BOB EVANS RESTAURANT 393 Inspection – January 12, 2024

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage crumble 48F Cooked diced ham 48F Operator stated items have been in cooler for 2 hours. Items were moved to walk in cooler to rapid chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Coffee being dumped into hand sink by POS system **Repeat Violation**

Repeat Violation

#7Intermediate22-56-4

Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Digital thermostat shows final rinse at156F. Test strip failed to turn black. **Warning**

Warning

#8Intermediate31B-02-4

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

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bob

Basic 4

#1Basic36-36-4

Basic – Ceiling tile missing. Dish machine area

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer. Ice cream cooler **Repeat Violation**

Repeat Violation

#3Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Cooler on cooks line **Repeat Violation**

Repeat Violation

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Spice dredge on cooks line with no label

Florida Food Watch