Kopper Kitchen

Basic – Accumulation of debris on exterior of warewashing machine. Warning

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

Porous acoustic tiles in storage room next to freezer Warning

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

On cook line Warning

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

On dry storage shelves, removed Corrected On-Site Warning

Basic – In-use tongs stored on equipment door handle between uses

Oven door handle Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cooler gaskets soiled Warning

Basic – Soiled dry wiping cloth in use

On cook line Warning

Basic – Unclean building components, attachments or fixtures

Fan covers in walk-in cooler soiled Warning

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs and did not wash hands or change gloves before handling cooking equipment Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Servers observed handling toast with bare hands at wait station Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Multiple items on cook line with no time mark. All items held less than 4 hrs Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line Warning

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

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

Hand sink near 3 compartment in baking area Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates either unavailable or incomplete (no name or training date) Warning