Bolay

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

nDishwasher (Chlorine 10ppm); operator fixed to 50 ppm Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed employee using cloth soiled towel to wipe clean knife after cutting steak at the cook line; knife not properly sanitized; educated manager

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:nfor fire roasted corn on the speed rack – as per operator stickers don't stay in place; suggested to use other methods to track time ; per operator on time since 11:00 am; time marked; Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Sanitizer bucket stored next to maple blend syrup, under the prep table at the back of the kitchen. Operator stored properly. Corrected On-Site

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/nCertified food manager show up during the inspection Corrected On-Site