Inspection Report - Florida Food Watch

High Priority 3

#3High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top left cookline cooler in a covered 1/3 pan, sausage patties up to 46F. Advised to fill less full

#5High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Butter packets.

Intermediate 1

#6Intermediate53B-14-5

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. Expired for Michelle and Megan

Basic 2

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on shelving **Corrected On-Site**

Corrected On-Site

#2Basic14-11-5

Basic – Equipment in poor repair. Freezer door held in place with duct tape, cookline

Florida Food Watch

CS WAFFLES

Inspection Summary

Violation Summary

All DBPR Inspector Observations

High Priority 3

Intermediate 1

Basic 2