Good Dough

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

In kitchen

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

On prep table with mixer, employee moved it

Basic – Employee eating in a food preparation or other restricted area

On prep table, employee moved them Corrected On-Site

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

Purse and jacket above food in dry storage room

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Watch, working with donuts

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

Handling donuts

Basic – Equipment in poor repair

Gasket in prep cooler

Basic – Floor area(s) covered with standing water

By side door, employee cleaned it up Corrected On-Site

Basic – Food storage container/container lid cracked or broken

Lid for powder sugar is cracked

Basic – Food stored on floor

Oil jog, mgr placed it on shelf Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On sugar

Basic – No copy of latest inspection report available.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Shelves in upright coolers

Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil

Employee changed it Corrected On-Site

Basic – Single-service articles improperly stored

Box with to go container on floor in dry storage room

Basic – Water leaking from pipe and/or faucet/handle

Faucet in hand sink by cook line

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

100 ppm, mgr changed it, 300 ppm Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

In bulk container, dry mix

High Priority – Container of medicine improperly stored

Above food in dry goods storage

High Priority – Food not properly protected from contamination

Tray with donuts next to hand sink, no splash guard, mgr moved donuts Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chorizo on shelf above butter in upright cooler, mgr rearranged, Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Raw chorizo in ziplock bag above raw bacon, upright freezer

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation

Sausage cooked on 1/21, mgr discarded 1/4 cup Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet under triple sink

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

Emailed one Corrected On-Site

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

Ice machine

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

For 2 new employees

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. nOne employee here for 2 months