AMERICANA 50S

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm in chlorine, after priming dish machine the sanitation solution tested 100 ppm Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server no hand washed before putting gloves on to touch bread. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then clean dishes without washing hands

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals store on shelf with clean bread baskets together. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict on menu not marked as under cooked. Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Women bathed door left open while walked in Establishment. Operator closed it Corrected On-Site Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged in multiple area in kitchen Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents solid and grease buildup Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen; Employee drinks on toaster station; Employee drinks on clean dishes shelves in dish machine area. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on rack with clean dishes Warning

Basic - Light shield damaged/in disrepair. Three lights fixture cover missing Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Soda nozzle exterior soiled Warning

Basic - Open dumpster lid.operator closed it. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Pipe leaking under triple sink Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor grout missing in kitchen Warning

Basic - Utility lines are unnecessarily exposed. Hole in wall exposed pipes behind dish machine Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Warning

High Priority - Live, small flying insects found 1 live fly on the wall behind of ice machineWarning Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw bacon over cooked soup containers in reach in cooler in prep area Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor by ice machine Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-Beef (49F - Cold Holding); packet butter (59F - Cold Holding); sour cream (58F - Cold Holding); cheese (55F - Cold Holding) In vertical reach in cooler on cook line -ham (47F - Cold Holding); cream cheese (48F - Cold Holding); cut sausage (46F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-Beef (49F - Cold Holding); packet butter (59F - Cold Holding); sour cream (58F - Cold Holding); cheese (55F - Cold Holding) In vertical reach in cooler on cook line -ham (47F - Cold Holding); cream cheese (48F - Cold Holding); cut sausage (46F - Cold Holding) operator states that temperatures have not been taken in 2 days. Repeat Violation Admin Complaint

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. Operator took out eggs at 9:30 without time marked. He marked it on board Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Can if 3in 1 oil on top of refrigerator, operator put with other chemicals. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Server unaware of proper time control program, put butter pats back into cooler after 2.5 hours, discussed proper method for time control, operator wrote correct time on pan, will discard butter at 11:30. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained Warning

Basic - Bathroom door left open other than during cleaning or maintenance Both of bathrooms door are open stacked with trash cans Warning

Basic - Bowl or other container with no handle used to dispense food. No handle bowl in grits container . Operator removed it Corrected On-Site Warning

Basic - Building components, attachments or fixtures in poor repair. Water dripping from ceiling tile to floor in dish washer area. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish room and wait station Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee drink cup on prep table next to toaster in wait station Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's phone on cut board in kitchen, operator removed Corrected On-Site Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hat on. Warning

Basic - Insect control device installed over food preparation area. Bug zapper in prep by tables and prep sink. Warning

Basic - Light shield damaged/in disrepair. Light shield miss prep area in kitchen Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in the count top cooler in front counter area Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door does not close and screen torn. Warning

Basic - Plumbing system in disrepair. Hand wash sink by cook line, no cold water. Hot water is 120 degrees Warning

Basic - Soiled dry wiping cloth in use. On cutting board at prep cooler. Operator removed. Corrected On-Site Warning

Basic - Stored food not covered. Ready to eat soup containers not covered in reach in cooler in prep area Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop soaked in bucket with dirty water in Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator - From follow-up inspection 2025-02-13: Raw meat over ready to eat foods in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours. - From follow-up inspection 2025-02-13: See stop sale Walk in cooler ambient air temperature 57 degrees food held inside walk in freezer ambient air temperature 47f - 48 f Cook potatoes 52 f raw shell eggs 52 f cut lettuce 58 f tomatoes 60 f raw bacon 54f cooked pork 50 f raw chicken 51 f rice 52 f coleslaw 49 f raw pork 51 f cabbage cook 50 f meat balls 52 f coleslaw 49 f cook steak 49 f stuff cabbage 50 f cook rib 49 f gravy 50 f bean soup 48 f turkey 49 f cook noodles 49 f cook lemon vegetable soup49 f cook gravy 49 f vegetable bean soup 49 f hot dogs 51 f pork sausage 49 f raw beef 49 f feta cheese 51 f feta cheese 51 f 2 lbs raw beef 52 f raw fish 52 f no temperature documentation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-13: See stop sale Walk in cooler ambient air temperature 57 f food held inside walk in freezer ambient air temperature 47f - 48f Cook potatoes 52 f raw shell eggs 52 f cut lettuce 58 f tomatoes 60 f raw bacon 54f cooked pork 50 f raw chicken 51 f rice 52 f coleslaw 49 f raw pork 51 f cabbage cook 50 f meat balls 52 f coleslaw 49 f cook steak 49 f stuff cabbage 50 f cook rib 49 f gravy 50 f bean soup 48 f turkey 49 f cook noodles 49 f cook lemon vegetable soup49 f cook gravy 49 f vegetable bean soup 49 f hot dogs 51 f pork sausage 49 f raw beef 49 f feta cheese 51 f feta cheese 51 f 2 lbs raw beef 52 f raw fish 52 f no temperature documentationAdmin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink, Repeat Violation - From follow-up inspection 2025-02-13: No date marks on any food in walk in cooler Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler - From follow-up inspection 2025-02-13: Still observed Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy 56 f lemon vegetable soup 52 f cooked the day before no temperatures taken

