Caribbean Twist

Basic – Cutting board has cut marks and is no longer cleanable. Serval grooved cutting boards . Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic – Food stored on floor. Limes stored floor in walk in cooler .

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

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected, 100 ppm of chlorine. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees in kitchen area changing gloves with no hand washing required between changes. Inspector discussed with operator proper hand washing required when changing gloves . Corrective Action Taken Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area . Repeat Violation

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. Operators states some employees new hire .

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prep made Cuban sandwiches all held over 24 hrs in walk in cooler not date marked . Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled in kitchen area . Repeat Violation