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Country Cookin' Diner

Country Cookin' Diner
2301 Hwy 524
Suite 110
Cocoa, FL 32926
(321)633-4488

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 5422543
Inspection Date: Friday, December 19, 2014
Inspection Number: 2453596
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Jugs of Oil.
36-24-4 Basic.Holes in wall. Dish area **. Repeat Violation**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs hanging in garbage can, operator states they must have fallen, placed in dish area to wash.
36-25-4 Basic.Wall in disrepair. Dish area, missing tiles **. Repeat Violation**
01B-01-4 High Priority.Dented/rusted cans present. Can of tomatoes, operator states she dropped it and did not need it opened but willingly discarded.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Murphy's oil soap by jam **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Pans of cooked potatoes.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 5293262
Inspection Date: Monday, September 22, 2014
Inspection Number: 2401816
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones **Corrected On-Site**
36-24-4 Basic.Holes in walls, dish area.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **. Repeat Violation**
14-17-4 Basic.Reach in cooler/freezer shelves with rust that has pitted the surface. Glass door.
36-25-4 Basic.Wall in disrepair. Dish area, missing tiles exposing wall that is not smooth and easily cleanable. **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Sugar in pitcher **Corrected On-Site**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 5261243
Inspection Date: Tuesday, June 17, 2014
Inspection Number: 2387882
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. **. Repeat Violation** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **. Repeat Violation** **Warning**
36-25-4 Basic.Wall in disrepair. In dishroom tiles missing off side wall **Warning**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. **Corrected On-Site** **. Repeat Violation** **Warning**
22-23-4 Intermediate.Encrusted, soiled/ rusty material on slicer. **. Repeat Violation** **Warning**

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4952142
Inspection Date: Friday, February 21, 2014
Inspection Number: 2281499
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In hallway next to paper suppalies **Corrected On-Site**
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. Tubs of fryer oil on floor in hallway
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Plastic drink cups stacked next to soda dispenser.
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. Next to coffee brewer **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. On cook line **Corrected On-Site**
33-16-4 Basic.Open dumpster lid.
08B-54-4 Basic.Uncovered food stored near sink exposed to splash. Sausage gravy in baine Marie next to HWS uncovered **Corrected On-Site**
09-20-4 High Priority.Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Waitress handling toast with bare hands to butter and cut toast. Manager spoke with wait staff on proper handling of toast and placed a pair of tongs for them to use. *Corrected On-Site**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet.
22-23-4 Intermediate.Encrusted, soiled material on slicer.
31A-08-4 Intermediate.Handwash sink missing in food preparation room or area. HWS next to kitchen prep area found out of service due to drain pipe missing. Operator states that it is in the process of being repaired.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4952143
Inspection Date: Thursday, August 22, 2013
Inspection Number: 2281500
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 0
Number of Intermediate Violations: 5
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
08B-38-4 Basic.Food stored on floor. Box of potatoes. **. Repeat Violation**
36-62-4 Basic.Light shields have soil, dust build up
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In disrepair, in wait station. Cracked.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
22-23-4 Intermediate.Encrusted, soiled material on slicer.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Towel bucket stored in wait station handsink. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
22-16-4 Intermediate.Reach-in freezer shelves soiled with food debris.

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4952143
Inspection Date: Thursday, August 22, 2013
Inspection Number: 2281500
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 0
Number of Intermediate Violations: 5
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
08B-38-4 Basic.Food stored on floor. Box of potatoes. **. Repeat Violation**
36-62-4 Basic.Light shields have soil, dust build up
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In disrepair, in wait station. Cracked.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
22-23-4 Intermediate.Encrusted, soiled material on slicer.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Towel bucket stored in wait station handsink. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
22-16-4 Intermediate.Reach-in freezer shelves soiled with food debris.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4668372
Inspection Date: Friday, April 12, 2013
Inspection Number: 2192460
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. / prep area potatoes
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / tall reach in
03D-01-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling since 8 am
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / shredded cheese at 63 degrees on cooks line recommended rapid chill
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / rice in large plastic container
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / blue cleaner storage rack, clear cleaner mop sink area

