Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice machine with mold like substance buildup. Especially on top, where deflector meets wall. Repeat Violation

Basic – Food stored on floor

Buckets of sauce stored on floor in kitchen. Person in charge raised. Corrected On-Site

Basic – Reuse of single-service or single-use articles

Boxes that unwashed broccoli arrives in reused and in direct contact with prepped and washed broccoli in walk in cooler.

Basic – Single-service articles improperly stored

Case of wrapped forks stored in front trash can. Person in charge removed. Corrected On-Site

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

Observed employee touch mask on face, then handle food without hand wash. Spoke to employees during inspection. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler chicken, chicken, cream cheese at 44-47F. Person in charge states had door open for delivery approximately 1 hour ago. Person in charge called for repair during inspection, due to arrive in 1 hour. Repeat Violation Admin Complaint

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

Chicken on front line furthest from heat lamps at 90F. Person in charge discarded. Corrective Action Taken

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves

Employee on service line handling food with painted fake nails, wearing bracelet.

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

Person in charge unable to provide written procedures. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in front hand wash sink. Person in charge moved to appropriate location. Corrected On-Site 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/n5 food employees present with no CFM present.

Intermediate – No probe thermometer provided to measure temperature of food products

Person in charge unable to provide probe thermometer.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee working for 1 year with no proof of training.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

No hot water at front and back kitchen hand wash sink by cookline. Water turned off due to leak per person in charge.