Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine with mold like substance, also ice chute.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employee drinks on prep tables, employee moved, also drinks inside coolers above customers food. Corrected On-Site Repeat Violation

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

At the cook line, employee back back above steam table.

Basic – Equipment and utensils not properly air-dried – wet nesting

At the server area, observed cleaned stacked cups with wet nesting.

Basic – Equipment in poor repair

Reach-in cooler at the cook line, top lid in disrepair, also observed duct take on left door.

Basic – Floor soiled/has accumulation of debris

Floor at the cook line and under cooking equipment heavily soiled with build up of grease.

Basic – Food stored on floor

At the dry storage area, oil jugs on floor.

Basic – In-use knife/knives stored in cracks between pieces of equipment

At the cook line, observed four soiled knife stored between reach-in cooler lids, inspector instructed to move knives to triple sink. Corrective Action Taken

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

Reach-in cooler gaskets heavily soiled, also soda base at the soda machine. nExterior of cooking equipment soiled. Repeat Violation

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

At the cook line, above steam table, metal togo lids not inverted.

Basic – Standing water in bottom of reach-in-cooler

Multiple reach-in coolers with standing water.

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

Multiple wet cloth on prep tables.

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

Fried chicken tender at 148F, employee moved back to fryer temperature came above 165F. Corrected On-Site

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

Reach-in cooler at the cook line, cut tomatoes 51F, per employee cooler being opened, all other items in cooler at 41F.

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

At the cook line, chicken wings, grilled peppers, grilled onions and grill mushrooms no time marked per Employee all items were cooked around 12:45.

High Priority – Toxic substance/chemical improperly stored

Near back door area, observed soap containers stored on shelf above soda bags.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Reach-in cooler at the prep area, hot dogs no date marked, also at the cook line queso no date marked, employee dated. Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification

Female employee on site.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nFour food employees, no manager on site.

Intermediate – Spray bottle containing toxic substance not labeled

At the server station, spray bottle not labeled.