Country Cabin Restaurant

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety food items in flip top cooler and reach in cooler across from bread toaster with temperatures of 54-58F. Person in charge indicated they were removed from walk-in cooler and placed in coolers 3.5 hours prior. Employee moved all time/temperature control for safety items to walk in freezer. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time mark (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Sliced cheeses, cooked noodles, cooked ham, cut tomatoes, cut lettuce, sliced deli meat (54-58F - Cold Holding) Cooked potatoes, sliced cheeses (54-58F - Cold Holding) Ambient shell eggs (74F - Cold Holding) **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked sausage patties and cooked sausage links at temperature of 76-78F. Person in charge indicated sausage patties and links were prepared early in morning. Inspection started at 6:21 pm. Cooked sausage patties (76F - Hot Holding); Cooked sausage links (78F - Hot Holding) **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove used gloves after handling raw food items then don new gloves with no hand wash.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose at primary three compartment sink hanging below flood line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Ambient shell eggs (74F - Cold Holding) **Warning**

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. Observed one employee person in charge indicated had been working for 7 weeks with no employee reporting agreement.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time marker of (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). No written procedure for keeping shelled eggs on time as a public health control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade on prep table near secondary three compartment sink. **Repeat Violation**

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on interior of dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area above cook line soiled. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored by prep table across from secondary three compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food on prep table by bread toaster on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above flip top cooler on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of fryers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in containers of flour in contact with product. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler of flip top cooler on cook line. Soiled gaskets and door frame on walk-in cooler. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Observed old labels on pans stored on drying rack next to secondary three compartment sink.

Basic - Open dumpster lid. Observed both lids on dumpster open. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket employee indicated was quatanery ammonium on prep shelf next to flat top grill testing at 0ppm. Person in charge discarded sanitizer bucket. Sanitizer Bucket (Chlorine 0ppm) **Corrected On-Site**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. While outside behind establishment, observed employee dump mop water in grassy area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen is soiled with food debris. **Repeat Violation**

Basic - Ceiling vent missing. Above dry storage rack in kitchen, ceiling vent is missing. Manager stated they're still in the process of getting another. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above triple sink/dishwasher has dust build up. **Repeat Violation**

Basic - Food stored on floor. In shed outside back door of establishment, several containers of cooking oil on ground. Manager stated she will remove from ground. **Repeat Violation**

Basic - Hole in or other damage to wall. Behind dry storage rack in kitchen, hole in wall. **Repeat Violation**

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 stored sugar container in kitchen under prep table, scooper handle in direct contact with product. Manager lifted handle out of product. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At salad station in server area, gaskets of reach in cooler soiled. **Repeat Violation**

Basic - Open dumpster lid. Dumpster lid and grease receptacle lid open. **Repeat Violation**

Basic - Unnecessary items/unused equipment on the premises. Behind establishment excess of old cooking equipment and refrigerators.

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean container storage rack in kitchen, observed multiple recently cleaned containers stacked on one another with water dripping off. **Repeat Violation**

High Priority - Dented/rusted cans present. See stop sale. One can of corn on rack in kitchen dented at seam. Operator discarded. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at server station near front counter, Shredded cheese (51F - cold holding, retemp after 45 mins 42F) and salad mix (48F - cold holding, retemp after 45 mins 41F). Operator put in walk in to bring temperature down. Retemped after 45 mins. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen is soiled. **Repeat Violation**

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. One employee, who was hired over 60 days per operator, is missing employee training.

Basic - Ceiling vent missing. In dry storage area of kitchen, vent leading to air conditioner unit is missing. Operator stated he is trying to get a new vent. **Corrective Action Taken**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area, vent is soiled.

Basic - Covered waste receptacle not provided in women's bathroom. Far right women stall missing cover for waste receptacle. **Repeat Violation**

Basic - Dead flies on premises. At server station at front counter, observed one dead flying insect in contact with ice. Operator removed and discarded ice. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink next to ready to eat food on prep table in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on several cups and containers in triple sink area. Advised letting dishes air dry before stacking. **Repeat Violation**

Basic - Food stored on floor. At outside storage area, cooking oil was placed on ground. Operator removed from ground. **Corrected On-Site**

Basic - Hole in or other damage to wall. In kitchen next to fryer, hole in wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on floor and ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle at front drink dispenser is soiled. Hood above fryers in kitchen soiled. **Repeat Violation**

Basic - Open dumpster lid. Dumpster lid open. Operator closed lids. **Corrected On-Site**

Basic - Single-service articles improperly stored. At outside storage area, one container of to go stored on floor. Operator removed from floor. **Corrected On-Site**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Food in Good Condition, Safe, and Unadulterated

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Toxic Substances Properly Identified, Stored, Used

Proper Sanitizer Contact Time and Concentration

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at dish area attached to hose Bibb with no backflow device attached. Manager states the owner has stated that they have a new type backflow device attached but was unsure of where or what it was. Showed a picture of acceptable required backflow device. **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time as a public health. Emailed plan to operator. **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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles in kitchen area soiled with debris accumulation on topside and inside where fingers touch door to open door.

Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with debris accumulation with buildup at wall floor junctions and under equipment legs.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored over oven handle in a manner that does not properly protect the food contact surface. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Turkeys thawing in cases in ambient air. Discussed and manager stated she knew it was a violation **Repeat Violation**

High Priority - Dented/rusted cans present. See stop sale. Can of applesauce and can of cream of chicken stored on can rack in prep area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb at dish area missing backflow preventer. **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in hutch by restrooms not labeled. Person in Charge can not identify chemical, discarded. **Corrected On-Site**

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/ 7 food handlers present during inspection, no Certified Food Manager present. Certified Food Manager arrived at end of inspection. **Corrected On-Site**

Basic - Damaged/spoiled/recalled food not properly segregated. Can of applesauce and can of cream of chicken stored on can rack in prep area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid or straw in kitchen by office.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, cell phone on case of jelly packets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans and containers on clean dish shelves at triple sink area have wet nesting. **Repeat Violation**

Basic - Equipment in poor repair. At fry station, reach-in freezer gasket torn. **Repeat Violation**

Basic - Floor area(s) covered with standing water. In dry storage area, under shelf. At handwash sink in wait station. **Repeat Violation**

Basic - Hood filter missing from automatic fire suppression/exhaust system. At fry station, one hood filter missing slats.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on front of fryer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area, scoop,handles in biscuit flour and beef base have handles touching product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, reach-in freezer gasket soiled. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Multiple containers have sticker residue. **Repeat Violation**

Basic - Time/temperature control for safety food thawed under hot running water. Whole turkey thawing in prep,sink with hot running water. Employee placed in cold running water. **Corrected On-Site**

Basic - Unclean building components, attachments or fixtures. At fry station, interior of hood has dust build up.

Basic - Unnecessary items/unused equipment on the premises. Excessive equipment on back dock . **Repeat Violation**