ANGEL'S DINING CAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the cook line, raw bacon over ready to eat soup. Operator rearranged storage location. In reach in freezer raw beef over ready to eat fries and raw shrimp over ready to eat chicken. Operator relocated storage levels. Corrected On-Site

Basic - Clean linens stored on floor. In office area, clean linens stored in floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer door seals.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between three compartment sink and wall. Operator relocated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area with burned debris on top plate.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler in the exterior shed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pool noodle over cook line with grease debris staining. Multiple reach in freezer door gaskets soiled. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open, placed to close to enclosure wall. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line, slow draining.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on ground by three compartment sink. Employee relocated. Corrected On-Site

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. Sanitizer solution at front counter over 200+ ppm chlorine, turns strips completely black. Operator adjusted bucket to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris on the blade.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind front counter with no hot water, faucet turns but no hot water available. Operator has to call maintenance employee.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on prep line, employee hat on spice rack. Operator relocated all personal items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in freezer behind front counter with torn door gasket. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Drink stirrer behind counter stored in cold soda water. Discussed with operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on prep counter with build up of dust. Backside of fryers by the exhaust with build up of grease. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep station. 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. Homefry potatoes and pancake batter listed in time as public health control paperwork not marked with time placed out. Operator placed time marker on container. Corrected On-Site Repeat Violation Admin Complaint

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/ At time of inspection 1 expired food manager certification, operator has training schedules for September.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on corner of pre table by the steam well. Operator relocated the drink. Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Multiple torn reach in freezer door gaskets. Ice build up in chest reach in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave has build up of food debris on the top of the microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets with debris or mold like substance build up. Repeat Violation

Basic - Open dumpster lid. Dumpster dropped off too close to the enclosure wall unable to close dumpster lid.

Basic - Single-service articles improperly stored. In the exterior storage shed, single service lids stored on the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in use for cutting tomatoes. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At front counter area reach-in freezer, plastic wrapped steaks and open box of raw fish stored over ready to eat sausage gravy and potatoes. Operator moved items to correct storage levels. Corrected On-Site

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. At cook line, time for shell eggs not marked. Operator stated eggs placed out 2 hours earlier, employee marked time. Corrected On-Site

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. Establishment has only one employees training certificate. Operator stated he has employees hired over 60 days, he ran out of books.

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. No documentation available for employees with no SafeStaff certificate. Provided operator with DBPR form 5030-103.

Basic - Clean linens stored on floor. In office area, bag of linen stored on floor. Operator moved to shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with steam well in kitchen. Operator discarded. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At outside storage shed, one chest reach-in freezer has ice build up.

Basic - In-use tongs stored on equipment door handle between uses. At fryer area, tongs stored dryer handle. Operator moved tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At prep area in kitchen, interior of microwave has food residue on top plate. Employee cleaned during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter area, handwash sink missing sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen area, exterior of bulk flour container soiled. At cook line, gasket on flip top reach-in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter drink station, wet towel on counter. Operator removed. Corrected On-Site

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. Observed employee touch hat with gloved hands, then handle/ plate fried food from fryers with same gloves. Person in charge spoke to employee during inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in external refrigerated trailer at 67F. Unit off during inspection. Person in charge unsure how long unit has been off.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in external refrigerated trailer at 67F. Unit off during inspection. Person in charge unsure how long unit has been off. See stop sale. In fliptop cheese at 49F. Lid open frequently per person in charge. Ambient temperature of unit below 43F. Recommend holding on time during rush. In white reach in cooler cheese 52F. Ambient temperature of unit 33 during inspection. Person in charge states has been in and out of unit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in kitchen holding at 93F. Not indicated on time paperwork. Recommend holding on time. Person in charge added to paperwork during inspection. Time marked item. Corrective Action Taken

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. Person in charge unable to provide written plan. Provided DBPR form during inspection. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Two managers on duty unable to provide proof of CFM training.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels in men's restroom. Repeat Violation

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing dishes, then moving items directly to sanitizer section without rinse step. Beef thawing in rinse compartment. Person in charge removed beef, correctly set up triple sink. Corrective Action Taken

Basic - Food stored on floor. Bucket of pickles stored on floor in kitchen. Person in charge raised. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Large amount of grease on top and around of grease receptacle. Lid of grease receptacle open during inspection. Also several panels with damage at enclosure.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water in bowl at prep table. Observed beef thawing in standing water in triple sink. Person in charge moved to reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on packaged pie. Also raw bacon stored over soup. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Person in charge provided. 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. Eggs, potatoes, pancake batter held on time not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease lid open during inspection with large amount of grease on top/ around container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave with debris buildup. Also, can opener blade with debris buildup.

Basic - No container installed for catching grease from hood drip tray. Establishment is using papertowels to catch grease, no container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in storage shed freezers, coolers with mold like substance buildup

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in kitchen slow draining.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened package of raw beef stored over hot dogs in reach in freezer. Person in charge rearranged. Corrected On-Site

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. One employee with no training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Person in charge removed. 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 jacket stored on potatoes in kitchen. Person in charge removed. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine stored on shelf with food items. Person in charge removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer in storage shed, chicken no longer commercially packaged stored over pork chops.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed individually wrapped pats of butter left in containers on table between guests. Person in charge discarded.

High Priority - Time/temperature control for safety food re-served to customers. Observed individually wrapped pats of butter left in containers on table between guests. Person in charge discarded. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter 200+ppm. Person in charge remade and tested at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored in hand wash sink in back kitchen. Item was removed. 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. Paperwork provided by person in charge not filled out. Paperwork filled out during inspection. Also item not time marked. Person in charge marked appropriately. Corrective Action Taken Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. One employee certificate missing date taken and expiration date. Also, one employee with no training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over container of soup in reach in cooler in kitchen. French toast batter that has raw eggs in it stored over cooked pork in reach in cooler in kitchen. Manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter (70°F - Cold Holding) sitting out on counter by pass through window to kitchen, per manager butter has been sitting out for approximately two hours, butter placed on time as a public health control. sliced cheese (46°F - Cold Holding) in top section of reach in cooler on cook line, per manager lid has been consistently opened for approximately two hours, cheese placed in standing reach in cooler in kitchen. Corrective Action Taken Repeat Violation Admin Complaint

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/ Kayla N Davis, Serve Safe, expired Oct 11,2020

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of outside ice machine has a build up of surface rust.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to locate any written procedures during inspection.

Basic - Duct tape used to repair nonfood-contact surface. Door to outside ice machine repair with duct tape.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Half of the floor in the kitchen is not sealed.