SPEGGTACULAR CWB

High Priority - Live, small flying insects found. 1 fly in back prep area. 1 fly on cooks line. 1 fly in dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 58f, diced tomatoes 57f, diced cooked sausage 57f, shredded cheese 58f, sliced ham 54f, cut melon 48f, cooks line. Sliced tomatoes 45f, cooked mushrooms 45f,milk 45f, walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage links 78f, separate pan next to grill.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area. 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 -no signature for health responsibilities.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach on floor in dish area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 248811519 payment verification. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48f, diced tomatoes 47f, diced ham 46f, cooked mushrooms 47f, feta 46f,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in granola used for scooping. Item removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on dirty surface of ice machine. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Removed. Corrected On-Site

Basic - Single-service articles improperly stored. Plastic cups stored on floor in storage area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. - From follow-up inspection 2024-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-26: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2024-01-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 68f, put in reach in cooler. Diced tomatoes 56f, cooked chicken 54f, cooked sausage 56f, butte 54f, feta 56f, all items moved to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked links 128f, put back on flat top for reheat. Reheated to 167f, Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Cynthia Aguilar 9/18/2023

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowls no handle in breading bins. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Utensils in poor condition. One frayed fry basket

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 51f, cooked mushrooms 50f, cooked greens 51f, feta 46f, diced ham 49f, cooked chicken 47f, three door cooler on line across from flat top. Sausage gravy 46f, milk 45f, butter 45f, raw burger 44f, walk in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Back hand sink used as dump sink as evident by cut green and red peppers in sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning in flour containers. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Three door cooler on line.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 64f, held on cooks line. Sliced ham 50f, cooks line. Cooked mushrooms 46f, sliced tomatoes 47f, cottage cheese 45f, sliced cheese 46f, raw burger 45f, all items in walk in cooler, operator calling for service. Repeat Violation

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 indicated for waffle batter, time adjusted. Only time mark observed is for raw eggs.

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. Sani bucket in server area at 200 ppm.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms in walk in cooler no date mark.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on door handle on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards have dust accumulation. Repeat Violation

Basic - Self-closing device on bathroom door broken- restroom in back kitchen.

Basic - Working containers of food removed from original container not identified by common name. Cup no handle in flour bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48°f, diced cooked sausage 47°f, top of three door cooler on line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Emmanuel Goufas 3/28/2016. Expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to three compartment sink, must be replaced.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM is now here. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wall on cooks line. Ceiling vent above dish area.

Basic - Employee with no hair restraint while engaging in food preparation. Two kitchen employees. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Half consumed water bottle in three door cooler on line. Also in stand up glass cooler in service area.