BREAKFAST CLUB

High Priority - Live, small flying insects found - 20 small flying insects on floor at dry storage area Warning

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - dishwasher moved food from freezer to cookline no hand wash. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. - mop sink 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. COOKLINE: Employee states less than 4 hours. Employee put on ice. - pooled eggs (51F - Cold Holding); - cut tomato (55F - Cold Holding); - sautéed onions (55F - Cold Holding); - sausage (54F - Cold Holding); - raw burgers (55F - Cold Holding); - blue cheese (53F - Cold Holding) Employee states held overnight - sauerkraut (51F - Cold Holding); - ham (51F - Cold Holding); - collard greens (55F - Cold Holding) Corrective Action Taken Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - cookline employee washed hands at prep sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at handwash sink at cookline Corrected On-Site Warning

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

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Carbon dioxide tanks not adequately secured. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board at cookline Warning

Basic - Equipment in poor repair. - gasket torn at lowboy cooler Warning

Basic - Floor soiled/has accumulation of debris. - storage area Warning

Basic - Food stored on floor. - bag of onions on floor at walk in cooler Warning

Basic - Hole in or other damage to wall. - around hinges of walk in cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink Repeat Violation Warning

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. - employee touched breakfast quesadilla with bare hand while cutting. Inspector interviewed and educated employee.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - hash brown (52F - Cold Holding); - cooked potato (47f-52F - Cold Holding); - diced ham (48F - Cold Holding); - cooked chicken (49F - Cold Holding); - sliced ham (46F - Cold Holding); - raw pork (48F - Cold Holding); - steaks (52F - Cold Holding); - cooked sausage patties (45F - Cold Holding); - raw ground beef (47F - Cold Holding); - cooked pasta (47F - Cold Holding); - waffle batter (50F - Cold Holding); - pancake batter (55F - Cold Holding); - American cheese (47F - Cold Holding); - liquid eggs (49F - Cold Holding) COOKLINE: - American cheese (63F - Cold Holding); - ham (57F - Cold Holding); - cooked chicken (60F - Cold Holding); - cooked greens (59F - Cold Holding); - tuna salad (52F - Cold Holding); - ground beef (47F - Cold Holding) Warning

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - raw shell eggs at cookline Repeat Violation

Basic - Accumulation of debris inside warewashing machine. - interior and at water well

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on counter at cookline

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

Basic - Floors not constructed to be easily cleanable. - at warewash station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers heavily soiled and around condenser unit and ceiling around condenser unit.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink

Basic - Working containers of food removed from original container not identified by common name. - bulk flour

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened container of raw Philly meat over opened container of raw pork chops at reach in cooler Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - eggwash over bag of onions at walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked collard greens (46F - Cold Holding); - rehydrated hash browns at cookline(47F - Cold Holding) held overnight per cookline employee. - rehydrated hash browns at walk in cooler (52F - Cold Holding) held overnight per cookline employee. WALK IN COOLER: all items held overnight per chef - sauerkraut (46F - Cold Holding); - hot dog (50F - Cold Holding); - chili (50F - Cold Holding); - sausage (50F - Cold Holding); - mashed potato (48F - Cold Holding); - hollandaise (48F - Cold Holding); - shredded pork (47F - Cold Holding); - sautéed onions (47F - Cold Holding); - cooked chicken (45F - Cold Holding) 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. - milk. Employee states opened day prior.

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. - provided to operator

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - 12 qt food container holding eggwash has crack and duct tape used to repair. Observed eggwash dripping onto bag of onions and closed container of cooked chicken. Employee replaced container and wiped and sanitized bag of onions and container of cooked chicken. 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. - waffle batter - eggs at cookline

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris inside warewashing machine. - water well and top of dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on cutting board at prep station

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. - below cookline equipment

Basic - Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink

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

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. - Togo box at cookline

Basic - Standing water in bottom of reach-in-cooler. - server station

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station

Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee cracked eggs, grabbed clean plates, then put on gloves, no hand wash. - server dropped off dirty dishes to dish station, then put gloves on to handle toast, no hand wash.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracked eggs, then handled clean plate, no hand wash

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. - multiple employees handling toast with bare hands after coming out of toaster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - tomato (52F - Cold Holding); - French toast mix (53F - Cold Holding); - ham (62F - Cold Holding); - raw burger (55F - Cold Holding); - cooked chicken (55F - Cold Holding) Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks

Intermediate - No probe thermometer provided to measure temperature of food products.

