DAYTONAS ORIGINAL FIRST TURN

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -salmon, vacuum sealed on site. Provided HACCP template to operator. Callback inspection shall occur in 60 days to verify compliance. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -house caesar, marked 11/28

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -house made caesar dressing

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -physical material on can opener blade -stained cutting boards

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -salmon vacuum sealed on site Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls not inverted on top of microwave in prep area

Basic - Floor tiles missing and/or in disrepair. -in front of oven near 3 compartment sink

Basic - Floors not maintained smooth and durable. -near walkway to dish pit

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

Basic - Old labels stuck to food containers after cleaning.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef stored above whole roast

High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings under left side of 3 compartment sink along broken wall. -1 rodent dropping on top of chemical bucket by dish machine, 2 rodent droppings on floor next to chemical buckets by dish machine -1 rodent dropping under rack by dish machine in corner next to hole in wall -2 rodent droppings under 3 compartment sink in prep area near access to kitchen -2 rodent droppings along base of wall in equipment storage room near kitchen entrance -3 droppings along old service window located above Handwash sink near entrance to kitchen -2 droppings along screened window ledge above prep table/behind oven -1 dropping on old equipment near front door to kitchen -2 droppings on top of lid of bin containing dry pasta. -2 droppings next to cans of marinara sauce. -affected areas are in open areas connected to kitchen/food storage/prep areas. Person in charge stated management is aware of situation and attempting to remedy with maintenance/repairs. Advised to person in charge to obtain assistance from a commercial pest control service. Warning

High Priority - Rodent burrow or rodent nesting materials present. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -caramelized onions 50F, canned mushrooms 51F, cut tomatoes 50-51F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -area around can opener blade

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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. -tommy, expired5/31/2023 Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling with hole above area with vermin activity Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment in poor repair. -cooler under grill Warning

Basic - Floor soiled/has accumulation of debris. Warning

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

Basic - Food not stored at least 6 inches off of the floor. -walk in

Basic - Hole in or other damage to wall. -warewashing area across from dish machine Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -beef tips Warning - From follow-up inspection 2022-07-27: -raw chicken, raw beef patties Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef tips 78F, cut lettuce 78F, greater than 4 hours stated manager, see stop sale. -mac and cheese 50F, vegetable soup 50F, underneath side of cooler with 135F potatoes underneath. For less than 1 hour, manager moved hot food out of cooler.. -sliced cheese 60F, cooked onions 70F. In pans not under temperature control in undetermined period od time, see stop sale. cooked pasta (48F - Cold Holding); raw beef (48F - Cold Holding); sliced cheese (48F - Cold Holding) inside walk in cooler, manager stated door left open for delivery. Shall verify compliance on holding temperatures during next day callback inspection .Warning Warning - From follow-up inspection 2022-07-27: Raw chicken 45-46F, raw beef patties 47F Cut lettuce 41F, corned beef 43F, raw chicken 41F inside cooler across from flat tops, employee stated product in overnight and cooler has not been opened during prep. Temperature issues likely from inadequate air flow, ice build up visible inside cooler. Time extended 60 days. . Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib outside of front window Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife block on wall is soiled where knife blade makes contact Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation area. Must be reinstalled in the same location where removed. Warning - From follow-up inspection 2022-07-27: Time extended 60 days Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -steak tartare Warning - From follow-up inspection 2022-07-27: Time extended 60 days Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. -hand sink moved from next to cook line to location past service window to expo area. -expo/service area in room next to kitchen is listed on plans without involving any food preparation. During inspection, there is equipment set up used for food preparation/handling. Plans must be updated to reflect current usage after changes/remodels. Warning - From follow-up inspection 2022-07-27: Time extended 60 days, must be submitted and approved prior to callback date. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink inside kitchen Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -cook line Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -hand sink faucet knob -side of cooler, material torn -side of panel underneath slatted grill Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of fan/extenguishers Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -food trays in kitchen on top shelf Warning - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -expo area Warning - From follow-up inspection 2022-07-27: Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -spinach dip marked from 7 days prior Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw seafood stored below raw beef inside cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach dip Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef tips 78F, cut lettuce 78F, greater than 4 hours stated manager, see stop sale. -mac and cheese 50F, vegetable soup 50F, underneath side of cooler with 135F potatoes underneath. For less than 1 hour, manager moved hot food out of cooler.. -sliced cheese 60F, cooked onions 70F. In pans not under temperature control in undetermined period od time, see stop sale. cooked pasta (48F - Cold Holding); raw beef (48F - Cold Holding); sliced cheese (48F - Cold Holding) inside walk in cooler, manager stated door left open for delivery. Shall verify compliance on holding temperatures during next day callback inspection .Warning Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib outside of front window Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife block on wall is soiled where knife blade makes contact Warning

Intermediate - Handwash sink removed from food preparation area. Must be reinstalled in the same location where removed. Warning

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -steak tartare Warning

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

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen Warning

Intermediate - 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. -hand sink moved from next to cook line to location past service window to expo area. -expo/service area in room next to kitchen is listed on plans without involving any food preparation. During inspection, there is equipment set up used for food preparation/handling. Plans must be updated to reflect current usage after changes/remodels. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. -kitchen Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house slaw Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink inside kitchen Warning

Basic - Accumulation of dead or trapped insects, or other pests, in control devices. -fly trap near door Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -cook line Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on top of prep table Warning

Basic - Equipment in poor repair. -hand sink faucet knob -side of cooler, material torn -side of panel underneath slatted grill Warning

Basic - Food not stored at least 6 inches off of the floor. -bag of bread crumbs in dry storage Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of fan/extenguishers Warning

Basic - Single-service articles not stored inverted or protected from contamination. -food trays in kitchen on top shelf Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -expo area Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. -leaning against walkin cooler outside Warning

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw beef, changed gloves without hand-wash, handled clean containers of seasonings/sauces Warning Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 live flies inside exterior/closable bar near soda dispenser Warning Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over dressings Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shell eggs over raw shrimp in reach in cooler Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw, cheese cubes, sliced cheese inside 3 door glass cooler in prep area, 47-51F, manager stated door left open for prep 2 hours prior, manager moved to other cooler. Advised to monitor temperatures before restoring food to cooler Corrective Action Taken Warning Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. -utensils in handwash sink Priority: Intermediate

Basic - Observed: Cove molding at floor/wall juncture broken/missing. -under 3 compartment sink Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone plugged in on prep table across from cook line Priority: Basic

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

Basic - Observed: Equipment in poor repair. -walk in freezer door Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Under equipment along wall inside kitchen Priority: Basic

Basic - Observed: Floor tiles missing and/or in disrepair and/or in disrepair. Main kitchen Priority: Basic

Basic - Observed: Food not stored at least 6 inches off of the floor. -cases of fryer oil Priority: Basic

Basic - Observed: Single-service articles not stored inverted or protected from contamination. -portion cups Corrected On-Site Priority: Basic

Basic - Observed: Stored food not covered. -seasoning in dry storage Priority: Basic

Basic - Observed: Window has a gap at the threshold that opens to the outside. -inside kitchen, small metal service window Priority: Basic