Basic – Bowl or other container with no handle used to dispense food

Bowl no handle inside home fries, manager moved. Corrected On-Site

Basic – Cloth used as a food-contact surface

One wet cloth in direct contact with biscuits.

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

Exterior of cooking equipment with build up of grease. Repeat Violation

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

At the cook line one wet towel on cutting board.

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

At the server station, container with sugar not labeled, Manger labeled. Corrected On-Site

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 ppm, Manager fixed hose, 50-100ppm. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

At the cook line, observed male employee touching cooked scrambled eggs with his bare hands, immediately after employee started wearing gloves, Handwash never occurred, Inspector addressed situation. Corrective Action Taken

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

At the cook line, observed male employee touching cooked scrambled eggs with his bare hands.

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

At the cook line, boiled eggs (in house) date marked 12/28/23.

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

Can opener blade soiled, manager moved to dish machine and cleaned. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

For three employees Repeat Violation Admin Complaint

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

For one employee (prep male employee).

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

Two photocopies.