Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Soiled deflector plate in ice machine located: rear kitchen.

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

Missing ceiling tiles by walk in cooler. Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Walk in cooler with loose fitting insulation gasket on door.

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

Employee drink on prep table.

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

Multiple employee jackets over food equipment and or Packaged foods. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Multiple knives between equipment. Repeat Violation

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

Spoons in standing water 74°. Moved by manager Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Missing Hand wash sign at Hand wash sink by kitchen make table

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Large pans not sanitized. Manager intervened. Corrective Action Taken Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Following items in walk in cooler: n9 gallons of chicken soup made yesterday : 50°. 52°. 53° 53°. 50°. 50°. 50°. 49°. 50°. n13 pans of cooked ground beef and pork : 48°. 49°. 49° 48°. 48°. 49°. 49° 48°. 48°. 49°. 48°. 49°. 49° 48°. n10 lbs of cooked sliced pork : 50°. 52°. 53°. Warning

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

Hard boiled eggs in make table at 59°. 60°, 56° 59°. 54° 50°. Placed about 2 hours ago. Items Moved by manager. nFollowing items in walk in cooler: n9 gallons of chicken soup made yesterday : 50°. 52°. 53° 53°. 50°. 50°. 50°. 49°. 50°. n13 pans of cooked ground beef and pork : 48°. 49°. 49° 48°. 48°. 49°. 49° 48°. 48°. 49°. 48°. 49°. 49° 48°. n10 lbs of cooked sliced pork : 50°. 52°. 53°. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Boba beans at 125° at frontline . Reheated to 170°. Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Chemical spray bottle by cleaned

Intermediate – Handwash sink not accessible for employee use at all times

Kitchen Hand wash sink blocked by multiple utensils in sink.

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/nNo certified food manager with about 5 food service employees on site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towels at kitchen Hand wash sink by make table.

Intermediate – No soap provided at handwash sink

No soap at kitchen Hand wash sink by make table