FEED LOT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake Mix 50F rechecked 45F Butter 60F rechecked 55F Liquid eggs 47F rechecked 45F Operator states they do not have a time as a public health control plan in place. Operator states the food was placed on counter between 7-8 am. Operator uses a timer but does not have a written plan. No food is time marked on item or board. Moved to freezer Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip turned blue 500 ppm

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand sink in server station Inspector removed 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. Operator only has three food handler certificates to show inspector. Aaron started three months ago, Gwen started food prep in February.

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. Aaron, Ted, Gwen

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in server station.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Two door reach in cooler on cooks line. Temperatures were not taken today. All food has been in cooler overnight. Diced ham 63F Raw shrimp 60F Cooked onions 63F/58F Cut tomatoes 63 Country fried steak 63 F Chopped cooked brisket 67F/58F Gator 57F Livers 58F Gizzards 58F Catfish 58 F Shrimp 58F

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority

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

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Manager has paper towel dispenser but they are not installed. Will install before opening. Priority: Intermediate

Intermediate - Observed: 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. Operator has submitted plans, but they are not yet approved. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Manager has soap dispensers but they are not installed. Will install and stock before opening. Priority: Intermediate

Intermediate - Observed: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All sinks 72F. Priority: Intermediate

Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic

Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic