Hank’s Place

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

Basic – Employee with no hair restraint while engaging in food preparation. For two employees

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Due to sink drain leaking in disrepair

Basic – Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat foods. Employee removed to proper storage in walk in cooler. 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. Tested 4 times at 0 ppm. Discussed with management to use the three compartment sink to wash dishes.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 Employees touched face and placed gloves on no hand washing involved. Discussed with employee the importance of hand washing. One employee washed hands. Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing cutting board without using wash rinse and sanitize method.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by cash register area. 50F Cold holding banana pudding manager moved to freezer Corrective Action Taken Repeat Violation

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. Repeat Violation

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

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine Repeat Violation

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. 1 employee. Printed for management and employee signed. Corrected On-Site

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) 866-372-7233.1 employee training expired