Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket stored on top of ice machine not inverted.

Basic – Garbage can located outside has no lid or lid open/broken

Lid broken on left side of dumpster. Also, missing drain plug on right side.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer with ice buildup.

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

Observed stir spoons in water at 71F

Also, dipperwell dirty during inspection. Observed large amount of food debris at bottom and sides on well.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee handle personal phone, then make drink without hand wash. Person in charge spoke to employee during inspection. Corrective Action Taken

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

Cheese sauce held on shelf at 84F. Person in charge states has been out of temperature less than 4 hours, moved to reach in cooler

Butter in container in pan at 52F. Person in charge states lid open for rush, closed lid during inspection. Other items in unit 41F. Corrective Action Taken

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

One manager on duty unable to provide proof of CFM during inspection. Also, 4 food handling employees on duty with no CFM present.

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

One employee on duty unable to provide proof of food handler training.