Crispy’s

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee Cell phone stored on flip top reach in cooler, employee moved cell phone Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Employee preparing food items with no hair restraint

Basic – Equipment in poor repair

White chest freezer door is off the hinges, gasket torn on white chest freezer

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Dust on fan covers in the walk in cooler

Basic – Old labels stuck to food containers after cleaning

Multiple Old labels stuck on clean dishes on dry storage shelf

Basic – Single-service articles improperly stored

Open case of Pizza boxes stored on floor, manager properly stored pizza boxes Corrected On-Site

Basic – Single-service articles not stored inverted or protected from contamination

Silver pans stored on bottom shelf not inverted, employee properly stored silver pans Corrected On-Site

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

ncut tomato (50F – Cooling); ham (54F – Cold Holding); shredded cheese (49F – Cold Holding); noodles (54F – Cold Holding); gyro meat (51F) food items are stored in small flip top cooler at entrance to kitchen from bar area. Per manager food items were placed in the cooler from the walk in cooler this morning at 10:30am it is 1:22pm now suggested to manager to put food items into the walk in cooler uncovered to cool back down to 41F or below. Manager moved all food items into a working cooler to cool Corrective Action Taken Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. nNo time marking on premade pizza, employee time marked pizza Corrected On-Site Repeat Violation Admin Complaint

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

No written plan provided, emailed operator the vomiting and diarrheal clean up procedures. Manager printed and posted on walk in cooler door Corrected On-Site

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

Stained cutting board on prep table nDrink nozzles soiled closest to drink machine

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

Employee working at restaurant for years no proof of employee training for prep cook