POTATO PATCH RESTAURANT

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter butter pats (72F - Cold Holding); operator instructed to discard , milk (45F - Cold Holding)less than 4 hours -Storage area turkey (56F - Cold Holding); beef (56F - Cold Holding);less than 4 hours. Operator placed ice . Corrective Action Taken

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 . Operator placed time. Corrected On-Site

Intermediate - No soap provided at kitchen hand wash sink. Operator placed soap. 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.

Basic - Ice buildup in front line reach-in freezer chest

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Operator cleaned.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Operator relocated .

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. Marissa Warning - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in storage area freezer chest. Warning - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Storage floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2025-09-25: Time Extended

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. Butter 67F at front counter reach in cooler . Operator instructed to discard

Basic - Floor tiles missing and/or in disrepair, in storage area. Repeat Violation

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 Front counter cold ho,song unit Milk 44F less than 15 minutes. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen steam table sausage gravy (115F-Reheating); brown gravy (101F- Reheating);more than 2 hours. Operator instructed to discard . Operator discarded. Corrected On-Site

Intermediate - No soap provided at kitchen handwash sink. Operator placed soap.

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair in storage area.

Basic - Wash wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed lettuce , stored over sliced ham , in storage area reach in cooler. 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 . Pooled eggs, 1 hour l Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer chest in storage area, gasket soiled with grime. -food container lids soiled with food debris , in storage area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-10-06: Liquid eggs 47F ambient cooling /1 hour, Reach in cooler Tuna Salad 52F, cut spinach 52F, sliced cheese 52F. 3 hours, Operator placed in another unit, Admin Complaint - From follow-up inspection 2023-10-12: Sour cream 55F, no other TCS / 5 hours, Operator discarded. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. Warning - From follow-up inspection 2023-10-06: Time Extended - From follow-up inspection 2023-10-12: Time Extended

Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-10-06: Time Extended - From follow-up inspection 2023-10-12: Time Extended

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. Food worker sliced toast and served to customer. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline pooled eggs (46F - Cold Holding)/2 hours ; Ooerator placed ice. Front counter low boy unit Half and half 45F/ recently returned to unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by three compartment sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored on storage racks for plates. Cell phone placed on kitchen food preparation table educated operator. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets when preparing food. Educated operator. Corrective Action Taken

Basic - Food stored on floor. -Bucket of boiled potatoes on walk in cooler floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust to lids of flour containers and biscuit mix soiled with dirt and food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottles of water stored in kitchen reach in freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Dish machine wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation Warning - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above steam table soiled with food debris . Warning - From follow-up inspection 2022-11-30: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- live flies at three compartment sink. 1-live fly in kitchen.

High Priority - Raw animal food stored with unwashed produce. Raw onions next to and above cooked meat, in walk in cooler. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White gravy 96F/ 45 minutes. Operator instructed to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at three compartment sink hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris. -biscuits bin lid tape soiled with dirt

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. Misty Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at female bathroom employee handwash sink.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on cookline makeline unit cutting board. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ouse placed on top of bin with

Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation

Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter milk (47°F - Cold Holding)/2 hours . Operator placed ice. Kitchen table liquid eggs (49-59°F - Cold Holding)/1 hour on ice. Operator placed in another unit. Reach in cooler pasta (45°F - Cold Holding); green salad (52°F - Cold Holding)2 hours. Operator placed in another unit. Corrective Action Taken 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. Operator placed time mark for shelled eggs. Corrected On-Site

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. Chocolate milk opened 24 hours ago. Operator updated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. Top of can food in storage area.

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. Jim B, Misty P. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone charging on top of food container at front counter. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Kitchen ceiing shows damage or is in disrepair.

Basic - Male Employee eating while preparing food.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.