Bacon Bitch

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At server pass. Warning

Basic – Accumulation of debris inside warewashing machine. Warning

Basic – Bowl or other container with no handle used to dispense food. Cup in butter and breading, Warning

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

Basic – Clean equipment and utensils not separated from soiled equipment and utensils

Soiled knife stored with clean knives. Warning

Basic – Cutting board has cut marks and is no longer cleanable. Cook line Warning

Basic – Dead roaches on premises. nApproximately 7 dead roaches on floor in hallway from kitchen to server pass. n1 dead roach in walk in cooler. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic – Employee eating in a food preparation or other restricted area. Observed employee eating in food prep upstairs. Warning

Basic – Equipment in poor repair. Hot cabinet won't shut properly, Warning

Basic – Floor area(s) covered with standing water. Various areas. Warning

Basic – Floor soiled/has accumulation of debris. Warning

Basic – Food contaminated by unsanitized equipment or utensil. See stop sale

nStop Sale issued due to food not being in a wholesome, sound condition

nAccumulation of black/green mold-like substance in the interior of the ice machine. At server pass. Warning

Basic – Food stored on floor. Oil boxes, Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99 degrees Fahrenheit water, at cook line Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of most equipment on cook line, Warning

Basic – Open dumpster lid. Warning

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors and windows open flies present. Repeat Violation Warning

Basic – Single-service articles improperly stored. On floor upstairs. Warning

Basic – Standing water in bottom of reach-in-cooler. On cook line Warning

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls. Warning

Basic – Wet mop not stored in a manner to allow the mop to dry. Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Near waffle station Warning

Basic – Working containers of food removed from original container not identified by common name. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. n4 flies at bar landing on bar, n1 fly in kitchen not landing. n1 fly in dish machine area on pipe. napproximately 25 live flies under server pass counter. 1 fly near walk in cooler. Repeat Violation Warning

High Priority – Roach activity present as evidenced by live roaches found. nObserved 2 live roaches under prep table near ice machine. n1 live roach under ice machine. n1 live roach on pipe behind ice machine. n1 live roach on wall near walk in cooler. n6 live roaches on black shelf in upstairs prep area. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nAccumulation of black/green mold-like substance in the interior of the ice machine. At server pass. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCooked sausage 52 degrees Fahrenheit, cut leafy greens 52-56 degrees Fahrenheit, butter 80 degrees Fahrenheit, chicken raw 50 degrees Fahrenheit, Eggs ambient 70 degrees Fahrenheit, pooled eggs 58 degrees Fahrenheit, Cut leafy greens 55 degrees Fahrenheit, cheese 56 degrees Fahrenheit, sour cream 56 degrees Fahrenheit, cut tomato 54 degrees Fahrenheit, salsa 54 degrees Fahrenheit, Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nButter 114 degrees Fahrenheit, cooked peppers and onions 115 degrees Fahrenheit, Gravy 123 degrees Fahrenheit, black beans 120 degrees Fahrenheit, cooked sweet potatoes 124 degrees Fahrenheit, Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

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. Milk not date marked. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, waffle maker soiled, interior of hot box. Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. Michael Schaffer and Quiniece Cole both managers during inspection. 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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nnEstablishment has added an upstairs prep area with an oven, 3 compartment sink, hand washing sink, juicer, slicer, and prep tables. Observed active food prep during inspection. Repeat Violation Admin Complaint