Country Cabin Restaurant

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

Ice machine bin has black mold-like substance on side wall.

Basic – Covered waste receptacle not provided in women's bathroom

Covered receptacle missing in three stalls.

Basic – Employee with no hair restraint while engaging in food preparation

Employee in prepping food, no hair restraint.

Basic – Equipment and utensils not properly air-dried – wet nesting

At prep area, clean pans on lower shelf and at dish area, clean pans and plastic containers, all stacked before being air dried.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

In dry storage area, scoop,in beans has handle touching product.

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

At fry station, exterior of breading containers soiled.

Basic – Old labels stuck to food containers after cleaning

Multiple clean pans and containers have build up of residue from old labels.

Basic – Unnecessary items/unused equipment on the premises

Excessive unused equipment on back dock.

Basic – Wiping cloth sanitizing solution stored on the floor

At prep area, sanitizer bucket stored on floor.

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

In dry storage area, plastic container of seasoning mit labeled.

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

Dishwasher (Chlorine 0ppm), operator calling for service, will use triple sink until machine is operating properly.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

On cook line, in bottom of flip top reach-in cooler, home fries (47, 45F – Cold Holding); cheese (48, 48, 50F – Cold Holding). Person in Charge stated all items in cooler overnight.

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

On cook line, in bottom of flip top reach-in cooler, home fries (47, 45F – Cold Holding); cheese (48, 48, 50F – Cold Holding). Person in Charge stated all items in cooler overnight.

High Priority – Toxic substance/chemical improperly stored

At dry storage area, spray bottle of multi surface cleaner stored on bottom shelf with breader.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Hose bibb at dish area, no backflow preventer. Repeat Violation Admin Complaint

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Spray bottle of disinfectant cleaner used for sanitizing tables, Sanitizer Bucket (Quaternary 400+ppm).

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

Operator stated they do not have written procedures. Emailed operator DBPR form 5030-104 and 5030-204 Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

On cook line, dicer on lower shelf of prep table has food debris on blades.

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/n6 food handlers present at start of inspection, no Certified Food Manager present. Certified Food Manager arrived during inspection. Corrected On-Site

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

Operator stated she has new employees without food handler training yet, no documentation of employee responsibilities. Emailed operator DBPR form 5030-103

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

One employee certificate is a photocopy