Kennys Korner Restaurant

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler on cook line **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Staff observed removing plastic cups from dish machine and immediately stacking without allowing to air dry **Repeat Violation**

Basic - Equipment in poor repair. Plastic curtains in walk in cooler in disrepair **Repeat Violation**

Basic - Food stored on floor. Cooking oil on floor in dry storage area **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and cook line **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers on cook line **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters at coffee machine

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on shelf with pancake mix and other dry goods across from cook line

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs into frying pan, then changed gloves with no hand wash

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line dipped bread in egg wash for French toast then changed gloves with no hand wash

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (94F - Hot Holding), commercially processed, continuously reheated in microwave and left on counter in between uses

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Clean glasses and mugs stacked in front of hand sink in kitchen **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/ 6 employees present during inspection, manager has no proof of CFM, all training records lost/damaged as a result of previous hurricanes in October 2024. **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At routine inspection performed on 8/6/24, all hood handler training records were expired. At time of callback inspection on 12/6/24, management advised all training records lost/destroyed as a result of hurricane damage which occurred October 2024. Management was advised to have all employee training completed by next unannounced inspection. At time of current inspection no proof of training available for any staff. Operator has already received blank ServSafe books. **Repeat Violation** **Admin Complaint**