PROINO BREAKFAST CLUB II INC Inspection – March 24, 2025

High Priority 4

#5High Priority22-47-4

High Priority – Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed system, 50ppm **Corrected On-Site**

Corrected On-Site

#6High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. Next to hand sink at front counter

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash for French toast over cut fruit in cooler, order corrected **Corrected On-Site**

Corrected On-Site

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (63F – Cold Holding), placed in ice bath **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 1

#9Intermediate53B-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. One certificate expired

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at front counter

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease and food debris around flat top

#4Basic08B-54-4

Basic – Uncovered food stored near sink exposed to splash. Bread and bananas next to hand sink on cook line with no splash guard

Florida Food Watch