaust system. By cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line Fan guard in walk in cooler Repeat Violation

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. In washed avocado in pans on cooks line with stickers on.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. Walk in cooler shelves

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over prepped strawberries in walk in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall by cooks line fryer station area.

High Priority - Employee cracked raw shell eggs and then changed gloves without washing hands. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw bacon stored next to waffle batter in walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over French fries in reach in freezer at cooks line. 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 and the time removed from temperature control .Waffle batts,pancake batter,butter in kitchen. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice and toasting bread. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. Residue build up surrounding the coffee nozzles and cappuccino nozzles.

Basic - Clean bowls not stored inverted or in a protected manner.Servers station area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by three comp sink has build up of black like substance.

Basic - Single-service articles not stored inverted or protected from contamination.Carry out platters in dry storage area. Corrected On-Site Repeat Violation

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. 0ppm 100ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday ham (47F - Cold Holding); diced tomatoes (46F - Cold Holding). See stop Sale Per operator less than 4 hours pancake batter (68F - Cold Holding) cooked sausage (46-47F - Cold Holding)moved to Walk in Freezer to recover. Sausage,30 f after.5 hour.Pancake batter,43 f Corrected On Site. Corrective Action Taken

Intermediate - Employee with nail polish working with exposed food without wearing intact gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon slicer stored soiled. White cutting boards stained stored on clean rack. Juice nozzles soiled Ice tea container soiled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink to the right of dishwasher 80°f Hand wash sink across from waffle iron 76°f Hand wash sink ladies room 74°f

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles need sealing over electrical panel

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen on cold table Repeat Violation

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

Basic - Employee with no hair restraint while engaging with clean equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in prep area Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves walk in cooler soiled left side of freezer door.

Basic - Old labels stuck to food containers after cleaning stored on clear rack to the left of 3 compartment sink. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade stored in walk in cooler next to food.

Basic - Plumbing system in disrepair. Low water pressure hot side in hand sink located to the right of dishmachine and ladies restroom.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket of sanitizer stored next to single service items located under steam well

Basic - Single-service articles not stored inverted or protected from contamination. To go container in dry storage top shelf not inverted or covered. Corrected On-Site

Basic - Vents soiled with accumulated dustsubstance in server area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black substance over 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with a copy. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with a clear solution next to clean equipment at utility room. Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance above storage area next to mop sink.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table next to cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next and touching s clean dishes at entrance of kitchen. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear and metal pans stored in shelf in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets reach in cooler at cook line. Soiled gaskets walk-in cooler and walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Stored at shelf in the kitchen.

Basic - Rusted shelves with rust that has pitted the surface under flat grill at cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed spinach over ready to eat cooked eggs at walk-in cooler.Corrected On-Site Corrected On-Site Repeat Violation

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 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Walk in cooler fan motor draining into pan under unit. - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under front of house hand wash sink soiled. - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink next to coffee machine leaking water under neath - From follow-up inspection 2022-09-26: Time Extended