PERKINS 1037

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 0ppm. Primed and ran again. Reading 0ppm Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (55F - Cold Holding); sliced cheese (54F - Cold Holding); Cheese and ham in cooler for 2.5 hours. Employee moved to rapid chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse coffee pots. Educated manager

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bakery area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile near dish machine Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. In back storage room

Basic - Equipment in poor repair. Torn gasket on sandwich unit on cooks line

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Floor soiled/has accumulation of debris. Build up of grease under fryers

Basic - Floor tiles missing and/or in disrepair. On cooks line Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sandwich unit on cooks line

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler on cooks line

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 47f cold holding, melon cut 47f cold holding , butter 47f cold holding, butter pats 52f cold holding, cheese shredded 49f cold holding Warning - From follow-up inspection 2025-12-10: Melon cut 47f cold holding , sour cream 47f cold holding , shredded cheese 50f cold holding , lettuce cut 50f cold holding ,all temperatures were 40f about 2 hours ago advised to rapid chill. Have service guy out yesterday and he will come back out. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. In server area and by dish area and dining area - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In multiple areas in restaurant - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. On cooks line east side and in back area near grease trap - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line and on clean dish rack Corrected On-Site - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Server cooler ambient 48f cold holding Salad cooler ambient 47f cold holding - From follow-up inspection 2025-12-10: Salad ambient 50f cold holding , Server cooler 46f cold holding Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In kitchen area and server area - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in tiles wall are near microwave in server area - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Under hood on bakers side - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In salad cooler and on server cooler - From follow-up inspection 2025-12-10: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Mechanically tenderized steaks over pork chops Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind server cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream 47f cold holding, melon cut 47f cold holding , butter 47f cold holding, butter pats 52f cold holding, cheese shredded 49f cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 47f cold holding, melon cut 47f cold holding , butter 47f cold holding, butter pats 52f cold holding, cheese shredded 49f cold holding Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Erin

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In server area on cooks line 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. Hostess and prep lady. Corrected On-Site

Intermediate - No soap provided at handwash sink. On cooks line Corrected On-Site

Basic - Ceiling tile missing. In server area and by dish area and dining area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In multiple areas in restaurant

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

Basic - Dead roaches on premises. 1 dead behind server cooler

Basic - Drain cover(s) missing. On cooks line east side and in back area near grease trap

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line and on clean dish rack Corrected On-Site

Basic - Equipment in poor repair. Server cooler ambient 48f cold holding Salad cooler ambient 47f cold holding

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind server cooler

Basic - Floor tiles missing and/or in disrepair. In kitchen area and server area

Basic - Food stored on floor. Bulk oil on floor in storage area

Basic - Hole in or other damage to wall. Hole in tiles wall are near microwave in server area

Basic - Light not functioning. Under hood on bakers side

Basic - Single-service articles improperly stored. Single use bowls and lids on floor in storage area

Basic - Standing water in bottom of reach-in-cooler. In salad cooler and on server cooler