Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in back of the house.

Basic – Equipment and utensils not properly air-dried – wet nesting. Clean containers on shelves in kitchen and on top shelf above triple sink. Manager removed and placed in dishwashing machine. Corrective Action Taken

Basic – Hole in ceiling above mop sink.

Basic – Water leaking from pipe and/or faucet/handle. Faucet of prep sink in kitchen leaking water.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs proceeded to reach out for a clean plate to serve customers without first washing hands. Reviewed proper hand washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Cases of raw breaded chicken stored above cases of whole grain rice in walk in freezer. Manager inverted. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawers under sandwich station- ; Ham (45-48F – Cold Holding); Shredded cheese (46F – Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill. Corrective Action Taken

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

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation