LENNYS REST

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-05-10: Macaroni salad 42F Raw sausage 33F Ambient thermometer states the cooler is 50F There are several items in the cooler that are ambient cooling, and the refrigeration repairman is on site. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. Warning - From follow-up inspection 2024-05-10: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs changed gloves and touched bread with no hand washing, discussed proper hand washing with manager Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for 3 seconds, discussed proper hand washing with manager Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw steak in fryer then put bacon on plate without changing gloves or washing hands, discussed proper hand washing with manager 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. Server touched face then took plate of food and served to customer, discussed proper hand washing with manager Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped gloved hands on dirty apron, discussed proper hand washing with manager Warning

High Priority - Employee washed hands with cold water. Water temperature 80 degrees, discussed proper hand washing with manager Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers are dropping off dirty dishes in bus tub then filling drinks and taking clean plates of food to customers without washing hands, discussed proper hand washing with manager Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 54F cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chilli (54F - Cold Holding); macaroni salad (46F - Cold Holding); Plant Foods (45F - Cold Holding); turkey (46F - Cold Holding) in walk in cooler in walk in cooler, manager turned temperature down in walk in cooler, temperatures are being monitored Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food re-served to customers. Butter packets taken from table, server took in to back and out in walk in to be re-served. Inspector explained to server about reserving food that has been sitting on table with customer, server voluntarily discarded Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (97F - Hot Holding) under heat lamp on cook line, cook put back on grill to re-heat Corrective Action Taken Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose out back of establishment by garbage dumpsters with no vacuum breaker Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey in bag not date marked after slicing Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled on cook line Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu and they are served raw. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Can of corn beef hash not segregated from all other cans on rack Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage with no lid and bottled of water next to to go cups and lids in coffee machine station -Employee drink next to waffle machine in the kitchen, on prep table next to bacon on cook line Warning

Basic - Employee eating in a food preparation or other restricted area. Employee was eating in soda dispenser area when we walked in the door Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server area Warning

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor is soiled with old food debris Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between wood on cook line, knife removed Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exterior cooking equipment on cook line soiled Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/23 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 55 F , tuna salad 61 F , potato salad 67 F ,pooled eggs 63 F , lunchmeat 65 F in cooler opposite fryers - temperatures taken at 7:00 am - food relocated to walk in cooler - service provider at location Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - lunchmeat not date marked in walk in cooler

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.

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in dishwashing area - reviewed with manager hand wash sinks are for hand washing only

Intermediate - No soap provided at handwash sink in dishwashing area - employee placed soap at hand wash sink Corrected On-Site Repeat Violation

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in back food prep area Corrected On-Site

Basic - Stored food( pickles , cut onions , lunchmeat ) not covered in walk in cover - manager covered Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook on cooks line dipped bread inside egg wash then touched bread bag with out hand wash or glove change. Discussed proper hand washing with cook. He changed gloves and washed hands. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Operator states that he will order training books. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -At hand wash sink inside dish machine area. Warning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Empty employee blue refillable water bottle, stored on storage rack above food storage equipment. Manager moved. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting 3rd pans and 6th pans on storage rack inside dish machine area. Warning

Basic - Floor tiles missing and/or in disrepair. On cooks line tiles missing concrete exposed. Warning

Basic - Interior of microwave has accumulation of food debris. -Interior of microwave on cooks line both microwaves soiled Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -At hand wash sink, Inside dish machine area and at hand wash sink in front counter area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in coolers on cooks line soiled. -Fan on top of prep table shelf soiled. Warning

Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues on cooks line and prep area. Warning

Basic - Stored food not covered. -Inside walk in cooler pasta salad, cole slaw, and cucumbers uncovered. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths stored on storage racks across from prep table in kitchen and on food container near hand wash sink in pre area inside kitchen. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -In wait station bucket tested at 0ppm retested at 200ppm Corrected On-Site Warning