Good Eating Llc

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Over kitchen

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Damaged/spoiled/recalled food not properly segregated

Dented cans on dry storage racks

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler behind front counter Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination. To go containers behind front counter not inverted

Basic – Time/temperature control for safety food thawed in an improper manner. Crawfish thawing at room temperatures

Basic – Wet mop not stored in a manner to allow the mop to dry.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 9:30 (70F – Cooling from 6:00); sausage gray 9:30 (76F – Cooling from 6:00) on stove. Instructed operator to reheat items to 165F

High Priority – Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated

Dented cans on dry storage racks

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff put on gloves and began handling food without washing hands

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies next to microwave in kitchen Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F – Cold Holding) cooler behind front counter Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (125F – Hot Holding); cooked chicken (120F – Hot Holding) front counter. Staff increased temperature of steam table Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/. Employee with valid CFM arrived during inspection Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and restroom Repeat Violation

Intermediate – No soap provided at handwash sink. Hand sink in kitchen and restroom Repeat Violation

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.