Basic – Buildup of food debris/soil residue on equipment door handles

Debris buildup on underside of fhandle on garnish cooler on server line. Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Tongs stored in a container of standing water at 87F, near cookline. Person in charge removed the tongs from the container, poured the water out and put the tongs back in dry container . Corrected On-Site

Basic – Missing drain plug at dumpster

Green Trash bin in rear of establishment missing drain plug.

Basic – Raw fruits/vegetables not washed prior to preparation

Cut avocado had produce sticker still attached while in a container inside lift up cooler which indicated it was unwashed. Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee handled cut lemon, placing onto drink cup with bare hands near prep line. Manager spoke with employee Corrective Action Taken

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

A bottle of ranch dressing extended above chill line had a temperature of 52F. Person in charge removed bottle and placed it in the cooler.

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

Person in charge able to provide training records for some but none for one employee who has been working with the company for three years.