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4327413
Inspection Date: Wednesday, October 12, 2011
Inspection Number: 2083976
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-09-1 Wall not smooth and easily cleanable. Soup station.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4440054
Inspection Date: Wednesday, October 12, 2011
Inspection Number: 2083977
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-09-1 Violation: 37-09-1Wall not smooth and easily cleanable. By soup station. Peeling. Repeat Violation. Callback- operator trying to identify reasonable solution.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4327414
Inspection Date: Tuesday, August 09, 2011
Inspection Number: 2083977
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in two door reach in cooler by steamwell. Ranging from 46-60 degrees. Corrected On Site. Less than 4 hours, rapidly chilled items.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed items cooling covered, gravy, cooked peppers,
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler holding foods 46-60 degrees. Observed sliding door open, Corrected On Site. After 40 minutes, ambient thermometer lowered by 8 degrees. Observed difference in ambient temperature between front amd back of cooler. Cooler will remain shut overnight.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee making sandwich with no gloves. Corrected On Site.
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop, spoon by rice , cook line, 83 degrees.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Bucket empty,changed sanitizer buckets. Still 0 ppm. Will sanitize in triple sink solution of 50 ppm until dish machine at 50 ppm.
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
36-13-1 Observed grease accumulated under cooking equipment.
37-09-1 Wall not smooth and easily cleanable. By soup station. Peeling. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed 2 cooks, one dish and two servers engaged in warewashing or food prep. Certified manager had to leave.
53B-08-1 Critical. No proof of required current employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employee training expired in 3/11. Class scheduled next week.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4031333
Inspection Date: Monday, March 21, 2011
Inspection Number: 2009817
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baked chivken hot holding 2 hours on steam table. Corrected On Site. Rehheated 165 DF.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 126 DF and sausage gravy 117 DF on waitress soup station. Corrected On Site. Unit accidentaly turned off. Foods reheated to 165 DF.
14-33-1 Observed equipment in poor repair. Formica counter top worn and broken at handsink and slicer prep area.
21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
37-03-1 Observed wall in disrepair adjacent to soup station.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 4031334
Inspection Date: Tuesday, August 03, 2010
Inspection Number: 2009818
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in upright sliding door reach in, Corrected On Site. Rapidly chilled in freezer,
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright sliding cooler , Corrected On Site. Removed phf's and will monitor temperature. Operators think door was left open for a short time.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Freezer non hermetically steak strips over fries Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Cases of tomatoes in hallway.
08A-28-1 Critical. Observed food stored on floor. Bag of onions, Corrected On Site.
33-16-1 Observed open dumpster lid.
41B-03-1 Critical. Observed unlabeled spray bottle. Dish,. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured. In hallway.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 3697349
Inspection Date: Tuesday, January 19, 2010
Inspection Number: 1900436
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Sausage stored over cheese in reach in freezer. Corrected On Site.
08A-28-1 Critical. Observed food, sugar stored on floor in hallway. Corrected On Site.
23-05-1 Observed residue build-up on exterilr of fryer and grill.
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 3697350
Inspection Date: Tuesday, July 14, 2009
Inspection Number: 1900437
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw produce stored above ready to eat foods in glass refrigerator.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in freezer holding unit.
21-05-1 Observed soiled dry wiping cloth in use hanging on cooks apron. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Corrected On Site.

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 3242786
Inspection Date: Tuesday, February 03, 2009
Inspection Number: 1708627
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked meatloaf found cooling for three hours noted 98-118 degrees F. Corrected On Site. Meatloaf rapidly chilled in freezer.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching cooked bacon with bare hands. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on top of dishmachine. Corrected On Site.
14-53-1 Can opener blade not kept sharp - observed metal shavings.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 3242787
Inspection Date: Friday, September 19, 2008
Inspection Number: 1708628
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potato soup made Thursday cold holding in two covered plastic containers at 49 degrees F. Soup must be rapidly reheated today to 165 degrees F for 15 seconds and served today. Corrected On Site.
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without removing gloves and washing hands. Corrected On Site.
21-12-1 Observed wet wiping cloths not stored in sanitizing solution between uses;wet cloths noted on rim of handsinks,counters tops,etc. . Corrected On Site.
51-29-1 Observed no child labor law poster.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 3127858
Inspection Date: Friday, May 30, 2008
Inspection Number: 1637639
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on egg cold holding unit in poor repair.
17-09-1 Critical. Lack of use of chemical test kit when using chemical QA sanitizer at wiping towwl solution.
37-11-1 Observed attached equipment,ceiling a/c vents soiled with accumulated dust in kitchen.
50-05-1 Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Owner renewed online during inspection. Corrected On Site.
51-13-1 No Heimlich maneuver sign posted.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 2855466
Inspection Date: Monday, January 07, 2008
Inspection Number: 1544501
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food [raw shell eggs] cold held at greater than 41 degrees Fahrenheit. Eggs noted at room temperature at cookline. Corrected On Site.
03C-04-1 Critical. Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. Observed stuffing at 113 degrees F, reheated after on steam table for more than 2 hours. Corrected On Site.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetable beef soup improperly cooled in covered six quart containers at 49 degrees F in waitress cooler. Corrected On Site. May reheat one time to 165 degrees F for 15 seconds and cool properly.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook noted touching cooked bacon with bare hands placing on plate. Corrected On Site. No bare hand contact.
12B-04-1 Critical. Observed a designated employee drinking area located in a food preparation or other restricted area. Covereddrinks noted on top of dishmachine and prep table at cookline. Corrected On Site. Repeat Violation.
21-14-1 Observed wet wiping cloths [cookline] used for occasional spills on equipment food- and nonfood-contact surfaces not clean or stored in sanitizer. Corrected On Site.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface on dishmachine. Corrected On Site.
24-05-1 Clean large pots stored inverted or in a protected manner. Corrected On Site.
24-08-1 Equipment and utensils not properly air-dried. Observed plastic glasses stacked while still wet from dishmachine.
37-03-1 Observed wall in disrepair in dishroom.
47-16-1 Critical. Electrical outlet missing cover plate in dishroom.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide proof of all employees training is not expired and is current.

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
License ID: 2466007
Inspection Visit ID: 2855467
Inspection Date: Thursday, July 26, 2007
Inspection Number: 1544502
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit on flats of raw shell eggs at room temperature at cookline.
08A-24-1 Critical. Observed raw animal foods[chicken] not properly separated from other raw meats from each other in upright freezer holding unit/during preparation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food in upright freezer.
12B-04-1 Critical. Observed a designated employee drinking from covered cup with straw area located in a food preparation or other restricted area.
37-18-1 Observed dust/rusty ceiling tiles and/or air conditioning vent covers in kitchen.
47-06-1 Critical. Observed extension cords in use for non-temporary period. Repeat Violation.
56-01-1 Copy of Florida Statute 509 not available in the establishment. Contact HEP 800-704-1076.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
Inspection Date: Tuesday, April 24, 2007
Inspection Number: 1495711
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 50 which requires:
  • “Current license, properly displayed.”

Inspection For: COUNTRY COOKIN' DINER
License Number: 1505025
Inspection Date: Monday, December 11, 2006
Inspection Number: 1495712
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Country Cookin' Diner in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Country Cookin' Diner.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Country Cookin' Diner may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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