207 DINER

High Priority - Dented/rusted cans present. See stop sale. On rack in prep area: 1 dented can of Tropical fruit salad 1 dented can of White tuna

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs with gloved hands on cook line then continued to handle door handle, clean utensils and plates without changing gloves and washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over and with packages of ham and turkey in reach in freezer chest at end of cook line. Raw chicken, removed from original packaging, stored over packages of raw ground beef in reach in freezer in storage room by bathrooms. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tiramisu (45F - Cold Holding) in display cooler at front counter, per employees doors have been taken in and out for less than a hour, temperature of cooler turned down. raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw fish (45F - Cold Holding) in bottom section of reach in cooler on make line, per employee door has been opened and closed for several hours and sometimes door does not close all the way when shut, doors closed and temperature of cooler adjusted. individual butters (53F - Cold Holding) in standing reach in cooler at front counter, per employee container was taken in and out of cooler for less then 2 hours and is usually used up within 4 hours, manager placed items on time control. raw shell eggs (51F - Cold Holding) in walk in cooler, per manager eggs where brought and transported to establishment about 1 hour ago. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of soap stored with clean pitchers and clean containers on rack over triple sink and by walk in cooler, bottles moved. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket wt cook line reading 200ppm, employee added water to sanitation bucket. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing for any time/temperature controlled for safety foods items on time control, operator filled out during inspection. Corrected On-Site

Basic - Food stored on floor. Case of plastic soda bottles at front counter, soda moved. Corrected On-Site Repeat Violation

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. Observed employee on cook line handle ready to eat bread with barehands to make customers order.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cookline reach in freezer, raw chicken on shelf over ready to eat gyro meat and raw scallops on shelf over ready to eat French fries. Employee rearranged storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; collard greens (47F - Cold Holding); potato salad (48F - Cold Holding); green beans (47F - Cold Holding); coleslaw (49F - Cold Holding); Cooked cabbage (49F - Cold Holding); beans (48F - Cold Holding); chowder (47F - Cold Holding); soup (46F - Cold Holding). Per operator walk in cooler was having an issue freezing over, maintenance put defrost timer on cooler set to 9am and kitchen employees frequently opening door of cooler before 9am to stock line, discussed with operator changing defrost time to a period that the walk in cooler door would be less frequently opened. Per operator I'm temperature range when arriving to work at 630am. At time of inspection cooler at ambient air 47F at conclusion of inspection at 45F. Maintenance en route for repair. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris observed on cook line can opener blade. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In standup reach in cooler on cook line, roast prepared on Saturday missing product date marking. Employee date marked. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk seasoning.

Basic - Dead roaches on premises. Observed dead beetle/roach like insect inside flip top reach in cooler. Employee removed and discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of storage area, clean metal containers stacked while wet.

Basic - Food stored on floor. Canned goods on floor of dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open.

Basic - Single-service articles improperly stored. Container of single service portion cups stored on the floor of dry storage area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the ground in front of mop sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cook line prep tables.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection chlorine dish machine at 0ppm. Operator unable to prime machine to proper sanitation levels. Operator instructed employee to set up the three compartment sink. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the cook line, pooled raw eggs over container of ready to eat sausage gravy. Operator relocated the raw egg. Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored under the shelf of the dish area on the floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to the microwave on the cook line and on the wash lard of the three compartment sink. Operator relocated the employee beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bag of potatoes. Operator relocated the employee bag. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler at the pass through window, door gasket has mold like substance build up.

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/. Establishment has added Dishmachine, needs to update plans. Warning - From follow-up inspection 2023-06-02: Establishment needs more time to submit plans. Time Extended

High Priority - Container of medicine improperly stored. Medicine stored on prep table next to microwaves. Person in charge removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Sanitizer bucket empty. Replaced sanitizer, primed unit and retested at 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying flying insects in kitchen during inspection. Observed approximately 20 flying insects around mop sink by restrooms. Person in charge removed wet mops and trash can and reduced number of flying insects to approximately 10 during inspection. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw intact beef stored below ground beef. Also, in reach in freezer opened packages of raw pork stored over ready to eat opened package of onion rings. Person in charge began rearranging. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork dated 5/23 in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, sauerkraut, feta, cheese, melon 50-73F. Some items sitting out at room temperature, or on ice. Person in charge states has been out of temperature for 1.5 hours. Recommend holding items on time. Others in reach in cooler with ambient of 48-50F. Person in charge states is in defrost mode, has lids open during inspection. Person in charge closed lids and reset unit. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage, sausage at 87-89F. Also, fries at 107F. Person in charge states has been sitting on griddle for approximately 1 hour. Recommend holding items on time. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner/ manager with no proof of CFM during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from back hand wash sink by dishmachine. Person in charge replaced. Corrected On-Site

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/. Establishment has added Dishmachine, needs to update plans. Warning

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. Person in charge unable to provide proof of training for some employees during inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry goods, employee bag stored with bag in box soda. Person in charge removed. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Fries stored on prep table directly next to hand wash sink with no splash guard. Person in charge moved fries. Corrective Action Taken

Basic - Food stored on floor. Bag of potatoes stored on floor under shelving.

Basic - Outer openings not protected with self-closing doors. Back door missing self closer. Also, light visible under and around front doors. Repeat Violation