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. - provided blank form to operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - water turned off at hand wash sink in kitchen Warning

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled

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

Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. - employee drinking from an open cup at front counter

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill

Basic - Food stored on floor. - case of eggs on floor in walk in cooler

Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine

Basic - Standing water in bottom of reach-in-cooler. - cooler at server station

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line Warning - From follow-up inspection 2024-01-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu Warning - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area - From follow-up inspection 2024-01-29: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hollandaise sauce in hot well at cooks line temping at 129F. Operator heated sauce Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects in dry storage area at back of kitchen next to dish wash area Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu Warning

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle no label at wait staff station Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl and styrofoam cup in sugar container Corrected On-Site

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

Basic - Floor area(s) covered with standing water. Walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Case of raw bacon stored on floor at walk in freeer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Side of flat top grill Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep area across from cooks line Warning

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at prep area across from cooks line

Basic - Stored food not covered. Mashed potatoes, cut vegetables not covered at walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at chemical storage by exit door at back of kitchen One flying insect at dry storage area One flying insect at mop sink

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled dishes at bus tub and put gloves to start a task. Educated server on washing hands after dropping soiled dishes

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee sip out of a straw at cooks line and put drink down to fill order

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station,cooks line and at prep area have no paper towel Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to clean dishes and food that was being prepped

Basic - Employee eating in a food preparation or other restricted area. Observed employee sip out of a straw at cooks line and put drink down to fill order

Basic - Floor area(s) covered with standing water. At walk in cooler floor by the fan

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line

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. Slicer dirty 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. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card . A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the service station Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station Warning

Basic - Carbon dioxide/helium tanks not adequately secured. In the storage area Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station Warning

Basic - Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down Warning

Basic - Food stored on floor. In the freezer - employee corrected Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking the exit to the kitchen- exit light damaged

Operator has replaced a oven under the hood with a oven range combination. Currently the ansul system has 2 outlets one for the flat top grill and one for the fryer. The oven range is unprotected without a ansul nozzle above or near

High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands in a sink with no hot water Warning - From follow-up inspection 2022-10-24: Sinks not repaired Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler ; sliced tomatoes (57F - Cold Holding); ham (54F - Cold Holding); mushrooms (54F - Cold Holding); cheese (53F - Cold Holding); pooled eggs (56F - Cold Holding) Warning - From follow-up inspection 2022-10-24: Main make cooler some items on the top side are frozen,. Pooled eggs 47°. Lower part ambient temperature 50° ham 48° Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utility employee unaware of test strips Warning - From follow-up inspection 2022-10-24: No test kit available Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - sink at the kitchen main no hot water -hand sink at the side station Warning - From follow-up inspection 2022-10-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin on the ice machine has a mold like substance present on the stainless steel divider Warning - From follow-up inspection 2022-10-24: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Main make cooler not cooling -gasket to the CRC cooler is ripped Warning - From follow-up inspection 2022-10-24: Make cooler 60°interior Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under the equipment (grill) tiles are missing Warning - From follow-up inspection 2022-10-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -CRC cooler Warning - From follow-up inspection 2022-10-24: shelves rusted Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old grill and oven on the back porch Warning - From follow-up inspection 2022-10-24: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in the ware-wash area seal has worn off Warning - From follow-up inspection 2022-10-24: Time Extended

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands in a sink with no hot water Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -clearing tables and returning to food service without a hand wash Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler ; sliced tomatoes (57F - Cold Holding); ham (54F - Cold Holding); mushrooms (54F - Cold Holding); cheese (53F - Cold Holding); pooled eggs (56F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored next to hash browns that are dehydrating, at the hand sink Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for food prep Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utility employee unaware of test strips 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.

Intermediate - Spray bottle containing toxic substance not labeled. At the side station Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - sink at the kitchen main no hot water -hand sink at the side station Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin on the ice machine has a mold like substance present on the stainless steel divider Warning

Basic - Equipment in poor repair. -Main make cooler not cooling -gasket to the CRC cooler is ripped Warning

Basic - Floor soiled/has accumulation of debris. Under the equipment (grill) tiles are missing Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over the grill soiled Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -CRC cooler Warning

Basic - Unnecessary items/unused equipment on the premises. Old grill and oven on the back porch Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in the ware-wash area seal has worn off Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler ; sliced tomatoes ( 50F - Cold Holding); cut tomatoes (50F - Cold Holding); black beans (55F - Cold Holding); pooled eggs (60F - Cold Holding) This is a repeat violation for the same cooler Recommend that items not be stored over night in this unit , any items keep over night need to be monitored for temperature violations in the morning set up Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter each side needs to be protected, at the mop sink .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped items need to be date marked

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -kitchen hand wash sink hot water is off

Basic - Condensation or other drainage not disposed of according to law. Large make cooler is dripping on the floor causing standing water

Basic - Equipment in poor repair. -gasket to the CRC cooler is ripped

Basic - Outer openings not protected with self-closing doors., door has no closer and found open

Basic - Unnecessary items/unused equipment on the premises. On the porch grill and oven present along with other misc items

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Stock area and ware wash area

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. 0 PPM

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make cooler Line make cooler ; sliced tomatoes (63F - Cooling); veggie (45F - Cold Holding); ham (46F - Cold Holding); lower part , hamburger (47F - Cold Holding); ambient (48F - ambient ) a next day call back will be required to follow up on this equipment, unit is currently not maintaining temperature

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. Flat of eggs left out without a time stamp

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 110° hot hold;

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand sink

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labled

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A pink mold like substance is present on the stainless steel divider

Basic - Floor tiles missing and/or in disrepair. At the wait station

Basic - No handwashing sign provided at a hand sink used by food employees. Wait station handsink

Basic - Outer openings not protected with self-closing doors. Back door left open , no door closer present

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Continental 2 door cooler in prep. Interior is dirty pancake batter present, shelves rusted

Basic - Unnecessary items/unused equipment on the premises. Old oven, flat top grill on the back dock