High Priority - Medicine not labeled properly. On dish shelf storage

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2025

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink, Repeat Violation

Basic - Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on prep line washed hands for less than 10 seconds Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dish room. 4 live flies in walk in cooler. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2024 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat tomatoes white reach in cooler. Employee removed raw beef from fridge. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter table Cold holding: raw shelled eggs 82 f employee moved to freezer. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 50-100 ppm discussed with operator to remake solution. Bar area Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pasta cooked rice cooked soup all items in walk in cooler not dated. Warning

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. 1 employee William gouman 7-17-2024 expired. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On white cutting board employee drink. Employee removed Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding) Warning - From follow-up inspection 2023-11-30: Pot roast 45F cold hold, raw chicken 50F cold hold, sausage 44F cold hold, coleslaw 45F cold hold, raw shell eggs 74F held on counter. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter. Warning - From follow-up inspection 2023-11-30: Pot roast 45F cold hold, raw chicken 50F cold hold, sausage 44F cold hold, coleslaw 45F cold hold, raw shell eggs 74F held on counter. Walk in freezer door proper open to walk in cooler. Food items next to the freezer temperatures in compliance. Temperature of food increases as they are stored further from freezer door. Walk in cooler not working properly. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined. Warning - From follow-up inspection 2023-11-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes. Repeat Violation Warning - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles. Repeat Violation Warning - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature. Warning - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas Repeat Violation Warning - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled. Warning - From follow-up inspection 2023-11-30: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered. Warning - From follow-up inspection 2023-11-30: 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. Operator picked up deli meat off slicer with bare hands. Discussed the need to use gloves or utensils when touching ready to eat food. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over deli meat, raw shell eggs stored over produce. Operation relocated raw foods to gain compliance Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter. Warning

High Priority - Toxic substance/chemical improperly stored. Toxic chemicals stored next to clean dishes in dish wash area. Discussed proper storage of toxic chemicals. Warning

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Operator touched soiled door handle of reach in cooler and walk in cooler and went back to food prep with no hand wash. Discussed proper hand washing. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes. Repeat Violation Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallons of paint stored with single service disposable products. Discussed the need to separate paint from single service. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles. Repeat Violation Warning

Basic - Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature. Warning

Basic - Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas Repeat Violation Warning

Basic - Food stored on floor. Bag in box beverage concentrate stored on floor in dry storage. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled. Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in lower cooler of prep unit on cook line. Warning

Basic - Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored on prep table. Discussed the need to store wiping cloths in sanitizer solution. Repeat Violation Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched soiled door handles and soiled equipment and did not wash hands before touching clean utensils and working with food. Discussed proper hand washing Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw(47F - Cold Holding); sausage (49F - Cold Holding); hash browns (47F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw(47F - Cold Holding); sausage (49F - Cold Holding); hash browns (47F - Cold Holding). All other items in refrigerated unit non TCS but temperatures are 46F-50F. Operator moved TCS food to alternative refrigerator until it can be determined if the unit is working properly Corrective Action Taken Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above prep sin, on prep table, next to grits on lower shelf of prep table. Operator moved chemicals to appropriate area Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line, buffalo chopper, slicer. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler chicken cooked, cooked beef, soup, turkey, pork. Discussed with operator of the importance of dating all TCS foods. Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans and bowls not inverted debris present. Operator removed the dishes with debris and inverted pots, pans and bowls Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored with counter top mixer. Operator removed beverage Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from wire shelving that stores clean equipment. Operator moved jackets. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Soiled dry wiping cloth in use. Cook line. Operator removed the soiled cloth. Warning

Basic - Stored food not covered. Walk in cooler- several foods not covered including, cooked turkey, bacon, cooked pork, cooked beef, soup. Soup bases in dry storage not coveredDiscussed with operator the importance of covering all food and storage. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat soup in walk in cooler. Operator moved them Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw chicken (44 - Cold Holding); cooked pork (44 - Cold Holding), ; meatloaf (45 - Cold Holding) Walk in freezer opened or rapidly cool down walk in cooler reach in cooler on hot line. Cole slaw (45 - Cold Holding); cut tomato (45 - Cold Holding) ; beef hash (45 - Cold Holding) all items in reach in cooler put on ice. Corrective Action Taken Repeat Violation Warning

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bottoms of walls in kitchen damaged Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Door in walk in freezer broken Warning

Basic - Floor soiled/has accumulation of debris. Floors and floor drains in kitchen soiled under equipment Repeat Violation Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning

Basic - Wood food-contact surface not properly sealed. In kitchen by walk in cooler Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 46 ( - Cold Holding); cut tomato (45°F - Cold Holding); cut leafy greens (46°F - Cold Holding) provolone (44°F - Cold Holding); steak (44°F); cooked chicken (45°F - Cold Holding) moved all items from reach in cooler to another reach in cooler. And the walk in freezer was opened in the walk in cooler to cool it down, operator called for repairs during my inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Cigarettes on clean prep table, operator moved them Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in back of kitchen by ice machine. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. In back of kitchen by ice machine. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2-2020 Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles out of place in kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.in kitchen operator moved Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside.back door of kitchen. Warning

Basic - Floor soiled/has accumulation of debris. Behind equipment in kitchen Warning

Basic - In-use wet wiping cloth/towel used under cutting board. And on counter Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside ovens and microwaves. Reach in coolers in kitchen Warning

Basic - No handwashing sign provided at a hand sink used by food employees. In back by ice machine Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all equipment in kitchen has debris build up on it Warning

Basic - Stored food not covered. Dry bins in kitchen. Warning

Basic - Wood food-contact surface not properly sealed. Pallor on floor Warning

Basic - Working containers of food removed from original container not identified by common name. Dry bins in kitchen Warning