Diner on the Square

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean utensils and plates on cook line. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-14: Male employee touched hat and soiled whipping cloth and proceeded to handle clean utensils placing fingers on the food contact surface of the plate. Inspector introduced to wash hands. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server in wait station handled toast with bare hands. - From follow-up inspection 2024-10-14: At the cook line, male employee handle bread with bare hands. Also another male employee touched with bare hands cut lettuce and cut tomatoes. Inspector introduced to stop, washed hands and use gloves. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler added to back room with no plan review submitted. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-14: Observations made from previous visits to location by inspectors: Handwashing sink moved to different wall across kitchen. Triple sink moved to storage room. Walk in cooler added in back room. **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in kitchen, 200+. Employee changed sanitizer water, 75 ppm. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prepped table next to cooked potatoes. Employee placed bucket on shelf beneath prep table. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage (115F - Hot Holding); potatoes (123F - Hot Holding). Employee stated items placed in steam table thirty minutes prior to temperature being taken. Employee placed items on grill to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in wait station reach-in cooler next to office: cream cheese (51F - Cold Holding). Manager stated cream cheese stored in cooler overnight. **Repeat Violation** **Admin Complaint**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of bug spray stored underneath three compartment sink in dish area. Employee removed bug spray from dish area. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server in wait station handled toast with bare hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean utensils and plates on cook line. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean cups in dish area without washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Employee primed dish machine, 50 ppm. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham stored in walk-in cooler. Employee stated ham was sliced on 8/10. Employee added proper date to item. **Corrected On-Site** **Repeat Violation**

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 procedure available for establishment. Inspector provided operator with written procedure. **Corrective Action Taken**

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Walk-in cooler added to back room with no plan review submitted. **Repeat Violation** **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available. **Repeat Violation** **Admin Complaint**

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on top of kitchen reach-in cooler. Employee turned containers over. **Corrected On-Site**

Basic - Stored food not covered. Coffee stored on shelf in wait station. Employee placed lids on coffee containers. **Corrected On-Site**

Basic - Worn, torn and/or soiled floors/carpeting. Floor underneath cook line.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the cook line, observed hand washed sink moved approximately 6-8 feet to another wall, also triple sink moved to another room. **Warning** - From follow-up inspection 2024-06-11: No change. Observations made from previous visits to location by inspector: Handwashing sink moved to different wall across kitchen. Triple sink moved to storage room. Walk in cooler added in back room. Plans have not been submitted to DBPR. Plan review referral form provided. **Admin Complaint**

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, observed tuna salad made 3/7/24 **Repeat Violation** **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked multiple eggs and immediately after touched with dirty hand the spatula and flipped bacon, Manager addressed situation, employee washed his hands and inspector instructed to replaced spatula with a clean one. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed ground sausage 66F, Employee was not able to determine for how long was kept out. Stop sale.

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 male employee (prep employee).

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, sausage, ham and corned beef hash no date marked, employee was not able to determined how long ago was prepared or opened. Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the cook line blade heavily oiled. **Repeat Violation**

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/ Four food handlers employees, o manager on site, manager arrived during inspection. **Corrected On-Site**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the cook line, observed hand washed sink moved approximately 6-8 feet to another wall, also triple sink moved to another room. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line, raw fish in standing water, employee moved to cooler. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the server station, wall heavily soiled.

Basic - Working containers of food removed from original container not identified by common name. At the server station, powder sugar container not labeled, Employee labeled. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside oatmeal container, manager moved. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, observed employee drink, no straw no lid on prep table next to customers bacon and ground sausage.

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, wet cloth under cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler, cooking equipment soiled with grease and food debris. **Repeat Violation**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler observed Cole slaw made 11/07/23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the dining area, observed multiple half and half at 65F.

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. At the cook line, raw shell eggs no time marked, Manager marked. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at the cook line soiled, also can opener blade. Also interior of reach-in cooler at the cook line soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the server station dressing made with milk, no date marked, manager date marked 11/12/23. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers doors and some gaskets n

Basic - Food stored on floor. At the cook line, next to fryers, oil on floor, manager moved off the floor. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the back area, employee jacket on top of clean wiping cloths

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. One tray of butter packets placed back into refrigerator after being held on time from 6 am to 10 am. One tray of butter packets placed our at 6 am and not discarded by 10 am.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets held on Time as a Public Health Control (TPHC) not discarded at the end of four hours. Employee stated butter was placed back into refrigerator after being held under Time as a Public Health Control (TPHC).

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone in pocket with gloved hands and continued to work without washing hands. Manager stopped employee and hands were washed and gloves changed. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table in kitchen soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Pepsi on shelf in reach in freezer containing bread. Moved during this inspection. **Corrected On-Site**

Basic - Unclean building components, attachments or fixtures. Exterior of hoods over cooking equipment soiled with dust. Walls in kitchen soiled with dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in front of coffee maker in server station. Manager moved. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer on cookline 0 ppm. Cook began refreshing bucket. **Corrective Action Taken**

Required Records Available; Shellstock Tags/Labels

Certified Food Manager Identification

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment, Food and Non-Food Contact Surfaces Approved

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained