Fresh Kitchen

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

2 drinks on reach in cooler in Togo area, manager discarded drinks. Corrected On-Site Repeat Violation

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

Plastic containers on clean dish rack above dish machine area. Repeat Violation

Basic – Equipment in poor repair

One spatula hanging on wall on front line the handle has become melted. nCutting boards on cooks line with deep cut marks. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Under/behind cooking equipment on cooks line.

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

Reach in cooler on front line with sliding doors the door track is soiled. Repeat Violation

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

Togo bowls on shelf in Togo area with the food contact surface facing upwards, manager flipped bowls. Corrected On-Site

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

Employee wiped hands on apron reached into pants pockets to get out the cutting gloves. Spoke to manager about implementing a different glove policy.

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

Brown cutting board hanging on wall outside of walk in cooler stained. nSoda nozzles on both machines. nIce chutes on both machines. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped sanitizer bucket at Handwash sink at prep area.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate – Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

2 employees having the original Servsafe food handler certificates, 1 employee no longer works with the company the other one does. All other certificates are Safestaff/Servsafe.