2 MINUTES

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm Corrected On-Site Warning - From follow-up inspection 2024-10-29: 0 ppm, primed machine still 0 ppm, Time Extended

High Priority - - From initial inspection : 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. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing Warning - From follow-up inspection 2024-10-29: No one doing dishes Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-10-29: hash browns 59F/ 89F, hot water added at 6 am, left on counter till 11:30, then put in cooler, butter pats 46F, moved to freezer, sausage patties 45F, moved to walk in cooler In vertical cooler - butter pats 46F, moved to freezer, sausage patties 45F. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down Corrective Action Taken Warning - From follow-up inspection 2024-10-29: Walk in cooler - sliced ham 42F, sliced beef 41F, meatballs 42F, raw beef patties 42F In vertical cooler - fish 40F, sausage links 42F, hash browns 59F/ 89F, hot water added at 6 am, left on counter till 11:30, then put in cooler, butter pats 46F, moved to freezer, sour cream packs 43F, sausage patties 45F, moved to walk in cooler see stop sale. Admin Complaint

High Priority - - From initial inspection : 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. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler Corrected On-Site Warning - From follow-up inspection 2024-10-29: No eggs on counter, breakfast over at 11:30 Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine lid, handle of up right cooler broken Repeat Violation Warning - From follow-up inspection 2024-10-29: Ice machine has handle Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers Warning - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris Warning - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area Warning - From follow-up inspection 2024-10-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease Warning - From follow-up inspection 2024-10-29: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then put sausage on plate without changing gloves or washing hands, discussed proper hand washing with cook 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. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then started preparing food without washing hands Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked eggs then put cooked sausage in plate to be served to guests without changing gloves or washing hands Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down Corrective Action Taken Warning

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. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink, discussed proper sink for washing hands Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit, provided operator with chlorine test kit Corrected On-Site Repeat Violation Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Provided operator with probe thermometer Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, diced ham, sliced meats not date marked Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dry storage area Warning

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

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

Basic - Equipment in poor repair. Ice machine lid, handle of up right cooler broken Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Reuse of single-service or single-use articles. Reusing chicken base buckets for food Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed shed with food prep table in storage shed and rice cooker, and food preparation equipment. Closest hand sink is outside of the shed approximately 12 feet away. Employees must open and close door to gain access and leave area Warning - From follow-up inspection 2023-12-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed shed that connects to walk in cooler. Observed prep table inside of shed with slicer, rice cooker food processor, and ice machine Also observed hand washing sink outside of kitchen under covered walk way to shed. Also observed 2 additional sheds that store food and have reach in freezers Warning - From follow-up inspection 2023-12-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager Warning - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Warning - From follow-up inspection 2023-12-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked beef (45F - Cold Holding); cooked turkey (44F - Cold Holding); cooked potatoes (44F - Cold Holding) Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed shed with food prep table in storage shed and rice cooker, and food preparation equipment. Closest hand sink is outside of the shed approximately 12 feet away. Employees must open and close door to gain access and leave area Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed shed that connects to walk in cooler. Observed prep table inside of shed with slicer, rice cooker food processor, and ice machine Also observed hand washing sink outside of kitchen under covered walk way to shed. Also observed 2 additional sheds that store food and have reach in freezers Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager Warning

Basic - Floor not cleaned when the least amount of food is exposed. Under dish area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Warning

