BREAKFAST BARN COUNTRY KITCHEN

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. Operator adder time mark. . Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf with single serve cup and lids. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill. Yellow cutting board on dish drying rack. Can opener soiled. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. Walk in freezer not working.

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen. Fan guards in walk in cooler. Upright white freezer gaskets at cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Upright white freezer at cook line Repeat Violation

Basic - Single-service articles improperly stored. Box of lids on floor in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine.

Basic - Water leaking from pipe and/or faucet/handle.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm operator added sanitizer. Rechecked 200 ppm. Corrected On-Site

High Priority - Live, small flying insects found Three flying insects in back storage area. One at front counter Two in back kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to walk in freezer of quick cooling. Pooled eggs (60F - 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. Per operator less than 4 hours. Operator added time mark. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer on counter with clean plates and spoons. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Can openersoiled. Repeat Violation

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.

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

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

Basic - Equipment in poor repair. Upright white Thomson freezer. Walk in freezer is not working. Dishwasher is leaking. Per operator she has already called someone to come in and check them both.

Basic - Floor soiled/has accumulation of debris. Floor by cook line Floor in the walk in cooler. Floor in dry storage.

Basic - Food stored on floor. Bottle of cooking oil. Operator removed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freeze. In white chest freezer Repeat Violation

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

Basic - Light not functioning. One light at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by prep table. Exterior white chest freezer. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep table. Operator cleaned. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in coolet

Basic - Working containers of food removed from original container not identified by common name. Sugar on dry storage shelf. Operator labeled. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station. - interior of fryers - can opener Repeat Violation

Basic - Ceiling tile missing. - dry storage area Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo cups stored on floor in dry storage area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer. - chest freezer in dry storage area. Repeat Violation

Basic - Light not functioning. - dry storage area. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over waffle batter. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw ground beef in walk-in cooler. 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 cannot be determined. -no time mark on sausage gravy, or grits. Operator placed correct time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station. - can opener Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom

Basic - Ceiling tile missing. - dry storage area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - storage containers in dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks stored on prep table Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Repeat Violation

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

Basic - Ice buildup in reach-in freezer. - chest freezer in dry storage area.

Basic - Light not functioning. - dry storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage are.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. - mop stored in mop bucket Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork stored over cooked chicken in walk-in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - sanitizer buck stored on prep table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting on make line.

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. -1 new hire Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. - oven in prep area.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Spray bottle containing toxic substance not labeled, yellow cleaner not labeled Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle under hand sink by 3 compartment sink