Perkins Restaurant And Bakery 1140

Basic – Covered waste receptacle not provided in women's bathroom. Observed no covered receptacles in women's restrooms.

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed metal and plastic containers on shelf over three compartment sink wet nesting. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in baking prep area.

Basic – Open dumpster lid. Operator closed lid during inspection. Corrected On-Site

Basic – Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware in baskets with food contact surface up.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce in steam table at 122F for 2.5 hours. Operator added water to steam table and was reheating sauce. Corrective Action Taken

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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Operator printed and added to cleanup materials during inspection. Corrected On-Site Repeat Violation

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated they were out of high temperature heat strips. Repeat Violation