Full Circle Eatery

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Ceiling in dry food storage area not smooth, nonabsorbent and easily cleanable

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler next to sandwich press on cook line unable to maintain temperature of 41F and below. Ambient temperature of reach-in cooler 53F. Observed no cool air blowing from fans in cooler. Warning

Basic – Plumbing system in disrepair

Urinal in men's restroom out of order/ in disrepair. Urinal has bag covering it until repaired.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Unsealed concrete Floor in dry food storage area Repeat Violation

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 ran a couple of cycles, primed machine and put hose into chemical and retested at 100ppm Corrected On-Site

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Employee washed dirty container and then delivered plate of food without washing hands. Discussed with operator Corrective Action Taken

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

ambient temperature shelled eggs (50-52F – Cold Holding); cooked eggs (48F – Cold Holding); heavy whipping cream (47F – Cold Holding); milk (47F – Cold Holding); broccoli cream soup (47F – Cold Holding); raw bacon (47F – Cold Holding); shredded cheese blend (48F – Cold Holding); cream cheese (46F – Cold Holding); house made potato salad (47F – Cold Holding); house made broccoli and cheese salad (46F – Cold Holding) in reach-in cooler next to sandwich press. Operator unsure of when reach-in cooler went out of temperature. Stop Sale

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

ambient temperature shelled eggs (50-52F – Cold Holding); cooked eggs (48F – Cold Holding); heavy whipping cream (47F – Cold Holding); milk (47F – Cold Holding); broccoli cream soup (47F – Cold Holding); raw bacon (47F – Cold Holding); shredded cheese blend (48F – Cold Holding); cream cheese (46F – Cold Holding); house made potato salad (47F – Cold Holding); house made broccoli and cheese salad (46F – Cold Holding) in reach-in cooler next to sandwich press. Operator unsure of when reach-in cooler went out of temperature. See Stop SalenAlso, cut melon (46F – Cold Holding); cut cabbage (46F – Cold Holding); cut lettuce (47F – Cold Holding); house made macaroni salad (48F – Cold Holding) in same reach-in cooler. Operator stated these items were purchased this morning/ made this morning. Operator removed items that were purchased or prepped today into a nearby cooler to chill. Corrective Action Taken Warning

Intermediate – Equipment drain line draining into handwash sink

Drain line from ice machine draining into nearby hand wash sink. Discussed with operator that drain line cannot be in hand wash sink. Operator stated she will call plumber that installed it to change it.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink next to ice machine. Operator replenished paper towels. Corrected On-Site Repeat Violation

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

Operator unable,to,provide proof of employee food safety training. Warning