PERKINS RESTAURANT & BAKERY #1038

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cook line expo unit . Egg was discarded . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line expo unit In drawer , sausage links 45F. Top level sliced cheese (45F - Cold Holding); sliced ham (49F - Cold Holding), batter (45F - Cold Holding). Placed overnight. Operator instructed to discard ham, and placed cheese and batter in another cold holding unit. -Front line expo unit shredded cheese (45F - Cold Holding);placed less than 4 hours ago . Operator placed in bottom of unit. Repeat Violation Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon thawed in package by small cook line reach in cooler . Operator instructed to discard. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stirred on bakery sided food preparation table, Warning

Basic - Food employee chewing candy while preparing food or while in cooking. Food worker had tooth pick at cook line. Operator spoke to workers . Educated operator. Corrective Action Taken Warning

Basic - Ice buildup in reach-in freezer walk-in freezer and cook line expo unit, Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease. - fryer wall soiled with grease . -under flat top , soiled with grease, grime and food debris,. Warning

Basic - Walk in freezer floor tiles missing and/or in disrepair. Warning

Basic - Water leaking from pipe on dish machine,. Warning

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. 10 ppm. Operator corrected to 100 ppm. Corrected On-Site Warning

High Priority - Food employee wiped hands on pants and continued handling food without washing hands . Educated operator. Corrective Action Taken Warning

High Priority - Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area. 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. Walk in cooler sliced beef (62F - Cold Holding); cubed chicken (52F - Cold Holding); sliced turkey (54F - Cold Holding); cooked meat loaf (48F - Cold Holding); corn (54F - Cold Holding); shell eggs (48F - ambient temperature ); sliced ham (44F - Cold Holding). Placed overnight . Front line shredded cheese (52F - Cold Holding); cut fruits (54F - Cold Holding); butter (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (44F - Cold Holding). More than 4 hours. Operator instructed to discard , Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled with food debris Warning

Basic - Floor area(s) covered with standing water, by cook line make table unit. Warning

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Food worker used only one control measure. Washed hands only, after handling avocados with barehands. Employee continued handling food. Educated operator. Corrective Action Taken Warning

Basic - Food stored on floor. Bag and box soda n storage area floor. Warning

Basic - Hole in or other damage to mop sink wall. Warning

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

Basic - Kitchen wall , behind fryers soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris , Ventilation hood soiled with grease Warning

Basic - Objectionable odors in wash ware area. Warning

Basic - Water leaking from pipe at wash ware area, leaking into a bucket. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line butter (50F - Cold Holding); 15 minutes. Operator left out to thaw and then placed in unit. Cookline make table Top level butter (55F - Cold Holding)/10 minutes ; placed in unit ; batter (43F - Cold Holding); corn and beans (43F-62F - Cold Holding), less than four hours . Operator reduced the container past fill line and discarded the top containers. Bottom level sliced cheese (50F - Cold Holding); sliced turkey (47F - Cold Holding); mash potatoes (47F - Cold Holding); meatloaf (47F - Cold Holding); stuffing (47F - Cold Holding); cut spinach (47F); raw chicken (47F - Cold Holding); raw pork chop (47F - Cold Holding); raw burgers (47F - Cold Holding); placed overnight; sliced ham (49F - less than 4 hours ).Operator placed laying flat the slices. Corrective Action Taken Warning

Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Warning

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

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employees not using hand sanitizer as second control, due to sanitizer empty dispenser. Operator is planning to purchase later will use Corrective Action Taken Warning

Basic - Front line m wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Cookline make table and in walk in freezer. Warning

Basic - Kitchen ceiling tile shows damage or is in disrepair. Warning

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

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Food worker touched apron and continued to handle food without washing hands,. Food worker cracked eggs and then proceeded to wash hands , but no second safety measure observed, Educated operator Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline shell eggs (69F - ambient temperature )/30 minutes . Operator placed ice. shredded hash browns (52F - Cold Holding)/30 minutes hash browns (50F - Cold Holding). Operator placed ice Wait station area butter (72F - Cold Holding)/3 hours ; green salad (50F - Cold Holding); cut melon (52F - Cold Holding)/3 hours . Operator reduced temperature and placed ice. Corrective Action Taken Warning

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. Corrected On-Site Warning

Intermediate - No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic Unable to dispense hand sanitizer by washware area. Corrected On-Site 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.

Intermediate - No soap provided at front counter handwash sink. Corrected On-Site Warning

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur. Corrected On-Site Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Red Bull can on cookline cutting board. Warning

Basic - Floor area(s) covered with wash ware standing water. Warning

Basic - Food employees. with no hair restraint while engaging in food preparation. Warning

Basic - Food stored on floor. Baking goods and bucket of food stored on walk in freezer floor, Warning

Basic - Hole in or other damage to washware area wall. Warning

Basic - Ice buildup in front counter makeline. , Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Walk in freezer and wash ware area floor tiles missing and/or in disrepair. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm Corrected On-Site Warning

High Priority - 2- food Employees handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Food employee at cookline, cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dessert station reach in cooler sour cream (50F - Cold Holding) -Valpro reach in cooler batter (48F - Cold Holding); raw fish (48F - Cold Holding); potato mixture (48F - Cold Holding). Operator recently returned to unit. -Front counter glass display cream (49F - Cold Holding); cheese cake (49F - Cold Holding); -Cookline refrigerated drawers diced ham (50F - Cold Holding); sliced turkey (55F - Cold Holding); raw burgers (50F - Cold Holding); raw chicken (55F - Cold Holding); raw pork (55F - Cold Holding). Operator placed in reach in freezer cookline makeline unit hash browns (5OF - cold holding ); eggs (54F - ambient temperature ). Eggs placed cartons on of unit, instructed placed on bottom of unit. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy 115F in food preparation hot holding unit for 6 hours. Operator discarded. Chicken noodle 115F on stove top. Operator instructed to reheat. Operator reheated to 165F. Corrected On-Site 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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket stored on clean equipment shelving. Repeat Violation Warning

Basic - Ice buildup in reach-in cooler at salad station. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease, grime and food debris. Warning

High Priority - Male food Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Worker at cookline wiped hands on pants Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler cut spinach (44°F - Cold Holding)/ 1 hour. Operator placed reach in cooler. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Bertha Boller 6-7-2021. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen Refrigerated drawers soiled with food debris. Interior of microwave spiked. Warning

Intermediate - No soap provided at front counter handwash sink. Corrected On-Site 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. Jesse Ray.. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense flour in storage area. Corrected On-Site Warning

Basic - Dining area ceiling tile shows damage or is in disrepair. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened beverage at wait station counter. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella stored on food cart at baking station. Corrected On-Site Warning

Basic - Hole in or other damage to mop sink wall. Warning

Basic - Kitchen and dining ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning

Basic - Wait station Floor tiles missing and/or in disrepair and/or in disrepair. Warning