Basic – Bowl or other container with no handle used to dispense food

Multiple containers no handle inside dry goods (rice, sugar, salt and flour).

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employee drinks on prep tables, Manager moved all. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

At the cook line tong on oven handle, manager moved. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At the cook line, observed three wet white cloths on cutting board, Manager moved. Corrective Action Taken

Basic – Working containers of food removed from original container not identified by common name

At the cook line, bulk containers with sugar and flour not labeled, Manager labeled. Corrected On-Site

High Priority – Container of medicine improperly stored

At the cook line medicine above cooler, manage moved. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

At the kitchen area, rice 79F, pork 83F and chicken 76F cooked at 10:00am Stop Sale. Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Female employee working with raw beef, washed gloved hands, Inspector instructed to removed gloves and washed properly hands. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the kitchen area: on stove, marinara sauce 122F Manager turned on back the stove, sauce reheated to boiled. Also observed, rice 79F, pork 83F and chicken 76F cooked at 10:00am Stop Sale. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at the cook line, spoon and bottle of water inside sink, manager moved all. Corrected On-Site

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nNo documents available at inspection time. Warning

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Handwash sink at the cook line, manager placed new roll. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

At the coffee station, spray bottle with blue liquid not labeled, Manager labeled windex. Corrected On-Site