Harriette’s Welcome Center Restaurant

Basic – Food stored on floor. Observed a bag of raw onions stored on floor at pastry area. Employee rearranged properly during inspection. Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, Also at the beverage station.

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (42F – Cold Holding); mashed potatoes (42F – Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Employee discarded during inspection. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (42F – Cold Holding); mashed potatoes (42F – Cold Holding) dated on 10/16/2023 in shelves inside walk in cooler. Also chicken salad (47F – Cold Holding); tuna salad (46F – Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (47F – Cold Holding); tuna salad (46F – Cold Holding) as per employee over 24 hours inside reach in cooler at cook line. Employee discarded during inspection. Corrected On-Site

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Repeat Violation

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/

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. Provided form during inspection.