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

Observed bowls with no handles used as scoops for salt and sugar in the kitchen

The operator removed the bowls from the above foods. Corrected On-Site

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

The operator properly stored the tongs. Corrected On-Site

Basic – Interior of the microwave has accumulation of food debris.

Basic – No handwashing sign provided at a hand sink used by food employees at the front counter.

Basic – Open dumpster lid

The operator closed the lid. Corrected On-Site

Basic – Uncleanable knife block in use to store knives

Observed a wooden knife block used to store knives

The operator removed the knife block. Corrected On-Site

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved the only certified food manager Marco A Delzetti 3/26/2017 through The National Registry of Food Professionals expired. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed the slicer soiled with food debris.

Intermediate – Handwash sink not accessible for employee use at all times

Observed an espresso machine blocking access to the handwashing sink at the front counter

The operator moved the espresso machine. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Observed no quaternary test kit available.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at the front counter.

Intermediate – No soap provided at handwash sink at the front counter.

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Observed the probe thermometer read 180F in boiling water.