ECKLES LOUNGE RESTAURANT

High Priority - Container of medicine improperly stored. On prep table Corrected On-Site

Intermediate - No soap provided at handwash sink. In front area Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Hole in or other damage to door in restroom

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. Print for operator and was posted. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink. Operator replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. Front sink. Operator replaced. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back storage rack in kitchen area. Repeat Violation

Basic - Covered waste receptacle not provided in unisex bathroom. Operator corrected. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on fridge behind front counter.

Basic - No Heimlich maneuver/choking sign posted. Print for operator and was posted. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Back fridge next to rack. Operator corrected. Corrected On-Site

Basic - Utility lines are unnecessarily exposed. In restroom.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reaching cooler at 45 operator states had it out for making cornbread. Recommend to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Jerk chicken 106F, pork 126F, beef patty in warmer 122F, recommend to reheat to 165F operator placed in oven. Corrective Action Taken

High Priority - Unshelled eggs over unwashed carrots in reach in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front handwashing sink no paper towels. 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. Mr. McDonald

Intermediate - Spray bottle containing toxic substance not labeled. Soap for kitchen hand sink no labeled.

Basic - Ceiling shows damage or is in disrepair above warmer on the front line.

Basic - Clean plates, pots and pans not stored inverted or in a protected manner. Above 3 bay sink.

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

Basic - Exterior of food storage containers soiled.

Basic - Hole in or other damage to wall by hand sink in kitchen. Wall damage by reach in reach in freezers.

Basic - Insect control device installed over food preparation area. Operator removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pickled peppers on the counter.

Basic - No conspicuously located ambient air temperature thermometer in hot holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Front line hand sink

Basic - Walls soiled with accumulated grease, food debris, and/or dust. Kitchen

Basic - Water leaking from pipe under hand sink in kitchen.

Basic - Bathroom door, on the inside door men's room there is hole in door.

Basic - Cardboard used to line nonfood-contact shelves. Shelves in kitchen and top of cooler. Informed Manager.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen under three sinks and corner.

Basic - Floor tiles missing and/or in disrepair. Floor tiles back of kitchen missing , near hand sink.

Basic - Stored food not covered. Sliced pumpkin in reach in cooler. Informed Manager. Corrected On-Site

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reaching coolers. - From follow-up inspection 2024-02-01: Time Extended - From follow-up inspection 2024-02-05: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salt fish 80f cold holding , manager disposed of product

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salt fish 80f cold holding , manager disposed of product

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

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Bowl or other container with no handle used to dispense food. In beans Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation

Basic - Food stored on floor. Plastic bottles Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands handling equipment without washing hands. - From follow-up inspection 2023-05-24: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer - From follow-up inspection 2023-05-24: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 80F recommend to rapid chill. - From follow-up inspection 2023-05-24: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table hot hold rice and beans 168F ; curry goat (121F - Hot Holding); stew beef (98F - Hot Holding); stew chick (98F - Hot Holding); cow foot (129F - Hot Holding) - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Interior of microwave soiled. - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : 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. For Ms Eckle and cook in the kitchen. - From follow-up inspection 2023-05-24: 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. In restroom - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Repeat Violation - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Bucket of pork stored on floor in the kitchen. - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized pots stored on the floor in the kitchen. - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Thawing chicken and beef at room temperature. - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Where metal rack stored above prep table on the cook line. - From follow-up inspection 2023-05-24: Time Extended

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stored under prep table next to pots and pans.

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cardboard used to line food-contact shelves.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep tables

Basic - No handwashing sign provided at a hand sink used by food employees, Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below prep table rusted

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer on top of freezer not in use at this time. Let them know that it is not acceptable in the kitchen. Notified AHJ they will do a drive by.

Intermediate - Handwash sink not accessible for employee use at all times. Next to freezer

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

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

Intermediate - Some Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Soiled under prep table

Basic - Open dumpster lid.

High Priority - Roach activity present as evidenced by live roaches found. One roach by refrigerator. Manager killed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 57° manager disposed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 57° manager disposed

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

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Cardboard used to line nonfood-contact shelves. Soiled under prep table

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floors not maintained smooth and durable. Repeat Violation