Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle in the kitchen soiled.

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

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

Observed a cell phone on top the prep table. Operator removed. Corrected On-Site

Basic – Floor tiles missing and/or in disrepair. Throughout the kitchen.

Basic – Improper use of detergent-sanitizer when there is no distinct water rinse – a different product was used for the wash and for the sanitize steps. Observed chlorine sanitation mixed with soap.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at all reach in coolers.

Basic – Observed ice build up at reach in cooler at the front counter and kitchen with ice build up.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and shelves in the kitchen soiled, and reach in cooler at the front counter shelves soiled.

Basic – Water leaking from pipe and/or faucet/handle. Observed reach in cooler with a pipe leaking.

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

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Observed Triple Sink (Chlorine 0ppm), operator added chlorine to Triple Sink (Chlorine 100ppm). Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.n Observed sweet plantains (52F – Cooling); black beans (56F – Cooling); pork (50F – Cooling) stored at the reach in cooler over night, as per operator.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork stored in the reach in cooler. Operator stored properly. Corrected On-Site

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

nObserved sweet plantains (52F – Cooling); black beans (56F – Cooling); pork (50F – Cooling) stored at the reach in cooler over night, as per operator.

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 form to operator. Corrective Action Taken

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

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

Emailed form to operator.

Intermediate – No soap provided at handwash sink. At the kitchen handwashing sink. Operator placed new. Corrected On-Site

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

nObserved Valesca and Wendy with expired training.

Intermediate – Spray bottle containing toxic substance not labeled. Observed degreaser bottle with no name label.