Kolucan

Basic – Employee personal beverages not properly identified and segregated from food to be served to the public in multiple reach in coolers.

Basic – Food-contact surface not smooth and easily cleanable

Observed rock bowls not smooth and easily cleanable in the kitchen. nThe operator discontinued use of the bowls. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board on the cook line

The operator removed the wet cloth. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning.

Basic – Open dumpster lid. Repeat Violation

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

Observed raw shell eggs stored over cooked beef in the reach in cooler near the ice machine

The operator properly stored the raw shell eggs. Corrected On-Site

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

Observed cooked vegetables (56F – Cold Holding); raw shrimp (56F – Cold Holding); cooked beef (57F – Cold Holding); cut tomatoes (56F – Cold Holding) in the reach in cooler nearest the hand sink on the cook line

The operator discarded the above food items. Corrected On-Site Repeat Violation

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

Observed cooked vegetables (56F – Cold Holding); raw shrimp (56F – Cold Holding); cooked beef (57F – Cold Holding); cut tomatoes (56F – Cold Holding) in the reach in cooler nearest the hand sink on the cook line

The operator discarded the above food items. Corrected On-Site Repeat Violation Admin Complaint

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

Observed a pitcher of water stored inside the handwashing sink near the three compartment sink

The operator removed the pitcher. Corrected On-Site

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

Observed no quaternary test kit

Observed no chlorine test kit. 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink behind the Frida bar.

Intermediate – No soap provided at handwash sink behind the Frida bar.

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Observed multiple food items removed from the freezer and held in reach in coolers without date marks when removed from the freezer.

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.