MOMS

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. 0 ppl cl. Employees set up three compartment to manually sanitize at 200 ppm cl Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 43-45F, glass door cooler Improperly iced sausage 72F, spinach 50F, ham 52F, tomatoes 49F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning

Basic - Faucet/handle missing at plumbing fixture. Mop sink Warning

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler track Warning

High Priority - Nonfood-grade bags used in direct contact with food. Togo bag for raw fish in the freezer Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw country fried steak over blueberries,freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced spinach 40-47F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda machine nozzles soiled with heavy black residue - staining/debris buildup, gaskets for server cooler

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Server touched biscuit to see what was on it before running to table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ham 40-50F; opened canned mushrooms 41-52F; frozen thawed spinach 39-50F. Improperly iced approximately 1 hour. Cook returned to refrigeration - Hollandaise 65f. Sitting out after reheating some of it. - white cooler door egg 46F and feta 45F. Cook adjusted thermostat Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise heated and moved to crock pot 119F - cook increased temp setting. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food lacking information. Missing pooled eggs, butter packets, sausage links and patties.

Basic - Floor soiled/has accumulation of debris. Fryer area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Inside of cookline reach in cooler - unit not in use; loose debris inside cabinet; dust on lid - light buildup wire shelving glass true cooler near dish area

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of country fried steak and fish over ready to eat sausage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 119-125F. Advised to use time as a public health control

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - stained cutting board Corrective Action Taken

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. 1 certificate

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 100 ppm cl

Basic - Working containers of food removed from original container not identified by common name. Sugar

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. Cutting and plating toast , adding cooked bacon to plate, discussed with employee who then put gloves on Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Togo bag used for frozen sausage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage Pattys and links 43-50F. Out less than an hour. Advised to store 41F or below or use time as a public health control Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 200 ppm cl. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk for hollandaise

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning - From follow-up inspection 2022-06-03: Time Extended

Intermediate - - From initial inspection : 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/. 2 cooks, 2 servers Warning - From follow-up inspection 2022-01-06: Employee failed exam, rescheduled with another employee for 1/13 Time Extended - From follow-up inspection 2022-02-10: 1 cook, owner cooking at start of inspection, 2 servers. Test rescheduled for 2/17. Admin Complaint