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings under pipe at dish machine. Observed 1 rodent dropping by wheel of reach in cooler. Observed 3 rodent droppings on can rack on outside reach in freezer and canned good storage shed. Observed 1 rodent dropping on shelf in outside reach in freezer and canned goods storage shed. Observed 7 droppings on shelf in outside bread storage shed Observed bucket of 15 droppings in bucket in outside bread storage shed Warning - From follow-up inspection 2023-05-12: Observed 1 live roach on front counter. Manager eradicated and clean and sanitized area. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen Warning - From follow-up inspection 2023-05-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Lid to ice machine cracked. Warning - From follow-up inspection 2023-05-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed excessive and grease and food buildup on shelving in kitchen and side of oven, and squeeze bottles on cook line, panini press and fryers Warning - From follow-up inspection 2023-05-12: Panaini press still soiled Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies on trash can in back prep room. Observed 3 live flies on fly light in back prep room. Observed 1 live fly on wall by hand sink in kitchen Observed 2 live flies in storage shed Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings under pipe at dish machine. Observed 1 rodent dropping by wheel of reach in cooler. Observed 3 rodent droppings on can rack on outside reach in freezer and canned good storage shed. Observed 1 rodent dropping on shelf in outside reach in freezer and canned goods storage shed. Observed 7 droppings on shelf in outside bread storage shed Observed bucket of 15 droppings in bucket in outside bread storage shed Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: cut tomatoes (47F - Cold Holding); saurkraut (47F - Cold Holding); swiss (60F - Cold Holding); American cheese (56F - Cold Holding); cut lettuce (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); raw steak (47F - Cold Holding) Walk in cooler: cooked potatoes- 10lbs (51F - Cold Holding); whipped butter cups- 20 lbs (53F - Cold Holding); sausage gravy-15lbs (47F - Cold Holding); cooked beans (47F - Cold Holding); cooked potato (47F - Cold Holding); spaghetti - 15lbs (47F - Cold Holding); raw turkey (52F - Cold Holding); meat sauce (50F - Cold Holding) ; raw chicken (56F - Cold Holding); raw beef (56F - Cold Holding); shelled eggs (56F - Cold Holding) Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pork chops Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: pork chop made at 8am, time taken 1:00pm (56F - Cooling). Warning

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. Warning

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 100+ accumulated flies in fly lights in back prep room, and in kitchen. Observed glue trap in storage shed with 7dead lizards, 1 dead roach and 2 dead flies Warning

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen Warning

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning

Basic - Dead roaches on premises. Observed 1 dead roach on wall by reach in cooler. Observed 1 dead fly on outlet by ice cream freezer Warning

Basic - Equipment in poor repair. Lid to ice machine cracked. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed excessive and grease and food buildup on shelving in kitchen and side of oven, and squeeze bottles on cook line, panini press and fryers Warning

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator is prepping food in an outside area that houses the walk-in cooler and 3 upright coolers. No plans have been sent into plan review. - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Dead flies on premises. Observed 14 dead flies in the walk-in cooler. Warning - From follow-up inspection 2023-04-28: Observed 4 dead flies in walk-in cooler. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed the following: 3 live flies in dish area 3 live flies in outside room 2 live flies expo area Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed the following: 2 rodent droppings at dish 7 rodent droppings on expo 17 droppings in outside storage area. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator is prepping food in an outside area that houses the walk-in cooler and 3 upright coolers. No plans have been sent into plan review.

Basic - Dead flies on premises. Observed 14 dead flies in the walk-in cooler. Warning

Basic - Dead rodent present. Observed 1 dead rodent under dish area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in a cooler outside the restaurant.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork roasts (47°F - Cooling); potatoes (45°F - Cooling) in the walk-in refrigerator. The air temperature in the cooler is 43°F. Cold held food is 44°F. - From follow-up inspection 2021-09-22: observed pasta at 44°F and 45°F in the walk-in refrigerator. Both pasta were prepared at 5:00 pm yesterday, more than 14 hours ago. Ambient air temperature is 42°F according to the thermometer in the refrigerator. Operator iced items that could not be moved to a freezer. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger (45°F - Cold Holding) in the walk-in refrigerator. Ambient air thermometer indicates the temperature inside the walk-in refrigerator is 43°F. - From follow-up inspection 2021-09-22: Cheese slices at 40°F in the 3 door reach in refrigerator. Commercially prepackaged ham and cut watermelon measures 44°F in the walk-in refrigerator. Ambient air temperature measures 42°F on the thermometer in the walk-in refrigerator. Operator placed ice on items that could not be moved to a freezer. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork roasts (47°F - Cooling); potatoes (45°F - Cooling) in the walk-in refrigerator. The air temperature in the cooler is 43°F. Cold held food is 44°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger (45°F - Cold Holding) in the walk-in refrigerator. Ambient air thermometer indicates the temperature inside the walk-in refrigerator is 43°F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks in the top rail inside the reach in freezer door in the preparation shed. Drinks were moved to the bottom rail. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed foam trays on the top shelf of the back line of the cook line with the food holding side up and exposed. Trays were inverted to protect the food contact surface. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed brown greasy buildup on the wall under the window and soda residue on the walls in the room where the soda box stand is located. Also, grease is running off the sides of the exhaust hood.

Basic - Worn, torn and/or soiled floors/carpeting. Observed blackened buildup on the floor under equipment.